Preheat oven to 325°F. Combine milk, orange zest, and orange blossom water in a small bowl. Split vanilla bean half in half lengthwise, and scrape vanilla seeds into milk mixture; stir to combine. Add ...

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Features Norman Wilton in the McCall's magazine kitchens, demonstrating various cake decorating techniques. He begins with simple cake borders using a decorating cone, emphasizing the importance of ...

Adapted from "Rose's Heavenly Cakes," by Rose Levy Beranbaum. For a more distinct chocolate flavor and a much darker red, you can use up to ¼ cup cocoa, sifted before measuring, but you must decrease ...

This gluten-free and dairy-free recipe, with its subtle lemon flavour teamed with an aromatic rosewater icing and light nutty texture, is the perfect afternoon-tea cake. It will dip slightly in the ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Despite the fact that I’m a cooking editor, I don’t have much experience with cake decorating. I bake a lot, sure, ...

1. Preheat the oven to 180 degrees Celsius, or 160 degrees Celsius if using a fan oven. 2. Grease and line a 1.5lb loaf tin with a long rectangle of parchment paper, ensuring there are a few ...