Electric Mixer

This fluffy Lady Baltimore cake is layered with toasted pecans, dried figs, raisins, and frosted in a thick, luscious Swiss meringue.

At Valentino, pastry chef Michelle Robie cuts the cake into individual heart shapes and sometimes serves them with a blood orange sauce.

Invented in the 1800s, the baked Alaska was possibly named to commemorate America's purchase of that northern territory. The dessert was a big hit in the fifties because convenience was a watchword, and for all the showy effect it created at the table, baked Alaska was not difficult to make. Restaurants served ornately decorated versions under flaming cascades of liqueur, while home cooks could just bake it in the oven. Either way, the magic was there—a layer of meringue kept the ice cream inside from melting in the oven. These days, store-bought premium ice creams help baked Alaska taste even better and offer a wide range of flavor options.

These ultra-rich and chocolaty sandwich cookies have creamy, coffee-spiked centers.

Loosely translated, tiramisù means "pick me up," and it has been picked up on practically every menu in America. Since the early eighties, it has been one of the most famous Italian-American desserts, and like spaghetti and meatballs, it is far more prevalent here than in Italy. Purchased angel food cake makes this especially easy.

(Parfaits Glacés D'annanas En Piña Colada)

This pull-out-all-the-stops cake for special occasions may be prepared in steps in advance and glazes on the day it is to be served.

This dough is moist, so it should be made in a heavy-duty electric mixer.

You can use whatever fruit you have on hand for this quick, pretty dessert.

Cups of steaming cappuccino inspired this chocolate cake accented with cinnamon and coffee. It's a perfect dessert for any birthday celebration. The velvety cake is easily cut into layers, each of which will hold a generous quantity of frosting.