Cookbooks

Unlike the creamy American dessert of the same name, puddings from Great Britain are dense and cakey. This small-scale version includes pureed dates and a splash of brandy; after baking, the puddings are coated with a delectable toffee glaze.

Drizzled with a liquor-spiked caramel glaze and filled with rum-soaked raisins, these cupcakes are reminiscent of a popular ice cream flavor

Whimsical candy cupcake toppers are a gift not only to the lucky recipient, but also to the baker. Children will likely want to lend a hand in putting them together. Use any flavor of cupcakes you like—such as yellow buttermilk (page 26) or one-bowl chocolate (page 152)—and frost with Swiss meringue buttercream (page 304).

These glazed cupcakes are adapted from a recipe by Martha’s late mother, Martha Kostyra, who was an avid baker. She especially enjoyed making spice cakes. The orange glaze is also hers, but the cupcakes would be equally delicious topped with cream-cheese frosting (page 303) or brown-butter icing (page 314). Don’t skip the crucial step of sifting the dry ingredients three times, as it helps to fully distribute the spices for the best flavor.

This collection of edible Halloween toppers is assembled with gumdrops for bodies and assorted candies (see Sources, page 342) for features. Cutting gumdrops, or scraping away patches of sugar, creates sticky parts for easy adhering. Spread Swiss meringue buttercream (regular or chocolate variation; pages 304–305) over cupcakes, then decorate as instructed below.

With their cookie-crumb crust, creamy filling, and fruity topping, individual cheesecakes are a delightful spin on the full-size dessert. Glossy apricot jam gives the desserts a golden glow, while store-bought chocolate wafers provide a crisp, quick-to-assemble base.

As an alternative to a platter of Christmas cookies, welcome family and friends with a batch of dainty cupcakes adorned with simple wreath shapes piped from green buttercream. They’re just the thing for a caroling or tree-trimming party, or a holiday open house. Tiny red candy dots mimic holly berries to provide the finishing touch.

Appearances can be deceiving: These sugared flower–topped cupcakes look like dainty petits four, but the lavender-flavored and-colored icing hides a rich chocolate brownie cupcake. Look for dried lavender at specialty markets or online; edible pesticide-free flowers can be found at baking-supply stores. You can also make the icing without the lavender.

Make the most of fresh cherry season by baking the little stone fruits right into charming tea cakes. The cakes, made with ground almonds, brown butter, and egg whites, are similar to financiers, which are small, springy brick-shaped cakes named for their resemblance to gold bullion. These cakes are baked with the pits left inside the cherries (be sure to warn guests before serving). Or, if you prefer, remove the pits before baking, leaving the stems intact.

Green-faced, straggly-haired witches may look mean, but they are actually sweet chocolate cupcakes dressed up for Halloween. Inverted chocolate ice-cream cones make perfectly pointed hats. Bake a coven’s worth and set them out on display to greet—and treat—Halloween party guests.

These cupcakes are made with a combination of ingredients commonly found in a beloved autumn pie—pumpkin, cinnamon, nutmeg, and cloves—and enhanced with brown butter and fresh sage. To cut sage into chiffonade, or very fine strips, stack the leaves, then roll up tightly before slicing thinly crosswise with a sharp knife.

Cupcakes crowned with fondant hearts add charm to any party. The hearts are monogrammed with bride-and-groom initials, but you could also make just one initial for a baby shower, or a birthday or going-away party. You can make the hearts (see page 299 for instructions on working with fondant) up to several months in advance; store at room temperature in an airtight container. You will need a small rolling pin, a two-inch heart-shaped cutter, and new, clean rubber stamps with initials, which can be custom- made (see Sources, page 342).

A chirping trio of newly hatched birds is a charming ode to a baby’s pending arrival (or first birthday). The buttercream bluebirds and coconut nest are perched atop cupcakes frosted with chocolate buttercream.