Cake

We wanted to make a cake that would look wonderful, taste great, but still be manageable. The layers are a basic pound cake, and the frosting is a simple cream-cheese variation. Sandwiched between the layers is store-bought jam. We know the thought of freezing your showpiece layers can be a little scary. We've tested several, however, and want to emphasize that it’s infinitely better to freeze the layers up to one month (don't refrigerate them) than to have them dry out at room temperature. Finally, you'll need some sort of base for the assembled cake. This can be anything from a very large platter to a piece of wood covered with tulle. Important: Two separate batches of the following batter are required in this recipe. You'll need twice the quantity of the batter ingredients below, but do not double when mixing the ingredients.

Tangy crème fraîche and a very grown-up rum-pineapple topping take cheesecake to an entirely new level. For best results, use Philadelphia-brand cream cheese.

An elegant finale to the meal; the cake has a light texture, and the filling provides great pumpkin flavor with a hint of orange. Pour a late-harvest Sémillon with dessert.

Dark chocolate, light chocolate and coffee fillings alternate with nut meringue layers, and dark chocolate ganache covers the whole torte. This is an irresistible version of the traditional Parisian dessert.

The coffee in this cake may be replaced with a sweet fruit liqueur or with orange juice.

Though similar in texture to a flourless chocolate cake, the addition of poppy seeds makes this torte delightfully different.

At the inn, the cake is decorated with Frangelico-flavored whipped cream and garnished with chocolate-covered almonds. Begin preparing the dessert a day ahead.

If making these cupcakes for a large crowd, do not double the recipe but make multiple batches.

New York cheesecake is dressed up for the holidays with bright cranberry topping, white chocolate in the filling and a hazelnut crust. The cake can be prepared up to two days ahead.

Perhaps the year's most popular dessert: the chocolate soufflé cake with a rich molten center. Cinnamon, espresso and vanilla give the cakes a Mexican accent.

Indulge yourself even more by mixing some toasted coconut (the sweetened, shredded kind) and a dash of coconut extract into vanilla ice cream, and scooping it alongside.

Prepare this sensational cake one day before you plan to serve it.

This Majorcan specialty is usually topped with homemade almond ice cream or ice milk, but purchased almond ice cream can also be used.

A luscious ending to a superb dinner. This three-layer cake has a whipped cream frosting that's spiked with brandy and molasses.