I needed to make a birthday cake for my friend's daughter's birthday and she wanted a pink cake... I found frozen raspberries at the supermarket for 50% off. The sweet-tart taste is nice, but the aroma is even nicer!If you mix the meringue, heavy cream, and raspberry sauce to about the same consistency, then it will all blend together smoothly. Recipe by Sakuraebi

I made this for my niece's birthday cake.For the finishing touch, cover the sides of the crust with non-melting powdered sugar, which will look beautiful. Recipe by Akito mama

Needed somthing cheap, large enough for 12 people but somthing to WOW everyone ....this was so perfect !! Especially enjoyable in the summer when the fruit is to die for and affordable, I would be selfish if I didn't share with everyone!! :) its just too good. Hope you Enjoy!!!

I gave my usual ice cream an elegant touch.I like genoise, so I combined it with some fruit in season and made a cake-style ice cream.I use a whole small cup of Haagen Dazs ice cream, but you can also pack the ice cream into a circular mold and make them in smaller sizes to make them look more elegant. In that case, you don't need to spread the whipped cream at an angle.After determining the sizes of the parts to fit the mold, then all you have to do enjoy assembling the parts. Recipe by Konatamago

I love pear bavarois so I tried to make it myself.Nappage is easier to find in stores these days, so I made some changes to the recipe. You can use apricot jam instead in a pinch as well. For a 18 cm [7.1 in] cake pan with a removable bottom. Recipe by Akikofusuki-

This is an authentic 1800s recipe passed down through my family. It is said that my great great grandmother used to make this in the summer for "tea time" (she was from England) I like to enjoy mine with a bit of ice-cream. #GlobalApron week 2 apples

This time, I baked it for my daughter's 20th birthday. It's a good size for two servings, her and for a boyfriend to enjoy. The size when it is ready was 12 cm in diameter, so I think the biscuit might look a little bit big. I borrowed the recipe from Yukilin's sponge cake recipe. It is really easy and you can bake a nice sponge cake! I used cheese mousse instead of a normal bavarois for the inside, which made the cake more creamy and delicious.The point is the meringue! Make sure to whip up a stiff meringue. I think it would be better not adding the sugar to the egg white until the egg white forms some foam. Whip up the egg white on its own first, then add sugar in 2 to 3 portions, and that is the way to make a stiff meringue. Of course, you should use a fresh and chilled egg. If you can whip up a fine and beautiful meringue like a shaving cream, you will never fail making this cake. Recipe by Sakuraebi. I usually use an 18 cm diameter mold, but the amounts in parantheses will yield a smaller cake that's 15 cm in diameter.

I wanted to make a very soft mousse, so I came up with the idea of forming it wrapped in cotton gauze or cheesecloth. I got the idea from a dessert I ate when I was back in Japan. It is colored white and red for Christmas.I reduced the amount of gelatin as much as possible. When pouring the mousse into the gauze, make sure there are no gaps and close it up securely so that it will be neatly shaped. Reduce the raspberry juice until it is quite thick. Recipe by Yukirinrin

I made my favorite ladyfinger biscuits for a charlotte.The grid is drawn as a guide to piping the ladyfingers. Make sure to pipe them with space in between, so that they don't get stuck to each other while baking.Ideally you want to bake the circular bottom and the side biscuits at once, but if that's not possible do it in 2 batches, starting with the sides. Recipe by Akito mama

This is a simplified version of a recipe taught to me by a French pastry chef It uses buttercream, but somehow it's still light because it's full of strawberries. The cream and nappage is just a little difficult for beginners, but it's so pretty and part of it's charm.I recommend smaller strawberries.If you have about 30, then you'll have enough for 20 on the inside and some leftover for garnishing. Cut the strawberries to adjust the height as needed.The custard uses 80 g of sugar, so it's delicately sweet. If you want it sweeter, you could try with 90 g. For one round cake, about 18 cm in diameter (7.1 inches). Recipe by junnpei.

This is an authentic tart that my daughter's nanny taught me while we were in France. It is enough to fill a 21 cm tart dish.Step 9: Combining the flour and sugar (the powdered ingredients) beforehand helps to prevent clumps from forming. Recipe by Anchamin