Fun recipe for kids to celebrate spring ! And tasty too ! The Philadelphia Cooking Cream makes the cake moist and yummy ! :)

June is cherry season! Here’s my take on a classic dessert from the Itria Valley. I’ve wrapped these ruby-colored cherries in a crisp shortcrust pastry and nestled them in a delicate pastry cream. Special thanks to Nico Acquaviva for his Martinese bocconotto, which I was happy to recreate. A winning recipe doesn’t need changing... except for the addition of fresh cherries, which bring a burst of freshness to this delicious treat from Puglia.

This is a fig version of a fruit butter cake that came from my British mother-in-law who makes it with prunes.The original prune version tasted so delicious, so I looked for a good fruit substitute in Japan, and found figs to be the perfect fit!Since fresh fruit is used to bake this cake, it is also delicious on the day it is baked.The cake becomes more moist the next day, adding another level of delight. Recipe by spitze

I really missed spices cake from North Sulawesi (North Celebes), Indonesia which my brother used to bring whenever he visited there. I searched from the Internet and found out this recipe. This was so easy and simple to make, less cleaning the tools, and have a great taste, (as long as you bake it with a perfect temperature). Let's give it a try 😘😘😘Here is the link of the original recipe:(Written in Indonesian Language) http://www.kulinersehat.com/resep-kue-bolu-rampah/This is the link of the flip down folding technique:https://youtu.be/CyecsrMEsFc

i had a variety of stuff left in my cabinets. and i lovev neopolitin ice cream so i combined it into a simple cake that tastes great and looks beautiful!

A slice of panettone and a flute of champagne … there is no more Italian way to wish a happy holiday season. It’s a ritual in many homes where panettone is a welcomed guest after every meal. Giving panettone is not a simple act of kindness but a gesture rich in history and tradition! You don’t need a pasta madre for this panettone. By using instant yeast with stretching & folding technique , the texture will be light & fluffy!Recipe adapted from Singapore Baking Group.#mycookbook

This can be an appetizer by itself, or it can be a main paired with a salad.

For a get-together with friends and because I didn't have much time, I immediately thought of this cake—it's quick to make, looks beautiful, and tastes delicious with the aroma of rum and chocolate. This cake originates from Italy.

I had a good time making this one, it took a long time but it was totally worth it. My kids went nuts over it, and really was festive.

Build sandcastles and impress with a truly summery cake!A few more secretsIf someone has time, they can create many things on this cake, like designing stairs, doors, windows, corals, little boats, or even making the shells themselves.

"This cake can be a choking hazard if you eat it too fast.", said Auntie Tessie Bird.

My daughter saw this recipe on lifeloveandsugar.com and sent it to me. I made a few adjustments and it came out great! The topping is just like the filling in a cannoli and the cake is so moist and yummy!