Kayla Hoang

1 month ago | yahoo.com | Kayla Hoang

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. We don’t give enough credit to the delicious duo of chocolate and raspberry. There’s just something so unique about the way tart raspberries contrast rich chocolate. In this cake, these two join forces to deliver a decadent-yet-fruity dessert that’ll have everyone going back for seconds.

1 month ago | thekitchn.com | Kayla Hoang |Kristina Razon

RecipesDessertsCakesBe the first to leave a review!Credit: Photo: Alex Lepe; Food Styling: Janette ZepedaChocolate + raspberry = a match made in cake heaven. Serves12 to 16Prep1 hour 10 minutesCook40 minutes to 50 minutesJump to RecipeJump to RecipeWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

1 month ago | simplyrecipes.com | Kayla Hoang

Simply Recipes / Mihaela Kozaric Sebrek Whole Foods’ berry chantilly cake has a cult following, and for good reason. Invented in the early 2000s by Chaya Conrad—then Whole Foods bakery team leader in New Orleans, now owner of Bywater Bakery with her husband Alton Osborne—Conrad’s cake is an exceptional example of what a berries and cream cake can be.

1 month ago | ca.style.yahoo.com | Kayla Hoang

Credit: Kayla Hoang Credit: Kayla HoangYears ago when I was an intern at Martha Stewart, I was tasked with baking an Atlantic beach tart. In preparing the recipe — which is similar to Bill Smith’s well-loved Atlantic beach pie with a saltine cracker crust, a lemon juice and condensed milk-based filling, and whipped cream on top — I remember being fascinated by how the condensed milk reacted when I added the lemon juice.

1 month ago | thekitchn.com | Kayla Hoang

SkillsTips & TechniquesfacebookpinterestemailcommentsWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Credit: Kayla HoangYears ago when I was an intern at Martha Stewart, I was tasked with baking an Atlantic beach tart.