This classic red velvet cake is a true showstopper. It includes brown sugar for flavor and moisture, buttermilk for tang and tenderness, and the cream cheese frosting is rich and smooth thanks to the addition of butter.
With a simple cactus cake, Dan Langan demonstrates the carving techniques that make it possible to create a myriad of other sculpted cakes. He makes this one with Swiss buttercream icing and graham cracker sand.
Chelsey White shows how to make almond buttercream and use it to frost a layer cake. She also shares best practices for using fresh flowers to crown your cake.
People Magazine food editor Ana Calderone dresses up a boxed cake mix to make a gluten-free chocolate cake and chocolate buttercream. She also shares a technique for slicing the cake to serve.