Cookbook author Christina Lane uses her signature style of small batch cooking to create some house chocolate cake that is good for any special celebration.
Food Network host Chelsey White, author of the blog Chelsweets, shows you how to make vanilla buttercream and use it to decorate cupcakes - then take them up a notch with edible gold leaf and edible gold dust (available at most cake supply stores).
Chef Scott Conant's perfectly portioned fig cake with creamy, sweet ricotta proves that desserts don't have to be overly sweet to be fulfilling and delicious! The flavors meld together beautifully, and a sprig of fresh mint on top does wonders.