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We featured Gateau au Yaourt recipe in the second issue of Desserts Magazine by Paola Westbeek, of In my Life. The Gateau au Yaourt, is a traditional French cake made of yogurt, it is an easy, quick and simple cake to make.

PIES | TARTS

STRAWBERRY TART The quintessential strawberry Tart, classically French, with a shell that's but...

CAKES

LITTLE DUCKIES CUPCAKES One of my favorite things to do is replicate a toy in sugar. It is fun t...

DESSERT FOR 2

CHOCOLATE SOUFFLE Surrender to this luxurious chocolate souffle. This is an easy chocolate souffle...

COOKIES | BARS

FLOURLESS PEANUT BUTTER CHOCOLATE CHUNK COOKIES I’ve always liked the flavor of peanut butter cookies, but was turned of...

Cookbooks

DEMOLITION DESSERTS Elizabeth Falkner has transformed her bakery from a tiny space in San Fr...

DESSERTS

STRAWBERRY & CREAM PANNA COTTA Panna Cotta means "cooked cream" in Italian. A traditional, easy, and delicious ...

STEP-BY-STEP RECIPES

LEMON PUDDING CAKE WITH RASPBERRY SAUCE Impress someone tonight with this easy and fast Lemon Pudding Cake. Th...

CHOCOLATES

zChocolat.com Doctor, doctor... Whether your spirit needs some mending, or your body could us...

HOW TO...

CRACK AND GRATE COCONUT Extracting the meat from a coconut is not as difficult as you may thi...

SHOP

ESSENTIAL PASTRY TOOLS Helen, of Tartellete, recommends a few essential pas...

Desserts Magazine™ is the first and only digital magazine about desserts. We are a consumer publication and website that focus on testing, creating, and reviewing the best dessert recipes, in every category. It is where the beginner and the advance baker will find all the necessary tools to make fabulous desserts every time. The magazine also covers tabletop items, kitchen tools, confections, new products and other areas of interest to people who not only love desserts, but love to make it and talk about it!

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Did You Know?

You can minimize pie dough shrinkage if you place the dough after you roll out the pie dough and place it in the tin, in the refrigerator for 30 minutes to an hour. This extra step helps relax the gluten in the dough.

Featured Books

Martha Stewart's Wedding Cakes
Whether you imagine a majestic cake blooming with fresh flowers, a pristine fondant-covered masterpiece, or a homespun take on strawberry shortcake–or even if you don’t know where to begin–Martha Stewart’s Wedding Cakes will provide you with more than 100 delicious and inspiring ideas for timeless and beautiful confections that are perfect for every style of wedding...

Did You Know?

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