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DESSERTS MAGAZINE

Sunday
Sep 07th
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Featured Recipes
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Image STRAWBERRY MIRROR CAKE Peabody, Culinary Concoction by Peabody, came up with the Strawberry Mirror Cake recipe, adapted from Cakes and Pastries At the Academy (California Culinary Academy, 1993, for the Daring Bakers Challenge. We featured the recipe in the second issue of Desserts Magazine.
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PIES | TARTS
Image LUSCIOUS LEMON MERINGUE TART  Advance preparation is one of the keys to success in making this...
CAKES
Image WIZARD HAT CAKES Try making this Wizard Hat Mini Cakes by Elisa Strauss the cake design...
 
DESSERT FOR 2
Image CHOCOLATE SOUFFLE Surrender to this luxurious chocolate souffle. This is an easy chocolate...
COOKIES | BARS
Image FLOURLESS PEANUT BUTTER CHOCOLATE CHUNK COOKIES I’ve always liked the flavor of peanut butter cookies, but was turned of...
 
Cookbooks
Image CAKELOVE Warren Brown has a bachelor’s degree from Brown University, and a J....
DESSERTS
Image STRAWBERRY & CREAM PANNA COTTA Panna Cotta means "cooked cream" in Italian. A traditional, easy, and delicious ...
 
STEP-BY-STEP RECIPES
Image LEMON PUDDING CAKE WITH RASPBERRY SAUCE Impress someone tonight with this easy and fast Lemon Pudding Cake. Th...
CHOCOLATES
Image ZChocolat Doctor, doctor... Whether your spirit needs some mending, or your body could us...
 
HOW TO...
Image OPEN AND GRATE COCONUT Extracting the meat from a coconut is not as difficult as you may thi...
SHOP
Image 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.

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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...


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