Skillet cake is moist and tender and sweet (not too sweet, though) and sorta like upside-down cake except it’s right-side up.
Unequivocally and unspeakably better than those preservative-laden, shrink-wrapped cake imposters you grew up on. Swear.
Sorta looks like a bunch of circus treats exploded, got smothered in marshmallows, and got magically turned into cake, eh?
WHY DID NO ONE THINK OF PUTTING RED WINE IN RED VELVET CUPCAKES UNTIL NOW?! Okay. Got that out of our system. Whew.
One of the best darned cakes we’ve ever tasted. (Seriously. Would we kid about something as dramatically life-altering as this?!)
“Luscious.” “Creamy.” “Incredibly delicious!” “Just the right amount of sweet.” That’s what folks are saying about this cheesecake.
Cakes and cookies and fried chicken, oh my! There’s no limit to the things you can make when you try this nifty gluten-free blend.
Though not quite as sweet as everyone’s beloved carrot cake, this unpretentious parsnip version never fails to wow.
All the flavor of traditional pain d’épices, none of the gluten. This super simple cake certainly has some je ne sais quoi.
Who knew these buttery, airy, delicate little cakes were so simple to make…and so irresistibly delicious?! (Well, Proust, for one…)
These simple yet superlative little cakes are quite mind-blowing in their poundcake-like loveliness. Go on. See for yourself.
Given how sweet and cakey and simple these little confections are, they’re the perfect party dessert—even if you’re a party of one.
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