Cake

Garnish with whole gingersnaps, cherries and mint for a beautiful presentation. Begin preparing the cake a day before the party.

Start preparing this elegant layered treat at least one day before you plan to serve it.

Eggs provide the leavening in this spiced cake, and melted butter keeps it tender.

The cake has an appealing, somewhat coarse texture; drizzled with a honey-lemon syrup, the dessert is reminiscent of baklava. Both matzo meal and the more finely ground matzo cake meal are used here.

Perfect for the Jewish holiday, this flourless torte has an airy soufflé-like texture. The sauce adds a special-occasion touch.

"I adapted this recipe from The Fannie Farmer Baking Book," says Ashley-George Menger of New Vernon, New Jersey. "It's the easiest chocolate cake I've ever made—you don't even need a bowl. I love to serve it around the holidays, and with friends and family around, it disappears fast!" You can also make this cake in 2 (8 1/2- by 4 1/2- by 2 1/2-inch) loaf pans.

This recipe is a variation on the classic Jewish honey cake, which is traditionally eaten at joyful celebrations such as betrothals, weddings, and the New Year, when it symbolizes the hope that the future will be sweet.

Individual warm chocolate cakes with soft centers appeared on restaurant dessert menus across the country late in the decade.

Ultra-rich mascarpone in the batter produces an extraordinarily creamy cheesecake. The cheesecake must be chilled at least six hours before serving.

This cake keeps well and feeds a crowd. The "crumble" is simply a middle layer of pecans, brown sugar, butter and cocoa.

Look for the heart-shaped cake ring at cake and candy supply stores, or call Jane's Cakes and Chocolates at 800-262-7630. You can also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.

I make a devil's food cake for David every Valentine's Day. At other times of the year, when he has been especially well behaved, I make him these. This quick and easy recipe makes a frosting as rich and chocolaty as much more complicated preparations. — Barbara

A high proportion of butter makes for an extra-smooth and rich icing. For best results, use Philadelphia-brand cream cheese.

Chef Ludovic leFebvre writes: "I'm looking forward to the opening of my restaurant, Ludo, this fall. It's going to be different from the elaborate French cuisine I've done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways. "Before coming to America, I apprenticed with some of France's best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there's more opportunity to enjoy cooking at home. " Ideal for a party, these soft-center soufflé cakes can be prepared the night before, then baked in less than ten minutes.

Dark beer and molasses add rich depth of flavor to this moist and delicious cake.

Start preparing this two days before you plan to serve it. Toast the coconut in a 350°F oven until light golden in spots, stirring frequently, about ten minutes.