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Cakes & Sweet Breads Archive

Is one chocolate cake any better than another? Yes, this recipe is the best chocolate cake I have ever tasted — moist with a rich chocolate taste. The simple bundt cake is iced with chocolate ganache and was created by chef Brenda Vanden Bos. Chocolate Cake is Number 10 on our list of the Top […]

What makes one cheesecake better than another? Texture. A good cheesecake has a creamy, luscious custard on top of a buttery crust. Cheesecake never excited me until I met this cheesecake. Get the recipe here. We learned how to make superior cheesecake from pastry chef extraordinaire Marla Scissors, who passed away from ALS at age […]

Our countdown of the Top Thirty Recipes that celebrate the thirtieth anniversary of Kitchen Conservatory continues with the irresistible and decadent Chocolate Salted Caramel Cupcakes. Cupcakes are still the most popular of all of our dessert classes and this special cupcake is memorable. Join Dawn Meyer in making this sinfully good cupcake on Tuesday, March […]

The cupcake craze has not abated. Our classes on cupcakes are hugely popular, particularly when taught by Dawn Meyer, whose delicious cupcakes feature precise instructions. Don’t miss signing up for Dawn’s next available cupcake class on September 23 (rum-raisin cupcakes!). Register for Cooking Classes. Triple Ginger Cupcakes with White Chocolate Ganache 1-3/4 cups sifted cake […]

Just in time for a Cinco de Mayo party, dessert will be as much fun as the cocktails, says Jean Millner, who provides another tempting dessert! Margarita Cupcakes for the cupcake: 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter at room temperature 3/4 cup sugar 3 eggs, separated 1 tablespoon […]

Now is the time for an indulgently-rich, super-delicious, chocolate dessert! After four caramel-inspired cupcakes, let’s focus on chocolate. Store Manager Hilda Willman, who is about to graduate with an associate’s degree in Applied Science specializing in Baking and Pastry Arts at St. Louis Community College at Forest Park, contributes this over-the-top cupcake recipe. Yes, this […]

Dulce de leche translates as milk candy. Yes, it is milk and it is candy. Most people remember their first taste of dulce de leche; it has a “wow” factor. Then when people learn how easy it is to make dulce de leche, the wow turns to jaw-dropping amazement: place an unopened can of sweetened […]

Jean Millner, who works at Kitchen Conservatory, just won first place in a dessert contest sponsored by the St. Louis Jewish Light. Her cake was judged on appearance, flavor, texture, smell, and creativity. According to the judges, the cake “tasted better than it looked and it looked gorgeous.” Congratulations, Jean! Here is her indulgent recipe. […]

Spring means strawberries, the first fruit to ripen. Feel the sunshine with these fruity cupcakes, recipe courtesy of Julie Malloy. The buttercream icing is made with a Swiss meringue, as the egg whites and sugar are gently warmed and the sugar is dissolved, then whipped and then the butter is added. Many cooks find the […]

Among the three dessert food groups — chocolate, vanilla, and caramel — caramel doesn’t seem to get any respect. I would always choose caramel over chocolate or vanilla (hello, caramel rolls!) but nobody says that they are addicted to caramel. Chocoholics, yes, but caramelholics? The process of browning or caramelizing any food, including sugar, makes […]