2 of 5Photo: Iain Bagwell; Styling: Heather Chadduck
Chocolate Zucchini Cakes
Chocolate Zucchini Cakes Recipe Adding freshly grated zucchini to the batter yields luxuriously dense, moist results. The frosting sets up quickly, so prepare it after cooling the cakes.
3 of 5Photo: Iain Bagwell; Styling: Heather Chadduck
Green Tea-Honeysuckle Cake
Green Tea-Honeysuckle Cake Recipe Matcha, a Japanese green tea powder, adds vivid green color and a delicate flavor. Look for it in Asian grocery stores and gourmet markets, or order online. Store tightly covered in the fridge. (It oxidizes quickly.) If you can't find matcha, pulverize regular green tea in a spice grinder.
4 of 5Photo: Iain Bagwell; Styling: Heather Chadduck
Strawberries and Cream Cake
Strawberries and Cream Cake Recipe We used 6 (8-inch) disposable aluminum foil cake pans, so we could fill all the pans at once. This way, if you bake the layers in batches, the second batch is ready to go in the oven as soon as the first is done.
5 of 5Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Pound Cake Cupcakes
Pound Cake Cupcakes Recipe We've stirred up a little magic with our Pound Cake Cupcakes, which are a Thumbelina version of the tube-pan classic.
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