Southern Living, April 2013 page 82

Updated December 07, 2012
Credit: Jennifer Davick; Styling: Lydia Degaris Pursell

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35th Anniversary Hummingbird Cake

Credit: Iain Bagwell; Styling: Heather Chadduck

35th Anniversary Hummingbird Cake Recipe

Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or moistness without them.

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Chocolate Zucchini Cakes

Credit: Iain Bagwell; Styling: Heather Chadduck

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.

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Green Tea-Honeysuckle Cake

Credit: Iain Bagwell; Styling: Heather Chadduck

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.

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Strawberries and Cream Cake

Credit: Iain Bagwell; Styling: Heather Chadduck

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.

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Pound Cake Cupcakes

Credit: Jennifer Davick; Styling: Lydia Degaris Pursell

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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