Cake

Designed for a four-tier cake, this recipe may be halved and simply made in a 9 1/2- by 11-inch pan and adorned with elephant cookies.

Though the presentation of this cake— all white-glazed and topped with undulating ribbons of toasted coconut—will take everyone's breath away, we promise that it will only get better from there. (And the cake's rich, coconutty, rum-nipped flavor will never hint that it was a one-bowl effort.)

These little cakes from Will Goldfarb have lots of fall flavor thanks to kabocha, a round Japanese winter squash. Make the cream a day ahead.

Kids (and more than a few adults) will almost certainly shriek with joy at the sight of this fantasy dessert. Golden, buttery cake layers sandwich chocolate cookie crumbs and are topped with a custard frosting that calls to mind soft-serve ice cream. Crisp wafer cones are filled with batter and baked into their own little cupcakes, then crowned with swirls of ice-cream-style frosting.

Editor's note: The recipe and introductory text below are from by Lauren Chattman. Here is a wonderful summer cheesecake, great after a Latin-themed barbecue. The bright and acidic Mango Sauce cuts the sweetness of the coconut and gives the cake some extra tropical flair. Be sure to stir up the cream of coconut before measuring it out, because it settles and separates in the can.

Editor's note: The recipe and introductory text below are from < by Lauren Chattman. It's simple to doctor plain vanilla ice cream, transforming it into layers of fresh-tasting lemon and blueberry ice cream. Crushed creme-filled sugar wafer cookies add crunch. Dollops of softly whipped cream alongside each slice are a simple and pretty finish.

Editor's note: The recipe and introductory text below are from Icebox Desserts by Lauren Chattman. This cake has all of the components of a classic trifle, but because it is contained by a ring of ladyfingers it has a tailored, formal look. Be aware that the cake is very soft, and pieces will be a little messy-looking on serving plates. So give your guests a chance to admire your handiwork before you serve it up.

If strawberry shortcake hailed from the Middle East, it might taste like this. Toasting the almonds lets their essence permeate the cake, making it a lovely partner for strawberries that have been macerated in lemon juice and just a hint of rose water. A dollop of freshly beaten cream melds the two beautifully.

This recipe was created by Melissa Murphy of the Sweet Melissa Patisseries in Brooklyn, New York. To make the Lemon-Raspberry Wedding Cake, make this recipe three times. Use the first batch to make two 9-inch-diameter cakes. Use the second batch to make one 12-inch-diameter cake and one 6-inch-diameter cake. Use the third batch to make a second 12-inch-diameter cake and a second 6-inch-diameter cake.

A simple, traditional British dessert that combines fresh berries, buttered bread, and a little sugar — and it couldn't be more delicious. Start the recipe at least 12 hours ahead.

A quick confection, this cake bakes in just 30 minutes. Translation: You'll be enjoying a homemade dessert with a light crumb and smooth glaze in no time.

This moist cake is perfect with unsweetened, softly whipped cream or vanilla ice cream.

Serve this cake with a dollop of Greek yogurt and quince paste.

This recipe was created by Melissa Murphy of the Sweet Melissa Patisseries in Brooklyn, New York. Begin making the cake layers at least 2 days, and up to 2 weeks, before serving.

This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready after dinner, even though you never saw her working on it.

Several traditional southern themes — pecans, Caribbean spices, and, of course, thick, tangy cream cheese frosting — come together in this gorgeous layer cake that's both down-home and elegant.