"We upgraded the traditional poke cake by replacing the traditional gelatin or pudding mix filling with two fillings made with fresh summer berries. If that’s not enough, we slathered the cake with a lusciously rich mascarpone frosting. When frosting the cake, dollop the frosting over the cake, then spread it carefully so the filling won’t bleed through."
"We love this sweetly simple cake as is, sprinkled with confectioners’ sugar and cut into squares. You can also cut the cake in half crosswise, stack the halves and layer your favorite buttercream frosting between the layers. Either way, it’s an easy way to enjoy the first raspberries arriving in the market this spring."
"Whipped cream folded into this no-bake beauty's lemony ricotta-and-cream-cheese filling gives it an airy texture and ethereal taste, all of which is sandwiched between a mellow vanilla wafer crust and burst of blueberry."
"Looking for a gloriously BIG, LIGHT, FLUFFY, EASY, NO FUSS cake to feed a crowd at your next celebration? This is the recipe you need. There is no packaged fondant, fancy layering or intricate piping involved. This gluten free slab cake (also known as ‘sheet cake’) is so quick and easy to whip up and delivers what most kids and adults love best – a simple light and fluffy sponge smothered in a smooth buttercream frosting."
"This cake is an old, old favorite of ours. It's a cake where the whole is definitely more than the sum of the parts. The moist, semi-chunky cake, spread with the frosting equivalent of brown sugar fudge, is perfect served with a cup of coffee or, better still, a glass of ice-cold milk."
"If fun is what you’re looking for, this simple cake, enlivened with cream soda and confetti sprinkles, will make your day. Freeze-dried strawberries give the icing a naturally pink color and tangy-sweet flavor."