Chapter 01

Muffin pans make the perfect baking vessels for these little fig cakes. Gussy them up by spooning a dollop or piping a silver dollar of hard sauce on top and then garnish them with halved fresh figs, fresh herbs, or even pecan halves.

1. Preheat oven to 350°. Stir together flour and next 5 ingredients in a large bowl. Gradually add oil, beating at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended. Add buttermilk and vanilla, beating until blended. Fold in preserves and pecans.

2. Spoon batter into 2 (12-cup) lightly greased (with cooking spray) muffin pans, filling 20 muffin cups about three-fourths full.

3. Bake at 350° for 15 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks. Cool completely (about 45 minutes).

4. Drizzle cakes with Buttermilk Glaze. Cool 10 minutes. Pipe Vanilla Hard Sauce onto warm cakes, and serve.

Bring 1/2 cup sugar, 1/4 cup buttermilk, 4 Tbsp. butter, 2 tsp. cornstarch, and 1/4 tsp. baking soda to a boil in a small saucepan over medium heat, stirring often. Immediately remove mixture from heat, and cool 10 minutes. Stir in 1 1/2 tsp. vanilla extract. Makes about 3/4 cup.

Split 1 vanilla bean lengthwise, and scrape seeds into a large bowl. Stir in 2 cup s powdered sugar. Beat 1 cup softened butter into sugar mixture at medium speed with an electric mixer until blended. Makes about 1 1/2 cups.

1. Preheat oven to 350°. Beat butter and sugar at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition.

2. Combine flour and baking soda. Gradually add half of flour mixture to butter mixture, beating at low speed until blended, stopping to scrape down sides as needed. Add remaining half of flour mixture, and beat until blended. Add vanilla and next 5 ingredients, beating at medium speed until smooth. Spoon batter into a 12-cup lightly greased (with cooking spray) muffin pan, filling two-thirds full.

3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove warm cakes from pan, and sprinkle with toasted pecans. Top each cake with 21/2 Tbsp. Caramel-Pecan Sauce. Serve with vanilla ice cream or ice-cold heavy cream, if desired.

Cook 1/2 cup butter and 3/4 cup firmly packed light brown sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter me lts and sugar dissolves. Whisk in 1 cup heavy cream and 1/2 tsp. coffee granules. Bring mixture to a light boil, stirring constantly. Turn off heat, and let stand on cooktop until slightly cool, stirring often. Makes about 2 cups.

These sweet little cakes can be turned into cupcakes with just a flip of the cake and a slather of frosting. We recommend Cream Cheese Frosting. Drizzle a little caramel sauce over the frosting.

No one will ever guess that these elegant little cakes came from a box of white cake mix and a couple of cans of cherries.

1. Preheat oven to 350°. Drain cherries, reserving 3/4 cup liquid from cans. Coarsely chop 1/2 cup cherries, and drain well, pressing between paper towels to squeeze out excess juice.

2. Prepare cake mix batter according to package directions; stir chopped cherries into batter. Lightly grease 2 (6-cup) jumbo muffin pans with cooking spray. Spoon batter into 10 muffin cups, filling two-thirds full.

3. Bake at 350° for 17 to 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes).

4. Meanwhile, bring remaining cherries, granulated sugar, and reserved cherry liquid to a boil in a saucepan over medium-high heat. Reduce heat to low, and simmer, stirring constantly, 1 minute. Stir together cornstarch and 2 Tbsp. water until combined. Quickly stir cornstarch mixture into cherry mixture, and cook, stirring often, 2 minutes or until mixture begins to thicken. Remove from heat, and cool 15 minutes.

5. Hollow out a 21/2-inch hole from the top of each cake. Top each with about 2 Tbsp. cherry mixture.

6. Spoon whipped topping into a medium bowl. Stir in brandy, if desired, just before serving. Dollop mixture over cakes. Serve immediately, or chill 24 hours.

Just a couple of Tbsp. of cherry brandy can take store-bought whipped topping to new heights and make your guests wonder if it was made from scratch.

This mini Bundt cake recipe features pureed sweet potatoes, raisins, rum, and toasted pecans, along with cinnamon and nutmeg, and is a perfect pick-up treat for a holiday dessert party.

1. Preheat oven to 350°. Stir together first 2 ingredients. Let stand 30 minutes.

2. Meanwhile, beat eggs and sugar at high speed with an electric mixer 2 to 4 minutes or until thick and pale. Add oil and vanilla, beating at low speed just until blended. Add sweet potato puree, beating just until blended and stopping to scrape down sides as needed.

3. Sift together flour and next 5 ingredients; add to egg mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Drain raisins, reserving rum. Fold raisins into batter. Spoon batter into 3 (12-cavity) lightly greased (with cooking spray) mini fluted tube pans (¼-cup capacity), filling each three-fourths full.

4. Bake at 350° for 14 to 16 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on lightly greased wire racks 5 minutes. Remove from pans to wire racks.

5. Pierce tops of cakes multiple times using a wooden pick. Dip top halves of cakes in Rum Glaze, and hold 1 to 2 seconds (to allow syrup to soak into cakes). Place, glazed sides up, on lightly greased racks. Sprinkle each cake with pecans.

Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. whipping cream to a boil in a heavy saucepan over medium-high heat. Boil, stirring constantly, 3 minutes or until mixture begins to thicken to a syrup-like consistency. Remove from heat; stir in reserved rum from cake recipe (about 1/4 cup).

Note: To puree roasted sweet potatoes, peel potatoes as soon as they are slightly cooled. Press pulp through a wire-mesh strainer with the back of a spoon. You’ll need to roast about 11/2 lb. potatoes for 2 cups puree.

1. Preheat oven to 350°. Generously grease 2 (6-cup) mini fluted tube pans with shortening (do not use cooking spray); lightly flour.

2. Beat cake mix and next 3 ingredients together at low speed with an electric mixer 30 seconds. Increase speed to medium, and beat 2 minutes, stopping to scrape down sides as needed. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among prepared cake pans.

3. Bake at 350° for 18 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes).

4. Drizzle about 1 Tbsp. Brown Sugar Icing over each cake. Store loosely covered at room temperature.

Melt 1/4 cup butter in a 1-qt. saucepan over medium-high heat. Stir in 1/2 cup brown sugar, 2 Tbsp. corn syrup, and 2 Tbsp. milk. Heat to rolling boil over medium-high heat, stirring frequently; remove from heat. Immediately beat in 1 cup powdered sugar and 1 tsp. vanilla extract with whisk until smooth.

When making the Brown Sugar Icing, make sure to remove pan from heat just as soon as it comes to a boil. Remember to keep stirring the mixture while cooking to prevent the sugar from burning.

Garnishes: toasted flaked coconut, coarsely chopped unblanched whole almonds, miniature semisweet chocolate morsels

1. Preheat oven to 350°. Grease 2 (6-cup) mini fluted tube pans with shortening; lightly sprinkle with cocoa. Mix flour, baking soda, and salt in a medium-size bowl; set aside. Mix boiling water and 1/2 cup cocoa in a separate medium-size bowl; stir in sour cream until well blended. Set aside.

2. Beat sugar and butter at medium speed with an electric mixer until light and fluffy. Beat in vanilla and 1 tsp. almond extract. Beat in eggs, 1 at a time, until blended. Alternately add flour mixture and cocoa mixture at low speed, beating just until blended after each addition. Stir in miniature chocolate morsels. Divide batter evenly among prepared pans, filling each two-thirds full.

3. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Run knife around edges. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes).

4. Drizzle glaze over cakes. Place milk chocolate morsels in a zip-top plastic freezer bag; seal bag. Microwave on HIGH about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.

Mix 2 cups powdered sugar, 6 Tbsp. whipping cream, and 1/4 tsp. almond extract in a small bowl until smooth.

Enjoy these pound cake bites for breakfast or as a late-night snack by the fire. Or split them and toast them with butter. Vanilla bean paste gives these cakes a sublime goodness. And just as with classic pound cake, we loved the crusty top edges on these, too.

1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add granulated sugar, beating well, 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

2. Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended; stir in vanilla and almond flavorings.

3. Spoon batter into 3 (12-cavity) lightly greased (with cooking spray)mini fluted tube pans (¼-cup capacity), filling each three-fourths full.

4. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes).

Preheat oven to 350°. Make batter as described above. Place baking cups in 5 (24-cup) miniature muffin pans, skipping every other muffin cup in fifth pan. Coat cups with cooking spray. Spoon batter into cups, filling three-fourths full. Bake 16 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. Makes about 9 dozen mini cakes.

NOTE: The vanilla bean paste really does add a more distinct vanilla flavor to these cakes. You can find it at specialty food stores or order it online.

Adding freshly grated zucchini to the batter yields luxuriously dense, moist results. The frosting sets up quickly, so prepare it after cooling the cakes.

2. Beat sugar, butter, and oil at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Sift together flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir zucchini and next 2 ingredients into batter until blended. Spoon batter into pans, filling two-thirds full.

3. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

4. Spoon hot Chocolate Fudge Frosting over cooled cakes (about 1/4 cup each); cool completely (about 30 minutes).

Cook ⅓ cup butter, ⅓ cup unsweetened cocoa, and ⅓ cup milk in a large saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts. Remove from heat; whisk in 1/4 cup sour cream and 2 tsp. vanilla until blended. Gradually add 3 cups powdered sugar, beating at medium speed with an electric mixer until smooth. Use immediately. Makes about 2 cups.

For the pretty brown paper loaf pans pictured, look for mini paper loaf pans (4- x 2-inch) online or in baking stores. They are a little smaller than the foil pans, so you will get 7 to 8 cakes.

These simple cupcakes use a white cake mix enhanced with buttermilk, butter, and flavoring extracts. A topping of Coconut Buttercream and flaked coconut turns them into a snowy dream.

1. Preheat oven to 350°. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down sides as needed.

2. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter evenly into cups, filling each two-thirds full.

3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes).

4. Spread evenly with Coconut Buttercream, and sprinkle with sweetened flaked coconut.

Beat 1/2 cup softened butter and 1 (3-oz.) package cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 (16-oz.) package powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add 1/4 cup cream of coconut and 1 tsp. vanilla extract, beating until smooth. Makes 3 cups.

We call for using a mixer, but you can stir these together by hand with great results. Because the mixer adds more air to the batter, you’ll end up with 17 cakes rather than 24 when you stir them by hand. For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake Mix.

1. Preheat oven to 375º. Sift together sugar, flour, and salt in a bowl. Combine lemon juice, vanilla extract, rum, and orange extract.

2. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form; gently transfer egg white mixture to a large bowl. Gradually fold in sugar mixture with a large spatula, ⅓ cup at a time, folding just until blended after each addition. Fold in lemon juice mixture.

3. Arrange 12 (21/2- x 2-inch) muffin-size paper baking molds on an aluminum foil-lined baking sheet; spoon batter into baking molds, filling almost completely full.

4. Bake at 375º for 17 to 19 minutes or until a wooden pick inserted in centers comes out clean. Transfer to a wire rack, and cool completely (about 45 minutes).

5. Make a small hole in top of each cupcake using the handle of a wooden spoon. Spoon Lemon Curd Filling into a zip-top plastic freezer bag. Snip 1 corner of bag to make a tiny hole. Pipe a generous amount of filling into each cupcake. Spread Cream Cheese Frosting on tops of cupcakes.

Stir together 1 (10-oz.) jar lemon curd and ⅓ cup sour cream until blended. Cover and chill until ready to use. Makes 1 1/4 cups.

What makes these cupcakes extreme? They’re huge! Plus, they’re loaded with two types of chocolate and they’re topped with Whipped Chocolate Frosting for an irresistible and indulgent treat.

1. Preheat oven to 350°. Place jumbo baking cups in 2 (6-cup) jumbo muffin pans. Coat cups with cooking spray.

2. Mix flour, baking soda, and 1/2 tsp. salt in a small bowl; set aside. Microwave baking chocolates in a small microwave-safe bowl at HIGH 1 to 2 minutes, stirring once, until softened and chocolate can be stirred smooth.

3. Beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add brown sugar and granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add melted chocolate and 1 tsp. vanilla, beating well. Add flour mixture alternately with buttermilk, beating at low speed after each addition until blended. Spoon into cups, filling three-fourths full.

4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes). Spread Whipped Chocolate Frosting evenly over cupcakes.

Microwave 1 cup semisweet chocolate morsels in a small microwave-safe bowl at HIGH 1 to 2 minutes, stirring once, until softened and chocolate can be stirred smooth. Beat 1/2 cup softened butter at medium speed with an electric mixer until creamy. Add 1 (16-oz.) package powdered sugar alternately with melted chocolate and 1/2 cup whipping cream, beating at low speed after each addition until blended. Stir in 2 tsp. vanilla extract and dash of table salt.

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating just until blended.

2. Combine flour, cocoa, and salt. Stir together sour cream and baking soda. Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in half of chopped chocolate.

3. Place paper baking cups in a 12-cup muffin pan, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 45 minutes). Pipe or frost Marshmallow Frosting onto cupcakes; sprinkle with pecans and remaining chopped chocolate.

Beat together 1/2 (8-oz.) package softened cream cheese, 1/4 cup softened b utter, 1 (7-oz.) jar marshmallow crème, and 2 tsp. vanilla extract at medium speed with an electric mixer until creamy. Gradually add 2 1/2 cups powdered sugar, beating at low speed until blended and smooth.

This frosting is so soft and cloud-like, you can dollop a spoonful onto each cupcake instead of piping.

These handheld treats are inspired by the iconic Southern layer cake that bears the same name. The Lane Cake has been around for more than 100 years. These cupcakes boast a white frosting and a dollop of filling, while the more traditional layer cake is sandwiched with filling that dribbles down the sides.

1. Preheat oven to 350°. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray.

2. Mix flour, baking powder, and salt in a medium bowl. Mix milk, vanilla, almond extract, and egg whites in a small bowl. Beat sugar and butter at medium speed with an electric mixer until light and fluffy. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat at low speed 1 minute. Spoon batter into cups, filling two-thirds full.

3. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Brush bourbon over cupcakes. Cool completely (about 45 minutes).

4. Mix coconut-pecan frosting and raisins in a medium bowl. Spread white frosting evenly over cupcakes. Make slight indentation in frosting in center of each cupcake; spoon about 1 tsp. coconut-pecan frosting mixture in each indentation. Top each with a cherry.

Chocolate Velvet Cupcakes are topped with a to-die-for Browned Butter-Cinnamon-Cream Cheese Frosting for an irresistible bite-size dessert.

1. Preheat oven to 350°. Microwave morsels in a microwave-safe bowl at HIGH 1 to 11/2 minutes or until melted and smooth, stirring at 30-second intervals.

2. Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate; beat until blended.

3. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

4. Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.

5. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes).

Cook 1/2 cup butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Immediately remove from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify. Beat butter and 2 (8-oz.) packages softened cream cheese at medium speed with an electric mixer until creamy; gradually add 2 (16-oz.) packages powdered sugar, beating until light and fluffy. Stir in 1 tsp. ground cinnamon and 2 tsp. vanilla extract. Makes 5 cups.

Mashed sweet potatoes give the cupcakes extra moistness, while cinnamon and nutmeg spice up this traditionally sweet dessert. A simple cream cheese frosting and a sprinkle of chopped pecans are all that’s needed on top.

1. Preheat oven to 350°. Place aluminum foil baking cups in 2 (12-cup) muffin pans, and coat with cooking spray.

2. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.

3. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Spoon batter into cups, filling two-thirds full.

4. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes). Spread cupcakes evenly with Cream Cheese Frosting.

Beat 1 (8-oz.) package softened cream cheese and 1/2 cup softened butter at medium speed with an electric mixer until fluffy. Gradually add 1 (16-oz.) package powdered sugar, beating at low speed until blended; add 1 tsp. vanilla extract, beating until blended. Makes 3 1/2 cups.

A fun take on a Belgian white ale topped with the popular orange-slice garnish, these cupcakes start with cake mix and amp up the flavor with beer, orange, and ginger.

1. Preheat oven to 350°. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray.

2. Beat cake mix, 11/4 cups beer, oil, egg whites, egg, coriander, and ginger at low speed with an electric mixer 30 seconds. Increase speed to medium, and beat 2 minutes, stopping to scrape down sides as needed. Stir in 1 tsp. orange zest. Spoon batter into cups, filling two-thirds full.

4. Spread frosting evenly over cupcakes. Just before serving, garnish each with an orange wedge. Store loosely covered in refrigerator.

Beat 6 cups powdered sugar, 1/2 cup softened butter, 1 tsp. grated orange zest, 1/4 cup Belgian-style wheat ale beer, and 1 Tbsp. orange juice at medium speed with an electric mixer until smooth and creamy.

With its mild flavor, white ale is the perfect beer for baking. Feel free to try lemon zest in place of the orange for both the cake and frosting, if desired.

A simple lemon glaze saturates these light sponge cakes and makes them memorable.

1. Whisk together cornmeal mix, flour, and granulated sugar in a large bowl. Add buttermilk, melted butter, eggs, lemon zest, and rosemary. Whisk together just until blended. Cover; refrigerate batter 30 minutes.

2. Preheat oven to 400°. Spoon batter into lightly greased (with shortening) and floured shiny madeleine pans, filling three-fourths full.

3. Bake at 400°, in batches, 15 to 17 minutes or until golden brown. Remove from pans immediately; let cool slightly. Dip both sides of each madeleine in Lemon Glaze; cool on wire rack, scalloped side up. Let stand until glaze sets.

Whisk together 2 ⅔ cups powdered sugar, 1/4 cup fresh lemon juice, and ⅓ cup milk in a medium bowl; set aside.

Madeleines are sweet one by one, but they are quite the showstopper when served en masse. Arrange them in a circular pattern on a platter or pedestal with ruffled edges pointing outward. Pile them up as you circle around so they look like a wreath.

Swoon Pies are our take on the iconic marshmallow-filled pastry. This one has tender graham cookies dipped in chocolate and a few special toppings.

1. Preheat oven to 350°. Sift together flour and next 3 ingredients in a medium bowl; stir in graham cracker crumbs.

2. Beat butter and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until fluffy. Add egg and vanilla, beating until blended. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape down sides as needed.

3. Drop batter by rounded tablespoonfuls 2 inches apart onto 2 parchment paper-lined baking sheets. Bake, in batches, at 350° for 13 to 15 minutes or until set and bottoms are golden brown. Remove cookies (on parchment paper) to wire racks, and cool completely (about 30 minutes).

4. Turn 12 cookies over, bottom sides up. Spread each with 1 heaping tablespoonful Marshmallow Filling. Top with remaining 12 cookies, bottom sides down, and press gently to spread filling to edges. Freeze on a parchment paper-lined baking sheet 30 minutes or until filling is set.

5. Place chocolate and shortening in a 2-cup glass measuring cup. Microwave at HIGH for 1 to 2 minutes, stirring every 30 seconds until melted and smooth. Meanwhile, remove cookies from freezer, and let stand 10 minutes. Dip half of each cookie sandwich into melted chocolate mixture. Place on parchment paper-lined baking sheet. Sprinkle with desired toppings, and freeze 10 minutes or until chocolate is set.

Beat ½ cup softened butter at medium speed with an electric mixer until creamy; gradually add 1 cup powdered sugar, beating well. Add 1 cup marshmallow crème and ½ tsp. vanilla extract, beating until well blended. Makes about 1½ cups.

Increase semisweet chocolate morsels to 1 (16-oz.) package and shortening to 3 tsp. Prepare recipe as directed, dipping cookie sandwiches completely in chocolate mixture. (Use a fork to easily remove sandwiches from chocolate.)

1. Preheat oven to 325°. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar and marzipan; beat 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.

2. Combine flour, baking powder, and salt; gradually add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 13- x 9-inch pan.

3. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

4. Trim crusts from all surfaces, making sure top of cake is flat. Slice cake in half horizontally. Spread cut side of bottom half with strawberry jam; replace top half. Cover; freeze 1 hour or until firm.

5. Cut cake into 40 (11/2-inch) squares; brush away loose crumbs. Place squares 2 inches apart on wire racks in jelly-roll pans. Pour Petits Fours Glaze over cake squares, completely covering top and sides. Spoon up all excess glaze; continue pouring glaze until all cakes have been covered. Let stand 1 hour or until glaze dries completely.

6. Trim any excess glaze from bottom of each cake square. Spoon Quick Almond Buttercream into a piping bag fitted with a small round tip, and decorate as desired.

Beat 10 c ups powdered sugar, 1/4 cup meringue powder, 1 cup plus 2 Tbsp. half-and-half, and 2 tsp. almond extract at medium speed with an electric mixer until smooth.

NOTE: We tested with Wilton Meringue Powder, which can be found at craft and cake-decorating stores.

Beat 1/2 cup softened butter at medium speed with an electric mixer until creamy; gradually add 2 cups powdered sugar, beating until light and fluffy. Add 2 Tbsp. half-and-half and 1/2 tsp. almond extract; beat 1 minute. Stir in food coloring paste, if desired.

Perfect for birthdays and showers, these miniature cakes are simple and elegant. Plus, you can make and freeze them ahead for easy entertaining.

1. Preheat oven to 400°. Grease (with shortening) bottom and sides of 2 (15- x 10-inch) jelly-roll pans, and line with wax paper; grease (with shortening) and flour wax paper. Set aside.

2. Beat butter and almond paste at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in flour, and spread batter into prepared pans.

3. Bake at 400° for 8 to 10 minutes. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

4. Turn 1 cake out onto a flat surface; remove and discard wax paper, and spread with apricot filling. Top with remaining cake, and cut with a 11/2-inch round cutter.

5. Place cakes on a wire rack in a large shallow pan. Using a squeeze bottle, coat top and sides with warm Chocolate Ganache. (Spoon up excess frosting that drips through rack; reheat and refill bottle, and use to continue frosting cakes.) Chill cakes at least 30 minutes. Freeze up to 3 months.

* 1 (10-oz.) jar apricot spreadable fruit may be substituted for canned apricot filling.

Microwave 1 cup whipping cream in a 2-cup glass measuring cup at HIGH 2 minutes. Add 2 cups semisweet chocolate morsels, stirring until melted. Makes 2 cups.

This classic angel food cake is the perfect dessert base for your next party. Cut the finished cake into single-serve portions for petits fours, or frost the whole cake to make a sheet cake.

1. Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.

2. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, ⅓ cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)

3. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Invert cake onto a lightly greased (with shortening) wire rack; cool completely, with pan over cake (about 1 hour). Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake.

Beat 11/2 (8-oz.) packages softened cream cheese and 1/4 cup softened butter at medium speed with an electric mixer until creamy; add 1/4 cup fresh lemon juice, beating just until blended. Gradually add 1 (16-oz.) package powdered sugar, beating at low speed until blended; stir in 2 tsp. lemon zest. Makes about 3 1/2 cups.

Using your thumbs and forefingers, flatten one small gumdrop to ⅛-inch thickness, lengthening and widening to form a petal shape. Dredge lightly in granulated sugar to prevent sticking as you work. Repeat procedure for desired number of petals. Place petals on a wire rack, and let stand uncovered for 24 hours.

1. Preheat oven to 350°. Pulse almonds in a food processor 5 to 6 times or until finely ground. Combine ground almonds, 1/4 cup sugar, 3 Tbsp. butter, and 1 Tbsp. flour in a small bowl. Press mixture onto bottom and halfway up sides of 5 lightly greased (with shortening) 41/2-inch springform pans. Bake crusts at 350° for 8 minutes. Let cool on a wire rack. Reduce heat to 300°.

2. Beat cream cheese at medium speed with an electric mixer until smooth. Combine remaining 1¼ cups sugar, 3 Tbsp. flour, and 1/2 tsp. salt. Add to cream cheese, beating until blended. Add eggs, 1 at a time, beating well after each addition. Add 1 (8-oz.) container sour cream, vanilla, and lemon zest, beating just until blended. Gently stir in blueberries. Spoon about 11/2 cups batter into each prepared crust. (Pans will be almost full. Batter will reach about 1/4 inch from tops of pans.) Place on a baking sheet.

3. Bake at 300° for 35 to 40 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door partially open, 30 minutes. Remove cheesecakes from oven; gently run a knife around edges of cheesecakes to loosen. Cool in pans on a wire rack until completely cool (about 30 minutes). Cover and chill 8 hours. Remove sides of pans.

4. Beat whipping cream at high speed until foamy; gradually add 2 tsp. sugar, beating until stiff peaks form. Fold in 2 Tbsp. sour cream. Spread over cheesecakes.

NOTE: To prepare cheesecakes using frozen blueberries, toss frozen berries with 2 Tbsp. all-purpose flour and 1 Tbsp. sugar. Proceed with recipe as directed.

Prepare recipe as directed through Step 1, pressing mixture onto bottom and 1½ inches up sides of a lightly greased 9-inch springform pan. Proceed with recipe as directed through Step 2, pouring batter into prepared pan. Proceed with recipe as directed, increasing bake time to 1 hour and 10 minutes or until almost set.

Classic red velvet cake takes on a new twist as decadent mini desserts with a scattering of fresh raspberries.

1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together buttermilk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Pour batter into a lightly greased (with shortening) and floured 13- x 9-inch pan.

2. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

3. Cut cake into 6 rounds using a 31/2-inch round cutter. Reserve remaining cake trimmings for another use. Split each mini cake in half horizontally. Spread about ⅓ cup Mascarpone Frosting between layers; spread remaining frosting on tops of cakes. Store cakes in refrigerator until ready to serve.

Beat 1 (3-oz.) package softened cream cheese and 1/4 cup softened butter at medium speed with an electric mixer until creamy; gradually add 5⅓ cups powdered sugar, beating at low speed until blended after each addition. Add 1 (8-oz.) package mascarpone cheese and 2 tsp. vanilla extract, beating until blended. Makes 33/4 cups.