A traditional Christmas cake roll, frosted with chocolate icing and filled with salted caramel filling. More

Making this cake isn't hard at all, but describing the entire process makes it seem more daunting. Put simply: bake a cake. Make buttercream. Sandwich them together. Cut into shapes. Glaze. Put more obnoxiously, well, read on. More

This recipe is inspired by the Chocolate-Covered Hi-Hats from Elinor Klivans in em>Cupcakes! More

This recipe has, in the course of its testing, become one of my favorites and will surely be a staple in my Thanksgiving menu year after year. More

This recipe is extremely versatile and can be used with any flavored extracts. Or, if you prefer to make a natural vanilla bean buttercream, use the seeds scraped from the inside of a vanilla bean. If your flavoring does not impart color, this recipe is great for adding color too. I recommend gel color instead of liquid food coloring, because it contains less liquid and you don't need much to get the results you want. More

This recipe is all about the frosting: princess-pink, red-red raspberry flecked, melt-in-your mouth clouds of buttercream generously spread on lemon cake (the cake is adapted from Cook's Illustrated, flavored with bright lemon juice and zest). More

These Chocolate Whoopie Pies with Banana Buttercream bring the flavors of Banana Stand into whoopie form. More

Adding a few tablespoons of lime juice to the buttercream for these Jalapeño Cornbread Whoopie Pies with Honey Buttercream plays up their Southwestern flavors. More