You will need thirty-six cups (multiply following batter ingredients by 4 1/2) of batter to complete the entire cake.
Batter Amounts and Baking Times for 2-Inch Deep Square Pans: Each 6-inch: 3 cups batter, 35 minutes baking time; each 8-inch: 5 cups batter, 45 minutes; each 10-inch: 10 cups batter, 70 minutes.
Five pastel layers form this colorful creation. You can also use the batter to make four dozen cupcakes or a two- or three-layer cake (bake each layer a few minutes longer than instructed). Use our Seven-Minute Frosting if you'd prefer a bright-white, swoopy finish.
If eating pie leaves you yearning for more crust, here's your dream dessert: Flaky, golden-brown pate brisee disks are layered with jam, then pasty cream that has whipped cream and sliced strawberries folded in, and stacked four-deep. Making the disks is easy -- just roll out the dough into rounds (no need to fit it into pie plates or crimp edges), sprinkle them with sugar, and bake. The whole thing is chilled overnight like an icebox wafer cake, for easier slicing.
This rustic cake is infused with the tastes of honey, lemon, and a hint of ground cardamom, like a flavorful cup of tea. Four layers of cake -- made tender and moist with oil (in place of butter), milk, honey, and brown sugar -- are brushed with more honey, then spread with a satiny-smooth filling thatâ��s a cross between lemon curd and cream-cheese frosting (for the best of both). We topped ours with a piece of honeycomb, but a drizzle of honey is just as buzzworthy.