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Flavored Cakes by the Slice

Martha Stewart Weddings, Volume 36 2006

Mocha
(top left)
Three buttercreams -- vanilla, and light and dark coffee -- add their flavors to tiers of dense devil's food cake. On the bottom layer: a bittersweet-chocolate ganache.

White-Chocolate Pistachio Cake
(top right)
Airy layers of pistachio sponge cake are nestled in cloudlike white-chocolate mousse layered with pistachio cream, served with a scoop of pistachio gelato.

White-Chocolate Pistachio Cake recipe

Blackberry Buttermilk Cake
(bottom)
Four layers of fruit-studded buttermilk cake and blackberry buttercream are encased in fondant, a decorative sugar paste that helps keep the interior moist.

Blackberry Buttermilk Cake recipe

 

Caramel Apple
(top left)
Lightly spiced apple cake is layered with a caramel-cream-cheese filling and frosted with luxurious caramel buttercream.

Lemon Poppy Seed
(top right)
This all-lemon cake has a tart curd filling, buttercream icing, and candied fruit on the side. Poppy seeds give it subtle crunch.

Mango Papaya
(bottom left)
Cream cheese filling with papaya and mango chunks, and mango purée flavor this lime sponge cake. It's covered with mango-flavored cream cheese frosting.

Chocolate Mint
(bottom right)
Fudgy devil's food cake and semisweet chocolate leaves are the ideal contrast for cool mint buttercream.