New This Month
Serve dessert with a side of glamour at your holiday party or Christmas dinner -- or spoil Santa with a fat slice of cake on the mantel.
We’ve reimagined the Yule log (or Buche de Noel) as a charming chestnut layer cake -- a “Stump de Noel,” if you will.
This Yule log is made extra merry by a wood-grain fondant finish and molded chocolate pinecones.
Make cheesecake thrice as festive with a gingerbread crust, a spiced molasses filling, and a ring of two-tone cookies on top.
We love a decorative second dessert.
Hark! Any angel would sing after tasting this heavenly coconut angel food cake.
Free fruitcake of its frumpy reputation with a spray of meringue mushrooms (or a shower of fondant snowflakes).
Powdered sugar snowflakes turn a chocolate-glazed layer cake into something worth celebrating.
A gingerbread cake topped with wine-poached pears and cinnamon cream -- simple but striking.
Frozen grapes or currants add opulence to a fig roll stuffed with luxurious mascarpone cream.
Oven-dried persimmon slices curl up like flowers, the perfect accent for this spiced pudding cake.
Of course, the ultimate Christmas cake topper: a marzipan poinsettia with white chocolate leaves.
Make something sweet, festive, and perhaps even green for this March 17.
![Sneak Peek of "Martha Stewart's Cakes"](https://assets.marthastewart.com/styles/wmax-300/d27/pumpkin-cake-mscakes-154-r5/pumpkin-cake-mscakes-154-r5_vert.jpg?itok=CSq_7ICM "Sneak Peek of "Martha Stewart's Cakes"")
