"If you have patience and strong hands, ready for kneading, I suggest making the fondant yourself." Whether you use store bought or homemade, this artistic cake will get rave reviews.
Katie Molitor, Cedar, MN
WHEN I married in 1946, my sister-in-law was a big help in sharing her recipes and cooking expertise and I aspired to be as good a cook as she was. Many of her recipes are still our favorites. Although I've tried a few other recipes for strawberry shortcake over the years, I always come back to this one.
--Janice Mitchell, Aurora, Colorado
Joan sometimes adds chocolate syrup to the basic batter to produce the lovely swirls in this moist marbled loaf. "For a sweet finish, top it with a can of prepared frosting...or use your favorite homemade frosting if time allows," she suggests.
After my husband was diagnosed with high cholesterol, I started looking for light recipes. With its fresh berries and meringue topping, this sponge cake quickly became a favorite.—Suzanne Premo of Sault Ste. Marie, Ontario
Old Glory Angel Food makes a glorious dessert for your Fourth of July celebration. It's easy to assemble, but the triple layers and stars-and-stripes topping look like you fussed.
"One July, we invited a couple over for a backyard barbecue," relates Anne Nabbefeld of Hortonville, Wisconsin. "The woman had recently become a United States citizen, so I created this cake for her. It was a big hit."
The oldest of seven children, I did a lot of cooking and baking while I was growing up. Desserts like this refreshing rolled shortcake are my favorite. The nutty cake, creamy filling and fresh strawberries make pretty swirled slices.
Each year for my husband's birthday I make him a different lemon cake (a tradition started by his mother). A couple years ago I made a Lemon Crepe Cake and it was really good. This spring I added fresh strawberries and the cake was fabulous! I like to make the crepe batter and lemon curd the night before and assemble the next morning.—Lora Roth, Seneca, South Carolina