Martha Stewart's 8 Favorite Cake Recipes

[Music] foreign [Music] saw a picture of the sprinkle cake I thought oh what fun what a wonderful celebratory cake and it's inspired by my friend Matt Lewis colorful and festive I know it will be a huge hit at your next birthday celebration We're Gonna Bake the Cake in three eight inch straight sided cake pans this has been buttered lined with parchment and buttered again and flour so prepare your cake pans get them out of the way so first sift your dry ingredients two and a half cups of cake flour notice that I am dipping and scooping and then leveling you want a very fine crumb and because the cake flour has less protein which gives you a coarser crumb cake you should use cake flour so two and a half cups three quarters of a cup of all-purpose flour a half a cup and a quarter of a cup and again remember if you put your dry ingredient it's in big jars like this it really makes baking much easier so there's our flour one teaspoon of baking soda and one tablespoon of baking powder and three quarters of a teaspoon of coarse salt half a teaspoon quarter of a teaspoon whisk all your dry ingredients together and you're ready to use these in your cake now cream your butter one stick of butter which is a half a cup and a half a cup of shortening get that mixed up and sugar one and three quarters of a cup and remember this is enough batter to fill three layers and it is a sweet cake that's the half and now the last quarter one and three quarters cups and add two tablespoons of vanilla again sounds like a lot but we want a flavorful cake and that looks good one egg just one egg and now the wet ingredients to add alternately with your dry half a cup of Buttermilk and half a cup of whole milk and one cup of ice cold water so add dry with dry wait so here's our batter very very nice it's going to get even lighter and fluffier but adding three egg whites that are eaten just soft beets with a quarter of a teaspoon of cream of tartar these are beating and here are our sprinkles decided for this particular cake which is for a child to use pink green white yellow and lavender and here is just some of the many many colors that sprinkles come in so you sprinkle the sprinkles on top of your batter and fold them in gently with a spatula you want sprinkles throughout the batter and they sort of disperse very nicely and because they're well coated and stable they do not bleach their color into the batter and they stay pretty pretty nice don't over beat your egg whites you want to keep them fluffy and and Airy but not dry because they won't fold in and they won't do their job add your egg whites all of them and fold them into your batter now remember too when you're beating egg whites to make sure that the bowl is impeccably cleaned kind of like right out of the dishwasher is best because any little bit of Grease or butter in the bowl will prevent the egg whites from reaching their Optimum volume as you're beating them so make sure now see how I'm cutting down through the center and turning the bowl at the same time to get the egg whites all the way through your batter I like making birthday cakes and we always try in our family to make something that is delightful fun not too elaborate and that everybody's going to enjoy so now I want to divide this evenly so I'm going to just spoon into each pan water you could use a scale scale works very well too make sure you get the right amount of batter in each so now into a 325 degree oven rotate the pans halfway about 20 minutes because you're going to keep these in for approximately 40 to 45 minutes until a toothpick inserted into the center comes out clean so this is what the cakes look like when they are cooled beautiful golden brown sides perfect top but still because you want a nice even cake if there is any roundness on the top use a serrated knife and just take off that little excess bump on the top of your cake and I know somebody who's gonna just love to snack on that we have six cups of a Swiss meringue buttercream and I don't know how many of you have a turntable like this but invest in one it saves so much time and really makes cake decorating a pleasure so the next layer this cake is so nice because it does really hold up well make sure no crumbs cute cake on the bottom layer is on a round of cardboard so that will make it very easy to lift up onto a cake stand okay so all the rest of this frosting is going to coat the cake and we want a nice smooth even coating onto which we're going to impress our sprinkles so it's very easy to completely cover this cake with the frosting just keep turning and smoothing okay this looks good notice how I'm holding the offset spatula that a 90 degree angle so that the sides are all perpendicular so stick this right in the fridge just for a few moments to get it a little bit firmer then press in your sprinkles so now sprinkles sprinkle sprinkle all over so pretty and notice I have the cake on a baking sheet because you want the excess sprinkles to fall somewhere and not all over your kitchen but uh so pretty and on the sides you just hold them in your hand and press but it is kind of important to chill a little bit because if it's too soft you will get the icing all over your hands so fun to do this and what a wonderful result I love the colors so there now you can just run your little spatula now remember this cake is on the cardboard so it will be very easy to lift and slide a spatula underneath your cake and transfer to a cake stand or a tray there well it's really great after you bake a cake and decorate it that you can actually smile this is a pretty cake it's a fun cake and it is perfect for any celebration enjoy these have a tart lemon curd and lightly browned peaks of frosting and they're bound to make everyone feel like they just ate a piece of lemon meringue pie but they're cupcakes we need three cups of all-purpose flour a half a teaspoon of salt and one tablespoon of baking powder and cream the butter two sticks of room temperature butter two cups of granulated sugar the sugar starts to almost melt with the butter and get nice and smooth and four large eggs trying to pick the biggest eggs one teaspoon of best vanilla you need the zest of three lemons it's a lot of lemon zest but that's what makes these so lovely and Lemony I love lemon add two tablespoons of lemon juice and your dry ingredients alternately with one cup of Buttermilk if you don't have any buttermilk you can make your own buttermilk at home just take one cup whole milk and add one tablespoon of white vinegar or cider vinegar to your milk and let it stand for a little while and it curdles and acts like buttermilk and the last little bit of buttermilk and you're ready to fill your cupcake liners and I'm going to use an ice cream scoop to do this and it will make 24 delicious cupcakes preheat your oven to 325 degrees and you rotate the cupcakes halfway during the baking time which is about 25 minutes so I will just continue to fill bake and then I'll show you how we decorate so I'm now going to show you how to make a delicious lemon curd you need eight egg yolks and two whole eggs and a nice heat proof glass bowl and I wanted to show you a new trick that I just learned for separating eggs just break your eggs into a flat plate like this and use a very flexible plastic bottle and just slurp up the egg yolks it's much easier than any other way of separating eggs and the egg whites will be used for the meringue now that is a really clever way to separate eggs and these eggs will now be turned into a Delicious lemon curd so mix up your eggs add one cup of sugar whisk the sugar into the egg yolks and two-thirds of a cup plus two tablespoons of lemon juice now place this on top of a pot of simmering water you're creating a bain marie it's used to control the heat and prevent the eggs from scrambling and just stir not too vigorously just to warm it and thicken it so I'm happy to report that the lemon curd has cooked very slowly you can see that it is already very nice and thick if you remove this you can then stir in the butter and it's just two tablespoons of butter the butter will also help thicken the curd as the curd cools and now we're going to make the meringue so into two thirds cup of water add one and a half cups of granulated sugar add to this to keep it malleable two tablespoons of corn syrup you want to dissolve the sugar and heat it until it reaches 230 degrees so now your egg whites you want to beat them until they're soft Peak and those are the egg whites from the egg yolks now when the egg whites reach almost off peak sprinkle in two tablespoons of sugar thistle keep the egg whites from breaking I'll just turn that on low now they're nice and glossy and smooth okay it has just reached 230 degrees take out your thermometer and just swirl it around a little bit to get some of those bubbles out and then just pour at high speed with your mixer and slow steady stream right into your meringue you can see how much more balloon is the egg white should become and then you have to beat this for a few minutes just to allow it to thicken and cool okay so here we have our frosting nice and fluffy and we're ready to assemble our lemon meringue cupcakes so we have our lemon curd which will go right on top of each cupcake just a coin sized round okay so now we're ready to top it with this beautiful meringue and I have fitted the bag with a large star chip [Applause] now give yourself room to play around now I think it would be pretty to do kind of a large swirl of meringue on top cover the lemon curd completely that's our surprise and every time I create something like this I wonder how did they do it in the days of Louis XIV how did they make all of this without electric mixers and without gas stoves it's quite amazing finish this little guy off there very pretty so one last step to Brown the meringue so this is our little handheld just lightly toast the top so pretty oh I love how this looks so here are 24 gorgeous lemon meringue cupcakes another really cute cake for a celebration especially for a birthday is what we call a Hedgehog cake three cups of cake flour quarter of a teaspoon of salt and four teaspoons of baking powder free four now sift all this together and while you're preparing cream one pound four sticks of unsalted butter and two cups of granulated sugar a little sprinkle in slowly and we're adding vanilla seeds to this particular cake you can mix it into your milk Okay add the dry ingredients and Alternate with your milk the flour the milk and this is whole milk now get your egg whites going eight egg whites and the bowl this steak is baked in a stainless steel bowl 10 inches across and at least four to six inches deep and I've buttered the entire Bowl then just sprinkle a little flour say a tablespoon or so in the bowl and make sure the whole bowl is coated this will allow the cake to release after baking and then bang it out there a well buttered and floured Bowl okay the egg whites are almost ready not dry but nice eats [Applause] do a few to start just to lighten the batter and then the rest and the cake 350 degrees and then rotate your bowl halfway through baking and a cake Chester has to come out clean from the center of this deep cake and it takes an hour and 40 minutes because of the depth of this cake so be prepared get all the way down to the bottom of the bowl now put this batter right into this Big Bowl so I'm going to smooth this out and pop it into the oven so the cake is baked and it's a gorgeous domed cake look at the good color and very evenly baked and now for the extraordinary flavorful fillings we need a little bit of simple syrup half a cup of water and a half a cup of sugar and this will keep the cake very very moist and just dissolve the sugar and the water and bring it to a boil and then cook it until it's slightly thick and that's going to take about five minutes and just watch it now here is a simulated double boiler we have some water in the bottom of this pan and we have three large egg whites in the bowl of a mixer and this is the beginning of the Swiss meringue which is basically warmed sugared in whites warmed until the sugar dissolves and we need two-thirds of a cup of sugar to the three egg whites two now you have to watch this Stir It Up periodically it's a little bit hot the cake itself is so beautiful and we want to cut it into four layers I've measured and every inch or so or every three quarters of an inch just insert a toothpick so it's one two three four so we take the top layer off first such a beautiful cake and use a long serrated knife yes right there so take this off and just and then the next layer and then you can leave your last layer a well-made cake can be lifted like that without it falling all apart and our egg whites are now warm enough to put on the mixer so this gets beaten and beaten until they're very stiff our sugar syrup is almost finished boiling looks good now add almond flavored liqueur three tablespoons so now while the egg whites are beating you can take your brush and brush a little bit of the cooled almond syrup all over the cake layer and add a half a teaspoon of almond extract to your meringue incorporate two sticks of nice whipped butter look at the consistency it is light and Airy and utterly delicious spread that you want a nice even layer all the way to the edge and now the next layer again soak this layer with your almond flavored syrup let it soak all the way in half a cup of apricot jam and now the third layer again soak well there I used up all the syrup and now another layer of your Swiss meringue buttercream so pretty and then we're going to coat the entire exterior with the remaining buttercream and the cake at this point before you apply the meringue should be chilled so here is our egg whites beaten with two cups of sugar and a teaspoon of almond extract and a little bit of salt you are just going to make spiky little spines all over the cake with a star tip just cover this with quills pretty quills and this should be enough meringue to do this ah so pretty so if you notice how I'm I start at the surface of the cake and then I pull away trying to emulate the little quills of the Hedgehog so now this is the fun part I love torching just lightly toast the tips now and you can make a little nose and a little eye here with chocolate covered coffee beans and a little eye there so over the years I've served this cake many times children think it's a dog a hedgehog a polar bear you decide it always gets rave reviews dark Rich cake white chocolate ganache and Luscious chocolate ice cream my uniquely constructed triple chocolate ice cream cake we start with the dry ingredients three quarters of a cup of Dutch processed cocoa one and a half teaspoons of baking soda one and a half teaspoons of baking powder three quarters of a teaspoon of salt one and a half cups of all-purpose flour and one and a half cups of sugar so you can mix this up with your beater and now the liquid ingredients three tablespoons of safflower oil three quarters of a cup of Buttermilk two eggs and one teaspoon of vanilla and have on hand three quarters of a cup of warm water it looks a little curdled but that's okay that's the eggs and the buttermilk and you can see that it is pretty dense so we're going to add that water right now [Applause] now your pan should be buttered cocoed lined with parchment buttered again and more cocoa this is also buttered lined with parchment buttered and cocoaed we need a cup of batter for the base your oven should be preheated to 350 degrees and then the rest of the batter gets poured right into the big sheet pan we're using a jelly roll pan ten and a half inches by 15 and a half inches you want a very thin layer of chocolate cake because we're going to do something very special with it there so right into the oven until set and a toothpick comes out clean about 12 to 14 minutes for both the round and the rectangular so the cakes have cooled look how nice they look and now for the filling white chocolate ganache so we have one cup of heavy cream that is boiling hot 12 ounces of white chocolate cut into small pieces for easy quick melting once the chocolate melts let it cool for about an hour just sit until it's a spreadable consistency and so now we're going to spread the ganache on top of our rectangle Cut the Cake into four even quarters and you stack these one on top of the other lift this onto a piece of plastic wrap and chill it for 30 minutes here is your chilled cake we want to cut this in half and then into one inch pieces in a 10 inch springform pan this has a removable bottom lined with a round of parchment place your smaller round cake and then pick up your slices and these stand right up all the way around so when you slice this you're going to have stripes now we've planned for most of the cake to be used I have a piece left over enjoy it now get this right into the refrigerator and then we'll fill the interior so now fill the interior of this pan with two quarts of your favorite chocolate ice cream and I brought it to a slightly warmer temperature than freezing because it has to be pressed in with no air spaces so you can imagine when you slice this cake you're going to get a really pretty Edge it is delicious and it is better than any store-bought ice cream cake so now get this wrapped quickly and put it right back in the freezer at least overnight this is our beautiful striped cake and fill the center with lightly whipped lightly sweetened cream this is about three cups if you want to get fancy you could pipe the cream but all you have to do is take a slice and enjoy if you're up for it you can make some milk chocolate curls and sprinkle those on top wow what an ice cream cake Here style cheesecake well it's Rich it's smooth it has a graham cracker crust it's really good the ultimate cheesecake well today we're going to show you a cheesecake that is not only Ultra Ultra Ultra delicious because it is the best of its kind but one that doesn't crack when you bake it we're using a springform pan this is what a springform pan looks like the bottom comes out now to secure this even more we're going to put aluminum foil not in the pan around the pan and another piece do a crisscross just crimp this up around the pan this is only to prevent any leakage whatsoever now we're going to butter the pan with very soft butter so the crust does not stick and the cake will release easily so now the crust graham crackers these are called old-fashioned original they don't have honey they don't have cinnamon they don't have chocolate just break them up a little bit and put them into the food processor we need 12 gram crackers and two tablespoons of sugar so easy grind these up you really want this on the ground no lumps and now add your melted butter and it's six tablespoons of melted butter cooled and don't forget a pinch of salt we'll just put a pinch all the salt that can fit between your first three fingers there very simple very good put all of that right in your prepared springform pan now just take this meat pounder just pound very quickly you can use the back of your hand here and you'll get a nice crust but it won't be as smooth so there that is a very nice crust now put your chilled crust right into a 350 degree oven for about 15 minutes and now for the cheese filling it might scare you you need seven packages of Philadelphia Cream Cheese but cake serves a lot of people and this should be at room temperature notice it's very soft so beat this until it is nice and soft and you're going to mix in another bowl while this softens up even more all-purpose flour a half a cup and two and a quarter cups of sugar a whisk is almost as good as a sifter for doing jobs like this and this is going to be mixed in with one cup of sour cream also at room temperature [Applause] one and a half teaspoons of pure vanilla extract when you're baking you might as well use the best now we're going to add a little bit of the flour sugar mixture a little bit of the sour cream and an egg we're going to have five eggs pour them in one by one and then a little bit of the flour mixture a little more of the sour cream and two eggs continue alternating the ingredients until they are all incorporated into the mix boiling water to fill your pan and I have a pan already here this will be filled this is the baked crust you can see how firm it is that will be a very nice base for the cheesecake itself it's heavy it's 56 ounces of cream cheese don't bother adding it all up you're going to probably not want to think about the calories that are in this cake now if you want to kill the Lily you can add a little bit of lemon zest to your batter and just add another dimension but there you have it isn't that just beautiful now you can pour the water right here or you can put it in the oven and then pour it actually I'm going to pour it while it's here and I love my new tea kettle oh this is the best so big hard to find a big tea kettle these days halfway up the pan there that looks good and right into the middle or lower third of your oven for 45 minutes at 350 degrees then reduce the heat to 325 and continue baking about 30 minutes longer and guess what you're going to know something that most of your friends don't know a cheesecake without a crack combination of lemon syrup and Italian style flour gives this coconut lemon cake an incredibly moist and delicate texture it's the coconut cream that I added and toasted coconut on top that makes this dessert really unique so cream together two sticks of unsalted butter one and a half cups of granulated sugar four large eggs one at a time and I'm going to add the zest of two lemons so there that looks good and I'm going to keep this on very low while I sift the dry ingredients now oftentimes you'll see me just whisking for sifting but this cake I want really really delicate so I'm going to sift the flour first measure it then sift it again with the leavening and the salt so the recipe calls for two and three quarters cups of double zero flour double zero flour will give you a very very light crumb and it will give a different texture cake so two and three quarters so sift through a sieve now if you didn't sift look what you might get lumps in your batter so make sure you get every single lump out and now we're going to re-measure into another bowl that two and three quarters cups see if there's anything left over I think we're going to have some left over so I am glad I sifted twice there and now one tablespoon of Italian baking powder that has a little bit of a flavor to it and a pinch of sea salt now sift those ingredients together and we are ready with our dry ingredients and it's time to fold the flour into the mixer it smells so good with the lemon okay so we have also a half a cup of coconut cream so add in three batches the flour a little bit of coconut cream the flour the coconut cream and then the rest of the flower and the rest of the coconut cream there we have a beautiful batter now we have a bundt pan all buttered very nicely and we put the batter right into the buttered bun pan your oven should be heated to 325 degrees this cake gets a really beautiful golden brown color turn it out of the pan it is darker than you would expect spread this evenly just pop it into your oven the cake will bake for about 45 minutes and then you must cool it in the pan for another 30 minutes or so on a rack so here's the cake it really is a beautiful color and I know it's going to be a beautiful shape the last thing you do before you turn it out is to completely soak it with a lemon syrup so it's a third of a cup of lemon juice fresh lemon juice a quarter of a cup of sugar you can use extra fine or you could use just granulated sugar and a half a cup of water now it seems like you know very very wet but it does extraordinary things to this cake so we want to brush it on all over the top of the cake and it will drip down through the cake and really make it more moist than it is right now and you do this over a period of a half an hour just keep brushing it so let that soak in do it again you know every few minutes just until you use up all of the syrup so right before serving dollops of whipped cream right on the crown of the cake and we have some coconut toasted lightly in the oven really takes just a couple minutes and a 300 oven to toast the coconut so each slice will get some cream and some coconut in addition to this delectable cake sprinkle with the coconut so pretty perfect for any occasion or no occasion whatsoever really nice would you like to see how it slices just use a serrated knife you can see what a great textured the cake has what a beautiful color I think you're going to find that this will be one of your favorite cakes for a long long time enjoy this light and Airy orange chiffon cake is bursting with bright Citrus flavor from the zest and juice and the batter to the candied Orange Peel garnish so we have two cups of all-purpose flour four teaspoons of baking powder and a half a teaspoon of salt and you'll see as I proceed with the recipe what made this a little unusual from the usual cake batter and we should add also one cup of granulated sugar whisk these things all together basically you can do this without an electric mixer this whole cake if you have a big wire balloon whisk to beat the egg whites into a meringue like texture so here's our dry ingredients make a well in the dry ingredients making it well is like making a volcano so there's our well six large egg yolks bright yellow easy pretty and it's baked in a angel food cake pan so you have to have one of those a quarter of a cup of cold water into the egg yolks a half a cup of safflower oil use a very flavorless pure oil safflower works very well in a cake like this and the half a cup of orange juice whisk the eggs and as you whisk the flour gradually becomes Incorporated so that's a pretty batter which will only get prettier as I add two tablespoons bright colored orange zest and with all baking projects always start with getting all your ingredients in order so they're ready for the next step which is to incorporate the beef and egg whites right into the batter so in the bowl of the electric mixer there are the six egg whites from the six egg yolks and we need a quarter of a teaspoon of cream of tartar cream of tartar really does help keep the egg whites dry and also makes them fluffier it's a half a cup of granulated sugar to make those egg whites glossy and Frizzy and they will tend to break less and if you know what I mean by breaking it's hard to separate into dry clods you want a silky egg white now check your egg whites you don't want them too stiff it's off peak looks good release your beater and shake off the excess [Music] now these will get folded right into the batter fold a little bit first into the batter folds in so nicely very smooth and do not grease your cake pan angel food cake pans have kind of a specially spun surface which allows the cake to climb up the sides of the pan and stick there it is folding in beautifully what a voluminous batter and who would have guessed that you could get this out of those ingredients there so now get your batter into the cake pan so beautiful and get this right into your oven preheated to 325 degrees 55 to 60 minutes 325 set your timer when it comes out of the oven this is what it looks like look how beautiful all the way up to the top of the pan should rest upside down on these little legs that's why they're there until it's totally cool then turn it over and with a very sharp thin knife this kind of salmon slicer really works extremely well insert the knife right at the edge of the pan and go all the way around releasing the cake trying to stay completely next to the edge because you don't want to hurt the look of the cake that should come out now lift or better yet turn there pretty goody excellent [Music] remember this cake only has oil in it so that's the only thing that's making it come away from the metal and then go all the way around the bottom I think it'll come undone and then invert this right down onto your beautiful cake stand chiffon cake what fun and how pretty and how light and how Airy now to serve use a serrated knife to lightly cut through this extremely light cake there and look at the beautiful texture the beautiful color superb and on plates like this with the a little bit of whipped cream right here and a little amount of these beautiful shoestring candied oranges you have a very pretty and not too rich dessert you'll certainly want to share this chiffon cake with your friends couldn't be more beautiful enjoy and now cupcakes everybody wants a good recipe for cupcakes and these are delicious when strawberries are in season so we want one and a half cups of cake flour so that's one cup and a half and we need one and a half cups of all-purpose flour one cup and a half and one tablespoon of baking powder make sure your baking powder is fresh whatever kind of leavening you use should be fresh and tested and it's a good idea to not leave your baking powder uncovered cover it as soon as you use it and one teaspoon of salt and just sift your dry ingredients now we have butter two sticks of butter that are soft room temperature and we're going to cream the butter with one and three quarters cups of sugar and to that we're going to add as soon as this is creamy we're going to add four whole eggs out of the shell of course so people would say whole way you just drop that in no take the egg out of the shell growing up in a family of six kids with a very active kitchen we really didn't have any money to go eat out there wasn't really fast food at that time so we cooked everything we're now going to add our eggs one at a time beat well after each egg is added and two teaspoons of vanilla extract and one and a quarter cups of milk at room temperature when you're baking a cake like this just like when you're baking pound cakes everything should be at room temperature including the milk okay this looks really good and now it's time to add the flour and the milk and your batter is done it's so easy to make a cake take a big spoon like that and we're just going to add the flour a little bit at a time and a little bit of the milk [Music] you want everything to be well Incorporated but you do not want to mix too much a little bit more milk and the last bit of flour The elusive last bits so we've cut up enough strawberries to make one cup of finely diced strawberry and we're folding it into one batch of the yellow cake batter and that is your cupcake preheat your oven to 350 degrees so there it is beautifully see it already starts to turn a little bit pink use a two ounce ice cream scoop and fill your cupcake papers we're using very cute pink paper I love these and this recipe makes 30 cupcakes get your cupcakes into a preheated oven and bake for 20 minutes until they're a light golden brown like this take them out of the oven and cool them on rex and now for this Swiss meringue buttercream Swiss meringue icing or frosting differs from all other frostings and that the egg whites and in this case eight large egg whites and the sugar two and a half cups of granulated sugar that's one two and a half and put this right on top of some simmering water you can simulate your own balmory or double boiler by doing it this way okay whisk until they are warm after about six minutes it's time to move it back to the mixer it'll take about six minutes for the egg whites to completely cool down in the meantime we'll prepare the butter for our Swiss meringue buttercream put six sticks of unsalted butter into the bowl of a stand mixer the butter should be room temperature and not too soft beat the butter until it's light and fluffy when the egg whites are fluffy and cool add the butter in small batches make sure you beat well after each addition then add two teaspoons of vanilla extract and a half a cup of strawberry preserves and then stir into the meringue buttercream two cups of strawberries that have been hauled and finely diced now you're ready to frost your cupcakes you can just start in the center and go around I like these individual Stars that's a pretty one fresh strawberry cupcakes are fantastic from Martha bakes [Music] thank you

Channel: Martha Stewart

Views: 185,756

Keywords: martha stewart, Martha Stewart, Martha Stewart’s best cake recipes, Martha Stewart favorite cakes, Martha Stewart baking, Martha Stewart dessert ideas, Martha Stewart homemade cakes, Martha Stewart cakes, Martha Stewart cake baking, Martha Stewart cake decorating, Martha Stewart cake inspiration, Martha Stewart best dessert recipes, cake flavors, cake techniques, cake tips, cake ingredients, cake decoration, cake design, cake recipe inspiration, cake decorating ideas

Id: jWaWF5MPCMU

Length: 49min 16sec (2956 seconds)

Published: Wed Jun 14 2023