This Strawberry Mascarpone Cream Cake is a light, elegant dessert, baked in a tiara pan, that’s perfect for any summer gathering. With a soft yellow cake, a sweet mascarpone cream filling, and a beautiful topping of fresh strawberries, this dessert is as pretty as it is delicious.
I’ve had my tiara pans since the 1980’s and have made many variations over the years. These pans—also called Mary Ann or flan pans—create a cake with a shallow center that’s perfect for filling with cream, pudding, or fresh fruit. This strawberry version is one of my favorites for summertime holidays. Continue reading STRAWBERRY MASCARPONE CREAM CAKE
Made with layers of cake, pudding, fruit and whipped topping, these individual dessert cups are perfect for parties, picnics, and family gatherings.
Mini Citrus Bundt Cake with Lemon Curd and Raspberry Sauce is a small dessert with big flavor. This moist, tender cake is baked in a 6-inch round bundt pan and infused with a delicate citrus-vanilla flavor from Fiori di Sicilia. Served with homemade lemon curd and raspberry sauce, it’s an elegant treat perfect for special occasions. 
Lemon Cream Cheese Cake Bars are one of the easiest and most popular desserts that I make. The recipe uses a cake mix as the base, with a cream cheese and lemon filling, then topped with a crumble of the cake mix mixture.