These darling magenta-hued cupcakes are brilliantly colored all the way through. No food coloring is used here; the color comes from pureeing freshly roasted beets.
Red Velvet Cupcakes with Orange Buttercream
Grand Central Bakery’s All Butter Flaky Pastry
This is a versatile crust appropriate for use with any pie recipe. For the best flavor and greater pliability when cold, use a high-fat, European-style butter. Adapted from The Grand Central Baking Book by Piper Davis and Ellen Jackson, Ten Speed Press, 2009.
Grand Central Bakery Lemon Pound Cake
This cake is glazed with an intensely lemony syrup that keeps it moist for several days. It is tailor made for a long weekend, providing dessert the first night and leftovers for nibbling in the following days. Adapted from The Grand Central Baking Book by Piper Davis and Ellen Jackson, Ten Speed Press, 2009.
Claufouti with Cherries and Vanilla
Clafouti (pronounced kla-foo-TEE) comes from the Limousin region of France and is a traditional dessert made with dark sweet cherries covered with a thick crepe-like batter and baked in a dish. It’s also served for breakfast and is similar to an oven-baked pancake with fruit. *Recipe from pastry chef Ellen Jackson
Spiced Apple Bundt Cake
The wholesome goodness from whole wheat flour is complimented by the spice and apples in this cake. The dense, moist cake crumb makes this a perfect breakfast cake or one that can be served for dessert with a scoop of vanilla ice cream. Store this cake under a cake dome, or wrapped tightly in plastic wrap. It will keep for several days out on the counter.