Aleksandra Crapanzano

A gâteau quatre-quarts, or four-fourths, traditionally called for a pound each of butter, flour, sugar and eggs. This version of the cake adds vanilla and fragrant citrus extract.

The quality and freshness of the mint is key to this chocolate-mint cake recipe.

Crème de cassis Chantilly takes the place of classic buttercream in this marguerite cake recipe.

Grand Marnier soaking syrup and a rum glaze turn a childhood favorite yogurt cake into a dinner party classic.

This pineapple and tequila cocktail is a beach party in a glass.