Simple Cooking

When making whipped cream, it’s always a good idea to chill the bowl (preferably metal) as well as the cream in the freezer for about ten minutes before you begin.

Prepare the mousse at least four hours or up to two days in advance. Refrigerate, covered with plastic wrap.

You can also use other whole nuts, such as almonds, macadamia nuts, pecans, or cashews. It is best to make these on a day with low humidity.

Marzipan comes in plastic-wrapped seven-ounce logs and is available in baking-supply shops and most supermarkets. If you find the marzipan too sticky to shape, dust the work surface with a bit of confectioners’ sugar. If you’re preparing the Carrot-Ginger Layer Cake, make slightly larger carrots.

This frosting can be refrigerated in an airtight container for up to three days. Bring to room temperature before using.

If you would rather make this frosting with only cream cheese, replace the goat cheese with an equal amount of whipped cream cheese, for a total of 18 ounces.

The heat from your hands will melt the chocolate, so use tweezers to hold the chocolate leaf as you peel back the mint with your fingers.

You can assemble this showstopping dessert up to eight hours ahead of serving; leave off the last layer of cream and fruit, and refrigerate along with the partially assembled cake. Just before serving, top the cake with the remaining cream and berries, and garnish with the mint leaves. If you can’t find beautiful small strawberries, halve or quarter larger ones.

The combination of cake flour and all-purpose flour produces a very tender crumb. You will need a paper cornet to pipe the dots and lines of lemon curd that top the buttercream frosting. Fully decorated, the cake looks fresh and whimsical-a perfect choice for a birthday party, baby shower, or other celebration.

This is the kind of classic, all-American layer cake that birthday memories are made of. It’s guaranteed to please a crowd.