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2. Birthday Cake Frosting Recipe - AOL

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   It should look just like it came out of a plastic tub at the grocery store! Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week. Get the recipe for the Momofuku Milk Bar Birthday Cake recipe. This Recipe courtesy of "Momofuku Milk Bar" by Christina Tosi/Random House, 2011.

3. Birthday Cake Frosting Recipe - AOL

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   Want to make Birthday Cake Frosting? Learn the ingredients and steps to follow to properly make the the best Birthday Cake Frosting? recipe for your family and friends.

4. 16 Types of Frosting (and Icing) to Take Your Cakes ... - AOL

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   1. American Buttercream. If you’ve never, ever made frosting, start with American buttercream. It’s impossible to mess up—just combine butter, confectioners’ sugar, cream, salt and your ...

5. 20 Contest-Winning Desserts That Will Wow a Crowd - AOL

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   There are also plenty of pie recipes, pretty Bundt cakes, and a towering trifle recipe that will impress any judge (or guest about to gobble it down). So give this list of 20 contest-winning ...

6. 12 Holiday Recipes That Are So Worth The Extra Time And Effort

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   Fruitcake. Step one of a fruitcake is soaking pounds of dried fruit until it's plump and filled with bourbon. That takes up to 12 hours. Step two is simple: making and baking the loaves.

7. Coconut Angel Food Cake Recipe - AOL

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   Bake for about 50 minutes, until the cake springs back when touched in the center. Gently invert the pan and set on a wire rack to cool completely. You may also invert the pan on top of a bottle (neck through the hole of your tube pan) to allow the cake to cool. While the cake is cooling, make the icing. Slice the cooled cake into three layers.

8. Cooking, Recipes and Entertaining Food Stories - AOL.com

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   Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. ... The 15 best ...

9. How to Bake a Cake: Your Ultimate Guide - AOL

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   Cakes are best eaten within a week and stored in a cake keeper or cake dome. If the frosting is heat-sensitive (think Swiss meringue buttercream, cream cheese or whipped cream), keep that cake in ...