When you're craving the meatiest, most succulent burgers around, page through this collection of irresistible beefy takes on the great American sandwich. The toppings won't disappoint: We stacked beef burgers with an assortment of final finishes, including fried eggs and tangy shredded pickles.View Slideshow
Kombucha tea is a fermented tea gaining popularity for its health benefits as a functional drink. You can find lots of kombucha tea products in health food stores and on supermarket shelves, but you can make kombucha at home using our kombucha recipe and tips for how to make kombucha, from making the SCOBY to bottling the finished kombucha.See More
Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!View Slideshow
Get step-by-step instructions for making a luscious layer cake with rich and creamy frosting.
First, separate the eggs using an egg separator or by passing the egg back and forth between the egg shell halves. Allow the egg whites to stand at room temperature for 30 minutes (reserve yolks for another use).
Meanwhile, butter three 8 X 1 1/2-inch round cake pans. Line the bottoms of the pans with parchment paper by placing the bottom of the pan over the parchment paper and tracing it with a pencil. Cut out the rounds and fit into the pans.
In a medium bowl stir together the dry ingredients -- flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl beat butter with electric mixer on medium to high for 30 second. Add the sugar and vanilla and beat until well combined.
Divide the batter among the prepared pans. If you do not have three pans, refrigerate remaining batter until you're ready to use it. With an offset spatula spread batter even in the pans. Bake cake as directed.
Peel the parchment paper from the bottom and allow it to cool completely. Cooling makes the cake easier to frost because it has a chance to set up and won't crumble as you frost it. A cool cake also won't melt the frosting.
To avoid crumbs in your frosting, brush cake layers with a pastry brush before assembling. Spread about half a cup of frosting over the first layer, then carefully top with the next layer. Repeat until cake is assembled.
Next, add a "crumb coat" by spreading a very thin layer of frosting over the sides and top of the cake. Your technique doesn't have to be perfect -- this step is to keep cake crumbs out of the frosting. Let stand for 30 minutes to set up before adding the final layer of frosting.
Using an offset spatula or butter knife, generously spread remaining frosting over the top and down the sides of the cake, swirling as you go. Once the cake is frosted, go back and add swirls as desired.
Use the cake making skills you just learned to make our best-ever chocolate cake recipe too. Top it with our Chocolate Cream Cheese Frosting or Vanilla Sour Cream Frosting.