Amy Colvin of Pueblo won first place at the Colorado State Fair with this cake, which can be topped with a fresh blueberry sauce and whipped cream, or lightly sugared, sliced strawberries.

Creamy California Avocado Chocolate Mousse is sandwiched between layers of chocolate cake in this recipe from Chef Brooke Williamson and the California Avocado Commission.

Citrus, and other seasonal fruits, will be big in baked goods this summer.

Top sellers aside, Rubicon is always coming up with new flavors.

This marks the second confection collaboration between the bakery-cafe chain and The Pinkfong Company.

The bakery-cafe chain is celebrating the change in seasons as well as fathers this month.

Husk Savannah is preparing for a bountiful harvest these next few months with the help of regional purveyors, offering an array of fresh produce for its seasonal dessert menus.

The company will showcase creative application ideas and live demos that deliver on key bakery trends at the event taking place June 9-11 in Houston.

The summer season brings smaller sizes, fun and color to the menu.

This cheesecake, created by pastry chef Joy Razo, is served exclusively at Washington, DC’s New Orleans-inspired restaurant, Dauphine’s.