Shaped cakes don’t have to be time-consuming, elaborate masterpieces to be profitable. Simpler shapes and designs can transform cakes from ordinary to extraordinary.

Chef Brandon Carter of FARM Hospitality brings two versions of the classic carrot cake to his restaurants.

Following Easter, the chain is planning seasonal cupcakes for the month of April.

This classic treat combines a light and airy texture with decadent cocoa swirls.

The Belgium-based wholesaler specializing in confectionery, snacks and beverages, commemorated its 25th anniversary with a creation containing 349,089 candies.

Los Angeles’ bazaar-inspired eatery, led by Chef Mark Medina, is elevating Desi (South Asian) cuisine and bringing their authentic flavor to the sweets scene.

With Easter less than a week away, the chain has unveiled its latest non-cookie dessert offering.

Sugar Factory provides a perfect example of how sugar art can prove to be engaging entertainment.

Hostess Meltamors feature a chocolate-flavored drizzle and a chocolatey- or caramel-flavored melting center that flows like "lava" when warmed for only five seconds in the microwave.

The duo is launching several new sweet treats in 2024, including a Funfetti cheesecake.