Frosting

We found that Grade A dark amber maple syrup (in addition to maple sugar) gave this frosting the deep, rich taste we wanted. Curiously, Grade B syrup, which is typically more robust than Grade A, didn't give us as flavorful a result. This recipe is an accompaniment for Maple Walnut Bûche de Nöel. Active time: 20 min Start to finish: 35 min

"I've always loved to cook and bake," writes Gert Schwartz of Skokie, Illinois. "When my husband worked for the kitchens of Sara Lee, I would bake about 2,000 cookies each Christmas to send to his coworkers. People thought it strange — sending coals to Newcastle — but at that time Sara Lee did not make cookies (I wasn't about to compete with the cheesecake operation), and everyone seemed to enjoy them. In your January 2001 issue, I read about the different cakes and had a desire to try the devil's food one, since my husband loves chocolate. I made the recipe as 24 cupcakes and decided to use a frosting recipe I have had since I was married, over 50 years ago. As a little girl, my favorite birthday cake was chocolate with white frosting, and when I took my first bite of your recipe, there I was: ten years old again. I thought you might like to have that frosting recipe." We took Mrs. Schwartz's advice and tried her almond cream cheese frosting on our devil's food cupcakes — it was delicious. Active time: 10 min Start to finish: 30 min

This pull-out-all-stops dessert layers a white chocolate pistachio cake with strawberries and a do-ahead pistachio butter-cream. For the finishing touches, whipped cream is piped up the sides, and a marzipan top is crowned with fresh strawberries.

It's easier to make buttercream with a standing electric mixer, but it can be done with a handheld one.