642 cake icing recipes

Halloween spider cake made from two bowl-shaped cakes filled with green Jello, frosted black with licorice legs and gumdrop eyes. Oozes green goop when sliced.

Halloween spider cake filled with green Jello that oozes when sliced, frosted black with licorice legs and gumdrop eyes. Gross, fun, and unforgettable.

Gooseberry pie with a tapioca-thickened filling and a hint of orange zest. Baked in a double crust that starts hot for a flaky bottom and finishes at a moderate temperature.

Vegan whole grain cornbread made with cornmeal, whole wheat, oat, and millet flours sweetened with apple juice concentrate. Dairy-free and egg-free with serious whole-grain backbone.

Crunchy chocolate chip cookies with crisp rice cereal mixed into the dough for serious snap and a chewy interior. The unexpectedly textured spin on the classic chocolate chip cookie.

Moist banana cake with buttermilk and cake flour topped with a double-chocolate glaze made from melted unsweetened chocolate and cocoa. Ripens overnight for deeper flavor.

Sugar free peach oat bran muffins packed with chopped peaches, toasted pecans, and dates. Made with brown rice flour and oat bran for a hearty, gluten-free breakfast muffin sweetened only with fruit.

Humdingers are no-bake date balls cooked stovetop with eggs, butter, and sugar, then folded with crispy rice cereal and rolled in coconut. A vintage Southern Christmas treat.

Crispy rice treats with melted marshmallows and graham cracker crumbs for a s'mores-style twist. No-bake, five ingredients, and a crowd favorite every time.

Herbed rice cake baked with cheddar, dill, parsley, onion, and a hit of Tabasco. Cuts into crisp-edged squares that work as a side or vegetarian main.

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

Sandcake is a Scandinavian butter cake made with three flours: all-purpose, potato flour, and rice flour. Incredibly fine-crumbed, tender, and rich with a golden crust.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.

Crispy crunch sticks made from refrigerator biscuit dough rolled thin and coated in crushed rice cereal, sesame seeds, dill, and celery seed. A make-ahead snack that freezes and reheats in minutes.

Classic shortbread with rice flour for a delicate sandy bite, baked in a sheet pan and cut into bars. Five ingredients, scored before baking for clean snap-apart pieces.

Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.