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By America’S Test Kitchen The Associated Press

Whoopie Pies with brown sugar

Made up of two cookie-like chocolate cakes stuffed to the gills with fluffy marshmallow filling, the whoopie pie is a sweet indulgence.

For the cake component, we drew inspiration from devil’s food cake, creaming butter with sugar, adding eggs and buttermilk for tenderness, and using all-purpose flour and baking soda for the right amount of structure.

How to make a juicy blueberry pie and keep your crust crisp

We wanted a pie that had a firm, juicy filling full of fresh blueberry flavour with still plump berries, and we also wanted a crisp, flaky crust.

To thicken the pie, we tried cornstarch as well as our gluten-free flour blend but preferred tapioca starch, which was subtle enough to allow the berry flavour to shine through. Too much of it, though, created a congealed mess.

For delicious cake pops at home, ditch the store-bought mix

There’s no denying the novel appeal of cake pops; after all, everyone loves food on a stick, and if it’s dessert, even better.

Most recipes call for starting with cake made from a store-bought mix, breaking it into crumbs, combining it with canned frosting, and forming the mixture into balls. We knew we could do better.

Try a red, white and blue poke cake

Although poke cake is usually in the form of a sheet cake, we thought it could make a beautiful and festive layer cake for the Fourth of July.

For a cake that was red, white, and blue all the way through, we started by cooking blueberries and strawberries and then combining each with gelatin to create two colorful, brightly flavoured syrups.