Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder. The sponge cake is thought to be one of the first of the non-yeasted cakes, and though it does not appear in Hannah Glasse's The Art of Cookery in the late 18th century, it is found in Lydia Maria Child's The American Frugal Housewife, indicating that sponge cakes had been established in at least some Anglophone countries by the early 19th century.Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the French Génoise, the Anglo-Jewish "plava" and the possibly-ancestral Italian/Sephardic Jewish pan di Spagna ("Spanish bread" , from the Ladino pan d'Espanya). Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American Tres leches cake.

Los Angeles’ Little Tokyo is the birthplace of Mochi Ice Cream—the melding of the traditional Japanese dessert known as mochi (soft rice cake dough)—and the classic American favorite, ice cream. Although it may sound intimidating—you don’t have to be the Iron Chef to whip some up at home—in about 30 minutes.

If you don't know what Pinkberry is, it's akin to crack for frozen yogurt connoisseurs. One hour lines and parking tickets are the norm at the west Los Angeles uber-trendy dessert chain.

In December, Mark Frauenfelder went to the Bazaar Bizarre craft show in Los Angeles where the cakewalk featured a number of beautiful and odd cakes, including this "Carrie" blood-covered dessert. There are 6 shots in total, this one is the first in the set.

My Thanksgiving was a feast of men. The following dishes were served to me: “A Taste to Reconsider” (Before Meal Sake), “My Friends Want You to Know My Net Worth” (Gravy), “I am More Fun When I am Drunk” (Dessert)