Baking with Julia

Martha Stewart joins Julia in two episodes to bake one grand and glorious three-tiered wedding cake.Martha prepares the batter and bakes each layer in graduated diamond-shaped cake forms. While the cake bakes, and then chills, she creates a variety of marzipan fruits. She also makes and chills enough vanilla rum buttercream to ice the entire cake.

Martha Stewart assembles the cake: first, she makes the dacquoise and fits it into each layer; next, she crumb-coats and ices the cake, constructs the support system for the three tiers and decorates the entire cake with the marzipan fruits.

Nancy Silverton, owner of La Brea Bakery in Los Angeles, bakes a crème fraîche brioche torte with fresh fruit poached in white wine.

Master chef Michel Richard works his magic with puff pastry, making mini-pizzas and then deep-fried parmesan cheese twists. Master teacher Alice Medrich bakes vanilla hazelnut biscotti.

Lauren Groveman demonstrates how easy it is to make European ethnic specialties such as rich brown pumpernickel loaves and crunchy matzos.

Johanne Killeen bakes two American classics: gingerbread baby cake and Johnnycake cobblers.

Marcel Desaulniers teases the palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps.

Nick Malgieri demonstrates authentic Sicilian specialties like savory pizza rustica and fig-filled treats called "X" cookies.

Mary Bergin demonstrates a vanilla chiffon cake with a twist - a thin, flexible shape ideal for rolling with chocolate-laced walnut mousse.

Markus Farbinger bakes a warm poppyseed torte with poached apricots.

Jeffrey Alford and Naomi Duguid demonstrate two different kinds of naan, an Indian flatbread. Cookbook author Beatrice Ojakangas makes a Scandinavian flatbread called Swedish hardtack.

Gail Gand demonstrates "not-your-usual" lemon meringue pie-for-one. Florida baker David Blom makes cookies: delicately curved tuiles and tasty little gingersnaps.

Flo Braker turns out two crunchy butter galettes - one that's great as a sweet treat with fresh berries and whipped cream, and another with tomatoes and savory herbs. Leslie Mackie demonstrates a raspberry-fig crostata.