Zoe Bakes

Zoë bakes a traditional English sponge cake celebrating strawberries.

Zoë makes a raspberry cream-filled pastry called a Paris-Brest.

Hanukkah is extra special for Zoë this year because her mom is in town. Exploring new twists on Jewish holiday classics, Zoë makes cake doughnuts topped with a saffron glaze, crushed pistachios and rose petals along with latkes and an array of toppings.

Zoë puts a spin on one of her favorite pies after a trip to the bakery.

Zoë makes a guilt-free, grab and go snack and small portions of tiramisu.

Zoë’s mom is in town during a Minnesota summer scorcher. To help them stay cool, Zoë makes an icebox cake with homemade chocolate wafers and caramel cream, and a refreshing no-bake British dessert called a posset topped with tropical fruit.

Zoë bakes two treats with wild blueberries for a cabin trip.

Zoë makes a State Fair-inspired angel food cake and orange cream pops.

As she works on a new book about cookies, Zoë leans on her two sons to be judges of her recipes. A family-favorite Oatmeal Raisin Cookie is a no-brainer, but she must start over on a Raspberry Linzer that doesn’t pass the boys' taste test.

Zoë makes a multi-tiered chiffon cake infused with coffee for her mentor.

Zoë bakes a showstopping carrot cake decorated with candied peels.

Zoë is hosting a barbecue during peak season for sweet corn. To compliment the savory meat, she makes a rich, golden cornbread and sweet corn flavored ice cream drizzled with homemade caramel sauce for dessert -- a delicious end to summer in Minnesota.