Martha Stewart, a magazine editor, star of her own television show andMartha Stewart, a magazine editor, star of her own television show and author of the popluar "Weddings" book joins Julia to bake one grand a author of the popluar "Weddings" book joins Julia to bake one grand and glorious three-tiered wedding cake. Martha prepares the batter and nd glorious three-tiered wedding cake. Martha prepares the batter and bakes each layer in graduated diamond-shaped cake forms. While the cakbakes each layer in graduated diamond-shaped cake forms. While the cake bakes, and then chills, Martha creates a variety of delicately realie bakes, and then chills, Martha creates a variety of delicately realistic and delicious marzipan fruits, right down to the little stems andstic and delicious marzipan fruits, right down to the little stems and leaves. She also makes and chills enough vanilla rum buttercream to i leaves. She also makes and chills enough vanilla rum buttercream to ice the entire cake. ce the entire cake.

Martha Stewart, a magazine editor, star of her own television show andMartha Stewart, a magazine editor, star of her own television show and author of the popluar "Weddings" book joins Julia to bake one grand a author of the popluar "Weddings" book joins Julia to bake one grand and glorious three-tiered wedding cake. Martha prepares the batter and nd glorious three-tiered wedding cake. Martha prepares the batter and bakes each layer in graduated diamond-shaped cake forms. While the cakbakes each layer in graduated diamond-shaped cake forms. While the cake bakes, and then chills, Martha creates a variety of delicately realie bakes, and then chills, Martha creates a variety of delicately realistic and delicious marzipan fruits, right down to the little stems andstic and delicious marzipan fruits, right down to the little stems and leaves. She also makes and chills enough vanilla rum buttercream to i leaves. She also makes and chills enough vanilla rum buttercream to ice the entire cake. ce the entire cake.

Martha Stewart, a magazine editor, star of her own television show andMartha Stewart, a magazine editor, star of her own television show and author of the popluar "Weddings" book joins Julia to bake one grand a author of the popluar "Weddings" book joins Julia to bake one grand and glorious three-tiered wedding cake. Martha prepares the batter and nd glorious three-tiered wedding cake. Martha prepares the batter and bakes each layer in graduated diamond-shaped cake forms. While the cakbakes each layer in graduated diamond-shaped cake forms. While the cake bakes, and then chills, Martha creates a variety of delicately realie bakes, and then chills, Martha creates a variety of delicately realistic and delicious marzipan fruits, right down to the little stems andstic and delicious marzipan fruits, right down to the little stems and leaves. She also makes and chills enough vanilla rum buttercream to i leaves. She also makes and chills enough vanilla rum buttercream to ice the entire cake. ce the entire cake.

Guest Martha Stewart returns to complete her three-tiered wedding cakeGuest Martha Stewart returns to complete her three-tiered wedding cake decorated with yellow buttercreme icing and handmade marzipan fruit i decorated with yellow buttercreme icing and handmade marzipan fruit in this episode of BAKING WITH JULIA. In this second of a two-part episn this episode of BAKING WITH JULIA. In this second of a two-part episode, Stewart puts together the individual cakes that serve as the builode, Stewart puts together the individual cakes that serve as the building blocks of this dessert, inserting a baked crunchy almond and egg ding blocks of this dessert, inserting a baked crunchy almond and egg white wafer and apricot jam between individual layers and decorating wwhite wafer and apricot jam between individual layers and decorating with the icing and candy fruit garnish. ith the icing and candy fruit garnish.

Guest Martha Stewart returns to complete her three-tiered wedding cakeGuest Martha Stewart returns to complete her three-tiered wedding cake decorated with yellow buttercreme icing and handmade marzipan fruit i decorated with yellow buttercreme icing and handmade marzipan fruit in this episode of BAKING WITH JULIA. In this second of a two-part episn this episode of BAKING WITH JULIA. In this second of a two-part episode, Stewart puts together the individual cakes that serve as the builode, Stewart puts together the individual cakes that serve as the building blocks of this dessert, inserting a baked crunchy almond and egg ding blocks of this dessert, inserting a baked crunchy almond and egg white wafer and apricot jam between individual layers and decorating wwhite wafer and apricot jam between individual layers and decorating with the icing and candy fruit garnish. ith the icing and candy fruit garnish.

Guest Martha Stewart returns to complete her three-tiered wedding cakeGuest Martha Stewart returns to complete her three-tiered wedding cake decorated with yellow buttercreme icing and handmade marzipan fruit i decorated with yellow buttercreme icing and handmade marzipan fruit in this episode of BAKING WITH JULIA. In this second of a two-part episn this episode of BAKING WITH JULIA. In this second of a two-part episode, Stewart puts together the individual cakes that serve as the builode, Stewart puts together the individual cakes that serve as the building blocks of this dessert, inserting a baked crunchy almond and egg ding blocks of this dessert, inserting a baked crunchy almond and egg white wafer and apricot jam between individual layers and decorating wwhite wafer and apricot jam between individual layers and decorating with the icing and candy fruit garnish. ith the icing and candy fruit garnish.

Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte with fresh fruit poached white wine sauce in this episode of BAKING WIwith fresh fruit poached white wine sauce in this episode of BAKING WITH JULIA. TH JULIA.

Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte with fresh fruit poached white wine sauce in this episode of BAKING WIwith fresh fruit poached white wine sauce in this episode of BAKING WITH JULIA. TH JULIA.

Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte with fresh fruit poached white wine sauce in this episode of BAKING WIwith fresh fruit poached white wine sauce in this episode of BAKING WITH JULIA. TH JULIA.

Julia Child observes as California master chefs Michel Richard and Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti in this Alice Medrich work their magic with puff pastry and biscotti in this episode of BAKING WITH JULIA. episode of BAKING WITH JULIA.

Julia Child observes as California master chefs Michel Richard and Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti in this Alice Medrich work their magic with puff pastry and biscotti in this episode of BAKING WITH JULIA. episode of BAKING WITH JULIA.

Julia Child observes as California master chefs Michel Richard and Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti in this Alice Medrich work their magic with puff pastry and biscotti in this episode of BAKING WITH JULIA. episode of BAKING WITH JULIA.

Lauren Groveman, New York cooking teacher and cookbook author, demonstLauren Groveman, New York cooking teacher and cookbook author, demonstrates how easy it is to make European ethnic specialties like rich brorates how easy it is to make European ethnic specialties like rich brown pumpernickel loaves and crunchy matzos. wn pumpernickel loaves and crunchy matzos.

Lauren Groveman, New York cooking teacher and cookbook author, demonstLauren Groveman, New York cooking teacher and cookbook author, demonstrates how easy it is to make European ethnic specialties like rich brorates how easy it is to make European ethnic specialties like rich brown pumpernickel loaves and crunchy matzos. wn pumpernickel loaves and crunchy matzos.

Lauren Groveman, New York cooking teacher and cookbook author, demonstLauren Groveman, New York cooking teacher and cookbook author, demonstrates how easy it is to make European ethnic specialties like rich brorates how easy it is to make European ethnic specialties like rich brown pumpernickel loaves and crunchy matzos. wn pumpernickel loaves and crunchy matzos.

Johanne Killeen, chef and co-owner of Al Forno Restaurant in Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, Rhode Island, bakes two American classics: gingerbread Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers. baby cake and Johnnycake cobblers.

Johanne Killeen, chef and co-owner of Al Forno Restaurant in Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, Rhode Island, bakes two American classics: gingerbread Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers. baby cake and Johnnycake cobblers.

Marcel Desaulniers, chef and owner of the Trellis Restaurant in historMarcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, Virginia, as well as the author and host of the televic Williamsburg, Virginia, as well as the author and host of the television show "Death by Chocolate," teases the palate with oven-roasted pision show "Death by Chocolate," teases the palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps. lum cakes with chocolate sauce and chocolate-mint nightcaps.

Marcel Desaulniers, chef and owner of the Trellis Restaurant in historMarcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, Virginia, as well as the author and host of the televic Williamsburg, Virginia, as well as the author and host of the television show "Death by Chocolate," teases the palate with oven-roasted pision show "Death by Chocolate," teases the palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps. lum cakes with chocolate sauce and chocolate-mint nightcaps.

Marcel Desaulniers, chef and owner of the Trellis Restaurant in historMarcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, Virginia, as well as the author and host of the televic Williamsburg, Virginia, as well as the author and host of the television show "Death by Chocolate," teases the palate with oven-roasted pision show "Death by Chocolate," teases the palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps. lum cakes with chocolate sauce and chocolate-mint nightcaps.

Nick Malgieri, master teacher at Peter Kump's New York Cooking School Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates authand author of several award-winning books on baking, demonstrates authentic Sicilian specialities like savory pizza rustica and fig-filled tentic Sicilian specialities like savory pizza rustica and fig-filled treats called "X" cookies. reats called "X" cookies.

Nick Malgieri, master teacher at Peter Kump's New York Cooking School Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates authand author of several award-winning books on baking, demonstrates authentic Sicilian specialities like savory pizza rustica and fig-filled tentic Sicilian specialities like savory pizza rustica and fig-filled treats called "X" cookies. reats called "X" cookies.

Nick Malgieri, master teacher at Peter Kump's New York Cooking School Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates authand author of several award-winning books on baking, demonstrates authentic Sicilian specialities like savory pizza rustica and fig-filled tentic Sicilian specialities like savory pizza rustica and fig-filled treats called "X" cookies. reats called "X" cookies.