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Martha Stewart joins Julia to bake a three-tiered wedding cake. She prepares the batter, bakes each layer in graduated diamond-shaped cake forms, and makes and chills enough vanilla-rum buttercream to ice the entire cake.

Martha Stewart completes the wedding cake by assembling the individual cakes that serve as building blocks. The "mortar" between layers is a baked crunchy almond and egg white wafer spread with apricot jam. Then she decorates with icing and candy fruit garnish.

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

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

Nick Malgieri, author of several award-winning books on baking, demonstrates authentic Sicilian specialities like savory pizza rustica and fig-filled treats called "X" cookies.

Mary Bergin, of Las Vegas, NV, demonstrates how to make a vanilla chiffon cake with a twist—a full vanilla flavor and a thin, flexible shape, ideal for rolling with chocolate-laced walnut mousse.

Flo Braker, a San Francisco baker, author, and cooking teacher, turns out two crunchy butter galettes. One is a sweet treat with fresh berries and whipped cream, while the other features tomatoes and savory herbs. Leslie Mackie, owner of Seattle's Macrina Bakery, demonstrates a raspberry-fig crostata.