Judith Fertig’s new cookbook, “Bake Happy” (Running Press; 2015), is full of sweets that make you smile. Picture rainbow cake layered with robin’s egg blue frosting, homemade versions of colored sprinkles, Citrus-Cardamom Twinkies and lavender-flavored souffles baked in teacups.[…] When it comes to serving sweets, containers count: According to a 2012 report by researchers at Polytechnic University of Valencia and Oxford University, hot chocolate tastes more chocolate-y in an orange mug than a red or white mug. And Fertig insists lemon cake is more satisfying when it’s served on a contrasting turquoise plate.
