• 500g (16 Oz) Cream Cheese, Room Temp.
  • 115g (1/2 Cup) Sour Cream
  • 100g (1/3 Cup + 2 TBSP) Caster Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • 475ml 2 Cups Thickened/Heavy Cream, Chilled
  • 3 x 137g Packs Oreo Cookies (Original)

18cm 7″ spring form pan





  • Zest & Juice of 1 Large Lemons (70ml)
  • 2 Large Egg Yolks
  • 75g (1/3 Cup) Caster Sugar
  • 75g (1/3 Cup) Cold Butter, Cubed & Chilled
  • 1/2 Heaped Teaspoon Cornflour


  1. Place all ingredients except for the cold, cubed butter placed into a small saucepan.
  2. Heat gently over medium heat, whisking gently throughout. This should be a steady raise in heat, not rushed.
  3. Lower the heat once the mixture thickens and starts to have large, slow bubbles appearing – allow to simmer for 1 minute. Whisk well and then strain the curd to rid any lumps if needed.
  4. Chill till cold before spreading onto cheesecake.



Biscuit Base Ingredients

  • 114g (1 + 1/8 Cups) Graham Crackers/Digestive Biscuits Crumbs
  • 1 Tablespoon Caster Sugar
  • 25ml ( 1 + 3/4 TBSP) Unsalted Butter, Melted

Cheesecake Ingredients:

  • 250g (8 Oz) Package Cream Cheese, Room Temp.
  • 75g (1/3 Cup) Caster Sugar
  • 1 Large Egg
  • 1 Teaspoon Pure Vanilla Extract
  • Zest of 1 Lemon
  • 80ml (1/3 Cup) Thickened/Heavy Cream


  1. Fill a large, deep pan with generous amount of hot water in lower third rack of the oven. Preheat the oven to 150C (300F). Have one wire rack slotted into the middle just above the third rack so the water tray can cook the cheesecake stably without it actually been soaked in it.
  2. Toss sugar and crumbs together. Stir together melted butter with the crumbs and press into base of the 18cm pan with hands or back of a spoon.
  3. Combine all the ingredients for cheesecake in a processor and pulse till smooth, stirring and scraping down the bowl half way through.
  4. If no processor is available, simply beat with beater attachment till sugar and cream cheese is smooth and then follow up with eggs, vanilla and lemon. Finally, beat the cream in only just until combined.
  5. Pour over biscuit base and place in oven on the middle rack above the water tray at 150C 300F for 30-40 minutes until it barely wobbles in the centre. It should be firm bounce without too much back and forth – just enough to see it is not solid all the way through. The residue heat from cooling process will cook it further.
  6. Remove from oven & bring to room temperature before chilling till cold. It will taste better and have better mouth feel after a night of chilling.
  7. Spread the curd over the top but leaving 1cm border around the edge to prevent it spilling over so it will be a surprise when you bite into the meringue.



  • 120g (3 Large) Egg Whites
  • 240g (1 Cup + 1 Tablespoon) Caster Sugar
  • 1/2 Teaspoon Pure Vanilla Extract
  • Pinch of Salt
  • 1/2 Teaspoon Cracked Whole Peppercorns, or To Taste


  1. Combine egg whites, sugar & vanilla extract with pinch of salt in mixer bowl over a simmering pot of hot water.
  2. Whisk gently throughout, lifting to see consistency of the mix. When it is ready, it should be whiter in colour, resembling more like water in consistency. To be sure, it should be slightly hot with no granules left when rubbed between fingers.
  3. Remove from heat and whisk on medium-high speed until semi-stiff then begin to add the pepper, tasting as you go to see if it is the right heat for you.
  4. When you are happy with it, simply keep whisking until the meringue is glossy but stiff enough to hold a peak with very little to no droop on the whisk attachment when removed.
  5. Fill a piping bag with a 1-2cm opening cut or an open tip nozzle. Twist & tighten the end of the bag to make sure there is no gap.
  6. Squeeze out some in the bowl to ensure no air bubbles are trapped.
  7. Pipe desired patterns over the surface of the cheesecake and torch.
  8. I’m placing the cake on a cake turner to spin while I pipe rings from the centre out to the edge and then letting go as I taper it for a smooth finish.
  9. To torch I find it easiest on a medium-high heat strength from a step away from the cake where the flame just barely reaches the meringue. Steadily move along the meringue from left to right from one row to another and then turn the cake facing opposite so you can work on the other halves of the row that wasn’t exposed previously. This gives a nice, dark scorch but is efficient and covers it evenly.
  10. Keep chilled and airtight until serving. Use a hot knife to slice through without sticking onto the meringue.



LEMON CURD Ingredients:

  • Zest & Juice of 4 Large Lemons (280ml)
  • 8 Large Egg Yolks
  • 300g Caster Sugar
  • 300g Cold Butter, Cubed
  • 2 Heaped Teaspoon Cornflour
  1. Prepare a tray lined with baking paper for later easy removal. Have all ingredients ready and place into a pot.
  2. Heat gently over medium heat, whisking gently throughout. This should be a steady raise in heat, not rushed.
  3. Lower the heat once the mixture thickens and allow to simmer for 1 minute. Whisk well and then strain the curd to rid any lumps over the lined tray.
  4. Chill till cold before piping.




= 10 Large Egg Whites (300g), Room Temp
= 750g (4 Cups) Caster Sugar, Divided
= 2 Pinches of Cream of Tartar
= 2 Pinches of Salt
= 3 Teaspoons Vanilla Bean Paste
= 908g (4 Cups) Unsalted Butter, Room Temp

= 300ml (Cup) Water


  1. Ensure all ingredients are weighed up and set up as this requires timing and precision for this recipe. You can prepare this days before making, just bear in mind that every time you store the buttercream back into the fridge it requires you to let it warm up then beat and whisk it till fluffy again before use.
  2. Combine half the sugar with orange juice in a saucepan over medium heat.
  3. Stir gently just till the sugar dissolves. Brush along the sides of the pot with water to dissolve any sugar crystals. Alternatively, use a rolled up paper towel to wipe off those crystals.
  4. Once the sugar begins to bubble up, start whipping egg whites with cream of tartar on medium speed.
  5. Once the egg whites whip till it is doubled in volume and is thick enough for a spoon of it to sit on itself, begin to sprinkle in the other half of the sugar reserved.
  6. Get the meringue to stiff peaks, then switch the speed to a low speed if the sugar isn’t ready yet.
  7. I start inserting my thermometer once the sugar really bubbles up – if yours is a probe like mine make sure it isn’t touching the base of the pan or it isn’t accurate as it’s taking the pans temperature.
  8. Once the sugar mix reaches 113C (235F) – anticipate this by seeing the pace the temperature goes up so you know when it will happen – switch the mixer on high speed, drizzle in a constant, steady and thin stream of sugar down the side of the mixer bowl. Avoid hitting the whisk or you’ll send hot syrup everywhere.
  9. If you are not using a candy thermometer then you can spoon a bit into ice water. It should form a malleable ball of when you grab it with your hand, if it dissolves away then it isn’t ready.
  10. Whip until it is stiff peaks again. In the meantime you can add in the zest and vanilla from the side of the bowl.
  11. Feel the base of the bowl and make sure it is at least lukewarm if not cold, keep whipping on medium-high speed to cool it – don’t worry, the large amount of sugar prevents the meringue from over-whipping before it cools sufficiently.
  12. Now use very malleable and room temperature butter that have been cubed, beat it in a piece at a time with the paddle attachment attached. I made them into thin and tiny pieces about 3mm thick, 3cm squares just to make sure it blends easily.
  13. Continue to beat this on high speed until it is combined and then becomes chunky like cheese lumps. This is normal, don’t worry.
  14. Take 1/2 of the reduced spice wine and begin to add it to the buttercream until the desired tinge of red, giving time in between mixing to ensure you don’t let down the mixture too much.
  15. Switch back to the whisk attachment and beat for a long while until it becomes very pale and super light and fluffy. Taste for flavour at this point as the airiness is right and taste will be most accurate to judge.
  16. Chances are you will be making this ahead of time and then storing it in the fridge for later use. In this case, bring it to room temperature or just until it is soft enough to beat.Beat with the paddle attachment to loosen the mix till combined but lumpy again.
  17. Use the whisk attachment to whip it till it is very light & airy again. You can also add the flavors at this point and whisk it till it tastes like sweet, creamy air 😀
  18. When you decorate if you take a long time especially between chilling the cake, etc, you can put the buttercream in the fridge for 5-10 minutes and just whisk it up again to make it thick enough to decorate with.
  19. Take out the cake and using a piping bag with a large open tip, pipe around from base up in circular motion around the cake till you cover all the sides.
  20. Following the edge of the cake at the top, pipe in the same motion till you reach the centre and cover the entire surface.
  21. Gently using an offset palette knife to fill in the gaps and smooth the buttercream together. As you work the sides the excess should come up the side of the cake to the top edge – you want this. Once it is smooth, bring the excess in by skimming across the surface with your palette knife and you should have a neat edge and smooth top.
  22. Freeze the cake briefly just till the buttercream slightly sets up. 20 minutes or so should do.
  23. Using a warm knife start to neaten the shape to make sure the cake is nice and round and straight around the sides.
  24. Freeze the cake until the buttercream is very firm to the touch as you will need to handle it and flip it upside down.



  • 120g (3 Large) Egg Whites
  • 240g (1 Cup + 1 Tablespoon) Caster Sugar
  • 1/2 Teaspoon Pure Vanilla Extract
  • Pinch of Salt



  1. 100C 212F 2 Hour



  • 125g (1/2 Cup) Yogurt/Alternative (1 Jar)
  • 220g (1/2 Cup) Caster Sugar (2 Jars)
  • 3 Large Eggs
  • 225g (1 + 1/2 Cups) Plain Flour (3 Jars)
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • Zest of 1 Medium Sized Lemon
  • 125ml (1/2 Cup) Sunflower, canola, or grapeseed oil (1 Jar)

*** 1 Yogurt Jar measurement traditionally is 120ml

Bake on a tray and level it off. Then cut out to ring size for as many as needed.

GRANNY CAKE (GATEAUX DE MAMIE) 23cm Cake Ingredients:

  • 250g (1 Cup) Yogurt/Alternative (2 Jars)
  • 440g (1 Cup) Caster Sugar (4 Jars)
  • 6 Large Eggs
  • 450g (3 Cups) Plain Flour (6 Jars)
  • 4 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • Zest of 2 Medium Sized Lemon
  • 250ml (1 Cup) Sunflower, canola, or grapeseed oil (2 Jars)

*** 1 Yogurt Jar measurement traditionally is 120ml

20-25 min


  1. Preheat oven to 180C (350F).
  2. Grease base and sides of 9″ pan with non-stick vegetable spray and line base with baking paper. Lightly grease the baking paper as well.
  3. In a bowl combine yogurt substitute (or yogurt if not dairy free), sugar and eggs, whisking until well combined.
  4. In another bowl, whisk together flour, baking powder, salt and zest.
  5. Add the oil and stir together until the mixture comes back together uniformly.
  6. Pour into pan and spread evenly.
  7. Bake for 60-80 minutes until cake is light and springy to the touch, a skewer inserted into the cake comes out clean.
  8. Cool the cake for 10 minutes before inverting out onto serving board or plate. To prevent sticking especially if I’m moving the cake onto something else to serve, I prefer to place baking paper on top before placing plate on it to flip.


BAUMKUCHEN (Sugary Lab Method) Ingredients:

  • 250g (2 Cups) Plain/All-Purpose Flour
  • 2 + 1/2 Tablespoons Baking Powder
  • 7 Large Eggs, Separated
  • 200g (1 + 2/3 Cups) Pure Icing/Confectioners Sugar, Sifted
  • 175ml (3/4 Cup) Milk
  • 75g (1/3 Cup) Unsalted Butter
  • 1 + 1/4 Tablespoons Honey


  1. Whisk together flour and baking powder.
  2. Combine milk, honey and butter in a bowl, covered with cling wrap just until butter is melted.
  3. Beat egg whites on lowest speed just enough to incorporate air.
  4. Once it is doubled in volume and stable enough to hold a spoonful of itself, start sprinkling in sugar gradually.
  5. Once glossy and stiff, the meringue is ready.
  6. Add in the egg yolks gradually on low speed just till combined.
  7. Fold in the flour mix in three parts on low speed.
  8. Take a generous spoonful of this mixture and combine it with the butter and milk mix. Stir it till combined and return it to the flour mixture, whisking slowly whilst gradually pouring to combine.
  9. Scrape down the base and sides to make sure it is well combined.
  10. Now the batter is ready for making baumkuchen.


  1. You’ll need to set up the station and be well-prepared so that you don’t fumble around when doing this.
  2. Have a large tray or deep pan that will be higher than the radius of your baumkuchen. The deeper your dish the thicker you can make your baumkuchen.
  3. Have the batter with a brush close by, the blow torch in a safe location but close to reach as you may want to leave it on as you work faster.
  4. Now brush a thin layer along a wooden or heat proof rolling pin. You want just enough to simply coat the pin whilst still seeing stroke marks. Too thick and you won’t cook it through and will fall from gravity as you work more layers in.
  5. Torch immediately from a medium distance on medium heat to make it evenly golden all over but not charred. Take your time to cook it well – it is obvious when it swells up that is the cake being cooked.
  6. Repeat the process, being gentle when brushing new layers of batter, torch and repeat until the desired thickness is reached.
  7. Allow to cool completely or the cake will be too delicate.
  8. I run a knife around the two sides to neaten any imperfections. I make one more cut down the middle of the roll to make it more manageable.
  9. To remove from rolling pin, gently run a knife from one end of the roll on the inner side of the roll, then gently using your hands begin to grab and gently twist left and right to wiggle and loosen the roll. It should come off fairly easily after a few twists.
  10. Neaten the inside layer if need as the twisting does rip and tear the inside layer a bit. Stand them over a wire rack on a tray with baking paper and pour ganache over generously to coat.
  11. Once it is fully coated, chill in fridge till it is dry to the touch and then you can wrap and give away as gifts or store airtight in fridge – serve at room temperature.


  • 1.2Kg (42.33Oz) Dark Chocolate, 70%
  • 800ml (3 + 1/3 Cups + 1 Tablespoon) Thickened/Heavy Cream
  • 120ml (8 Tablespoons) Glucose/Corn Syrup


  1. There are several ways to go about making ganache. The most common method is to use a saucepan to bring cream just till a simmer with bubbles around the edges. Pour it over the finely chopped or small pieces of chocolate and glucose in a bowl and cover for few minutes before stirring till smooth. Cover and store at room temperature in a cool place. You can also store in fridge for a longer time but will have to warm whilst stirring to get it soft enough to use at desired consistency.
  2. Some prefer to combine all ingredients and nuke in small intervals in a microwave, stirring between every couple of rounds until it is glossy and smooth with no chunks.
  3. Another method that allows freedom to be away and not keeping watch while you do other prep work is to combine all in a heat proof bowl and set it over simmering water to bain marie or double boil the chocolate with the steam till the same results are achieved. This way, the cream doesn’t boil over.


  • 750g (2 Cups + 2 Tablespoons) Cream Cheese, Room Temp
  • 225g (1 Cup) Caster Sugar
  • 5 Large Eggs, Separated
  • 500g (2 + 1/5 Cup) Sour Cream
  • 1 Teaspoon Pure Vanilla Extract
  • 40ml (3 Tablespoons) Lemon Juice
  • Pinch of Salt


  1. Preheat oven to 140C (284F). Line the base of a 25cm (10″) round pan.
  2. Using a food processor, pulse the cream cheese and sugar until very smooth.
  3. Pulse the egg yolks, sour cream, vanilla and lemon juice until smoothly combined. You may need to scrape down sides and base half way.
  4. If you do not have a food processor, you can do steps 2-3 by using a mixer with a beater attachment, but on a fairly low setting as you do not want to incorporate too much air into the base mixture. (Air in the fatty component of the recipe causes cracking during baking if not released).
  5. The processor cuts through the mix so doesn’t incorporate air which means less cracking.
  6. Using mixer, using just enough low speed to start to whip the egg whites gently and slowly. This is key to a delicate crumb by doing your egg whites slowly.
  7. Once the egg whites are frothy all over the surface, add the pinch of salt.
  8. Continue to take your time to let the egg whites whisk until they are doubled in volume and look to be stable enough to hold a spoonful of itself on itself. This is the soft peak.
  9. Go just a little further checking every 20 seconds by stopping machine and tilting the bowl to see if it moves. Once the meringue just barely moves around the bowl when tilted it is ready. It should still be moist, if it goes dry it may be tad bit over whipped and will still work but just harder to fold in.
  10. Stir in 1/3 of the meringue vigorously and as evenly possible to lighten the mixture. There should be no streaks.
  11. Now using a whisk, with folding motion gently fold in the remaining meringue until it is uniformly combined with the mix but you can see it is still fluffy and full of volume. If the mix looks runny then you would have folded incorrectly or did it too much and deflated the meringue.
  12. To fold, simply use one hand to turn the bowl by quarter inwards, and use your dominant hand to hold the whisk and bring the mixture from bottom up, going from that hands side of the bowl towards the middle where you turn the bowl. Do the same motion in any area that has the most egg whites to really disperse it properly. Once in a while, gently draw a straight line through the middle with the whisk. Once the whole mix is fluffy with no streaks you are done.
  13. Pour into lined pan, use a knife or spatula to do a scoring action across the cake in both horizontal and vertical directions – then rap the pan on counter firmly twice. Both actions will help release as much air bubbles to prevent cracking.
  14. Bake for 1 + 1/2 hours and then switch off the heat. With the door open, let the cake sit for an additional hour. Cool and chill overnight before turning out and doing the brulee step.



  • 295ml (1 + 1/4 Cups) Milk
  • 1 Tablespoon custard powder *
  • 1 Tablespoon Caster Sugar
  • Demerara sugar for brulee



  1. Make the custard, by adding custard powder,  sugar and the milk to a pan and heating until thick. Leave to cool until tepid, pressing a sheet of cling wrap directly onto custard to prevent skin from forming.
  2. Stir till smooth and spread a thick layer over the cheesecake then sprinkle with very generous amount of demerara sugar all over. You can use other sugars you prefer for your brulee here.
  3. Working in small areas at a time, brulee with blow torch until very nicely golden brown and bubbly. You can add more sugar and continue to caramelize an area until you are happy with the level of ‘brulee-ness’.



  • 4 Large Eggs, Room Temp
  • 4 Tablespoons Unsalted Butter, Room Temp
  • 168g (3/4 Cups) Caster Sugar
  • 230g (1 Cup Sour Cream), Room Temp
  • 500g (18 Oz) Cream Cheese, Room Temp
  • 1 Tablespoon Corn Flour
  • Seed From 2 Vanilla Beans
  • 2 Teaspoons Lemon Zest
  • 1 Teaspoon Fresh Lemon Juice


  1. Preheat oven to 300F, butter (not spray) the inside of a 25cm 10″ diameter springform pan.
  2. Lay foil in a cross double the diameter of the pan each.
  3. Wrap up sides of pan for extra protection against water bath seeping into cheesecake. Wrap once more in similar manner to seal where the previous cross has a seam.
  4. Using a processor (or use a mixer to mix but not aerate too much) to process the cream cheese and butter until smoothly combined.
  5. Add all other ingredients except the eggs and process once more until smoothly combined. Scrape down half way if necessary to ensure proper mixing.
  6. Add the eggs and process till silky smooth again.
  7. Pour into prepared pan & place into a large, deep baking tray filled with boiling water halfway up the cake pan.
  8. Bake for 1 hour or so or minutes or until the centre no longer wobbles.
  9. Turn off the oven, leaving the door slightly open and cool the cake till cold.
  10. From this point this cheesecake must sit overnight before enjoying for best texture and flavour. If adding other layers of cheesecake you can add right away so long as the cake is cooled completely.


  • 250g (9 Oz) Cream Cheese, Room Temp
  • 75g (1/3 Cup) Caster Sugar
  • 1 Tablespoon Lemon Juice
  • 120ml (1/2 Cup) Water
  • 1 Tablespoon Gelatin Powder
  • 295ml (1 + 1/4 Cups) Thickened/Heavy Cream
  • 1/4 Teaspoon Salt
  • 250g (2 Cups) Roasted Raspberries

240C 20 min for berries


  • 250g (9 Oz) Cream Cheese, Room Temp
  • 75g (1/3 Cup) Caster Sugar
  • 1 Tablespoon Lemon Juice
  • 120ml (1/2 Cup) Water
  • 1 Tablespoon Gelatin Powder
  • 295ml (1 + 1/4 Cups) Thickened/Heavy Cream
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Rosewater
  • 250g (3/4 Cup + 2 Tablespoons) Greek Yogurt
  • Pink/Red Food Colouring, Optional




This handy chart belongs to Cake Paper Party and explains the ratios and steps/troubleshooting in impressive detail. So make sure to check her page out.


  • 342g (12 Ounces) White Couverture Chocolate
  • 138g (4.5 Ounces) Glucose Syrup


  • 342g (12 Ounces) Milk/Dark Couverture Chocolate
  • 114g (3.75 Ounces) Glucose Syrup


  1. Start by bringing water to a simmer in a saucepan 1/3 full. You don’t want the base of your bowl to be touching the water. You are just looking for constant small bubbles around the edges, any hotter would ruin your chocolate.
  2. Patience is key.
  3. Place the weighed chocolate over the saucepan and switch off the heat.
  4. You’ll want the chocolate uniformly chopped if it is in bar or comes in blocks. Callets are most ideal as you can skip that step. Make sure that it is real chocolate that uses cocoa butter not vegetable oil (Couverture, not Compound).
  5. Stir the chocolate from time to time gently just till it is melted. If you need more heat, bring water to simmer again with the bowl off heat. Repeat the step of switching off and placing bowl back on.
  6. Once the chocolate is smoothly melted, remove from heat and weigh the glucose. I pour it straight out of the container and use my fingers to remove excess.
  7. Note: You can usually spray or coat to grease your measuring utensils for the glucose to prevent sticking but I’m avoiding that as the recipe is more delicate.
  8. Using a rubber spatula, sweep gently in from the edges of the bowl then swipe down the middle. Repeat this slowly a few times just until it is incorporated.
  9. This is the tricky part, but basically try to mix it to the point where it takes on a matte finish, has no big streaks of chocolate anywhere – taking on almost the aesthetics of a very stiff creme patisserie.
  10. It is advised to slightly over mix than under but both generally can be fixed.
  11. Over stirring does lead to liquid fat leaking out, and too little stirring leaves chunks of hard chocolate when set.
  12. Scoop the modelling chocolate onto a large piece of cling wrap and avoid playing with it at this point. Wrap it tightly and very well to prevent skin forming.
  13. You need a resting time for the chocolate to become completely solid, indicating the fat is solidified enough for it to be used. Candy melt recipes take 1 hour or so and since we use real chocolate it will take much longer than that.
  14. The easiest way is to make this in advance and allow to sit at room temperature for at least a few hours or overnight.
  15. Once it is ready to use it will be clumpy, you need to knead the chocolate first until it is smooth and pliable.
  16. If the mixing was done correctly, ideally you should be able to rub a small amount between your fingers and feel no lumps.
  17. Some common uses include rolling it out and wrapping it over a buttercream or ganache covered cake like the way fondant is done, or making decoration like roses.


If the chocolate is lumpy and won’t come together, try the fix below for both case scenarios of under and over mixing:

  • If you are finding very firm, opaque chunks that do not melt in the heat of your hand it is probably under mixed. you will need to partially remelt the modeling chocolate. Spread the modeling chocolate out in the bottom of a bowl and nuke in the microwave for 10-15 seconds. It should remain solid but have a slightly molten centre. Being careful as it is hot, knead the product until smooth. If it starts to break, set aside to cool briefly before kneading again. Wrap the kneaded modeling chocolate in plastic wrap and cool to room temperature before using.
  • If you see an opaque border of fat around the edges when the chocolate has cooled, then it is probably the result of over mixing and breaking the emulsion. When kneaded the fat will often remain in solid chunks throughout. To reincorporate them you will need to briefly warm the modeling chocolate on high in the microwave for 4-6 seconds. You just want to soften the fat but not melt it, much like when preparing to cream butter for a cake, it needs to be pliable. Then knead until the product is smooth. You can also use the heat of your hands to warm the fats and knead extensively but it takes much longer. Wrap the modeling chocolate and cool to room temperature before using.