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Hello!

If you would like to contact me for recipe questions, or you are a PR company or brand, or anything else.. please email me at janespatisserie@gmail.com

Thank you! x

167 Comments

  • Jessica
    December 1, 2020 at 8:29 pm

    Hi! Do you have a recipe for slow cooker fudge please??

    Reply
    • Jane's Patisserie
      December 1, 2020 at 10:07 pm

      Not specifically, but most can be easily made in a slow cooker in the same way as other recipes x

  • William Lee
    November 26, 2020 at 10:46 pm

    Hi, love your recipes, do you have a recipe book I can buy as a present?

    Reply
  • Naomi
    November 23, 2020 at 4:45 pm

    Hi Jane,
    I love your blog and your recipes.
    I wondered if you had a recipe for gingerbread flavoured cupcakes with buttercream or cream cheese frosting?

    Thanks
    Naomi

    Reply
  • Carol Lipp Strauss
    November 22, 2020 at 1:27 am

    I have your recipe for Baileys Fudge but have NO idea what 600 g chocolate is..300 gram of dark and mild choc. Is that powder like cocoa, or bar chocolate or what? How many cups is that etc. etc. I would really like to make this recipe but have no clue about the chocolate of what 75 g. of icing sugar is. Please help!!

    Reply
  • Sarah
    November 15, 2020 at 7:12 pm

    I made your white chocolate cupcake recipe & all of the chocolate chunks had dropped to the bottom of each cupcake rather than staying throughout the cupcake. What have I done wrong?! 😭 Other than that, they were a total hit!! 😁

    Reply
    • Jane's Patisserie
      November 16, 2020 at 9:26 am

      Try coating the chocolate chips in flour or freezing them – sometimes it can just happen!

  • Sonia
    November 8, 2020 at 7:32 am

    Hi Jane. Thank you for all the recipes and tips.
    Two questions please- How do I get a good blood red chocolate drip? I have tried Dr Oetker red colouring and it’s not bright red at all. It’s pink!!
    And why does my buttercream split- I leave the butter out the fridge and do mix a lot once food colour goes in. Could that be why?

    Reply
    • Jane's Patisserie
      November 8, 2020 at 10:33 am

      Have a look at my red velvet posts as I recommend the best food colour on there for red stuff. And what butter do you use? x

  • Sarah
    October 26, 2020 at 4:14 pm

    Hi jayne I love your recipes have baked loads of them even got my sister baking them, will u be adding a Christmas cake to your list of cakes. Sarah

    Reply
  • Kimberley
    October 20, 2020 at 10:24 pm

    Hi, I absolutely love your recipes!! They’re just amazing!! My current favourite is all the NYC cookies!! Would you be able to do a recipe for pumpkin spice cookies please? Thank you!!

    Reply
  • Kim Widdis
    October 16, 2020 at 10:47 pm

    Hi Jane. I love your recipes and many times I want to make things ahead of time as much as possible. Am I right in thinking most of your baking is freezable?
    Thanks, Kim Widdis, Southampton, UK.

    Reply
    • Jane's Patisserie
      October 17, 2020 at 10:07 am

      Yes! A very large majority is – sometimes I would say fresh is best such as decorations on cakes), but basically anything can be frozen!

  • Zoe
    October 13, 2020 at 9:52 am

    Hi Jane, I tried leaving a comment on the red velvet brownies recipe but it wouldn’t work for some reason. I was just wondering whether the recipe would still work if I didn’t include the cheesecake part and added white chocolate chips instead? Thanks

    Reply
    • Jane's Patisserie
      October 13, 2020 at 11:31 am

      Yes it would – although they are a bit plain without the cheesecake! x

  • Anna
    October 7, 2020 at 2:34 pm

    Hi, I need to make a 10 inch round Lemon Drizzle Cake. How do I calculate the quantities needed?
    thank you in advance

    Reply
  • Leanne Spain
    September 30, 2020 at 12:58 pm

    Hi. For your kinder bueno cake. The buttercream calls for 300 g Kinder Chocolate. Is this like kinder bueno,kinder chocolate bars or is there like a jar of chocolate? Really want to make this. Thank you

    Reply
  • Kirsty Palmer
    September 18, 2020 at 5:49 am

    Firstly love your brownies! So I tried a few variations you may be interesting in

    Marzipan brownies – freeze marzipan like you would the mars bar .. amazing!

    Cookie dough brownies – take the Cookie dough recipe from the slutty brownies – freeze then cut into chunks and complete like the mars bar brownie, another good bake!

    You keep inspiring me to think out the box! So thank you!

    Reply
  • LISA MCLAUGHLIN
    September 17, 2020 at 1:19 pm

    Hi Jane, love your recipes, my kids are always asking me to make your triple chocolate brownies. I was wondering if you had a recipe for a lemon meringue rocky road 🤔 made with white chocolate. We make lots of bakes at work when we do a charity event and its something everyone likes.
    Thank you x

    Reply
    • Jane's Patisserie
      September 17, 2020 at 2:39 pm

      At the moment I don’t unfortunately, but it is on my list to do!!! x

  • Lyndsay
    September 16, 2020 at 10:31 am

    Hello… love your recipes! But could I ask what tins you use for your cheesecakes! I always end up having to use acetate sheets to get that smooth finish but they’re a bit fiddly! Thanks!

    Reply
    • Jane's Patisserie
      September 16, 2020 at 7:15 pm

      Lots of my cheesecake recipes have the tins I use linked x

  • Jane Dale
    September 15, 2020 at 6:50 pm

    Hello Jane
    I hope you are well.
    I absolutely love your recipes, I was just wondering if you have ever done a tiramisu recipe please? I’m in the process of looking for one and there’s quite a few out there and I’m not sure which one to try!!! and your recipes are always fabulous so I thought I’d see if you have done one first! Many thanks Jane

    Reply
    • Jane's Patisserie
      September 15, 2020 at 7:51 pm

      I’m afraid I haven’t got one on my blog yet – but it is on my list to do!! x

  • Jodie
    September 14, 2020 at 12:18 am

    Hi Jane!

    I am such a huge fan of all your recipes and have made many cakes over these past few months! I do have one slight problem which I was wondering if you could please help me with? On a few occasions my cake sponge had has had gluey streaks through it, I was wondering what I am doing wrong to have these and what I can do to avoid them?

    Thank you in advance, can not wait to try more of your delicious recipes!

    Jodie x

    Reply
    • Jane's Patisserie
      September 14, 2020 at 10:03 am

      Hey! So the first question for sure is how are you mixing it? That can sometimes be it if it’s not mixed properly, but it can also mean it’s underbaked. x

  • Carly
    August 11, 2020 at 11:52 pm

    Hi Jane, I’ve recently started baking as a hobby and been using your recipes, they’re all amazing! Just wanted to ask how I stop my sponge from ‘doming’?
    Thanks x

    Reply
    • Jane's Patisserie
      August 12, 2020 at 1:34 pm

      There’s a number of reasons this happens – so it’s hard to give an answer. You can try lowering the temperature and baking for longer, a different shelf in the oven (depends on the type of oven), you can try baking belts, etc!

  • Eilish crowther
    August 8, 2020 at 7:56 pm

    Hi Jane! Thank you for changing my view on baking, love your recipes and love the way you guide us through! Question- I want to make the NYC cookies for a birthday party but would like to make them slightly smaller, maybe have the size. How much do you think it will affect the cooking time? Thanks

    Reply
  • Julie
    August 5, 2020 at 7:53 am

    Hi
    Could I freeze salted caramel cheesecake, chocolate orange tart and baileys bread and butter pudding as they are soooo nice ❤️❤️💕 as I’m thinking about Christmas already 🤭
    Thank you
    Julie

    Reply
    • Jane's Patisserie
      August 5, 2020 at 10:06 am

      Hey!! Yes you can – usually I say three months earliest (otherwise you risk it being not quite as nice) but otherwise, yes they can all freeze! X

  • Joanna
    July 15, 2020 at 8:15 am

    Maltesers are idiots and have stopped making the chocolate spread that you use in lots of the recipes! What can I use as an alternative?
    Thanks 😊

    Reply
    • Jane's Patisserie
      July 15, 2020 at 9:40 am

      They haven’t stopped making it, I’ve recently purchased some… you can use just chocolate, or leave it off, or a different spread.

  • Sarah Scott
    July 14, 2020 at 6:44 pm

    I’ve made so many of your recipes now, what recipes are lower in sugar?

    Reply
    • Jane's Patisserie
      July 14, 2020 at 7:45 pm

      I don’t specifically do lower sugar recipes, sorry!

  • Louise
    July 8, 2020 at 9:31 pm

    I love your recipes – they are easy to follow and taste amazing. Your Cadbury’s cheesecake is a family favourite in my house. I have a request for you – my favourite ever chocolates are Raffaello – could you do a cheesecake or cupcakes inspired by the flavours of these please ? Would be my dream come true …. fingers x !!!

    Reply
  • Ayesha
    July 6, 2020 at 8:24 pm

    Hello,

    I love your recipes! Your biscoff cheesecake is my fave!

    Will you be able collate a milk cake recipe? Would love to try one of yours as my first as I trust your recipes!

    Thank you xx

    Reply
  • Jess
    June 29, 2020 at 12:56 pm

    Hi firstly your recipes are amazing and have kept me busy during the lock down so a massive thank you.

    I would like to make my husband a galaxy cheesecake for his birthday but would like to adapt it into a galaxy caramel version as that’s his favourite Choc bar. I have seen in your galaxy version you melt down galaxy chocolate to go into the cheese mix but on your other cheesecakes like a twin one you use normal milk choc. Which would you recommend using for the galaxy caramel cheesecake normal or galaxy? Thanks x

    Reply
    • Jane's Patisserie
      June 29, 2020 at 7:29 pm

      Hey! I would use a base of galaxy chocolate, like in the galaxy cheesecake – but fold through galaxy caramel pieces! x

  • Ambika
    June 27, 2020 at 11:17 pm

    Hi,

    i wanted to know what could be used instead of eggs for brownies and cakes. i really want to try making the lotus biscoff blondies.

    Reply
    • Jane's Patisserie
      June 28, 2020 at 9:07 am

      Personally I prefer to make vegan ones rather than subsitute for cakes as eggs usually make up a large part of a recipe – but there’s many subs you can find on google!

  • Bernadette
    June 26, 2020 at 7:08 pm

    Hi Jane.ive made quite a few of your recipes all have been delicious.im wandering if you could give me recipe for white chocolate drip using double cream for my son’s birthday cake.many thanks Bernadette

    Reply
    • Jane's Patisserie
      June 26, 2020 at 8:24 pm

      Hello! You need a ratio of 3:1 so for example 150g of white chocolate, and 50ml of cream!

  • Emma
    June 17, 2020 at 8:33 pm

    Hi Jane I absolutely love your recipes I am always trying something new and they always work out great! I am wanting to make some individual cheesecakes but I wanted to make different flavours but how would I go about that? Such as the measurements of the ingredients, I mean would I just make a batch of plain cheesecake and add flavours? I’m just not great with how much to weigh out! Thankyou.

    Reply
  • Ashlea
    June 11, 2020 at 10:50 am

    Hi Jane! I absolutely love making your cookie bar recipes but unfortunately at the moment it’s impossible to find soft brown sugar at the shops! I’ve been able to get dark brown sugar, but will that make a big difference??

    Ashlea x

    Reply
    • Jane's Patisserie
      June 11, 2020 at 11:44 am

      Hey! You can definitely use dark brown – it naturally has a deeper more toffee flavour! Or you can use all granulated! x

  • Bhavna Virdi
    June 7, 2020 at 11:26 pm

    Hi Jane

    I’ve recently come across your page and looking forward to trying out your recipes.

    I’m going to try attempt the cookies & creams cake however I have a baby and planning is key!

    I was wondering if I was able to make the buttercream in advance (1-2days before hand) and would I store it outside or in the fridge?

    Thanks

    Reply
    • Jane's Patisserie
      June 8, 2020 at 1:14 pm

      Hey!! So buttercream can last in the fridge for about 2 weeks, it just needs taking back to room temp and beating again before using as it’ll firm up!

    • Laura Clift
      July 20, 2020 at 8:53 am

      Hello! I want to try and make your chocolate orange cake. At the bottom of the recipe you said the amount for two tins and that is what I’d do, but for the frosting what are the measurements ? Also, I wanted to frost it like your chocolate fudge cake as I don’t have a piping bag etc so would that still work ? Thank you! Laura x

    • Jane's Patisserie
      July 20, 2020 at 2:12 pm

      You’d use 2/3 of the frosting if it’s only two layers! and yes it would!

  • Beth
    June 5, 2020 at 12:33 pm

    Enjoying lockdown baking frenzy and your recipes are my go to…..pleaseeeeeee could you do a rainbow cake recipe! 😬🌈 Or could you recommend one?

    Reply
    • Jane's Patisserie
      June 5, 2020 at 12:39 pm

      Hahah thank you! And it’s on my list to do! xx

  • Kathryn Curr
    May 27, 2020 at 11:14 am

    Hi Jane
    My daughter is desperate to make millionaires brownies but we can’t find condensed milk anywhere! Can we use an alternative ingredient or recipe for the caramel?

    Thanks

    Reply
    • Jane's Patisserie
      May 27, 2020 at 6:32 pm

      Hey! For that sort of caramel, I only use condensed milk to make it – you can make sauces instead, but they don’t set in the same way! You can make condensed milk from evaporated milk and sugar I believe, but I’ve never done it! Sorry! X

  • Catherine Edleston
    May 25, 2020 at 6:49 pm

    Hi Jane! Absolutely love the blog and the gorgeous recipes! Been trying a new one out every week during the lockdown to keep me busy and my pregnancy cravings at bay!!
    I had a go at the Nutella fudge the other day and it tastes amazing, however it seemed very oily while I was making it. Just wonder if you had any cases like this or if you have any recommendations to reduce it??
    Thanks for your recipes to keep us sane xx

    Reply
    • Jane's Patisserie
      May 30, 2020 at 4:49 pm

      Hey! That sounds like it’s split a little bit – you can maybe leave out the icing sugar (to reduce having to mix it) and then add in a bit more chocolate and it should be fine! x

  • Lucy Evans
    May 19, 2020 at 10:49 am

    Hi Jane,

    My best friend is a huge fan of yours and has been trying loads of your recipes during lockdown. She is fairly new to baking but she seems to have a skill for it. It’s her birthday at the end of the month and she is very difficult to buy for. I was considering buying her perhaps some equipment or maybe ingredients and wondered if you could suggest some gift ideas for her. Also I know you don’t sell your bakes but could you recommend any excellent bakeries that would deliver.
    Thank you so much for your help!
    Lucy

    Reply
    • Jane's Patisserie
      May 24, 2020 at 1:44 pm

      Hey!! So I do have a post about equipment coming eventually – it’s something that alot of people want!! I’m not 100% sure when it will be published, but if you look on my amazon shop *linked in the menu of my blog* it will show you lots of bits and pieces I recommend! X

  • Becki
    May 8, 2020 at 2:06 pm

    Hi could I make the twix cheesecake but use the white chocolate ones instead?
    I’ve made a few of your recipes and loved them all.
    Thank you

    Reply
  • Rebekah Steele
    May 8, 2020 at 6:10 am

    Hello,
    I know you use callebaut chocolate in your recipes. Do you use the chocolate callets or the ones specifically for baking?

    Reply
  • Mark Grzelak
    May 6, 2020 at 6:32 pm

    Hi,
    I’ve made the triple chocolate and New York cookies. Both delicious and easy to make. However I do have a question. On both occasions, mine don’t seem to have flattened very much after the 12 minutes. I have to flatten by hand and put back in for a few more minutes. Any idea why?
    Thank you for the vlogs and awesome recipes.

    Reply
    • Jane's Patisserie
      May 6, 2020 at 7:10 pm

      This can be a number of reasons, such as your oven being hotter than you think for example – as mentioned you can flatten it a bit before if you need or want!

  • Hannah Willescroft
    May 4, 2020 at 3:12 pm

    I have just tried the malteaser brownies and they were delicious!!! I can’t wait to try some more!!

    Reply
  • Laura
    May 4, 2020 at 10:15 am

    Hi Jane,

    I would like to make one of your delicious 3 tier cake recipes. However, I need to purchase some 8″ cake tins. There are so many to choose from I don’t know where to start. Do you have any recommendations?

    Thanks x

    Reply
    • Jane's Patisserie
      May 4, 2020 at 11:00 am

      I will be doing a post about cake tins very soon so look out for it! x

  • Nadia Bracken
    April 30, 2020 at 9:19 pm

    Hi.
    I made your lotus biscoff millionaires but my base seems to always be crumbly and doesn’t hold! I left it to set over night but they were still crumbly when I cut them. Do you know what I could do to prevent this?

    Thanks xx

    Reply
  • Hannah
    April 18, 2020 at 4:11 pm

    I absolutely adore your blog and use your recipes for all of the things I make! I am looking into getting a KitchenAid and was wondering which model you have as I’m uncertain which size would be best?
    I make a lot of your larger cakes for colleagues and family so wasn’t sure if the larger sizes are better.
    Thank you!
    X

    Reply
    • Jane's Patisserie
      April 18, 2020 at 4:18 pm

      Mine is a classic 4.8L – the most common size I think! Definitely not the mini size for my size cakes!

  • Sophia
    April 10, 2020 at 8:37 am

    Hi there. Loved trying out your various brownie recipes so thank you for sharing them.
    I wondered if the recipes can be scaled up at all? Eg instead of a 9” tin with 16 brownies can 32 brownies be achieved with doubled recipe? If so, what size tin would you recommend?

    Reply
    • Jane's Patisserie
      April 10, 2020 at 9:18 am

      Yes theoretically! To double but in one tin you’d probably want a 12×12″ tin at least – but that will affect baking time, and also probably mean the outside ones will be rather overdone compared to the middle! It’s probably best to make two batches, in the 9″ tins.

  • Sallie Green
    April 9, 2020 at 10:58 am

    I’m wanting to make the Malteser a millionaires however I’m struggling to get any Malteser spread. What can you recommend to use in its place please

    Reply
    • Jane's Patisserie
      April 9, 2020 at 1:46 pm

      Any spread will work – or just melted choc!

  • Ann-Marie Grubb
    March 2, 2020 at 9:44 pm

    I’m looking for a gluten free fruit cake to make for a friends parents golden wedding anniversary. I read somewhere you are gluten intolorent, so was wondering if you could point me in the direction of a really good gluten free fruit cake recipe please? Many thanks in advance! Your recipes are unbelievable! Made many of them and always recieved great compliments 🙂 thank you!

    Reply
    • Jane's Patisserie
      March 3, 2020 at 7:30 pm

      Hello! I was gluten intolerant for a while, but I’m not any more – however, unfortunately, I really dislike fruit cakes so I’m not sure what recipe would be good! Sorry!! x

  • Emma
    February 20, 2020 at 3:35 pm

    Hi, I have made your toblerone brownies before and they were insane!
    I was hoping to make some for a family birthday event but my niece has recently been diagnosed with a nut allergy… so I am customising your recipe using chocolate from Cadbury’s Nut Free range (Flake / Giant Buttons / Twirls)… the only issue I have is finding a dark chocolate that doesn’t contain nuts. Do you know of one? Reading through your brownie recipes, the dark chocolate seems to be important.
    Thank you!

    Reply
    • Jane's Patisserie
      February 20, 2020 at 7:27 pm

      Dark chocolate is definitely important to a good brownie. I’ve seen several that ‘may contain’ such as supermarket own, but I’ve never looked for one specifically!

  • Hazel
    February 5, 2020 at 2:17 am

    Love your recipes, mine don’t always looks just as pretty as your though but they taste good! Do you have a recipe for fifteens?

    Reply
  • Ros
    January 30, 2020 at 7:50 am

    Hi Jane
    Are you able to prepare a recipe for Fudgy Lemon Brownies / Blondies please.

    Thanks
    Ros

    Reply
  • Farrah
    January 22, 2020 at 11:33 am

    Hello Jane, I love all your recipes specially the Lotus biscoff brownies they’re the best!!😋😋
    Can you please make lotus biscoff truffles would love I’m pretty sure they’ll be scrumptious😍😍

    Reply
  • Lesley Morris
    January 18, 2020 at 8:53 pm

    Hi there Jane
    I love cooking your cakes ,I made the 3 layer elderflower and lemon cake last year for my moms 80th it was so amazing I’m going to make it for my wedding in September, can I freeze it and if so how far in advance?
    Also I’m going to make a salted caramel and a traditional fruit cake ,any ideas
    Thank so much Lesley

    Reply
    • Jane's Patisserie
      January 19, 2020 at 9:43 am

      Yes you can – as long as you wrap the cakes securely in cling film and then foil it will prevent freezer burn.

  • Angela
    January 8, 2020 at 11:10 pm

    Hi love your recipes. I have seen inquire a few of your recipes that you say not to use stork in the buttercream. Please can you tell Me why? In my house we are gluten and dairy free so use stork baking block in all my recipes ( vitality was a huge failure for me) and stork has worked brilliant in all my recipes so far. But if you don’t recommend it for certain recipes can you recommend something else dairy free to use instead please??

    Reply
    • Jane's Patisserie
      January 9, 2020 at 8:53 am

      For standard baking, no, you should never use it as it’s softer, not as good, and I would never use it. If you are dairy free, that’s completely different.

  • Jude Atkin
    January 8, 2020 at 11:30 am

    Hi Jane
    I was just wondering if you’ve ever tried to freeze the cheesecake topping? Did it defrost ok?

    Reply
    • Jane's Patisserie
      January 8, 2020 at 12:33 pm

      Personally I wouldn’t freeze a cheesecake with decorations but you can freeze the basic cheesecake with base/cheesecake if that makes sense!

  • Katie
    December 28, 2019 at 7:54 pm

    Hi Jane,
    I’m planning to make your Biscoff Cheesecake, the recipe states that I should use an 8″ tin, however I only have a 9″ one. Would I need to scale it up, and if so by how much?
    I really appreciate any help you can give me!
    Thanks,
    Katie

    Reply
  • Tanya
    December 20, 2019 at 4:05 pm

    Hi. I usually make your cheesecakes using the 8inch deep tins. However, how do I upscale the quantities for a 10 or 12 inch tin?

    Reply
    • Jane's Patisserie
      December 20, 2019 at 9:06 pm

      Hiya! Volume wise, it’s roughly 1.6x the recipe for a 10″ – and 2.3x the recipe for a 12″ – they are VERY big!!

  • Adele Moore
    December 18, 2019 at 9:01 pm

    Hi Jane absolutely love your recipes and you’re my go too for any recipes I want to try! Just wondered if you thought your basic chocolate cake would be a good base for a fondant covered cake. I’ve made a practice one with a Madeira cake recipe but found it a bit too dry…. thought your chocolate cake might be a better one but didn’t know it would hold the weight of fondant, any thoughts or recommendations would be greatly appreciated? xx

    Reply
  • Stella Burgess
    December 15, 2019 at 8:36 am

    Hi Jane! I absolutely love your recipes and everything I’ve tried is amazing. I was wondering which cookie recipe you have is most similar to your cookie bar recipe. I’ve tried the mini egg ones and the kinder ones and i love how thick and soft they are in the middle but would like to make individual cookies to give as presents to my kiddos teachers.

    Reply
    • Jane's Patisserie
      December 15, 2019 at 10:38 am

      It would probably be my white chocolate & raspberry cookies, or my Rolo cookies – very similar recipes, that aren’t designed to spread much as an actual cookie so are nice and thick!

    • Stella Burgess
      December 15, 2019 at 12:32 pm

      So having a look at both recipes (white choc raspberry and rolo cookies) I noticed that they’re the same recipe. If i were to use any other type of chocolate (probably milka cut up with a some M&M’s) how much chocolate do you recommend? Thank you x

    • Jane's Patisserie
      December 15, 2019 at 7:36 pm

      I would stick to the same amount that are in those recipes x

  • Ruth
    December 14, 2019 at 2:31 pm

    Hi Jane, I would like to make your no bake Black Forest cheesecake and the Terrys chocolate orange one too. However, I would like to make individual ones in 4 inch mini springform tins. Could you tell me how many the recipe would make please and I can adjust it according to the number of guests I am catering for. Also do you have any recipes for a vegan alternative no bake cheesecake? Many thanks😀

    Reply
    • Jane's Patisserie
      December 14, 2019 at 2:42 pm

      Hello – I can’t help you that well unfortunately as I have never made 4″ size cheesecakes. A normal cheesecake mix makes 12 individual ones however!

    • Ruth
      December 14, 2019 at 2:47 pm

      Thanks Jane. I will experiment and let you know how it goes🙂

  • Gillian Hutton
    December 13, 2019 at 7:15 pm

    I made the caramac cheesecake which we all loved. I found it hard to remove the cheesecake from bottom of tin & also I kept refrigerated as stated but found the biscuit base quite hard to cut through? if I wanted to taste more caramac could I add more melted caramac to mixture?

    Reply
    • Jane's Patisserie
      December 14, 2019 at 9:37 am

      Getting the cheesecake off the tin is a matter of practice – I find it easy now, but I’ve made a lot of cheesecakes. The base is hard, is designed to be hard. And the more you add, the more you risk it not setting.

  • Lisa Mailer
    December 10, 2019 at 10:33 pm

    Hello. Merry Christmas. I absolutely love your recipes they are always spot on so thank you.

    Last Christmas you posted a recipe for ginger and cinnamon shortbread trees. It was so yummy. I can’t seem to find it on here. Could you please post it again.

    Thank you x

    Reply
    • Jane's Patisserie
      December 11, 2019 at 10:41 am

      They were just on my instagram, not on here.

  • Hannah
    December 7, 2019 at 9:06 am

    Hi Jane,
    your lemon and raspberry cupcakes mention a loaf cake version, is it a similar recipe or are there a lot of adjustments? I’m doing some christmas baking and it’s been requested haha!

    Reply
  • Michelle Kiely
    December 3, 2019 at 8:51 pm

    Hi Jane!
    If I wanted to make a 10″ cheesecake, is there much a difference with your 8″ recipe or to fill a 10″ tin or have you measurements for a 10″ size? I’m no good at converting to bigger sizes without a mess!
    Thanks!

    Reply
    • Jane's Patisserie
      December 7, 2019 at 8:37 pm

      A 10″ is roughly 2/3 bigger, so considerably larger than the 8″!

  • Lubka
    November 21, 2019 at 5:02 pm

    Hello
    I am going to be making your kinder Bueno cake this weekend..can I bake the layers day before decorating? And if yes what would be the best way to store them until next day?
    Thank you

    Reply
    • Jane's Patisserie
      November 21, 2019 at 5:04 pm

      Yes you can! I wrap mine in clingfilm well, and just leave on the side at room temp!

  • Kim smillie
    November 19, 2019 at 5:34 pm

    Hia Jane i was wondering if you had a recipe for christmas biscuits that could be made and iced in advance as its for a Christmas fate and have to make loads thanks

    Reply
  • dawn cunningham
    November 18, 2019 at 2:57 pm

    Hi..can you send me details of in gramms etc etc i would need to make a 10 inch no bake cheesecake,as seen yours is only for an 8 inch one

    Reply
  • Nancy
    November 15, 2019 at 6:22 pm

    I would love you to do a tray bake recipe for a marzipan and raspberry traybake (I tried the most awesome version of this in a cafe in Scotland…very marzipanny, moist, soft but oh so light!…but I can’t find a recipe anywhere that remotely does it justice!!!) – I have a lot of faith in your recipes and am hoping you can come up with something for me please!!!!!!!! 🙂

    Reply
    • Jane's Patisserie
      November 15, 2019 at 6:50 pm

      I will add it to the list for the future!

  • Caroline
    November 4, 2019 at 7:10 pm

    Hi Jane,
    love your bakes, do you have a christmas cake recipe please?

    Reply
    • Bev steensma
      November 16, 2019 at 10:02 am

      Hi… I’m a big time family baker and have been using your recipes for about 3 years now. You are my first port of call for cake recipes. They all work and are ultra delicious. Particularly love the white choc and raspberry cheesecake and salted caramel cake. Plus the chocolate fudge cake is simpler the BEST. It is certainly worth all the extra ingredients.
      Thank you.

  • Lisa Wortley
    November 4, 2019 at 11:05 am

    hi Jane
    I love all your recipes every single one I have tried has been delicious ! can I just ask you I have just made your kinder Bueno fudge recently which everyone loved however how can you stop the Bueno on top going soft ? I tried keeping it in the fridge and a sealed tin however It still went soft after a few days ( the wafer part) your advise would be greatly appreciated thanks Lisa x

    Reply
    • Jane's Patisserie
      November 4, 2019 at 12:10 pm

      Hey! Unfortunately, it will go soft. This is a natural case for any biscuit/chocolate/sweet that’s removed from a packet and has contact with air!

  • Sam
    October 27, 2019 at 11:18 am

    Love your bakes you do.
    I am doing the spooky web cake today. But my cake isn’t going red. Any reason why your help would be appreciated
    Thanks
    Sam

    Reply
  • Casey
    October 27, 2019 at 9:25 am

    Hi Jane! Love your recipes! Would you please be able to show us one for a no bake cheesecake but with a gooey fudgy brownie base?? I love the idea of this!

    Reply
  • Claire Crew
    October 13, 2019 at 8:41 pm

    Hi Jane
    I absolutely love all of your recipes and recommend your website to absolutely anyone who ever ask me for recipe ideas! I know you have an e-book, but would you ever consider having a paper recipe book published?????? I would absolutely love your recipe book in my collection xxxxxxc

    Reply
  • Julie
    September 28, 2019 at 8:27 am

    Made the lemon celebration and the biscoff cakes last weekend for a baby shower and they came out perfect and went down a storm. Your recipes are amazing Jane, keep em coming!! Julie xx

    Reply
  • Shabnam
    September 18, 2019 at 5:45 pm

    Hi Jane, I love that I have found you through Zoe Suggs Instagram! I love every recipe I’ve tried! Thank you! I was just wondering where you purchase (and what they are called/brand) the chocolate buttony chips you use in your fantastic recipes?
    Hope you have a lovely day 🙂

    Reply
    • Jane's Patisserie
      September 18, 2019 at 8:31 pm

      Hey! Ahh yay! I use Callebaut – I buy it in 2.5kg bags, so it’s reasonably expensive, but in the long run it works out well!

  • Kathryn
    August 19, 2019 at 4:33 pm

    Hey again Jane, hope your well 😁. Can’t get enough of your cakes in this house! Cheesecakes are incredible and for all 3 of my kids bdays we’ve used your recipes! 😍😍😍 Delicious every time! Thanks again for sharing.

    Anyhoo😂…onto another cake I am looking to practice for a my sisters birthday!
    Just wondering…I am going to be making the Malteser drip cake but wifh the triple chocolate cakes. Would I still use 100g malt powder in the original triple recipe before splitting it for the 3 flavoured layers or is there anything else I would need to tweak to suit better or best to just leave it out altogether?

    Grateful for your advice.
    Thanks.
    Kathryn 🙂

    Reply
    • Jane's Patisserie
      August 20, 2019 at 9:08 pm

      Hey! I wouldn’t add the malt powder in for the triple chocolate sponges as it’ll probably cover the taste too much! x

    • Kathryn
      August 20, 2019 at 10:38 pm

      Hokay dokes!

      Thank you 🙂

  • Louise
    August 18, 2019 at 8:45 am

    Please can you tell me if adding lime juice and zest to your no bake vanilla cheesecake recipe would be a terrible idea? Have some to use up and wanted a key lime kinda vibe. Would love to see a key lime recipe here one day!

    Reply
    • Jane's Patisserie
      August 18, 2019 at 8:50 am

      It would work well – use my lemon one as a guide maybe!

  • Tim Livesey
    August 9, 2019 at 6:05 am

    Jane
    I have been extremely busy on the farm this week and so have been eating a curry every night when I got in made for me by one of the Indian Ladies that work for me. It has been delicious. So after eating the last helping on Wednesday night I felt obliged to return the favour and made her your Lemon and Lime Drizzle Cake. When I tipped it out of the baking tin a little was left clung to the side of the tin, I couldn’t resist it, well who could? And then came the dilemma! Was the curry that good? Should I keep the cake for myself? Could I part with it? The decision was not easy. Time stood still whilst my mind and conscience battled with each other weighing up the generosities of both the curry and the cake. Wrapping it in tin foil to give away was hard, my own cake tin was open and on the side. Why not just pop it in there and say nothing to anybody? Who would know? In the end my conscience won. Her face lit up when I gave it to her yesterday. Her smile made the task an absolute pleasure. I sense I might be getting another curry!!! Thank you for the recipe. I’m a complete beginner and am very much at the bottom of the learning curve!!!

    Reply
  • Kathryn
    August 2, 2019 at 8:29 pm

    Hey Jane! My little fella loves the look of your funfetti cake and has asked for it to be made for his 4th birthday! Which is this Tues (6th Aug) I am wanting to use a 9×12 rectangle cake tin (2inch deep) so I can cut it into no4 (his req) however…I am wondering whether I should use your smaller sized recipe or go ahead with the 3layered one for this size cake tin?

    Be greatful for your advice.
    Thanks
    Kathryn 🙂

    Reply
    • Jane's Patisserie
      August 2, 2019 at 8:58 pm

      I would use the normal recipe! x

    • Kathryn
      August 3, 2019 at 8:46 am

      Thank you for getting back to me so quickly 🙂 xx

  • Bee
    July 27, 2019 at 10:13 pm

    Hi Jane,
    Thanks so much for your amazing vegan recipes! I’d be hugely grateful if you ever decided to do a vegan recipe involving Oreos (which are accidentally vegan).
    Best wishes,
    Bee x

    Reply
    • Jane's Patisserie
      July 27, 2019 at 10:19 pm

      Thank you! My dairy free brownies have Oreos in, but they still have eggs. My list of recipes to bake is endless!

  • Lindsey
    July 11, 2019 at 8:32 am

    Your cheesecake recipes are devine, I make a different one every week to take round to my sisters as we all have dinner together that day. She is a coeliac so some of them I can’t make but for the others I just swap to gluten free digestives and they turn out fantastic. Thank you for sharing with us all. X

    Reply
  • Bridget
    June 26, 2019 at 10:27 am

    Hi,
    I’m an avid follower of your blog and instagram and have always had great success with your recipes. Just wondering if you can give me any help with my latest project – decoration with a gin and tonic theme! I somehow want to include a gin glass and mini bottle but can’t think how to do it.
    Any help much appreciated.

    Reply
    • Jane's Patisserie
      June 26, 2019 at 5:08 pm

      You could just do a drip style cake and have the glass/bottle on top!

  • Helen
    June 25, 2019 at 1:22 pm

    Hi Jane
    Absolutely love your recipes and will be making one for my friend for the first time at the weekend. I know she’ll love the Kinder Bueno Cheesecake and I was wondering if I did this like a tray bake style instead of a circular tin do you think I would need to double up the recipe? (Tin size is 31cmx21cm) Sorry if this is a really cheeky question I’m just really bad at judging these things and need to make one that’s portable and easy to dispose of the empty tray as we are out and about on the day so don’t want to lug around a tin once its all gone (it will go in minutes i’m sure!!)
    Thank you so much for taking the time to read this. x

    Reply
    • Jane's Patisserie
      June 25, 2019 at 3:44 pm

      Hiya! Yeah I would say double it up – I believe the volume difference is very close to double anyway! x

    • Helen
      June 25, 2019 at 9:09 pm

      Thanks so much Jane, I’ll let you know how it goes! X

  • Layla
    June 15, 2019 at 12:43 pm

    Hi Jane, recently discovered and love love love your blog! My colleagues were huge fans of your rolo cookie bars 😋 just wondered if you have a ‘favourites’ option that I haven’t seen? Would be great to be able to star/save particular recipes for easy access.

    Layla x

    Reply
    • Jane's Patisserie
      June 15, 2019 at 4:05 pm

      No I don’t – most people who follow save their favourites to their browser!

    • Layla
      June 15, 2019 at 4:26 pm

      Ah just figured out how to do this on my phone – thanks!

  • Sarah Nicholson
    June 10, 2019 at 10:40 pm

    Hi Jane!
    I want to make a tall Victoria sponge, celebration cake. I’m planning to use 6inch tins but want the cake to be quite tall, at least 3 sponge high, would you happen to know the quantity/ proportions of ingredients for this size? I have used your 8inch celebration recipe previously, would you use this and just divide among tins for extra height or would this alter cooking time too much?
    Thanks in advance,
    Sarah! Xx

    Reply
    • Jane's Patisserie
      June 11, 2019 at 7:33 am

      Typically for a 6″ cake, I would use 2/3 of the recipe – but if your 6″ tins are deep enough, you could just use the 8″ recipe, but bake at 140C Fan (or 160C if you don’t have a fan oven), and bake for quite a bit longer – it does make the bake longer, but it’ll keep the cake more moist for the larger amount!

  • Kayleigh
    February 2, 2019 at 9:11 pm

    Hello!
    I’ve just spent a good hour watching your YouTube vlogs and looking at all your wonderful recipes on your blog. You have really inspired me to bake more. My work colleagues and fiance are very grateful for this! So thank you. I was wondering if you would ever do a vlog making your Lemon Drizzle Cupcakes? They look incredible so I would love to see the process on your YouTube channel!
    Thank you for all your brilliant recipes and for always keeping me in the mood to bake!

    Reply
  • Shidah
    February 2, 2019 at 11:14 am

    Hi Jane I want to make a red velvet cake and I have a Fan Oven on what settings do I put it on.

    Reply
  • Becky
    August 20, 2018 at 8:51 pm

    Hello, I absolutely love your recipes. I am hoping to get back into baking, after having some time away from it. I love the look of your lemon celebration cake. Are the sponges suitable for freezing?

    Reply
  • Emma Brock
    March 5, 2018 at 12:41 pm

    Hi,
    My daughters first birthday is coming up and I want to make some cupcakes for her birthday party. But although i’m not precious about giving her sugar especially as its a treat I know some of the other mums are. Do you have any suggestions on how I can make some delicious cupcakes with icing that arent loaded too much with sugar? I was thinking I could make a carrot cake sponge but its the icing that I’m struggling with. I really wanted to make a pretty pink buttercream with lots of spinkles but I know that will be crazy amounts of sugar!! Help, so you have any suggestions?!
    Emma xx

    Reply
    • Jane's Patisserie
      March 5, 2018 at 2:09 pm

      I would definitely say carrot cake seems healthier and such, but buttercream is buttercream. You can add less sugar than a usual 1:2 ratio of butter:icing sugar, but it would just taste more buttery? So its up to you. Also, to colour buttercream I do think using more sugar is helpful as it will naturally make the starting colour lighter. You could make up for it by reducing the sugar in the sponges slightly, but then you run the risk of making them slightly more rubbery if that makes sense. xx

    • Emma Brock
      March 6, 2018 at 10:30 am

      Hi,
      Thanks this is good advice 🙂 I’ll go for the carrot cake sponge and maybe make them more of a fairy cake size so the portions are smaller. I think I’ll stick to the pink buttercream plan but not be quite so generous with it! Thanks again x

    • Jane's Patisserie
      March 7, 2018 at 9:48 am

      Hiya! Yeah thats fine! Just do a little swirl rather than an icecream style swirl! X

  • Julie
    February 8, 2018 at 10:17 pm

    I’ve recently posted a picture of something I made using one of your recipes, to another baking site that I follow on facebook. I’ve now got people asking for the recipe. Are you happy for me to say where I got the recipe from?

    Reply
    • Jane's Patisserie
      February 9, 2018 at 7:39 am

      Hiya! Thank you for making it! Just link them to the recipe 🙂

  • Lavender
    July 25, 2017 at 10:23 pm

    Everything you make looks divine! I recently got into baking and I plan on trying several of your recipes. Thank you for sharing. xx

    Reply
  • Tomas Bray-Farebyrn
    January 13, 2017 at 11:59 am

    xxxxxxxxxxxx

    Reply
  • Tomas Bray-Farebyrn
    January 13, 2017 at 11:58 am

    nice recipes

    Reply
  • sarah
    December 5, 2016 at 9:01 pm

    hi, i have been making fudge for christmas gifts and it never turned out as good as i would have liked. Then I came across your recipes, I made the biscotti fudge, omg it is sooooooo easy , and the best thing I have tasted in ages. I took it to work and it vanished, gonna have to make some more, only fault is I find it really hard not to eat hehe. Ill be making the peppermint fudge soon……..

    Reply
    • Jane's Patisserie
      December 7, 2016 at 10:46 am

      Oh that’s amazing! I’m so glad you liked it so much!! ❤️

  • Lucy
    January 15, 2015 at 5:01 pm

    Hi, your baking is amazing. I noticed you went to ashburton college, what course did you do?
    I need to do something like this, I love baking too much to not do anything about it in my life haha
    Xx

    Reply
    • janespatisserie
      January 15, 2015 at 5:05 pm

      Heyy! And thank you! I did the Professional Culinary Diploma which is a 20 week course and very intensive – but it covers everything! They do shorter courses there that are about a month long for example, and i think theyve started a 20 week Patisserie Diploma now? I would entirely recommend Ashburton because the area is amazing and the tutors are some of the best people ive met, but its not cheap :p
      Have a look and think 🙂 http://www.ashburtonchefsacademy.co.uk/chefcourses/diploma.php
      If you have any questions about it i am here to help!! Xx

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