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Delicious NYE Eggless Dessert Recipes To Wrap Up 2022! #HNY

Delicious NYE Eggless Dessert Recipes. Can you even believe we’ve gone through another year? Adieu 2022, you went by in a heartbeat. I baked a ton through the year, went completely egg free and did a load of no bake desserts too. Here are a handful of recipes you can try and recreate for NYE.

You can find several of my recipes on Instagram on my main feed @passionateaboutbaking and most of them on my recipe feed on @pabrecipes. It’s a platform I enjoy sharing on and the Top Nine tells me that the shares were well received!

Biscoff Banoffee Dessert Box

Raspberry Vanilla Bean Cake

Brownie Salted Caramel Trifle

Pistachio Saffron Cupcakes

4 ingredient Eggless Brownies

Eggless Gingerbread Nut Cake

Nama Chocolate Tart

Layered Biscoff Dessert Box

Carrot Orange Walnut Cake

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Biscoff Banoffee Box

This is love at first bite. It's such fun when a handful of ingredients come together so deliciously. We love a good banoffee at home, and this Biscoff twist to the banoffee was everything good. It's really easy to make as well.

Check out this recipe

Eggless Raspberry Vanilla Bean Cake

Delicate, calming and deeply indulgent, it's one of the prettiest cakes ever. Most indulgent too!

Check out this recipe

Eggless Caramel Brownies Trifles

… Cocoa brownies smothered in an indulgent vanilla cream and topped with salted caramel – on repeat!

Check out this recipe

Eggless Saffron Pistachio Cupcakes with Saffron Buttercream

Makes 4-6 cupcakes

Check out this recipe

Fudgy Eggless Chocolate Brownies

6 ingredient, indulgent, one bowl, festive and so special! Small batch brownies are always fun and these are no exception. They come together in minutes and each bite is deep, delicious, fudgy and satisfying. Make sure you use good quality ingredients to enjoy these

Check out this recipe

Eggless Gingerbread Nut Cake.

.. Best Christmas flavours in a dessert that warms you up this holiday season

Check out this recipe

Nama Chocolate Tart

The name says it all! An addictive good tart with a filling of the much loved Nama chocolate.

Check out this recipe

Lotus Biscoff Dessert Box

Lotus Biscoff Dessert Box … Refreshing, delicious and addictive, a quick, simple eggless dessert where each layer calls your name! For those who know of Lotus Biscoff, it's not hard to imagine how good this must taste. Layers of pure joy!

Makes two 4" dessert boxes

Check out this recipe

Chocolate Orange Biscuit Cake

Take a look at the simplest biscuit cake you'll ever make! It's a version of a recipe an aunt used to make years ago, back when cocoa powder was the only way to a chocolate cake.

Check out this recipe

Eggless Carrot Orange Walnut Tea Cake

Simple, satisfying and bursting with flavour, this is one you'll make on repeat!

Check out this recipe

Eggless Chocolate & Salted Caramel Poke Trifle

… A poke cake is most fun to make and quite honestly, it's deliciousness saturated. I took my eggless poke cake a step further and made a trifle with it!

Check out this recipe

Eggless Tiramisu Chocolate Tart

Simple pantry ingredients make this delicious tiramisu inspired tart with classic flavours of coffee, Kahlua and mascarpone.

Check out this recipe

You can find more EGGLESS recipes here!
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Pistachio Cranberry Chocolate Cake… Christmas special!

Eggless Pistachio Cranberry Chocolate Cake … Layers of chocolate deliciousness uplifted with bits of pistachios and dried cranberries through the cake. This cake is perfect for Christmas with the flavours and colours coming together so well! It’s the most wonderful time of the year and I hope you are baking a ton as well!

That’s a bit of what I’ve baked the last few weeks! This is the best time to bake and one of my favourite seasons. With winter at it’s peak, it’s wonderful being in the kitchen next to a warm oven. It’s also a time when inspiration is at it’s peak and ingredients and ideas dance in my head! Can you tell?

I’ve really enjoyed creating recipes for the United States Department of Agriculture using their wonderful produce – pistachios, almonds, walnuts, pecans, cranberries, even frozen blueberries. You can find some of the recipes here on reels on my Instagram feed, and now this Eggless Chocolate Pistachio Cranberry Cake. Do follow me on Instagram to see my recipes assembly videos on @passionateaboutbaking with recipes on my recipe handle @pabrecipes

At the risk of repeating myself, nothing screams the colours of Christmas better than bright green pistachios and jewel like deep red dried cranberries, both of which I’ve used a load over these holidays. I’m absolutely loving it! Oh, and there’s a giveaway on my Instagram handle with the United States Department of Agriculture. Do head HERE to enter!

That lace collar though!! I love making a chocolate collar for cakes, a touch I always find special, one I’ve done for years. It elevates a simple cake to something special. It’s as simple as piping melted chocolate on a strip of parchment, waiting for it to get a little firm, then wrapping it around a frosted cake. Set the cake in the fridge until the chocolate is firm, 10-15 minutes usually, peel off the parchment…TADA!

Do tag me on Instagram at passionateaboutbaking if you make this Eggless Chocolate Pistachio Cranberry Cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

Eggless Chocolate Pistachio Cranberry Cake

Layers of chocolate deliciousness are uplifted with bits of pistachios and dried cranberries through the cake. This cake is perfect for Christmas with the flavours and colours coming together so well!

Course Dessert

Cuisine American

Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, homemade, one bowl, simple, sweet

Prep Time 30

Cook Time 45

2

Total Time 3 15

Servings 6

Ingredients

Eggless chocolate sponge

210 g cultured buttermilk Amul plain chaach
60 g oil
100 g castor sugar
1/2 tsp baking soda
3/4 tsp baking powder
1 tsp apple cider vinegar
Pinch salt
15 g cocoa powder
160 g plain flour

Chocolate ganache

250 g cream, 25% fat Amul Fresh
250 g 54% dark couverture chocolate chopped
50 g American pistachios peeled, chopped
35 g American dried cranberries chopped

Topping

Pistachio slivers, dried cranberries, edible flowers

Instructions

Eggless chocolate sponge

Preheat the oven to 180C. Line a 6″ Springform/loose bottom tin with parchment.
In a large bowl, add all the ingredients except the flour and give them a good whisk. Stand for 3 minutes until the mixture is slightly bubbly, then whisk in the plain flour. Transfer to the prepared tin and bake for 35-40 minutes, until the tester comes out clean.
Cool completely, then trim the top if required and slice into 3 layers.

Chocolate ganache

Place the chocolate and cream in a glass bowl and place over a double boiler until the chocolate melts.
Stir gently until smooth. Rest at room temperature, whisking now and then. Refrigerate about 2/3 for the piping on top, and keep the remaining to spreadable consistency for the filling.
Any ganache left over from the filling can be whisked back into the reserved ganache for piping.

Assemble

Place one layer on the serving platter and top with about 100g of chocolate ganache.
Sprinkle the filling with finely chopped pistachios and dried cranberries.
Repeat for the other layers. Frost the sides and top with the remaining ganache.
Garnish with slivered pistachios, dried cranberries and edible flowers.

Simply Delicious Eggless Pistachio Cranberry Christmas Cake

Eggless Pistachio Cranberry Christmas Cake … so simple to make and simply delicious, this is a festive bake that reminds you of the good old school bakery cakes. Buttery, rich and ever so satisfying, it’s one I have baked several times this holiday season. This makes a great gift too!

With things being quite busy on the home front, I’m struggling to share Christmas recipes on the blog and I guess we still have a few days left, so here we go! Nothing screams the colours of Christmas better than bright green pistachios and jewel like deep red dried cranberries, both of which I’ve used a load over these holidays.

I’ve collaborated with United States Department of Agriculture to create and share recipes using their wonderful produce – pistachios, almonds, walnuts, pecans, cranberries, even frozen blueberries. You can find some of the recipes here on reels on my Instagram feed, while others should show up here soon. Do follow me on Instagram because most of my recipes assembly videos show up there on my handle @passionateaboutbaking with recipes on my recipe handle @pabrecipes

The Eggless Pistachio Cranberry Christmas Cake is reminiscent of the old style bakery cakes that we devoured as kids, memories coming alive with every bite. The crumb is rich and light, the sweetness just perfect and the bite of pistachios and cranberries so satisfying. I like to blanch and peel the pistachios to get the beautiful green and though it’s a slightly tedious job, the results are so bright and cheerful. I save the peels for smoothies or soup so nothing goes waste!

Oh and I forgot to say that I flavoured the cake with fresh orange zest and it made ALL the difference. The colour was a warm orange and the flavours paired so well with the nuts and berries. I love that simple, natural everyday flavours can add so much oomph to a simple bake, lift it up so effortlessly, so deliciously. The chocolate chips are optional of course but we loved them in there because chocolate ♥!

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

Eggless Pistachio Cranberry Christmas Cake

… so simple to make and simply delicious, this is a festive bake that reminds you of the good old school bakery cakes. Buttery, rich and ever so satisfying, it's one I have baked several times this holiday season.

Makes one 4.5" x 7.9" loaf

Course Breakfast, Dessert, Snack

Cuisine American, British

Keyword baking, cake, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, one bowl, simple, vegetarian

Prep Time 15

Cook Time 45

6

Servings 8 people

Ingredients

85 g clarified butter / ghee melted, warm
110 g yogurt whisked
40 g milk warm
Zest of 1 orange
75 g castor sugar
3/4 tsp baking powder
1/4 tsp baking soda
Pinch of salt
100 g all purpose flour maida
25 g almond meal/ground almonds
50 g American pistachio peeled
50 g American cranberries chopped roughly
50 g dark chocolate chips

Topping

American pistachios American cranberries, chocolate chips

Instructions

Preheat the oven to 170C
Lightly grease and line a loaf pan with parchment paper with a slight overhang to help take out the baked loaf.
In a large bowl whisk together the ghee, yogurt, milk, sugar, orange zest, baking powder, baking soda and salt.
Whisk in the flour, pistachios, cranberries and chocolate chips.
Transfer batter to loaf pan and even out.
Top with pistachios, cranberries and chocolate chips
Bake for approximately 45 minutes/until the top is light golden brown and the tester comes out clean. Tent the top with a sheet of foil after 20-25 minutes to prevent the top from over browning.
Cool completely, then demold.
The loaf is delicious warm as well but a little crumbly.

Note : The batter also makes 6 cupcakes. Bake at 180C/20minutes

Delicate & Delightful Eggless Raspberry Vanilla Bean Cake … it’s #Pinktober

Eggless Raspberry Vanilla Bean Cake … some cakes are delicate, soothing, calming, and some cakes are wickedly delicious and satisfying. This Eggless Raspberry Vanilla Bean Cake is all that and more, all these beautiful adjectives coming together in one dessert.

The cake also ticks off an important box I tick every October, it has PINK, so yay, I’ve got #Pinktober covered as well!

What is Pinktober you might ask?

October 1st marks the beginning of breast cancer awareness month all over the world. American Cancer Society uses this time to boost their campaign to raise awareness to breast cancer and to inform people that there is now a 98 percent rate of survival if the cancer is detected early. October is the month where you will see pink ribbons everywhere, which has been the national symbol for breast cancer awareness since it was first introduced back in 1991.

So yes, it’s that PINK time of the year and October begins with Mr PABs birthday and it’s always a cake with a pink element for Pinktober. It’s been over a decade that I’ve been doing pink desserts to raise awareness for breast cancer, to spread the message. The cake above was the one I made for Mr PABs birthday 2 years ago, the cake that made it to the cover of my cookbook with Penguin.

I’ve missed sharing the cakes on the blog for a few years but that’s only because of so many distractions, generally too much to do. Pink cake however has always been home made and has always seen some pink, a colour I use often in my desserts, styling and photography!

This year I’ve decided to be a little more proactive, keep things up and running, so here we go screaming PINK into October. This Raspberry Vanilla Bean Cake, Mr PABs birthday cake this year, turned out to be everything I hoped it would be. I had my fingers crossed that it would set neatly and it didn’t disappoint.

The flavours were something I knew would work, and they did in perfect harmony. An eggless sponge flavoured with fresh orange zest, mascarpone with a raspberry compote {what’s not to love}, and a delicious vanilla bean mascarpone layer. The cakes moistened with a dash of Cointreau, an orange liqueur, added oomph to the Raspberry Vanilla Bean Cake and how!

I didn’t use fresh raspberries since they are far too expensive as we are not native raspberry growers. I did have a couple of boxes of frozen raspberries in the freezer that FroGo had sent to me a short while ago. They are a breeze to use and so much more economical. Of course, the charm of fresh berries, the delicate beauty of raspberries would make the cake look even prettier yet I loved how this looked!

You can find more EGGLESS recipes here!
You can find recipes with BERRIES here.
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Raspberry Vanilla Bean Cake

Delicate, calming and deeply indulgent, this is a special cake for October!

Course Dessert

Cuisine French

Keyword agar agar, baking, cake, dessert, eggless, eggless baking, eggless cake, eggless layered cake, fruit, summer dessert, sweet, vegetarian

Prep Time 1

Cook Time 10

8

Servings 6 people

Ingredients

Eggless orange sponges {6″ + 4″}

105 g buttermilk
25 g oil
50 g castor sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp apple cider vinegar
Pinch of salt
Zest of 1 small orange
85 g plain flour/maida

Raspberry compote

60 g frozen raspberries
30 g sugar
Juice of 1/2 lime
1 tsp cornflour
1/4 tsp agar agar

Mascarpone filling

225 g Amul Fresh cream / 25% fat cream
2 tsp agar agar
15 g sugar {to taste}
100 g white chocolate chopped
200 g mascarpone
1/2 scraped vanilla bean
Cointreau to moisten {optional}

Instructions

Eggless orange sponges

Preheat the oven to 180C. Line a 6″ tin and a 4″ tin with parchment.
In a large bowl, add all the ingredients and give them a good whisk.
Divide the batter between the tins {about 170g in the 6″/ 90g in the 4″ tin}. Bake for 15-20 minutes, until the tester comes out clean. Cool completely, then trim the tops.

Raspberry compote

Stir together, and leave in the pan to macerate.
Simmer over very low heat until the raspberries break down and thicken slightly. Strain out about 1 tsbp to colour the frosting if you like. Reserve.

Mascarpone filling

Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
Pour this over the white chocolate and leave until the chocolate melts. Whisk until smooth.
Whisk in the mascarpone just before you need to pour it in.
Divide into 2, approx 270g each.
Layer 1 – Stir in the raspberry compote into one half, then blend with an immersion blender.
Layer 2 – Whisk the scraped vanilla bean into the other half.

Assemble

Secure an acetate sheet snugly around the 6″ orange sponge. Moisten with Cointreau.
Pour over the raspberry mascarpone filling. Place the 4″ sponge in the centre of the filling and very gently push in a little. Moisten the small sponge with Cointreau, then pour the vanilla bean filling over to cover it completely.
Place in the freezer for 3-4 hours until frozen, then peel off the acetate sheet and leave in the fridge overnight.
Frost with mascarpone if desired.

Video

Quick Delicious Stone Fruit Crumble … dessert for breakfast or breakfast for dessert!

Quick Delicious Stone Fruit Crumble … often the best way to begin a day, else to end a meal! Dessert for breakfast or breakfast for dessert and life can’t get better than that in summer! If you like a hearty, somewhat guilt free ‘fruit loaded’ beginning to the day, this might be a good idea. It has oats and walnuts too! Sold yet?

Summer is one season I absolutely love, not least for the dreadful heat and unbearable humidity, but for stone fruit! Think summer fruits with a pit in the centre, think colourful, luscious and delicious fleshy fruit – mangoes, peaches, cherries, apricots, nectarines, lychee, plums…

My first thought was a smoothie which is how my day begins every single day, 365 days a year using fruit in season. I had already frozen fruit for smoothies the day before, so my next thought of course was a crumble! I always enjoy making crumbles and this Quick Delicious Stone Fruit Crumble turned out a perfect destination for the few hapless stone fruit in the fridge … a couple of peaches, a few plums and a small bowl of cherries.

What are stone fruit you might ask? Stone fruits get their name from the pit or “stone” in their center that is encased in a fleshy outer area. Also known as drupes, stone fruits tend to have thin skins that may be fuzzy or smooth. The pit is actually a large seed, and stone fruits can be either clingstone or freestone depending on how easily the flesh pulls away from the seed. Since most stone fruits won’t ripen after being harvested, they’re picked at their peak and only good for a small window of time. This makes them highly seasonal, with different stone fruits arriving at different seasons.
https://www.allrecipes.com/article/what-is-stone-fruit/

Then I saw this huge glass mug on the counter and I knew CRUMBLE was going to be it! I thought it might look nice to see squishy colourful fruit pressed against the sides smothered by a crumbly, buttery topping! The rest came together pretty soon, on the go actually.

Crumbles don’t take very long to put together and I often make one large one in my 8″ KitchenAid baking dish. Once done, everyone just digs in. Fewer fruit mean individual servings though this ones seems good for a single large serving or even one shared by two. Dig right in!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Quick Delicious Stone Fruit Crumble

Course Appetizer, Breakfast, Dessert, Snack

Cuisine American, British

Keyword baking, cherries, cookie, crumble, dessert, eggless, eggless baking, fruit, homemade, one bowl, simple, summer dessert, vegetarian

Prep Time 15

Cook Time 35

15

Servings 1 serving

Ingredients

Fruit filling

2 peaches stoned, diced
3 plums stoned, diced
100 g cherries pitted
1 tsp cornflour
1 tbsp vanilla sugar
1 tsp lime juice

Crumble topping

1/4 cup walnut halves chopped
1/3 cup plain flour
1/2 cup rolled oats
1 tbsp vanilla sugar
2-3 tbsp ghee
1/4 tsp pure vanilla extract

Instructions

Preheat the oven to 180C

Fruit filling

Place all the ingredients in a large bowl and toss until the fruit is coated well.
Transfer to a large cup/bowl and pack in well.

Crumble topping

Toss the walnuts, plan flour, oats and sugar in a bowl until well mixed.
Drizzle over the clarified butter and vanilla extract and mix well with a fork {or your fingertips to get an even light crumble.
Cover the fruit with the crumble topping. Top with walnut halves if desired.
Bake for 35-45 minutes.
Cover the top with a sheet of foil if the top is overbrowning after 25 minutes.
Stand for 15-30 minutes. Serve with fresh fruit, vanilla chantilly cream or a scoop of vanilla ice cream and caramelised walnuts.

Chocolate Vanilla Strawberry Jelly Cavity Cake… just the kind of cavity you will ♥

Eggless Chocolate Vanilla Strawberry Jelly Cavity Cake … as promised last week, here it is, the recipe for this stunning cake. There are cakes and there are cakes, then there are special cakes. This is one of the special ones. They might look like a ton of work, but hey, read on…

Last week I shared the Secret To My Cavity Cake, the how to make it video. Here’s a delicious version of the cavity cake, three layers fill the cavity – dark chocolate, vanilla bean white chocolate and strawberry jelly from scratch. I always have frozen berries in my freezer but you could use fresh ones too. The recipe is a simple one bowl eggless sponge, and the way to make the cavity is as simple as it looks.

WHAT IS A CAVITY CAKE?… you might ask! It’s a cake with a cavity in the middle filled with all sorts of deliciousness. I’ve written a post about it last week, and it’s quite favourite kind of cake at my place. It was also an original idea that came to me one day while playing with cakes and steel cake/cookie cutters!

The steel baking molds I use are from my first visit to Old Delhi, a little shop I found tucked away behind a banyan tree. I returned to that shop in Lal Kuan several times over the years picking up more bakeware, each time making better choices I think! Old Delhi with all its madness and mayhem, the crowds and cacophony, the dusty old buildings, the colour and the energy has always pulled me in.

That was a time almost 20 years ago when vintage food styling props and collectibles, cookie and cake cutters, mousse rings and more meant a trip into Old Delhi, but now good old Amazon brings everything home!

Baking tins, dessert rings, bread knives, bread molds, muffin trays, icing sets, pastry bags … and lots more in a little shop in Old Delhi. Take the Metro to Chawri Bazaar, and a rickshaw from there. {They seem to have a website too now.}

Matchless Machine Tools, 1730/B, Bazar Lal Kuan, Delhi 110006. Mohd Kashif, Ctc 011 4909 8499 | 093111 50022 | 098213 41808

{Deals in bakery ware, cake mould, bread mould, muffin tray, pizza tray, cake stand, halwai ware, kitchen ware}

And so with my vast collection of cake and cookie cutters, one lazy summer afternoon, the cavity cake was born! Some things just work out well and keep getting reinvented in sooooo many different forms. This Chocolate Vanilla Strawberry Jelly Cavity Cake is just one of them. I’ve made many versions of the cavity cake, in different flavours and shapes as well! They’re always a hit. With a little prior planning, you are going to love making these on a roll!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Chocolate Vanilla Strawberry Jelly Cavity Cake

Another delicious version of the cavity cake, three layers fill the cavity – dark chocolate, vanilla bean white chocolate and strawberry jelly from scratch. I always have frozen berries in my freezer but you could use fresh ones too. The recipe is a simple one bowl eggless sponge, and the way to make the cavity is as simple as it looks.

Course Dessert

Cuisine American, British

Keyword agar agar, baking, cake, chocolate, dessert, eggless, eggless baking, eggless layered cake, fruit, homemade, strawberries, sweet

Prep Time 30

Cook Time 45

8

Servings 6

Ingredients

6″ eggless sponge

220 g buttermilk/plain chaach
60 g light oil
130 g sugar
1 tsp apple cider vinegar
1/2 tsp baking soda
1 tsp baking powder
Pinch salt
40 g whole wheat flour
160 g all-purpose flour

Chocolate layer

75 g cream
50 g dark chocolate chopped

Vanilla white chocolate layer

100 ml cream
15 g sugar
1/4 tsp agar agar
1/2 vanilla bean scraped {save shell for strawberry jelly}
20 g white chocolate

Strawberry jelly

100 g frozen strawberries {or fresh}
100 g water
40 g sugar
1/2 vanilla bean shell
1/2 tsp agar agar

Instructions

6″ eggless sponge

Preheat the oven to 180C. Lightly grease and line a 6″ dessert ring lined with foil or a loose bottom baking tin
In a large bowl, add all the ingredients and whisk until smooth.
Turn into the prepared tin and bake for 40-45 minutes until the tester comes out clean.
Cool completely and level the cake.
Take a 4″ dessert ring, centralise it and few push it all the way through. Gently remove the cut out, transfer the ring gently to your serving platter. Slice one 1 cm layer from the cut out and return to the cavity and push into place to make the base.
Moisten the sponge if desired.
Pour over the chocolate layer. Place in freezer for 30 minutes to set.
Next pour the vanilla layer. Place in freezer for 30 minutes to set.
Lastly pour the strawberry jelly layer. Refrigerate for a couple of hours. Pipe the top if desired.

Chocolate layer

Heat the cream and pour over the chocolate. Let it soften, then stir until smooth. Cool to room temperature.

Vanilla white chocolate layer

Whisk together the cream, sugar and agar agar and simmer in a saucepan for 3-5 minutes
Take off heat, whisk in the scraped vanilla bean and white chocolate. Leave to cool to room temperature, about 30 minutes.

Strawberry jelly

Place everything in a saucepan and simmer until the berries soften and become mushy, pressing the berries on and off. It should take 10-15 minutes. Strain & cool until the jelly begins to thicken but is still pourable.

Video

Will this work with any cake?
It will work with a cake which has a tight firm crumb, with eggs or eggless. It’s best to let the cake cool completely. If in doubt, perhaps freeze it for an hour to get a neat cut. Handle with care since once you cut the cake, you are dealing with a fragile cake ring, so GENTLY does it!
Where can I find the steel cutters from?
Browse Amazon and you will find a selection of steel cutters. I have some on my Amazon shop here. Make sure you use good quality rings. They work best and last the longest!
Can I use gelatine instead of agar agar?
Yes, definitely though for the jelly I always find agar agar works best. I always do a dry run with a small portion of the filling to check on the setting properties so we don’t have surprises later. A runny cavity filling will spoil all the fun! Since every brand has a different set, it’s best to do a dry run.
Can the cake be made in advance?
Yes, certainly. The cake will keep well refrigerated and covered for 2-3 days. If you intend to use fresh garnish, please do so before serving/delivering the cake.
What is the size of this cake?
This is a 6″ cake and will serve 6 slices.
Do I have to moisten the sponge?
I always like to moisten sponges gently as it makes them taste better, but that also depends on how long you need to keep it in the fridge, storage conditions etc. Go by your instincts and generally, practice is the best way to learn what works for you!

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