Sweet Treats

Jane's Patisserie Sweet Treats Volume 2: Christmas
Sweet Treats Volume

Two - Christmas!
Jane’s Patisserie
1
Thank you to everyone who continues to support my blog daily, and a massive
thank you to those who have supported me by purchasing my first eBook.
I couldn’t resist making a Christmas themed one as its my favourite time of

year, and I hope you all enjoy it.
Thank you to my family for supporting me, and my Boyfriend for putting up
with me.
Love you all, Jane xx
© Jane’s Patisserie 2017.
All rights reserved.
No part of this publication may be distributed, copied, reproduced, or

transmitted by any means. This includes any mechanical or electronic
methods. All images & content are copyright protected. Do not use and of the
images or other content without prior permission from the author, Jane’s
Patisserie.
Produced in England, 2017.
www.janespatisserie.com
Sweet Treats Volume 2: Christmas - version 1
2
Contents
Cakes - 04
Gingerbread Cake - 05
White Chocolate & Cranberry Bundt Cake - 08
Chocolate Yule Log - 11
Cupcakes - 14
Candy Cane Cupcakes - 15
Chocolate Orange Cupcakes - 18
Gingerbread Cupcakes - 21
Cheesecakes - 24
Chocolate Orange Cheesecake - 25
Gingerbread Cheesecake - 28
Black Forest Cheesecake - 31
Cookies - 34
Orange, Chocolate & Cranberry Shortbread - 35
Gingerbread Cookies - 37
Cinnamon Cookies - 39
Desserts - 41
Christmas Chocolate Trifle - 42
Pavlova Wreath - 44
Black Forest Pavlova - 47
Sweets - 50
Christmas Pudding Truffles - 51
Gingerbread Truffles - 54
Gingerbread Fudge - 56
Traybakes - 58
Black Forest Brownies - 59
White Chocolate & Cranberry Flapjacks - 62
Christmas Tree Brownies - 64
3
Cakes
4
Gingerbread Cake
A Two-Layer Gingerbread Cake with Ginger Buttercream Frosting… the
perfect Christmas cake for the Festive Season!
So this is Christmas in a nutshell. Well, its not really, its just a delicious
cake but it is Gingerbread themed soooo its Christmassy! I will admit that I
did buy the little Gingerbread Men that I decorated the cake with however,
you can easily make your own.
This cake is a delicious deep and treacley ginger cake that has allllll the
festive feels. I adore the flavour that the Syrup, Sugar and Treacle create, and
then when mixed with the ground Ginger it is WONDERFUL. However,
something that even beats the taste of the cake, is the DELICIOUS and SO
very Christmassy smell that occurs when baking this treat. OH. MY. DAYS. I
genuinely cannot describe how wonderful my house smelt when this was
baking and cooling, it was amazing.
I went for a simple Ginger flavoured Buttercream Frosting for this one
as I adore the flavour. I used a touch of Vanilla in the frosting as well because
I like my frosting to be sweet,
but you don’t have to use it if
you don’t want to do so! But
anyway, I love it.
I baked this at 150C Fan
in my oven, and I found it to be
perfect. It baked flatter, and
almost seemed more moist than
most other bakes! It was so
yummy. It’s completely normal
for the top of the cake to look
slightly darker, and if anything
almost burnt. It’s not actually
burnt at all, its the treacle and
the sugars in the sponge coming
through, so don’t fear!
This is a slightly denser
cake compared to a victoria
sponge, so be prepared. It is
delicious though, and I think it
needs the buttercream to
lighten it! You can make it into
a traybake instead if you prefer,
but I would suggest a 10″
square tin thats deep as there is
a lot of mixture.
5
This recipe makes a Two-Layer, 8″ Cake – serves 12-15+!

This cake will last 3 days once made!
Ingredients
Gingerbread Cake
250g Unsalted Butter
250g Light Brown Sugar
250g Golden Syrup
250g Black Treacle
500g Self Raising Flour
4 tsp Ground Ginger
3 Medium Eggs, beaten
350ml Whole Milk
Ginger Buttercream Frosting

250g Unsalted Butter, room temperature
500g Icing Sugar
1tsp Ground Ginger
1tsp Vanilla Extract
Decoration
Mini Gingerbread Men
Sprinkles, Gingerbread Crumbs
6
Method
1) Preheat your oven to 160C/150C Fan and grease and line two 8″ Round
Baking Tins (deep ones!)
2) Add the Butter, Light Brown Sugar, Golden Syrup, and Black Treacle to a
large pan and heat gently and stir frequently until the mixture has melted
and is smooth. Leave to cool slightly!
3) Sift the Self-Raising Flour into a LARGE bowl, and add the Ground Ginger.
Whisk briefly so the ginger is distributed! Pour in the melted Sugar/Butter/
Syrup mixture and beat together till smooth.
4) Add in the Eggs, and Milk and beat again till smooth. It’ll be reasonably
runny, and will nearly fill a large bowl, so be careful!
5) Split the mixture between the two tins, and bake in the oven for 45-50
minutes until baked through. A cake skewer should come out clean, and
when you listen to the cake it will not be making a ‘bubbling/crackling’
sound. Sometimes, a cake skewer can come out clean, but if the cake is still
make the noise, its not quite done!
6) Once the cake is baked, leave the cakes in the tin for 10 minutes, and then
cool on a wire rack fully.
7) To make the frosting, beat
your butter in a stand
mixer, with the paddle
attachment for about 5
minutes so its really supple
and soft. Add in the Icing
Sugar 1/2 at a time, and
beat fully in-between each
addition. Add the Ginger,
and vanilla and a little
Whole Milk or boiling water
to loosen if its a little stiff.
You will only need 1 or 2
tablespoons to loosen so
don’t go crazy!
8) To decorate the cake, pipe
half of the buttercream onto
the bottom cake, and then
add the second cake on top.
Pipe the rest of the
buttercream on, and then
add some Mini Gingerbread
Men! Add some crushed
gingerbread men sprinkles,
or some Christmas sprinkles
and enjoy!
7
White Chocolate Cranberry Bundt Cake

A Delicious Vanilla Bundt Cake full of Cranberries, topped with silky White
Chocolate and more.
So I obviously adore Cake, but I wanted a Christmas Cake that wasn’t…

you know… Christmas Cake. I mean, each to their own and all, but I really am
not a fan of it. It’s something I don’t mind, but I’d rather something else.
Along with this, I also wanted a show stopper. Therefore, I decided on a bundt
cake!
From the beginning I was unsure of flavours, as I didn’t want to do
something thats Chocolate Orange, Black Forest or Gingerbread themed as
this book is already full of it. Don’t get me wrong, they’re delicious cakes, but
White Chocolate and cranberry just sounded perfect to me!
I used a ’10 Cup’ sized Bundt Tin, and it was ideal. I used a basic cake
type sponge, and it
worked a charm. You
really do have to make
sure with Bundt Tins to
grease and flour them
properly. I have used
butter, and flour, or cake
release, or even 0%
cooking spray and then
flour and they all worked
well. Commonly, a cake
doesn’t come out properly
from a Bundt Tin as it
wasn’t lined well enough
originally so remember
that!
You can use other
berries in this cake, but I
went for Cranberry to
have a Christmas theme.
If you use frozen berries
or fresh berries, be
prepared for the cake to
potentially take slightly
longer to bake due to
moisture in comparison to
a dried berry.
I loved this cake,
and so did my Taste
Testers so enjoy!
8
This recipe makes a larger Bundt Cake – serves 12+!

This cake will last 3 days once made!
Ingredients
Cranberry Cake
350g Caster Sugar
350g Self Raising Flour + 1tbsp
6 Large Eggs
2tsp Baking Powder
300g Cranberries (Dried/Fresh)
Decoration
300g White Chocolate
Sprinkles
Freeze Dried Raspberries
9
Method
1) Preheat your oven to 180C/160C Fan and grease and flour a 10cup Bundt
Pan well. (You really must grease/flour it well so the cake doesn’t stick!)
2) In a stand mixer, beat together the butter and sugar until light and fluffy.
Add in the 350g flour, eggs, baking powder and vanilla and beat again
briefly till combined – try not to over beat!
3) With an extra tablespoon of flour, coat the dried/fresh cranberries in flour
briefly and fold through the cake mixture.
4) Pour the cake mixture into the tin and bake for 50-60 minutes until baked
through. A cake skewer should come out clean, and when you listen to the
cake it will not be making a ‘bubbling/crackling’ sound. Sometimes, a cake
skewer can come out clean, but if the cake is still make the noise, its not
quite done!
5) Once the cake is baked, leave the cake in the tin for 10 minutes, and then
turn the cake out onto a wire rack to cool fully.
6) To decorate the cake, melt the white chocolate carefully in a double boiler,
or in the microwave. Pour over the cooled cake carefully and decorate the
cake with sprinkles and anything else you fancy!
10
Christmas Chocolate Yule Log

A Chocolate Bûche de Noël Cake decorated with utterly delicious Chocolate
Frosting – Perfect Chocolate Cake for the Christmas Season!
The recipe for this cake is made up of very few things, but works like an
absolute dream. I have made swiss roll recipes in the past and they have been
rubbery, or a little tasteless.. but this really isn’t. The cake is so chocolatey,
moist, naturally gluten free and stays good for many days!
The Chocolate Frosting is made with melted dark chocolate because I
wanted a deeper coloured Frosting compared to when its made with cocoa
powder, and it worked a treat. The Frosting is smooth, rich, sweet, yet not
heavy when you eat it! Its the perfect frosting for such a cake, and it looks
great too!
When I decorate
this recipe, I always roll
my cake from the longer
edge, to the longer edge…
this means its long
enough to decorate and
create the second brand
like I have done in the
picture.. however, this
does of course mean there
is less ‘layering’ you could
say as there is much cake
to roll up! So, if you prefer
more rolls in your cake,
do it the shorter way!
I find it easier to roll
it when the cake is warm,
but be careful not to burn
yourself. If you roll the
cake when its cold you
might find its much
harder and is more likely
to crack. However, even if
it cracks, you can easily
just glue it back together
with some of the frosting
to form the log shape, and
then still decorate as you
won’t see the cracks once
its decorated!
11
This cake serves 8-10!

This cake will last for 3 days in an airtight container!
Ingredients
The Cake
250g Dark Chocolate, Chopped
4tbsp Cold Water
6 Large Eggs
150g Caster Sugar
Icing Sugar to dust
The Chocolate Frosting

200g Dark Chocolate, Chopped
300g Icing Sugar, plus extra for dusting
1tsp Vanilla Bean Extract
12
Method
1) Preheat your oven to 220C/200c Fan and Line a 23cmx33cm Swiss Roll tin
with parchment paper. I find its easier to grease the tin so the paper sticks
– leave to the side.
2) In a Large Heatproof Bowl over a pan of simmering water (Double Boiler),
melt the Chopped Dark Chocolate with the 4tbsp Cold Water – stir
occasionally whilst melting – leave to cool. Alternatively, melt the
Chocolate in a bowl in the microwave, then add the water and beat.
3) Separate the eggs into two different bowls, yolks in one, whites in the other.
Add the Caster sugar to the Egg Yolks and whisk with an electric whisk for
2-3 minutes. Once mixed, fold through the cooled Chocolate.
4) In the other large bowl, whip up the egg whites with a clean whisk until
they form stiff peaks. Don’t over-beat them however as they can go dry and
then deflate. Mix in two spoonfuls of the egg whites into the Chocolate/
Yolk mix so that it loosens the mixture – then carefully fold through the
rest of the egg whites – once combined, carefully pour into the prepared
tin, and bake in the oven for 12-14 minutes.
5) Once baked, get a clean Tea-Towel and liberally dust with icing sugar – flip
the cake over onto the towel so the top of the cake is face down onto the
icing sugar covered towel – peel off the paper and roll the cake from the
longer side, to the longer side (including the towel) so that the rolled cake
is longer and thinner, not short and fat! Doing this means it will be far
easier to roll again later & decorate. Leave the cake to cool fully in the towel
sausage!
6) Once cooled make the Frosting – melt the Dark chocolate and leave to cool
slightly. Beat the butter & Icing sugar
together till smooth, then add the vanilla,
and fold through the cooled melted
chocolate.
7) CAREFULLY unroll the cake again and
spread a couple of spoonfuls of the frosting
onto the cake, and roll back up – it doesn’t
matter if it cracks as this will be covered up!
At an angle, cut off a few inches of the end of
the cake and sit it next to the rest of the cake
(like shown in the pictures!) Cover the cake
with the rest of the frosting and create lines
using a fork or a skewer so it looks like bark
on a tree!
8) If you have any spare fondant lying around,
make a little holly leaf – if not, it doesn’t
matter! Dust the cake with icing sugar and
serve!
13
Cupcakes
14
Candy Cane Cupcakes

Chocolate Peppermint Cupcakes, Peppermint Cupcakes and Deliciously
Christmassy Candy Canes!
Candy Canes are a classic part of Christmas for me. It is of course just a
different version of ‘rock’ for me, but that doesn’t stop me from thinking they
are Christmas in a nutshell. You can often find ‘mini’ Candy Canes around
which are good for decorating, but if not, you can just use regular size and
snap the ends off!
Because Candy Canes are usually a mint flavour, I wanted to use this
theme for the Cupcakes. I made Chocolate Peppermint Cupcakes, and then a
Peppermint
Buttercream topping as
well. For some, this
might be a little too
much mint, but for me
it was perfect. I adore
anything minty and
chocolatey so these
cupcakes are a dream
for me!
I used beautiful
baking cups for mine
instead of cupcake
cases, but muffin/
cupcake cases work
perfectly as well. I
obviously used striped
candy canes as well, but
its about what you can
access yourself as shops
sell different things.
I went for a
coloured buttercream
to be slightly more in
keeping with the candy
cane colours, but to be
honest, you could make
the buttercream black
and it would still taste
delightful! Enjoy!
15
This recipe makes 12 Cupcakes!

These Cupcakes will last for 3 days!
Ingredients
Cupcakes
135g Self-Raising Flour
40g Cocoa Powder
3 Large Eggs
1tsp Peppermint Extract
Buttercream
350g Icing Sugar
Pink Food Colouring
1tsp Peppermint Extract
Decoration
Candy Canes
Sprinkles
16
Method
1) For the Cupcakes – Preheat your oven to 180C/160C Fan and line a muffin
tray with 12 muffin/large cupcake cases.
2) Beat the Butter and Light Brown Sugar together until smooth and fluffy, I
beat mine for 2 minutes. Add the Self-Raising Flour, Cocoa Powder, Eggs
and Peppermint Extract and beat again. Try not to over beat, or mix too
quickly as this will cause it to go icky and bake unevenly!
3) Using an Ice-cream scoop so its easier, spoon the mixture into the cupcake
cases - it will make each cupcake have the same amount! Bake in the oven
for 17-20 minutes until cooked through! Leave to cool on a wire rack.
4) For the Buttercream – Beat the Butter for 3-4 minutes until very smooth
and supple, you need it to be smooth so that the Icing Sugar goes in easier!
5) Gradually add the Icing Sugar (I add mine 100g at a time) and beat each
time – add the Peppermint Extract, and Food Colouring – I use the
smallest amount of Pink food colouring to make it slightly coloured - you
could swirl it, or use green, or anything you like to represent mint!
6) Pipe your Buttercream onto the cakes how you please (I use a 2d closed
star piping tip) and decorate with a candy cane and some sprinkles!
17
Chocolate Orange Cupcakes

Chocolatey Cupcakes studded with Chunks of Terry’s Chocolate Orange,
topped with an Orange Buttercream, and even more Chocolate Orange!
After some research with Chocolate Orange Buttercream I found that a

lot of Chocolate Orange Cupcakes consist of Chocolate Orange Buttercream –
and this sounds amazing, however, I wanted to try something a little different
compared to most of what I had seen! I did however compensate for the lesser
amount of Chocolate Orange by adding chunks of the chocolate to the sponge
– and this was an amazing idea. I LOVE it. They suit the taste of the sponge
perfectly, and make it a little different!
These cupcakes are super easy to bake, just like any other cupcake, but
they definitely have the WOW factor! These went down an absolute treat with
my trusted Taste Testers and they wanted more. Seriously, I’m not joking!
If you are not a fan of the actual Orange flavoured Chocolate, or you
cant get access too it, you can use normal Milk/Dark Chocolate and add in
Orange Zest to be a delicious substitute! Or, you could use Orange Flavoured
Extract! It’s very easy to get to the flavour you want! Also, with the Orange
Extract Flavouring, add it a couple of drops at a time till you get your desired
flavour – some need a few teaspoons, some need a couple of drops depending
on where they’re from!
18
This recipe makes 12 Cupcakes!

These Cupcakes will last in an airtight container for 3 days!
Ingredients
Cupcakes
150g Caster Sugar
120g Self-Raising Flour
30g Cocoa Powder
3 Medium Eggs
Finely Grated Zest of 1 Orange/2tsp Orange Extract
150g Chocolate Orange, chopped up!
Buttercream
350g Icing Sugar
Orange Food Colouring
Orange Flavour Extract
Decoration
Chocolate Orange Segments
Melted Chocolate
19
Method
1) For the Cupcakes – Preheat your oven to 180C/160C Fan and line a muffin
tray with cases. Chop up your Chocolate Orange if you haven’t done so
already!
2) Beat the Butter and Caster Sugar together until smooth and fluffy, I beat
mine for 2 minutes. Add the Self-Raising Flour, Cocoa Powder & Eggs and
beat again. Try not to over beat, or mix too quickly as this will cause it to go
icky and bake unevenly!
3) Fold through the Chocolate Orange Chunks & Orange Zest and spoon into
your cases – using an Ice-cream scoop is easier as it will make each
cupcake have the same amount! Bake in the oven for 15-18 minutes until
cooked through! Leave to cool on a wire rack.
4) For the Buttercream – Beat the Butter for 3-4 minutes until very smooth
and supple, you need it to be smooth so that the Icing Sugar goes in easier!
5) Gradually add the Icing Sugar (I add mine 100g at a time) and beat each
time – add the Orange Flavouring, and Food Colouring – I like to use the
Fresh Orange Juice, but if you’d rather add the Flavour Extract that is fine
too!
6) Pipe your Buttercream onto the cakes how you please and decorate!
20
Gingerbread Cupcakes!
Delicious, Light, and Spicy Gingerbread Cupcakes topped with a Delicious
Gingerbread themed Buttercream Frosting and Sprinkles!
You will notice from the

off with these Cupcakes that
they are basically a mini
version of my Gingerbread
Cake also in this book. I just
couldn’t resist posting a
cupcake version as they’re
just so adorable! Like, how
cute are those Gingerbread
Sprinkles!
I halved my cake recipe,
and it made about 14
cupcakes for me which is
slightly more than my usual
set of 12, but as I was using
Baking Cups, its easy to add
more into the oven as you
can bake them on a flat tray.
The cupcake batter is very
smooth and slightly runny
in comparison to normal
cupcake batter, so its
something to be wary of
when splitting between the
cupcakes. I used a jug and
poured the batter in, and
filled the cupcakes up to 2/3
full as these beauties do rise
a lot!
The mixtures of the flavours in the cupcakes make such a beautifully
warming flavour, and topping that with a Ginger Buttercream Frosting is
heavenly. Its spicy, light, and moreish and I adore these. I made them quite
simply by just swirling on my buttercream frosting with a 2D Closed Star
piping tip, adding an adorable Gingerbread Sprinkle and some other sprinkles
and left it at that and oh my days they were perfect.
If you prefer things a little less spice then simply use less flavouring in
the cupcakes or the buttercream, or even feel free to add more! However, I
think these quantities as the best. Enjoy!
21
This recipe makes 12-15+ Cupcakes!

This cupcakes will last 3 days once made!
Ingredients
Gingerbread Cupcakes
125g Golden Syrup
125g Black Treacle
250g Self Raising Flour
2 tsp Ground Ginger
2 Medium Eggs, beaten
175ml Whole Milk
Ginger Buttercream Frosting

425g Icing Sugar
1tsp Ground Ginger
Decoration
Mini Gingerbread Men
Sprinkles/ Gingerbread Crumbs
22
Method
1) Preheat your oven to 170/160C Fan and line some muffin trays with 12-16
cases (you might need more)
2) Add the Butter, Light Brown Sugar, Golden Syrup, and Black Treacle to a
large pan and heat gently and stir frequently until the mixture has melted
and is smooth. Leave to cool slightly!
3) Sift the Self-Raising Flour into a LARGE bowl, and add the Ground Ginger.
Whisk briefly so the ginger is distributed! Pour in the melted Sugar/Butter/
Syrup mixture and beat together till smooth.
4) Add in the Eggs, and Milk and beat again till smooth. It’ll be reasonably
runny, and will nearly fill a large bowl, so be careful!
5) Split the mixture between the cupcake cases - I fill mine just below 3/4 full.
Bake in the oven for 20-22 minutes until baked through. If the cupcakes
are making a ‘bubbling/crackling’ sound, they’re not quite finished so
continue to bake for a couple of minutes!
6) Once the cake is baked, leave the cakes in the tin for 10 minutes, and then
cool on a wire rack fully.
7) To make the frosting, beat
your butter in a stand
mixer, with the paddle
attachment for about 5
minutes so its really supple
and soft. Add in the Icing
Sugar 1/2 at a time, and
beat fully in-between each
addition. Add the Ginger,
and vanilla and a little
Whole Milk or boiling water
to loosen if its a little stiff.
You will only need 1 or 2
tablespoons to loosen so
don’t go crazy!
8) To decorate the cake, pipe
half of the buttercream
onto the bottom cake, and
then add the second cake
on top. Pipe the rest of the
buttercream on, and then
add some Mini Gingerbread
Men! Add some crushed
gingerbread men sprinkles,
or some Christmas
sprinkles and enjoy!
23
Cheesecakes
24
No-Bake Chocolate Orange Cheesecake

Deliciously creamy No-Bake Chocolate Orange Cheesecake perfect for Dessert
and an Afternoon Treat or a Treat around your Christmas Table!
If you hadn’t already

noticed from following my
blog, I ADORE Chocolate, but
especially Chocolate Orange. I
literally have no idea why so
much, other than it being
utterly amazing and one of
the best things ever. After the
success of my Chocolate
Orange Cookies, Cupcakes
and more on my Blog, I
decided to continue my
cheesecake obsession with a
suitably amazing Chocolate
Orange Cheesecake!
I have made a bunch of
Cheesecakes now, and this is
by far my favourite. Some of
you may disagree, but I adore
this one. I have made it
countless times now that I
can’t actually count. This
recipe is super easy to make,
its a no-bake recipe and you
will want to make it over and
over and over! The good thing
about this recipe is you can
easily substitute it for normal
plain or milk chocolate and
add orange zest or flavouring too it to make it equally as delicious!
I found that if you mix the Cream Cheese with the Icing sugar, then add
the Melted Chocolate and whisk till smooth, and then add in the Cream and
whisk until thick, the mixture will turn out super smooth, and will set
perfectly.
You could easily half the recipe used to make a smaller cheesecake, I
prefer to make this size because it is always eaten so quickly and is so
delicious! Or, you can make individual ones to make it easier to serve! You
can serve this with a splash of cream or just on its own – its utterly delicious
and so easy to make!
25
This recipe serves 10-12!

This Cheesecake will last covered in the fridge for 3 days!
Ingredients
Biscuit Base
300g Digestives
Cheesecake Filling
500-600g Full-Fat Cream Cheese
300ml Double Cream
75g Icing Sugar
300g Orange flavoured Milk Chocolate
Optional Decoration
150ml Double Cream
2tbsps Icing Sugar
Spare Chocolate orange segments
Melted Chocolate Orange
Sprinkles
26
Method
1) To make the cheesecake
base – melt the butter in
the microwave on short
bursts on in a small pan
over a medium heat until
fully melted.
2) Blitz the biscuits in a
food processor to a small
crumb or in a bag with
the end of a rolling pin,
add the butter, and mix
until it is combined well.
Tip into a 8″/20cm Deep
Springform Tin and press
down firmly – chill in the
refrigerator for at least
an hour.
filling – Melt the 300g of
Chocolate orange in a
bowl over a pan of gently
simmering water, stirring
gently or microwave in
short bursts until fully
melted – leave to cool
slightly whilst doing the
rest.
4) With a stand mixer, whip
the Cream Cheese and
Icing Sugar until smooth.
Add in the slightly cooled Melted chocolate, and whip again till smooth.
Pour in the Double Cream and continue to whip until thick. Check it
occasionally and scrape down the sides until its all combined and really
thick. Alternatively, whip the cream separately and fold through the cream
cheese/chocolate mixture!
5) Pour the mix on to the biscuit base, smooth over, cover, and chill in the
fridge for 5-6 hours, or preferably overnight.
6) To decorate the cheesecake – Whip together the Double Cream and Icing
sugar until thick and pipeable. Using some more chocolate orange, melt a
few segments and drizzle over the cheesecake, and add some grated
chocolate or some segments to finish — and pipe on the cream!
27
No-Bake Gingerbread Cheesecake

A Ginger Nut Biscuit Base, Ginger Cheesecake Filling, and Delicious
Gingerbread Cookie Decoration - definite one for Gingerbread lovers!
I literally couldn’t
contain my excitement when I
was testing this recipe out.
Like, I genuinely was hopping
and skipping round the kitchen
with Christmas Music playing,
even though I make this
throughout the year.
Gingerbread is one of my
favourite things about
Christmas, as you can tell from
the rest of this book I adore it,
so when I make a Gingerbread
themed Cheesecake I get uber
excited.
Instead of using actual
Gingerbread cookies in the
base of my Cheesecake, I used
ginger nut cookies. This was
easier for me, and it saves
people baking another thing to
then break it all up again.
However, you can of course use
the Gingerbread Cookie recipe
in this book to use in the base,
you just need to bake them for
longer so they’re crunchy and
will hold up well being mixed with butter.
I went for a simple but delicious cheesecake base for the filling of this
beauty. I used a combination of mascarpone, double cream and Icing sugar
for the base of the cheesecake, and then put in Ground Ginger, Vanilla and
even a little Cinnamon for the dreamiest of flavours. You can add in some
white chocolate as you want, but when I use mascarpone, it sets so
unbelievably well I never bother.
I thought I would decorate my cheesecake with my usual swirls of
sweetened whipped cream, some mini Gingerbread Cookies, crumbs, and
more and to me it just looks lovely. My Taste Testers said this was one of the
tastiest things they have ever had from me, so I hope you all like it just as
much!
28
This recipe makes an 8″/20cm cheesecake – Serves 12!

This recipe will last covered in the fridge for 3-4 days!
Ingredients
Biscuit Base
300g Gingernut Biscuits
Cheesecake Filling
750g Full-Fat Cream Cheese/Mascarpone
300ml Double Cream
75g Icing Sugar
2tsps Ground Ginger
1/2tsp Cinnamon
Optional Decoration
150ml Double Cream
2tbsps Icing Sugar
Gingerbread Cookies
Gingerbread Crumbs
Sprinkles
29
Method
base – melt the butter in
the microwave on short
bursts on in a small pan
over a medium heat until
fully melted.
2) Blitz the biscuits in a food
processor to a small
crumb or in a bag with
the end of a rolling pin,
add the butter, and mix
until it is combined well.
Tip into a 8″/20cm Deep
Springform Tin and press
down firmly – chill in the
refrigerator whilst you do
the rest!
filling – In a stand mixer,
whip the Cream Cheese,
Ginger, Vanilla,
Cinnamon and Icing
Sugar until smooth.
4) Pour in the Double
Cream and continue to
whip until thick. Check it
occasionally and scrape
down the sides until its
all combined and really
thick. Alternatively, whip the cream separately and fold through the cream
cheese mixture!
5) Pour the mix on to the biscuit base, smooth over, cover, and chill in the
fridge for 5-6 hours, or preferably overnight.
6) To decorate the cheesecake – Whip together the Double Cream and Icing
sugar until thick and pipeable. Pipe on the cream using your favourite
piping tip, and add a small Gingerbread Cookie to each swirl. Sprinkle over
some crushed gingerbread crumbs, and some sprinkles. Enjoy!
30
Black Forest Cheesecake

Biscuit Base, Chocolate & Cherry Kirsch Cheesecake Filling, Vanilla
Cheesecake, Fresh Cherries & even more Chocolate. The BEST Black Forest
Cheesecake ever!
When I was trawling the

internet for Christmas bakes
and inspiration, there were
‘Black Forest’ things
eeeverywhere. My Boyfriends
Mum made a Black Forest
Trifle for Christmas a couple of
years ago, and that was actually
surprisingly delicious and good,
and after asking my own Mum
how good Black Forest stuff
was, I knew something Black
Forest had to happen.
The combination of a
Biscuit Base, with a Cheesecake
filling made with Chocolate
Cheesecake, Kirsch soaked
Cherries, and even more
delicious Kirsch things is
BEAUTIFUL. Adding a Vanilla
Cheesecake to the top instead
of Whipped Cream was just me
trying to do something a little
different, and I loved it.
Topping that with some Fresh
Cherries, Chocolate Curls and a
Kirsch/Cherry Reduction
drizzle was ooooohmygolly Black Forest heaven.
I always set my cheesecakes in the fridge overnight otherwise they risk
being a little runny still and slipping off the biscuit base but if you want to risk
it then go for it! When reducing the Kirsch liquid down to drizzle on the
cheesecake, be careful not to over reduce as it’ll almost turn to a caramel and
go solid. I reduce my liquid to about 1/4 of the original amount by letting it
boil constantly for a few minutes. If you want an alcohol free version, use a
Cherry Pie filling, or even Black Cherry Jam! Also, you can drizzle the
cheesecake with melted chocolate, cherry jam, or beaten down Cherry Filling
instead of the spare Cherry Kirsch liquid if you wished! And you can easily
just use Whipped Cream on top instead of the Vanilla Cheesecake but that’s
up to you!
31
This serves 10-12!

This Cheesecake will last covered in the fridge for 3 days!
Ingredients
Biscuit Base
300g Digestives
Cheesecake Filling
500-600g Full-Fat Cream Cheese
100g Icing Sugar
300ml Double Cream
100g Milk Chocolate, chopped
100g Dark Chocolate, chopped
1x Jar of Cherries in Kirsch
1-2tbsps Kirsch
To Decorate – Optional
150g Philadelphia Full Fat Cream Cheese
100ml Double Cream
75g Icing Sugar
Chocolate Curls
Spare Kirsch liquid from Cherry Jar
Fresh Cherries
32
Method
1) Melt the butter until smooth. Blitz the biscuits in a food processor to a
small crumb, add the melted butter, and pulse a few times until it is
combined well. Tip into a 8″/20cm Deep Springform Tin and press down
firmly – chill in the refrigerator whilst you do the rest!
2) Drain the Cherries in Kirsch from the liquid and separate the two. I pour
the kirsch liquid back into the jar and refrigerate for now. In a separate
bowl, melt the two chocolates together until fully melted – leave to cool
slightly whilst doing the rest.
3) With an electric mixer, whisk the Cream Cheese and Icing sugar until
combined. Add in the slightly cooled melted chocolate and whisk till
smooth. Pour in the liquid double cream and continue to whip the
cheesecake until it is starting to thicken.
4) Once done, it will hold it self completely when finished whipping. Add the
drained cherries to the mixture, along with one tablespoon of kirsch, and
fold together. If you like, add another tablespoon of kirsch and fold through
again!
5) Pour the mix on to the biscuit base and smooth over. In a separate bowl,
whip together the extra Cream
Cheese, 100ml cream, icing
sugar and vanilla until
thickened. Pipe rosettes
around the edge of the
cheesecake (like pictured) and
add a fresh cherry to each.
Add any spare cherries into
the middle of the hole in the
middle! Cover the cheesecake,
and chill in the fridge for at
least 5-6 hours or preferably
overnight.
6) Remove the cheesecake from
the tin, I use a thin metal
spatula to lift mine off the
base in one piece. In a pan,
add the liquid from the
Cherries in Kirsch Jar and
boil, continue to boil for a few
minutes so the liquid reduces
down to a thicker syrup. Cool
the liquid and drizzle over the
cheesecake. Sprinkle over
some Chocolate Curls, and
huzzaaaaah, you’re done!
33
Cookies
34
Orange, Chocolate, Cranberry Shortbread

Buttery Sweet Shortbread with Orange Zest, Dark Chocolate and Cranberries.
In my last ebook I put my Triple Chocolate Shortbread and oh my days

it was delicious. I couldn’t resist having another go for Christmas as
Shortbread is a classic Christmas treat. Honestly, I can’t resist a bit of
shortbread. I find its different to other cookies/biscuits as its so buttery and
yummy. I usually find anything that tastes of butter to be a bit icky, but with
shortbread its weird if its not buttery.
The texture should be slightly crispy, and have a bite to it, but then it
should melt in your mouth. I adore plain and basic shortbread, chocolate
shortbread, and then all different sorts of shortbread. For this one, I just
couldn’t resist adding in some flavours that remind me of Christmas in a
nutshell, and it was wonderful. I used Orange Zest, finely chopped Dark
Chocolate, and then some
chopped up Dried
Cranberries. It makes a
warming flavour almost,
without losing the buttery
hint.
When cutting these up, I
use a metal circular cutter.
Because of the addition of
cranberries, chocolate and
orange zest, some times it
can be hard to shape them as
the bits get in the way, so
using a metal cutter has the
sharper edge to cut through
it. I was boring and went for
circles, but you can of course
go for Christmas shapes like
Trees, or snowmen etc!
If you wanted to just use
orange zest, or just use dark
chocolate etc then its easy to
leave out the other
ingredients. You still bake
them in the same way, but of
course it won’t taste the
same! However, I love these
the way I’ve written them, so
enjoy!
35
This recipe makes 16-20 Cookies!

These will last for 3-4 Days after Baking!
Ingredients
75g Caster Sugar, plus spare
260g Plain Flour, plus spare
Zest of 2 Oranges
150g Dark Chocolate
150g Dried Cranberries
Method
1) Cream the Butter and the sugar together until smooth and creamy.
2) Mix in the plain flour until you get a dough.
3) Chop your chocolate up finely, and chop the dried cranberries up as well.
4) Add the orange zest, chocolate and cranberries to the dough, and beat
again till combined well.
5) Lightly dust your work surface
with flour and turn the dough
out onto the floured surface.
With a rolling pin, roll your
shortbread dough out till its
1cm thick.
6) Cut your shortbread into
whatever shapes you want, I
did circles using a 6cm cutter!
7) Quickly knead your dough
each time you have run out of
shape space, and roll again to
use up all the dough.
8) Once all the shapes are cut,
sprinkle over some more
caster sugar.
9) Preheat your oven to 190C/
180C Fan
10)Chill the shortbread for 30
minutes whilst it heats up.
11)Bake the biscuits in the oven
for 15-20 minutes until they’re
a pale golden colour and set
aside to cool.
12)Once cooled, enjoy!
36
Gingerbread Cookies
Easy Gingerbread Style Cookies that you can decorate how you like! No
Chilling, and Super Easy to make!
So, I won’t lie, I adore

gingerbread biscuits.
Honestly, its one of those
things that to me screams
Christmas, but I still eat it
year round. It’s just such a
delicious flavour thats so
warming and heavenly for me.
I have been making this
recipe for so long that I can’t
even imagine using a different
recipe, and my friends and
family always request it for
gifts at Christmas.
Before this recipe, I
have had my troubles with
gingerbread over the years
strangely enough, even if it
seems like one of the most
common Christmas bakes. I
have tried other recipes and
they have all gone so wrong –
spreading so much they from
a giant cookie, or being so
crunchy I feel like my teeth
will break – this recipe
though, its the perfect mix of
crunchy & chewy, and they
don’t spread! The shapes actually still look like the same shapes when they
come out the oven!
I like my biscuits very Gingery otherwise it just doesn’t float my boat,
but feel free to use less! (Or even a different spice – like cinnamon!). Also, you
can easily decorate yours how you like. Sometimes I use melted chocolate,
other times I use gel icings, and others I use royal icing to create the flood
effect. There are so many ways to decorate them, but to be honest, I could
devour an entire batch undecorated.
I used these cookies for my Gingerbread Cheesecake also in this book,
and I made smaller ones for it. Whether you want to bake one giant
gingerbread person, or hundreds of mini stars the recipe still works perfectly.
Enjoy!
37
This recipe makes 16-18 Cookies!

These will last 3-4 days after Baking!
Ingredients
375g Plain Flour
1tsp Bicarbonate of Soda
3tsps Ground Ginger
120g Unsalted Butter, cold, cubed
100g Golden Syrup
1 Large Egg, beaten
Method
1) Preheat your oven to 190C/180C Fan and line 3-4 Baking trays with
Parchment paper (or do it in two batches if you only have two trays!)
2) Add the flour, Bicarbonate of Soda, and Ginger to a large bowl and add
the Cold, Cubed Butter to the bowl – rub together with your fingers until
it resembles bread crumbs! (Or mix the four ingredients in a food
processor till its breadcrumbs!)
3) Mix the sugar into the mix and
combine, and then add the
Golden Syrup and Egg – beat
with a spatula/your hands until
it is a smooth dough – It may
seem a little crumbly at first,
but if you knead it it’ll come
together!
4) Knead the biscuit dough, and
then Roll the dough out onto a
lightly floured work surface –
roll it out to 1/2cm thickness
and cut out your desired
shapes! I did Gingerbread
people!
5) Place them on the lined baking
trays and bake in the oven for
10-11 minutes, cool on a wire
rack fully, and then decorate
how you please - I left mine
blank as I was going to be
decorating them later on, but
flood icing, chocolate, piping
gels and more are perfect!
38
Cinnamon Cookies
Soft, Chewy, and Crunchy Cinnamon flavoured Cookies with White Chocolate
Chunks.
So, cinnamon is dreamy.

It’s the smell of Christmas, and
everything turns to cinnamon
when it gets to Christmas time.
Cinnamon drinks, cinnamon
foods, cinnamon
EVERYTHING. And I’m not
complaining… honestly, too
good. However, I haven’t
tended to post too many
cinnamon recipes on my blog,
and I’m not even sure why. I’ve
done cinnamon flavoured
buttercream, but then I
thought… lets do some more.
And obviously, cookies
happened.
I went for my usual type of
cookie, as I just find it so
irresistible. They’re the perfect
cookie dough to bake into a
traybake, or into cookies on
their own. There are so many
different types of cookies, such
as the Shortbread or
Gingerbread that are also in
this ebook, but these are just
yummy.
You can bake them for a little bit longer to have them more crunchy, but I
go for crunchy outside, and gooey soft inside for my perfect cookie. Also, the
wonderful thing about this recipe is that you don’t need to chill them! I often
find a large amount of cookie recipes that don’t involve cocoa powder need
chilling to prevent them spreading. However, with this recipe, the plain flour
with the addition of the cornflour creates the perfect dough.
I put 6 cookies on a large 40cm tray, just in case they spread, and then
they don’t touch. It does make it slightly more awkward, but if you put too
many cookies on a tray, they will just spread, and join, and then obviously
won’t turn out as well. However, if you did want to try a traybake version of
these, simply press the cookie dough into a 9” square tin, and bake for 25
minutes! Enjoy!
39
This recipe makes 12-16 cookies!

These cookies last at room temperature for 5-6 days!
Ingredients
275g Plain Flour
1tsp Bicarbonate of Soda
1/2 tsp Salt
1tbsp Cornflour
2tsps Ground Cinnamon
100g Granulated Sugar
1 Medium Egg
1/2tsp Vanilla Extract
300g White Chocolate Chips
Method
1) Preheat the oven to 180C/160C Fan and line two/three large baking trays
with parchment paper, leave to the side.
2) Whisk the Plain Flour, Bicarbonate of Soda, Salt, Cornflour, and Ground
Cinnamon together in a bowl and leave to the side.
3) Melt your butter carefully, and then
add to a bowl. Add in the Sugars,
and whisk the mixture together for
two minutes. (I used my electric
whisk, if whisking by hand, whisk
for 3 minutes)
4) Add in the Vanilla and Egg and
whisk again till combined.
5) Add the dry mixture to the bowl,
along with the Chocolate Chips and
any orange colour chocolate sweets
you can find and beat till everything
is evenly distributed and a cookie
dough is formed.
6) Scoop the cookie dough using a
cookie scoop for even portions, then
roll into balls. Bake in the oven for
10-13 minutes.
7) Leave the cookies to cool on the
trays for 5 minutes, then transfer to
a rack to cool completely! Enjoy!
40
Desserts
41
Christmas Chocolate Trifle

A Brownie, Malt Chocolate, Chocolate Custard, Irish Cream delicious Trifle.
Perfect Showstopper for Christmas day!
So, I have always been one for showstoppers at Christmas. However,

sometimes when you’re making the Christmas Dinner, the last thing some
people want is to have to spend ages on dessert. I like things you can prep
ahead and finish off quickly like my Pavlova Wreath, or Black Forest
Pavlova… or even all of my cheesecakes! However, even those take a bit of
work. Trifle however, and a ‘cheats’ trifle like these is easy as anything. Like, I
was surprised how quick it was to make.
I have made several versions of these as it is so easy to adapt to what
you like. I decided to go for what I know my family adore and went for a
Chocolate theme; a chocolate theme, with a slightly alcoholic hint. You can of
course make this family friendly by not using an Irish Cream inside it, but
thats up to you!
I decided to use up a batch of my Triple Chocolate Brownies for this.
This recipe is the Christmas Tree Brownie recipe, but without all the
decoration. You can easily buy two boxes of the Brownie Bites from
supermarkets it you reeeeeally
want to make it easy however! I
then thought I would continue
with the chocolate theme, and use
pre-made custard, and melted
chocolate in to it. This is of course
optional, and you could easily use
Milk Chocolate, but its so easy to
melt together and create another
delicious layer for the dessert.
Malt Chocolate sweets are ready
to use obviously, and then simply
whipping together the Cream,
Sugar and Irish Cream was easy.
Layering it all up just creates a
bit of definition for the dessert,
and then you’re happy and done.
You can simply squeeze it into the
fridge somewhere, and boom,
dessert complete. I used a
gorgeous Trifle Dish that I
borrowed from my Boyfriends
Mum, but you can use a regular
bowl, glass bowl, or even make
individual trifles! Enjoy!
42

This will last in the fridge, covered, for 3 days!
Ingredients
1x Batch Triple Chocolate Brownies (or Brownie Bites)
500g Vanilla Custard
175g Dark Chocolate
200g Malt Chocolate Sweets
400ml Double Cream
2tbsps Icing Sugar
3tbsps Irish Cream Liquor
Sprinkles
Method
1) In a heavy based saucepan, add your custard, and add in your chocolate.
The Chocolate should be broken up quite finely so its easy to melt.
2) Heat the custard on a low heat and mix so that the chocolate melts into the
custard and it forms a
chocolate custard! Once
melted and combined well,
leave to cool.
3) Break up your brownies into
1-2inch size pieces, and put a
layer on the bottom of a trifle
bowl.
4) Add on a layer of Malt
Chocolate Sweets, some
broken up and some whole.
5) Pour on your chocolate
custard. Add on some more
brownie bits, and some more
Malt Chocolate Sweets.
6) In a bowl, whip up your
Double Cream, Icing Sugar
and the Irish Cream Liquor. It
doesn’t have to be stiff, just
enough to hold itself.
7) Spread this over the top of the
trifle, and sprinkle on any
crushed sweets, little bit of
brownie, and some sprinkles
and enjoy!
43
Pavlova Wreath
A Christmas Pavlova Wreath for the Festive Season; Your favourite Berries,
Coulis, Mint, and delicious Whipped Cream!
This recipe is one of the best looking recipes, but it is simple and easy to
do. When making the meringue, you just need a little confidence and its very
hard to get wrong. When creating the wreath, I didn’t feel the need to draw
out two circles, but you can if you like. I simple got a very large baking sheet
and lined it with parchment paper. Then I got a small 7/8cm bowl, and stuck
it in the middle. It was pretty easy then to just dollop on the meringue around
the edge, and have the perfect wreath shape! You could of course pipe you
meringue to make it very pretty, but I just dolloped it on and gave it texture
with a fork.
I made my own Raspberry Coulis, using the method from my New York
Cheesecake recipe on my blog. However, you can easily use shop bought
coulis and there is no shame in that at all, I just love to make my own. You can
buy Freeze Dried raspberries in a few supermarkets now, but if you can’t its
not a worry, and the other items you can get pretty much anywhere! I really
adore this recipe, and don’t be afraid of it, its much easier than you think!
I used my favourite fruits as I LOVE them combined with cream and
meringue – Using seasonal berries are better compared to some of the ones I
used, but I happen to know someone
who manages to grow these delicious
berries all year round and they taste
amazing. Anything wintery will suit
the dessert well! Frozen berries will
also work, but they will produce
moisture once they thaw!
The Icing Sugar in the Cream,
and the Vanilla in the pavlova are
optional, but I like my desserts sweet.
The Vinegar & Cornflour in the
Pavlova are needed to stabilise the
meringue, so please don’t leave these
out!
The pavlova is classic, and it
nearly always will have some cracks
in it but this is the nature of such
large Meringues so don’t worry if it
happens. As long as your oven is
actually the correct temperature (it’s
not always what you set it to) and you
DON’T open the oven door to let it
cool, it’ll be dandy! Enjoy!
44

This will last in the fridge for 2-3 days
Ingredients
For the Meringue
5 Large Egg Whites
300g White Caster Sugar
1tsp White Wine Vinegar
1tsp Cornflour
1/2 tsp Vanilla Bean Extract
For the Filling

450ml Double Cream
2tbsp Icing Sugar
Fruit – Blackberries, Pomegranate, Raspberries, Blueberries etc!
Freeze Dried Raspberries
Raspberry Coulis
Mint Leaves
45
Method
1) Preheat your oven to 150C/130C Fan. Line a LARGE baking tray with
baking parchment.
2) Whisk the egg whites with a stand mixer until they form stiff peaks – when
you reach this stage, start adding the sugar 1tsp at a time. Once all of the
sugar is incorporated it should be glossy!
3) One at a time, whisk in the White Wine Vinegar, then the Cornflour, then
the Vanilla and whisk till smooth!
4) Using a small bowl in the middle of the parchment paper, dollop the
mixture around it so that once you remove the bowl, it’ll be a ring shape
like a wreath! I use a tablespoon and do a large spoonful for each dollop
and go round the small bowl till I have used all the mixture up. I then use a
fork so spike up little bits to give it texture!
5) Carefully lift out the bowl and bake in the oven for 1 hour – turn off the
heat of the oven and leave to cool completely in the oven, without opening
the door. I bake my meringues late at night, and leave them to cool
overnight to make things easier!
6) Prepare your fruit – chop up any fruits such as the strawberries, and clean
all the berries thoroughly! Whip up the double cream with the Icing Sugar.
7) Spread/dollop/pipe the whipped up cream onto the meringue and then add
the fruit on top! Add a few mint leaves for colour, and sprinkle with Icing
Sugar! I also used a little edible glitter for a bit of Christmas cheer! Enjoy!
46
Black Forest Pavlova

Chocolate Meringue, Sweetened Whipped Cream, and Cherry Kirsch Heaven!
Obviously I have a thing for

Black Forest themed goodies. As
I have mentioned before
however, I never really got the
idea of it, but as I have grown
up, I have learned to love the
flavour. Chocolate, Cherries,
Cream and more and oh my
days its just ideal. I honestly just
adore it so much these days!
Therefore, I couldn’t resist one
of the recipes in this book being
Black Forest themed. This of
course got this beauty created! A
Chocolate Meringue, Sweetened
Whipped Cream, Cherries in
Kirsch and even more Cherries
make such a wonderful dessert.
This dessert is suitable for a
year round me, but I do think it
looks super Christmas like, and
its such a show stopper! I
couldn’t resist making this, and
it did have several different
versions before this one. I
originally started off with a
normal meringue, and the
topped it with a chocolate cream, but it just didn’t have the Christmas wow
factor. I tried just fresh cherries, but they are a pain to get the pips out of
some time, and again… I didn’t think it had the wow factor.
I settled on trying a chocolate meringue and ohhh it looked so much
better! I’ve seen chocolate meringues being made it so many different ways,
but I found this the best one. It does crack a little, but I often find many
pavlova types can crack as its something that is so prone to it. I think it adds
to the charm of it, so don’t be alarmed if it happens to yours!
When I mixed together some cherry pie filling, and some cherries that
had been soaked in Kirsch, it produced a lovely thick and delightful cherry
filling that I knew was perfect for this. It can be a little sharp, which is why the
sweetened cream is dreamy. All together its a dreamy combination! You can
of course make smaller versions, but I think this large one is the best! Enjoy!
47

This dessert will last in the fridge for 3days, covered.
Ingredients
For the Meringue
5 Large Egg Whites
275g White Caster Sugar
45g Cocoa Powder
1tsp White Wine Vinegar
For the Filling

450ml Double Cream
2tbsp Icing Sugar
1x Jar Cherries in Kirsch
1x Tin Cherry Pie Filling
Chocolate Curls
Fresh Cherries
48
Method
1) Preheat your oven to 150C/130C Fan. Line a LARGE baking tray with
baking parchment.
2) Whisk the egg whites with a stand mixer until they form stiff peaks – when
you reach this stage, start adding the sugar 1tsp at a time. Once all of the
sugar is incorporated it should be glossy!
3) Using a large spatula, sieve in the cocoa powder, and add the Vanilla and
White Wine Vinegar. Fold the mixture as carefully as you can till its
smooth.
4) Spread the Meringue into a large circle (the meringue will spread slightly
when baking so don’t
go right to the edge
of the tray!)
5) Bake the meringue in
the oven for 1 hour –
turn off the heat of
the oven and leave to
cool completely in
the oven, without
opening the door.
6) Whip up the double
cream with the Icing
Sugar. In a separate
bowl, mix together a
tin of Cherry Pie
filling, the cherries
from the cherry
kirsch jar (with 3tbsp
of liquid, leave the
rest out) and mix
together.
7) Spread/dollop/pipe
the whipped up
cream onto the
meringue and then
add the cherry
mixture on top! Add
on some fresh
cherries for
decoration, and
sprinkle over some
chocolate curls!
49
Sweets
50
Christmas Pudding Chocolate Truffles

Delicious, Rich Chocolate Truffles with a little Christmas Pudding style
Decoration. Perfect for Gifts and Christmas Treats!!
These little treats are cute, and perfectly Christmas themed. From the
start I must say that no, they don’t actually have Christmas Pudding in them,
they’re just themed to look like them! They are delicious Chocolate Truffles
covered in a delicious milk chocolate shell, drizzled with a white icing, and
decorated with mini Holly Leaves! Everyone always gives such good
compliments about these – and they are the perfect little gift for Christmas!
I use a mixture of Milk & Dark chocolate in my Truffles as I like them to
be rich, but not as rich as completely Dark Chocolate – but feel free to use all
milk (add 50g more) or just Dark Chocolate (use 400g). I also add some salt
to my mixture because I utterly LOVE and adore salty chocolate and sweet
foods, its just my absolute favourite. You can also add some flavourings to
your mix such as Rum or Whisky – add these at the end of the truffle mixing
however, so when everything is melted and combined (or it might split!) – but
I made the base recipe child friendly!
Often if my truffles are
misshapen I roll them in my
hands so that it becomes
smoother and hopefully rounder
– you might want to wear some
gloves for this though, as it can
get messy! I use a dipping tool to
help me with the decorating of
the truffles, but you could also
stick each truffle into a cocktail
stick and stand them up in some
polystyrene so the excess drips off
itself!
I use Ready-Made Royal
Icing to decorate them and loosen
it slightly with a couple of drops
of water to make my pudding top
– you can use some regular Icing
sugar to make a stiff icing, and
use that instead however. (Use
100g of Icing Sugar, and add 1tsp
of water at a time till you get a
thick drizzling consistency!) OR
you can use some melted white
chocolate! I then use ready to use
green fondant for the leaves!
51
I make 30 truffles out of this mix!

These truffles will last for 1 week in the fridge!
Ingredients
Truffle Mix
200g Milk Chocolate
200g Dark Chocolate
300ml Double Cream
50g Unsalted Butter
1/2 tsp Sea Salt
To Decorate
250g Milk Chocolate
Ready-to-use White Royal Icing (or make up a stiff water icing with regular
icing sugar!)
Green Fondant
Red Liquid Icing/Writing Pen
52
Method
1) Heat the double cream in a pan until it just starts to boil and then turn off
the heat – mix in the 400g of chocolate and then the butter until it is fully
combined.
2) Pour it all into a container and leave in the fridge for at least 3-4 hours, or
preferably overnight.
3) Using a cup of hot water, Shape the truffles using a melon baller or two
spoons to create small rounds – I dip my melon baller into the hot water
each time to clean off any excess and make it easier for the mixture to
drop out
4) Place back in the fridge for a couple more hours or a quick blast in the
freezer so the mixture is very cold again to prevent the truffles melting
when decorating.
5) Melt the chocolate for decoration and dip each truffle into it trying to keep
the coating light so
that not much drips off
and rest on a piece of
greaseproof paper – if
your chocolate is fresh
out of the microwave
and very very hot, this
might melt the truffles
slightly, so be careful!
Leave to set fully in the
fridge – roughly 1
hour.
6) Whilst setting, cut out
some little green holly
leaves using a cutter –
and dot on some little
red balls (as shown)
and leave them to
harden.
7) Once the truffles are
set, using some white
icing – drizzle on to the
truffles like the top of a
Christmas Pudding (as
shown in the pictures)
and top with one of the
little leaf decorations!
53
Gingerbread Truffles
Simple yet Easy Gingerbread Truffles. Gingerbread Cheesecake Truffles with
a White Chocolate Coating.
From the start I

wanted to make these
Truffles slightly differently. I
usually use a mix of
chocolate and cream to
create a ganache style truffle
like my Christmas Pudding
Truffles also in this book.
However, I thought that
doing it that way might
drown out the gingerbread
flavour so I decided on a
Cheesecake style mix. It’s not
really cheesecake, but it does
use Cream Cheese.
Making truffles like
these are SO incredibly easy,
and I just adore it. All you
need is the biscuit of choice,
and cream cheese. I
obviously used ginger nut
cookies so that I could get
the Gingerbread flavouring.
You can of course use actual
gingerbread cookies, but they
need to be really crunchy to
work. I also put in some
Vanilla to give a little bit of
sweetness as I can find cream cheese on its own to be a little tart, so you can
leave it if you prefer it that way.
I decided to coat my Truffles in White Chocolate because then it looks
inviting. Sprinkling on some crumbs so you can see what flavour it is and
you’re done. Of course, you do have to get around the relatively difficult part
of coating the truffles. I use a little dipping tool to do mine, and I freeze my
truffles first so the heat of the chocolate can’t melt the truffles in the process.
These are one of those little treats that can be a little faffy to make, but
oh my days they are worth it. It’s so worth that bit of effort to create a mini
show stopper that you can use as gifts, or for your family to enjoy around
Christmas. Enjoy!
54
I make 25 truffles out of this mix!

These truffles will last for 1 week in the fridge!
Ingredients
225g Full Fat Cream Cheese
300g Gingernut Cookies
1/2tsp Vanilla Extract
300g White Chocolate
Crushed Gingerbread/Sprinkles
Method
1) In a bowl, loosen the cream
cheese by beating it slightly
with a spatula.
2) With a food processor, blitz the
ginger nut cookies up to a fine
crumb. Remove 1tbsp to a bowl
for later.
3) Add the gingernut cookies, and
the vanilla to the cream cheese
and beat till combined. It will
be a sticky delicious mix.
4) Let the mixture chill in the
fridge for an hour.
5) Once chilled, shape the truffle
mixture into balls using a
melon baller or two spoons to
create small rounds – I dip my
melon baller into the hot water
each time to clean off any
excess and make it easier for
the mixture to drop out
6) Place the truffles in the fridge
for an hour, or the freezer for
30 minutes to chill again.
7) Melt the chocolate for
decoration and dip each truffle into it trying to keep the coating light so
that not much drips off and rest on a piece of greaseproof paper – if your
chocolate is fresh out of the microwave and very very hot, this might melt
the truffles slightly, so be careful!
8) With any left over chocolate, drizzle it over the truffles and sprinkle on the
spare ginger nut crumbs from earlier, or sprinkles!
9) Leave to set in the fridge for an hour, and then enjoy!
55
Gingerbread Fudge
Sweet, Spicy, Heavenly Gingerbread flavoured Fudge. Perfect for Gifts,
perfect for a little Treat, or just to Enjoy at Christmas!
For this recipe, I

went for the Condensed
Milk Fudge style of
Fudge as I know you all
love it. It’s just SO easy I
can’t resist it! However,
considering this is meant
to be Gingerbread Fudge,
I couldn’t resist putting
in some actual
Gingerbread Men
as well. They gave a new
hint of flavour, some
different textures, and
they were ideal inside. I
have made it without,
and that was also
delicious, but I preferred
it with them. You can of
course make your own
gingerbread biscuits with
the recipe in this ebook
as well! I would
recommend baking them
for longer though so that
they’re super crunchy
and delicious.
I adore being able
to post such easy
Christmas Sweets recipes
as you all adore them and
so do I. I love being able to make something homemade for my friends and
family, and as much as it is easy, and they can probably make them
themselves… its so nice to receive something with thought and effort put into
it. You can also easily double the recipe for even more gifts, the setting times
will just change slightly!
If you prefer your Fudge a little sweeter and less spicy, you can reduce
the Ground Ginger to 2tsps, and the Cinnamon & Nutmeg to 1/4tsp, but I
think what I have used is the perfect amount! Enjoy!
56
This recipe makes 36-50 squares of fudge

This recipe will last better in the fridge for up to 2-3 weeks
Ingredients
1x 397g Tin Condensed Milk
400g White Chocolate, Chopped
3tsp Ground Ginger
1/2 tsp Ground Nutmeg
1/2 tsp Cinnamon
125g Icing Sugar, Sifted
Gingerbread Men, Chopped
Sprinkles
Method
1) Line a tin with parchment paper – I
use a 7×10″ Brownie tin as it makes
a nice depth of fudge with the
biscuits in!
2) Put the chopped chocolate into a
heavy based pan, along with all of
the condensed milk, vanilla extract,
ginger, nutmeg, and cinnamon –
melt on a low heat, stiring often so
that the chocolate doesn’t catch on
the bottom and burn and so that all
the ingredients mix together well.
3) Once melted, tip in the sifted icing
sugar and combine well, it make
take a bit of beating.
4) Pour in 3/4 of the chopped
Gingerbread Men and quickly stir
through pour into the tin and
smooth over the mixture. Pour on
the rest of the chopped Gingerbread
Men, add some Christmas Sprinkles
and press into the top of the fudge
and store in the fridge for at least 3-4
hours to set, or overnight!
5) Once set – remove from the tin and cut into the squares (I cut 1″
squares) , return to the fridge for another couple of hours to finish setting
if its still a little soft – ENJOY!
57
Traybakes
58
Black Forest Brownies

Chocolatey Rich Brownies with a Delicious Christmas Twist. Dark Chocolate
Chunks, and oodles of Kirsch soaked Cherries!
So these brownies are ridiculously

fugdey, delicious and heavenly. Honestly,
I can’t even cope. I decided to use
Cherries soaked in Kirsch for this, as well
as fresh cherries. If you can’t source the
cherries in kirsch, use 500-600g of fresh
cherries, halve them and de stone them,
and soak them in Kirsch over night
instead.
Depending on your ovens, or how
you mixed the brownies up, some can take
up to an hour to bake successfully. I’ve
never fully understood why, but don’t give
up if they’re not done after 40 minutes –
cover with foil and continue to bake for
longer. I poke a skewer through them and
wait till its mostly clean, and the mixture
doesn’t wobble in the tin.
I made these ever so slightly
differently to my usual brownies this time
by using Golden Caster Sugar and oh my
days it was delicious. I much preferred the flavour, and I feel like it made it
more fudgey. Also, as I think a Black Forest Gateau uses Dark Chocolate more
than anything, I used Dark Chocolate Chips in the brownie batter as well as
the extra. Adding the Cherries that had already been soaked in Kirsch, some
extra Kirsch liquid, and then the fresh cherries gave it some moisture that
made them even more fudgey! Honestly, they are SO DAMN GOOD.
I decided to also go a little bit further with these and give them a bit of a
chocolate drizzle, and sprinkle on some chocolate curls as who doesn’t like
more chocolate?! Honestly, it was worth it. Once the chocolate on top has set,
you get the crunch of the chocolate, and then the gooey delicious perfect
fudgey brownie underneath. I obviously use the dark chocolate, but you can
swap the chocolate chips that you fold through (Not the ones you melt for the
batter) to Milk Chocolate, and the drizzle on top can also be Milk chocolate,
for these though I prefer dark!
The actual brownie batter won’t taste like dark chocolate yourself if
you’re worried though.. it just makes it perfect. The best way to counter the
chocolateyness and make it delicious? Drizzle on some cream, or dollop some
Mascarpone on the side! Enjoy!
59
This makes 16 Brownies!

These will last in an airtight container for 1-2 weeks!
Ingredients
Brownies
200g Dark Chocolate, chopped up
4 Medium/3 Large Eggs
275g Golden Caster Sugar
90g Plain Flour
35g Cocoa Powder
200-300g Cherries, de-stoned & halved.
1x 390g Jar Black Cherries in Kirsch
200g Dark Chocolate Chips
Optional Topping
100g Dark Chocolate, melted
Triple Chocolate Curls
60
Method
1) Preheat your oven to
180C/160C Fan and line
a 9″ Square baking tray
with parchment paper.
2) Melt together the Butter,
and Dark Chocolate in a
heatproof bowl over a
pan of boiling water, or
in the microwave for 1-2
minutes until melted.
Leave to the side to cool
to room temperature!
3) Using an electric whisk/
stand mixer, whisk
together the Eggs &
Golden Caster Sugar for a
few minutes until the
colour has turned pale, is
very mousse like, and is
double the original
volume of the amount of
eggs + sugar! You will
know its done because
when you lift the whisk
up out of the mix it
should leave a trail for a
couple of seconds before
disappearing!
4) When whisked, pour the
cooled chocolate mix over eggs and fold together carefully. It might take
some time, but be patient – you don’t want to knock out the air you made
up on the previous step!
5) Once completely combined, sift the cocoa powder and plain flour on top of
the chocolate mix and then fold together again – still be careful to not
knock out the air!
6) Drain the Black Cherries in Kirsch from their jar, and keep the liquid. Fold
through the Cherries in Kirsch, the fresh cherries, the chocolate chips, and
4tbsps of the Kirsch liquid from the jar.
7) Bake in the oven for 35-40 minutes! Once baked, leave to cool in the tin
completely.
8) If you are decorating them, drizzle over the 100g of melted Dark Chocolate,
and then sprinkle on some triple chocolate curls, and maybe even a dash of
icing sugar! Enjoy!
61
White Chocolate & Cranberry Flapjacks

Delicious chewy and Christmas like White Chocolate Cranberry Flapjacks.
Perfect bake for Christmas!
So, I adore flapjacks. I will

admit that I didn’t really like them
when I was little as I thought they
were healthy. I was that kid that
didn’t like any healthy treats, but
obviously I now know that not all of
them are healthy.. and to be honest,
they can be full of sugar.
HOWEVER, they are delightful.
I from the off thought that I
should make a Christmas themed
Flapjack as I have a couple of recipes
on my blog such as Honeycomb
Flapjacks and Millionaires
Flapjacks, but thats it. It’s not
something that I want to neglect on
my blog, but when I thought about
potentially doing a Christmas
version, I thought YES PLEASE
because I don’t have many on my
blog and its something you guys
always request. Again, I wasn’t really
sure of flavour combinations, but
after I had made my White Chocolate
and Cranberry Cake, I thought… why not try that combination in flapjacks
and it was so good.
I thought I would go for a nice simple flapjack base where you melt the
Butter, Syrup and Sugar together and then mix in the oats. However, this is
where I add in some dried cranberries. After letting the mix cool slightly, you
add in some white chocolate chips. Baking this all together makes a dreamy
flavour combination.
I obviously went it for a drizzle of White Chocolate as well, because we
all know I can’t resist a drizzle. I can’t deny that I drizzle too many things with
chocolate but I think it looks better, and you get the extra bit of chocolate so
who’s complaining?!
If you didn’t want to include the white chocolate or cranberry, the
flapjacks work well as a basic flapjack mix, so its up to you. You could use
dark chocolate or milk chocolate etc, but its all up to whatever you fancy!
Enjoy!
62
This recipe makes 16-25 flapjacks!

These Brownies will last for 4-5 days once baked.
Ingredients
125g Golden Syrup
325g Rolled Oats
200g Dried Cranberries
75g White Chocolate (optional)
Method
1) Preheat your oven to 180C/160C Fan
2) In a large pan, add your butter, light brown sugar, and goldens syrup. On a
low heat, melt them together till the sugar has dissolved and they’re
combined.
3) In a large bowl, add your
rolled oats, and the dried
cranberries. Pour in the sugar
mix and fold the mixture
together.
4) Whilst the mixture cools
slightly, line a 9” Square tin
with parchment paper.
5) Then, add your 250g white
chocolate chips to the flapjack
mix and fold through. Leaving
it to cool slightly is important
otherwise all the chocolate
will just melt. Add the
mixture to the tin, and bake in
the oven for 20-25 minutes
until its turning slightly
golden around the edges.
6) Once baked, leave the
flapjacks to cool fully. Melt
the extra white chocolate
down, and drizzle it over the
flapjacks. Leave to set, and cut
up into pieces and enjoy!
63
Christmas Tree Brownies

Delicious Triple Chocolate Brownies decorated like Christmas Trees! Sweet
Green Swirls, Sprinkles with a Candy Cane base!
I decided to post a Christmas Brownie recipe, but decided that a simple

Triple Chocolate Brownie would be ideal – one that EVERYONE will love and
adore – and then make it Christmassy of course. Who doesn’t like a Christmas
themed treat?!
For this recipe, I used a delicious brownie recipe that I will always
adore. It’s important to use Dark Chocolate on the base of it, as thats what
makes the brownie bake so perfectly. Then, I used a combination of Milk, and
White chocolate chunks for an extra chocolate hit. I used regular Candy Canes
and snapped the tops off so that I just used the straight part for the bases, but
this bit is completely optional. Also, I buy my Candy Melts in the local cake
shop near me – but you can easily just use White Chocolate mixed with green
food colouring!
I have seen decorations
like these all over the place
recently – so no, I didn’t think
this idea up! – but I like to
think I put my own twist on it,
especially using my deliciously
yummy recipe! These have
quickly become my boyfriends
favourite Christmas treat,
where I have already made
them multiple times
throughout the year.
Christmas is literally my
favourite time of the year, and
this year it has been coming
round so quickly that all I
have been wanting to do is
bake Christmas treats!
I decorated my brownies
with some coloured pearl like
sprinkles, and some smaller
coloured sprinkles as well. I
decided to use a yellow sweet
to resemble the star, but
again, all of this is optional!
Enjoy!
64
This recipe makes 8-10 Christmas trees + offcuts!

These will last in an airtight container for 1 week!
Ingredients
195g Dark Chocolate, chopped up
3 Large Eggs
275g Caster Sugar
90g Plain Flour
35g Cocoa Powder
100g Milk Chocolate Chips
8-10 Candy Canes
150g Green Candy Melts
Sweets/Sprinkles!
65
Method
1)Preheat your oven to
180C/160C Fan and line a
9″ Square baking tray with
parchment paper.
2)Melt together the Butter,
and Dark Chocolate in a
heatproof bowl over a pan
of boiling water, on the
microwave for 1-2 minutes
until melted. Leave to the
side to cool to room
temperature!
3)Using an electric whisk/
stand mixer, whisk
together the Eggs & Caster
Sugar for a few minutes
until the colour has turned
pale, is very mousse like,
and is double the original
volume of the amount of
eggs + sugar! You will
know its done because
when you lift the whisk up
out of the mix it should
leave a trail for a couple of
seconds before
disappearing!
4)When whisked, pour the
cooled chocolate mix over
eggs and fold together
carefully. It might take some time, but be patient – you don’t want to knock
out the air you made up on the previous step!
5) Once completely combined, sift the cocoa powder and plain flour on top of
the chocolate mix and then fold together again – still be careful to not
knock out the air!
6) Once combined well, fold through the chocolate chips and pour into the
prepared tin – bake in the oven for 25-30 minutes! Once baked, leave to
cool in the tin completely.
7) Once cooled, cut the brownies into the tree shapes – I cut the tray in half,
and then triangle the two halves – and eat all the offcuts. Carefully insert
the Candy Cane sticks into the base of the brownies (like shown!)
8) Melt the Green Candy melts and drizzle over in a zig-zag, and then decorate
with some sweets and sprinkles!
66
Message from the Author:

Hiya, I am Jane Dunn from Jane’s Patisserie. It’s now been nearly three
years since I started my blog, and after the success of my first eBook I am
truly astounded by the support people across the world show me.
With over 300+ Recipes on my blog, and my first eBook under my belt,
I thought I would do one that is based on my favourite time of year…
Christmas.
There is a lot of Gingerbread, Chocolate Orange, Black Forest and Cranberry

themed treats in here for you to bake and enjoy over the festive period.
Enjoy! x
For any questions about recipes, any specific ingredients for example, or
anything you want to be explained in any more detail please leave comments
on my blog posts, contact me on my social media pages, or email me!
Social Media:
Facebook - Jane’s Patisserie
Instagram - @janespatisserie
Twitter - @janespatisserie
Pinterest - Jane’s Patisserie
Youtube - janespatisserievlogs
Email:
janespatisserie@gmail.com
67
Sweet Treats Volume 2:

Christmas
By Jane Dunn, © Jane’s Patisserie 2017.
68

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Jane's Patisserie Sweet Treats Volume 2: Christmas

Sweet Treats Volume

I couldn’t resist making a Christmas themed one as its my favourite time of

Love you all, Jane xx

© Jane’s Patisserie 2017.

All rights reserved.

No part of this publication may be distributed, copied, reproduced, or

Produced in England, 2017.

Sweet Treats Volume 2: Christmas - version 1

This recipe makes a Two-Layer, 8″ Cake – serves 12-15+!

Ginger Buttercream Frosting

White Chocolate Cranberry Bundt Cake

So I obviously adore Cake, but I wanted a Christmas Cake that wasn’t…

This recipe makes a larger Bundt Cake – serves 12+!

Christmas Chocolate Yule Log

This cake serves 8-10!

The Chocolate Frosting

Candy Cane Cupcakes

This recipe makes 12 Cupcakes!

Chocolate Orange Cupcakes

After some research with Chocolate Orange Buttercream I found that a

This recipe makes 12 Cupcakes!

You will notice from the

This recipe makes 12-15+ Cupcakes!

Ginger Buttercream Frosting

No-Bake Chocolate Orange Cheesecake

If you hadn’t already

This recipe serves 10-12!

No-Bake Gingerbread Cheesecake

This recipe makes an 8″/20cm cheesecake – Serves 12!

Black Forest Cheesecake

When I was trawling the

This serves 10-12!

Orange, Chocolate, Cranberry Shortbread

In my last ebook I put my Triple Chocolate Shortbread and oh my days

This recipe makes 16-20 Cookies!

So, I won’t lie, I adore

This recipe makes 16-18 Cookies!

So, cinnamon is dreamy.

This recipe makes 12-16 cookies!

Christmas Chocolate Trifle

So, I have always been one for showstoppers at Christmas. However,

This recipe serves 10-12!

This recipe serves 8-10!

For the Filling

Black Forest Pavlova

Obviously I have a thing for

This recipe serves 10-12!

For the Filling

Christmas Pudding Chocolate Truffles

I make 30 truffles out of this mix!

From the start I

I make 25 truffles out of this mix!

For this recipe, I

This recipe makes 36-50 squares of fudge

Black Forest Brownies

So these brownies are ridiculously

This makes 16 Brownies!

White Chocolate & Cranberry Flapjacks

So, I adore flapjacks. I will

This recipe makes 16-25 flapjacks!

Christmas Tree Brownies

I decided to post a Christmas Brownie recipe, but decided that a simple

This recipe makes 8-10 Christmas trees + offcuts!