Spread a tablespoon or two of jam onto the first cooled sponge, and crush over some meringue. Spoon over one-third of the whipped cream and spread as evenly as possible. Add the second sponge layer and repeat. Finally, add the third sponge layer and slather on the remaining cream. Add the fresh strawberries, crumble over the remaining crushed meringue, and finish with a sprinkling of freeze-dried strawberries. What I thought:Jane hasthebrilliant ability to turn your favourite chocolate bar into a delicious cake,cookie, brownie or cheesecake and this recipe with Kinder Bueno has been on my “to make” list for AGES – it did not disappoint. Easy to pull together and a great prepare ahead pudding that will woo those you’re making it for. Top tip – don’t be shy about pushingthecheesecake mix down intothetin – I was light touch with mine hencethegaps aroundtheedge. Jane’s decorating inspiration was perfect and really elevatedthefinish ofthedessert to make it look more complete, a real masterpiece.

I will share when I have dropped a whole cheesecake on the floor or when my dog has eaten part of the cake when he definitely shouldn't have done,” she added. Sift the icing sugar and the ground almonds into a large bowl. It is very important that you sift it, as this will prevent any lumps. To be really sure you have no lumps, you can sift twice. Whether you're looking for a fancy funfetti sponge cake for a Birthday, a chunky Mini Egg Cookie for Easter, or a gooey S'more Muffin to add a little sparkle to your Sunday, this book has everything you need to treat yourself and celebrate every day. What I thought: Being – of course – a massive fan of Jane’s sweet bakes, I was so excited to see what she could do with savoury food.These tarts have a pesto and sundried tomato base,then are piled with veggies and finished with two different cheeses.They are very easy to make and really delicious.Therecipe makes six tarts, and would happily serve six people, but my partner and I devoured four between us becausethey are just that good.I just think it's one of those things where people could really resonate with me, and they realised I was just the normal girl in the kitchen,” Jane said when asked why she thought her blog and cookbook were so popular. My first book managed to reach the title of fastest selling book EVER… but no worries, none of the recipes in either books repeat!! What I thought:These Florentines were a delight to make and a delight to eat. My kitchen smelt wonderful throughout which meant I had to exercise a lot of restraint while they were cooling down so as not to eat them all. I used a combination of almonds, walnuts and peanuts in my mixture which gavethem a nice varied texture. As I had a bit of left over milk chocolate I decided to drizzle it acrossthetop of a few oftheFlorentines for an added extra. I also really appreciated how user friendlytherecipe was with very easy and clear steps as well as preparation and shelf life times. Next time I makethem, I am going to try and perfecttheshape sothey look as wonderfully round as Jane’s.

In a small heatproof bowl, break up the chocolate into pieces, add the butter and melt in short bursts in the microwave, or over a pan of simmering water (bain-marie). Leave to cool for 5 minutes. Beat the butter on its own so it is smooth. Add the icing sugar and pink food colouring and beat again until fluffy. Carefully peel the macarons off the parchment paper and then pipe a small amount of buttercream on to one macaron, then sandwich with another macaron. Put them into the fridge for the buttercream to set for an hour or so, and then enjoy. Put the egg whites into a separate large bowl and whisk them to stiff peaks. Start adding the caster sugar, 1 teaspoon at a time, until it is all incorporated, then whisk for a further minute. Add the food colouring and whisk until combined and you reach your desired colour. That said, accidents do happen and sometimes baking just doesn’t go the way you planned. If you’re a beginner baker, Jane has some top tips for getting started. My first book and now my second book and even everything on my blog is based on what people asked for,” she explained. “Even when I’m just walking down the confectionery aisle in the supermarket, I’ll think, ‘What have I not baked with recently?’”PREP: 30 minutes COOK: 18–22 minutes COOL: 10 minutes LASTS: 2 days in the fridge (but best served fresh)