Lemon Meringue Mother’s Day Cake – How-to Video: piping roses

These meringue roses remind me of fine porcelain china, dainty and ultra feminine. Perfect on an occasion that requires something spectacular, even a bit over-the-top. Mother’s Day is one such time. It is the day when we give thanks to the women who have raised us. I have been blessed with more than my fair share of extraordinary women, who have influenced how I walk through this world. They have shown me great generosity, shared their wisdom and have loved me unconditionally. I only hope to possess these same qualities as I now raise my own children. I wanted to create something as unique and beautiful as these women, to reflect my deep appreciation.

Due to too many miles I can’t be with my mom on Mother’s Day, but if I were, this is the cake I would present to her. She would love the tart layers of lemon sponge cake and lemon curd, balanced with the sweet meringue icing; to toast or not to toast is the question? Who am I kidding, I always toast, if for no other reason, I love my blow torch.


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Lemon Curd Cheesecake and my new Show-Stopping Cheesecake Class on Craftsy


I am so excited to announce my new class on Craftsy, Show-Stopping Cheesecake!

For those of you who aren’t familiar with Craftsy, it provides education and tools to help you bring your creativity to life. You can learn everything from photography, knitting, sewing, cake decorating and of course, baking. It allows you to learn how to do these things at your own pace, when it is convenient and you have access to the teachers (me) whenever you have questions or just want to share what projects you’re working on. I love this platform for learning and teaching. As some of you may know I’ve done a bread baking class based on the Master recipe from my book The New Artisan Bread in Five Minutes a Day.

Show-Stopping Cheesecake with Zoë François | Craftsy(5 of 16)

I recently went back to the Craftsy studio and created a Show-Stopping Cheesecake class. It is more than just recipes (although there are plenty of those too), it is a technique class that will give you all the skills to bake any kind of cheesecake you desire. We’ll cover different flavors, baking methods, pan shapes and lots of toppings and sauces. Here are just a few of the cakes I make in the video class, but I look forward to hearing what you’d come up with. If you’d like to join me in the class, here is a link that will give you 50% off the class.

Show-Stopping Cheesecake with Zoë François | Craftsy(11 of 16)

Here is a Nutella striped cheesecake that I then top with candied hazelnuts. I’ll show you how to create the stripes and how to make the candied garnish.

Show-Stopping Cheesecake with Zoë François | Craftsy(13 of 16)

Cheesecakes can be many shapes, including this chocolate bombe. We will also enrobe it in glossy ganache and create chocolate shavings to top it all off.

Show-Stopping Cheesecake with Zoë François | Craftsy(14 of 16)

These bars are made of a bourbon flavored cheesecake and studded with blackberries and topped with sour cream.

Show-Stopping Cheesecake with Zoë François | Craftsy(15 of 16)

This terrine shaped cheesecake is made of layers of peanut butter and raspberry preserves.

Show-Stopping Cheesecake with Zoë François | Craftsy(16 of 16)

I’ll show you how to create many flavors from just a few base recipes and how to layer the flavors together.

In this post I’ve made a tangy lemon curd to add it to any cheesecake from my class or you can just spread it on your favorite toast or even a pound cake. (more…)

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Cake Baker’s Apprentice (Chocolate Pretzel Crunch Cake and Pavlovas)

Chocolate Pretzel Cake (Matt Lien Photography) | ZoeBakes 10

It’s really not that unusual for someone to leave a panicked comment saying they have offered to make the cake for their best friend’s wedding. I salute them and hope their BFF knows exactly what a loving gesture it is. My friend Molly asked me to help her come up with a dessert for her best friend’s big day. Molly is a gifted writer, a brilliant adventurer and has the wit and wisdom to keep Andrew Zimmern in line on their shared podcast, Go Fork Yourself, but she is NOT a baker. So, this request was done in a tone of slight trepidation. Besides working with Andrew she also has a blog called Hey Eleanor, where she chronicles overcoming of her greatest fears. She’s jumped out of a plane, bungeed off a bridge, she did stand up comedy (that’s what my nightmares are made of), quit her job and got married (her husband is awesome, so not much risk there). We’d always talked about baking together for her blog, but why not up the ante by trying to create something extra special for her friend’s most important day. No pressure there. We settled on a rather ambitious menu of individual chocolate pretzel crunch cakes and a rose scented pavlova with lemon curd and berries. She did an absolutely fantastic job, as she does with everything.

Chocolate Pretzel Cake (Matt Lien Photography) | ZoeBakes 09

Our journey in the kitchen was captured by Matt Lien. I spotted his photos on Facebook after he shot Sameh Wadi’s cookbook, The New Mediterranean Table. I immediately contacted Matt to gush over his gorgeous work and figure out a way to work together on something, anything.  That was just weeks ago and he was game to come over and play in the kitchen with Molly and me. These images perfectly capture how much fun we had and how easily Molly conquered her fear of baking. (Matt had to leave before we were finished, so the pictures of the final desserts are mine, which will be painfully obvious.)

Chocolate Pretzel Cake | ZoeBakes (photo Matt Lien) 01

Chocolate Pretzel Cakes

pavlova | ZoeBakes 01


Follow her adventure and maybe you’ll offer to make your friend’s wedding desserts, or a birthday cake.


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