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Japanese Cheesecake Recipe - Make a soft, jiggly Japanese Cheesecake with my simplified method!

Japanese Cheesecake Simplified

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My simplified Japanese Cheesecake Recipe is as soft as cotton and full of jiggle, reimagined without the complexity.

Hi Bold Bakers!

Whatever you know and love about cheesecake is about to change after you try my Japanese Cheesecake recipe! Think cheesecake but with the volume on high. Think “not just impressive,” but pro level. Think rich, creamy taste and light fluffy texture, but to the absolute max. 

What is Japanese Cheesecake?

Japanese bakers have refashioned one of my most beloved desserts and somehow made it even better. Japanese Cheesecake (otherwise called a “Japanese cotton cheesecake” or “jiggly cheesecake”) maintains the same tangy sweetness of the popular American dessert but is known for its signature ultra-fluffy texture and custard-like wobbliness.

What makes this cheesecake jiggly?

The not-so-secret secret to my fluffy cheesecake is plain ol’ meringue. Yep, you read that right. Instead of mixing whole eggs into cream cheese, sugar and heavy cream, separate your eggs and whip the them into a glorious glossy meringue. Just at the point when your meringue is done, gently fold it into your warm mixture of melted cream cheese, eggs, sugar, flour, milk and cornstarch. This introduction of the meringue into the cheesecake mixture adds loads of structure and air into your Japanese Cheesecake. Through the baking process, the meringue will set into a tall and fluffy cake that requires no crust, no special toppings, and no bells and whistles. My cheesecake is that impressive on its own!

How to avoid a cracked cheesecake

While this recipe is truly fool-proof, I understand that these steps may be a bit of a departure for those that are used to American cheesecake recipes. That being said, here are things you can do to ensure your Japanese Cheesecake comes out perfectly every time:

  • First off, LIBERALLY grease and line your tin as this will ensure you can get the delicate cheesecake. Secondly, it’s essential that you make sure to properly make the meringue mixture to give the cheesecake its texture.
  • The next thing you need to do to buy insurance is baking the cheesecake in a water bath. This means baking the cheesecake in a large tin filled with boiling hot water. Water creates steam around the cake, keeps it super moist, and helps it rise like a souffle – this is exactly what you want.
  • The baking temperature plays a really important role. In the instructions for this recipe, I explain that you start the cheesecake at 400 degrees then lower to the temperature 320 degrees after 18 minutes. It is vital to the success of this cheesecake that you do this exactly on time – definitely a step you’ll want to use your timer for!
  • Precisely 12 minutes after lowering the temperature, turn off the oven and crack open the door. Leave the cheesecake in the oven for 30 minutes exactly. The purpose of this is to allow the baking process to stop gradually. Your cheesecake will continue cooking on the outside from the residual heat while the inside of the cake remains creamy and custard-like. This also ensures the top of the cheesecake doesn’t crack from the shock of the temperature change or from the moisture in the air that would be caused by taking it right out of the oven.

I promise that your Japanese cheesecake will look and taste like it was made by a pro if you follow all of these steps. Have no fear Bold Bakers, you’ve got this!

For more incredible cheesecake recipes check out my:

4.41 from 25 votes
Japanese Cheesecake Recipe - Make a soft, jiggly Japanese Cheesecake with my simplified method!
Japanese Cheesecake
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins

My simplified Japanese Cheesecake recipe is as soft as cotton and full of jiggle, reimagined without the complexity so any Bold Baker can make it.

Course: Dessert
Cuisine: Japanese
Servings: 12 slices
Author: Gemma Stafford
  • 1 cup (8oz/225g) cream cheese
  • 4 tablespoons butter
  • 7 tablespoons milk
  • 6 large eggs , separated
  • 1 ½ tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • ¾ cup (6oz/170g) granulated sugar, divided
  • ¾ cup (3 3/4oz/105g) cake flour
  • 2 ½ tablespoons corn starch
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  1. Grease and line an 8-inch springform tin. A 9-inch round cake pan will also work. Line a deep baking tray with kitchen cloth. The baking tray has to be larger than the springform tin. You are creating a water bath to bake your cheesecake in. You want to have everything ready to go so you can bake off your cheesecake straight away.

  2. Melt together the cream cheese, butter and milk in the microwave for roughly 1 1/2 minutes. Whisk the mix until there are no more lumps.
  3. Next, whisk in the egg yolk, lemon juice, vanilla extract and half the sugar.
  4. Place a sieve over the bowl and add in the cake flour, corn starch and salt and sieve into the cream cheese mix. Whisk in the dry ingredients until there are no more lumps. Set aside.

  5. Using a stand mixer or hand mixer, whip the egg whites with the whisk attachment on medium speed. When the meringue starts to take shape, add the cream of tartar. Once thick and at soft peak stage, slowly add the remaining sugar. Whip until meringue turns glossy, has increased in volume and holds a stiff peak.
  6. Using a thin edged metal spoon, take 1/3 of meringue and fold it into the cream cheese batter to loosen the mixture. Cut and fold the meringue swiftly but gently to minimize deflation of the meringue. Fold in the remaining meringue until blended. The resulting batter be light and airy at this point should.

  7. Pour the cheesecake batter into the prepared cake pan. Place the cake pan in the larger dish then place both in the oven. Pour hot water into the water bath until about half way up the sides of the cake pan. Be careful not to splash water into the batter.

  8. Bake on the bottom rack in a preheated 400oF (200oC) oven for 18min, then lower to 320oF (160oC) for 12 mins only. Then turn off the oven and open the door of the oven slightly for 30 minutes only. Then remove from the oven completely to cool at room temp.
  9. Turn out the cheesecake from the pan onto a cake plate and serve. Store in the fridge in an airtight container for up to 3 days.
Recipe Notes


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Kevin Wijaya on July 21, 2018 at 10:46 pm

    Hi gemma. Can u explain how you bake it ?
    I mean, are u using top heat or bottom, or both at the same time ?

    • Gemma Stafford on July 22, 2018 at 3:18 pm


      It’s just a regular oven. Bake without fan for the time I gave.

      Hope this is clear.

  2. Kristine Carlson on July 20, 2018 at 10:10 am

    How many calories are in a serving?

    • Gemma Stafford on July 20, 2018 at 11:24 am

      Hi Kristine,
      depending on the serving, 2 ozs/80g will be about 250 calories. this is of course a small portion.
      I have not quantified this exactly, this is a rough calculation,
      Gemma 🙂

  3. kageyama on July 19, 2018 at 1:14 am

    Hi Gemma,
    Thank you for sharing your recipe. Honestly, I am not fond of cheesecakes, but when i tried your recipe I started liking it. It ha a very fine and soft and fluffy texture. I started baking cheesecake with your recipe only 3 days ago, and everyday my siblings asked me if baked for the day. Whenever I took one out of the oven, the plate gets empty in a second.
    Again, thank you for the inspiring recipe.
    Have a wonderful day.😃

    • Gemma Stafford on July 19, 2018 at 1:16 am

      Hi there,
      Thank you for your lovely review, and little story too. you are very good to your siblings, I am sure they appreciate your efforts too.
      Good to have you baking with us,
      Gemma 🙂

  4. Lori on July 17, 2018 at 2:57 pm

    Hi Gemma,
    How did you manage to keep your springform pan waterproof? When I finally popped open the springform after cooling for a few hours, the entire bottom inch was soggy from the water and ruined. I was so disappointed. Can this recipe be made using a standard round pan, or would it be impossible to remove the cheesecake after baking?

    • Gemma Stafford on July 18, 2018 at 2:52 am

      Hi Lori,
      I am so sorry that this was a problem for you. The pan I use is waterproof. If you wrap the pan in foil before you add to the water bath it will keep it right.
      It will be very difficult to remove this cake from a regular pan, I would not try it.
      I hope this will not stop you making this cake again,
      Gemma 🙂

  5. Vanessa on July 12, 2018 at 9:48 pm

    Hi Gemma,

    Love your channel and this recipe! I am finding it hard to measure out tablespoons of butter, could you please give me the weight of 4 tablespoons in grams? I have tried Googling but am getting different answers. Thanks 🙂

    • Gemma Stafford on July 12, 2018 at 10:03 pm

      for sure, 4 tablespoons is (2oz/57grams). Hope this helps.

      You just made me realize I need to do a chart with butter info like this.

      Gemma 🙂

  6. Maria on July 10, 2018 at 5:33 pm

    Hi Gemma
    I have a microwave oven and I bake my cakes on a convention mode.
    Can I bake this cheesecake in my microwave?
    Will it yield similar results?
    Will the temperature differ?

    • Gemma Stafford on July 12, 2018 at 5:27 am

      Hi Maria,
      A convection oven, use in convection mode will give the same results as it is the same thing! Do keep an eye on it, the smaller oven can be quicker,
      Gemma 🙂

  7. Susan S Tan on July 5, 2018 at 11:02 am

    Hi Gemma, I tried this cake out and mine did not cook all the way through? I did not notice anyone else with this issue. I have looked at other similar recipes and the temperatures are all different – for example lower but they do it longer. I
    not sure what happened, any idea?

    Thank you,


    • Gemma Stafford on July 5, 2018 at 1:12 pm

      Hi Susan,
      Can you tell me about your oven! It sounds like this was not baked long enough. When it is done it should be barely set in the middle, with a little jiggle, which will set up in cooling.
      Given that you followed the instructions, you will still need to monitor a bake. Oven thermostats are notoriously temperamental, and this can be an issue.
      Does this make sense. Did the cake look done at the edges?
      This is my best guess until I hear more,
      Gemma 🙂

  8. Zea on July 4, 2018 at 3:58 pm

    can this be cooked in a microwave?

    • Gemma Stafford on July 4, 2018 at 5:34 pm

      Unfortunately, because this is such a delicate cake it can’t be made in the oven.

  9. Mona on July 4, 2018 at 1:47 am

    Hi gemma
    I wanna try this japanese cheese cake
    I dont have lemon and cream of tartar
    Can i replace with lime instead of lemon
    Thank u

    • Gemma Stafford on July 4, 2018 at 3:06 am

      Hi Mona,
      I think you can try this with lime. The acid in lime is slightly lower than in lemon, but it should work well for you,
      Gemma 🙂

  10. Nancy on July 2, 2018 at 9:04 am

    Love this recipe, tastes amazing…when properly baked. However, I have a huge frustration…I have made this cake several times, but it doesn’t always turn out the same. I had one turn out light and fluffy, but another unbaked in the center. I did this same steps each time, so I really don’t understand

    • Gemma Stafford on July 3, 2018 at 1:28 am

      Hi Nancy,
      This is to do with the temperature of your oven I think. This can also be affected by a number of things. The temperature of the room for instance when you are baking affects the temperature of ingredients, which in turn affects the baking time. monitoring a bake, just knowing when it is just right is all part of baking. Very few recipes give precise times for baking as ovens vary so much too, and oven thermostats can be slightly off.
      This cake should feel slightly firm to the touch in the middle when done, but it should still have a jiggle, it should not be wet. I am sorry this is frustrating you Nancy, it is always a tricky thing to judge until you are used to it,
      Gemma 🙂

  11. Zimana on July 2, 2018 at 12:58 am

    Thank you for the lovely Recipe.
    But but cheese cake shrinks after few minutes of resting. Is there any way to avoid it?

    • Gemma Stafford on July 2, 2018 at 1:41 am

      Hi there,
      This will happen to any cake, a slight shrinking, which is why we allow it to stand for a few minutes before removing from the pan. If it is over baked it may shrink a bit more. Keep a jiggle in it, set, but with a slight jiggle, that will do it for you.
      If it is falling then it may be slightly under baked.
      I hope this is of help,
      Gemma 🙂

  12. Kelli on June 28, 2018 at 7:44 pm

    Hi Gemma! I stumbled across your blog and YouTube videos and love them! Your crazy bread dough recipe is the best thing ever! I tried this recipe, however, and it didn’t turn out. I’m thinking it’s because I used an 8” springform pan, but am not sure. I followed the recipe exactly, placed the pan in another pan for the water bath and baked it in my gas oven. After it baked and cooled to room temp, I cut into it. The center was clearly not done and looked closer to a lava cake than cheesecake. Would the 9” pan have solved this? Thank you!!!

    • Gemma Stafford on June 29, 2018 at 1:31 am

      Hi Kelli,
      I think it was a temperature thing! The gas mark for this starting off should be 6. Then reduced to 3 for the remaining time.
      Depending on your oven, gas can be more difficult to get to an accurate temperature, though it will not be far off. This makes it really important to monitor the bake, allow it to be really set up before removing from the oven. Oddly a finger test, that is when lightly pressed to the center of the cake will tell you the difference between being set, and really wet. This baked cheesecake should have a jiggle when it is baked, but it should be set too.
      A 9 inch pan will give you a more shallow bake, and will be ok too, but I think you can get the deeper cake right, it will be good!
      Gemma 🙂

  13. Meowcat on June 28, 2018 at 6:39 am

    Hi Gemma, I really like your recipes! I wanted to do the Japanese Cheesecake,but I am afraid that it might taste and smell like eggs. So how to avoid that? Thank you

    • Gemma Stafford on June 28, 2018 at 9:00 pm

      Hi Mary,

      I know what you are talking about, it can be when eggs are high in the recipe and are cooked for long periods of time. So in my opinion it didn’t taste of egg however it is one of the main ingredients so if you are really sensitive I would try another recipe.

      Hope this helps,

  14. Debbie Trevi o on June 24, 2018 at 2:24 pm

    Does it matter if you use a gas oven or electric oven for the temperatures..I have an electric oven

    • Gemma Stafford on June 25, 2018 at 3:41 am

      Hi Debbie,
      Electric ovens tend to be easier in terms of selection and stability of temperature.
      I am presuming you have a full sized oven, not an OTG. The rules for using an OTG are specific to the model you have, and reading the instruction book is essential. there are too many types of this oven for a general rule.
      I hope I hit on what is worrying you,
      Gemma 🙂

  15. Fatema on June 24, 2018 at 10:38 am

    Hi, can you please mention the measurement of butter in grams and while baking, the lower and upper rack have to be on or only lower?

    • Gemma Stafford on June 25, 2018 at 4:26 am

      Hi Fatema,

      1 cup (8oz/225g) cream cheese
      4 tablespoons butter
      7 tablespoons milk
      6 large eggs, separated
      1 ½ tablespoons lemon juice
      2 teaspoons vanilla extract
      ¾ cup (6oz/170g) granulated sugar, divided
      ¾ cup (3¾oz/105g) cake flour
      2 ½ tablespoons corn starch
      ¼ teaspoon salt
      ¼ teaspoon cream of tartar
      The recipes are usually given with grams, as this one is.
      The matter of the oven rack is really about your oven. Generally in a large oven you use the center rack for baking. For a fan assisted oven you can put it wherever it fits, as the heat is consistent. You adjust the temperature down too bt 10C/20F for this type of oven.
      The most important thing is to understand your own oven, there is no general rule, and many types of oven. If you have the instructions for your oven read them, or look them up online.
      I hope this is of help,
      Gemma 🙂

  16. Sarah on June 23, 2018 at 1:21 pm

    These instructions were easy to follow, and the batter tastes amazing. However when I baked it using the exact temperatures and times listed (with a well-preheated oven and without opening it at any time) my cake had a huge crack in the middle and about 50% of the volume of the cake was totally uncooked. I used an 8-inch diameter ceramic dish, so maybe the slightly smaller diameter gave the cake less surface area for cooking, and the ceramic dish instead of a thin-walled metal pan made it cook slower. The cooked parts still taste great and I did not have the eggy-quiche-flavored bottom layer like some other commenters. But I think I’ll add lemon zest next time since the cheesecake flavor does become toned down because this cake is a hybrid with the flour-containing chiffon cake. I’ll also cook it much longer, starting with the lower temp before moving to the higher temp, which is what most other recipes suggest.

    • Gemma Stafford on June 24, 2018 at 2:52 am

      Hi Sarah,
      I am missing a bit of information here! What oven did you use? This is crucial to a bake, and a good all round temperature will ensure a good bake.
      Other than that I am happy that the flavor was right for you, but it should not bake in parts if baked in a regular oven with good thermostatic control.
      Let me know,
      Gemma 🙂

  17. David on June 22, 2018 at 8:48 pm

    Hello Gemma,

    My cheesecake came out super delicious and fluffy, thanks for the wonderful recipe!

    I did have a slight issue with it being a bit more compressed around the edges. I was thinking that perhaps I shouldn’t have greased the sides of the cake pan?

    I’m using a solid cake pan (my springform one isn’t quite watertight), so I thought I may need to grease the sides to help get it out. Should I avoid doing that next time? It came out super easily for me (put parchment paper on the bottom too).

    Anyways thanks again for the recipe, I’d been wanting to make this for a while!


    • Gemma Stafford on June 23, 2018 at 1:13 am

      Hi David,
      I would also have greased the pan in the circumstances. I think if you wrap the springform in foil, the outside, to above the level of the pan, then it will be waterproof. I would be scared to turn this cake out, so well done you. I am not sure if that is why it compressed at the edges, it may have been a touch over baked, but it does have a slight dome.
      I am delighted you enjoyed this recipe, it is a good one,
      Gemma 🙂

  18. Mariana on June 19, 2018 at 5:13 pm

    Is the cream of tar tar necessary? Could I replace it with something else or could I just opt it out?

    • Gemma Stafford on June 19, 2018 at 6:27 pm

      So usually you would replace it with lemon juice but this cake already has lemon juice. You can leave it out and see what happens 🙂


  19. Sarah on June 16, 2018 at 11:19 pm

    Hi Gemma,
    This was one of the most easiest recipe ever. Other ones I’ve made feel like they have 100 steps to follow. The only addition I made was adding 2 tablespoon of lemon zest as I love the intense flavour lemon gives.
    Thank you for posting this scrummy recipe.

    • Gemma Stafford on June 17, 2018 at 2:26 am

      Hi Sarah,
      Well done you! Thank you for this lovely review of this recipe. Yes, I agree, lemon zest really does lift the flavor, and it is a great addition to the cheesecake. Orange zest would also be delicious, but less traditional.
      Good to have you baking with us,
      Gemma 🙂

  20. Caroline Chan on June 11, 2018 at 12:46 pm

    I see u used a springpan. Does the waterbath not cause water to seep in? Tx for your advice

    • Gemma Stafford on June 12, 2018 at 3:57 am

      Hi Caroline,
      Mine is leak proof. If your is not then you would use a foil wrap on the pan for baking.
      Gemma 🙂

  21. Shreya on June 8, 2018 at 10:13 pm

    Hello Gemma,

    Your blog and youtube channel is my guilty pleasure. However neither do I have much of a sweet tooth nor the patience for the exactitude of baking. Also, being a student its difficult to bake regularly, it is so expensive. Anyway I am hoping to give baking a shot this weekend. I am starting with this cheesecake. I will be halving the ingredients.
    Fingers crossed it turns out well enough to post a photo.
    Thank you for the recipe. Seems fairly straightforward.

    • Gemma Stafford on June 9, 2018 at 1:50 am

      Hi there Shreya,
      I wish you well with this cheesecake. It will work out well for you, but do watch the baking time. You need to take a look at it at about the 25 minute stage, give the pan a slight shake, see how it is setting up. The smaller cake will bake faster so watch it!
      I know it is expensive to bake, I will have my fingers crossed,
      Gemma 🙂

  22. kemala hayati on June 8, 2018 at 5:08 pm

    hi gemma for half recipe what temperature i must use? and how long for baking? i mean there are two temperature for the original recipe, i’m afraid there will be different thing, thanks

    • Gemma Stafford on June 9, 2018 at 2:31 am

      Hi there,
      and you are right, there are two temperatures to adjust, and also a timing issue.
      I cannot be precise as I did not try this reduced recipe. The baking time will not be 1/2 but I do not know exactly what it will be. I think you can reduce the time at the higher temperature to about 12 minutes, and then watch it. There are things I do not know here, such as the pan size, the type of oven etc. This will be an experiment for you, as it would have to be for me too. Try it!
      Gemma 🙂

  23. Amritraj Mathew on June 8, 2018 at 3:25 am

    I tried this recipe precisely following all the instructions. After letting the cake rest, as i cut a slice i see that the top half is nice airy ans fluffy but the bottom half Looked like a bland quiece or plain scrambled eggs. Not sure where i went wrong.

    Its a good recipe though..

    • Gemma Stafford on June 9, 2018 at 3:15 am

      Hi there,
      There are things I do not know here!
      The type of oven you use, the temperature, the pan, how it was mixed etc.
      A fan assisted oven is not ideal for this type of bake, a conventional oven will work best. Every step in this recipe is important. The mixing of the ingredients is vital here. It is a little like a meringue. You need to mix the ingredients carefully, and have the oven ready to bake. Go back to the instructions for this recipe, it will work for you,
      Gemma 🙂

  24. Khuraim on June 3, 2018 at 11:28 am

    Hi Gemma! I have previously tried other recipes of Japanese cheesecake and have not been a fan. Far too many eggs used in some and often the bottom of the cheesecake just tastes like scrambled eggs. Are you sure this won’t happen in your recipe? Also, can I just use regular all purpose gluten free flour for this recipe?

    • Gemma Stafford on June 4, 2018 at 3:59 am

      Hi there,
      The clue here for me is in the use of gluten free flour! I think this is why your recipe is not working out so well for you. I cannot be sure you will get a great result using GF flour with this recipe, I have not tried it. I am sorry.
      You could run a little experiment. It will be easy to reduce this recipe, by 1/2 in particular. This will tell you without wasting ingredients. The flour in this recipe gives it texture and structure. Cornflour/cornstarch is often used too. I hope you resolve the issue for you,
      Gemma 🙂

      • Khuraim on June 4, 2018 at 10:15 pm

        Ha Gemma I think you may have misunderstood😂. I was actually asking if I could use gluten free all purpose flour or just plain all purpose flour instead of the cake flour. My mother actually has a gluten allergy and I don’t want her to miss out on such a wonderful cake.

        • Gemma Stafford on June 5, 2018 at 2:42 am

          Hi there,
          I am not sure how it will work out as I have not tried it! However I suspect the all purpose gluten free flour will work well for this recipe. Cornstarch/cornflour is sometimes used for this cake. This can work well too, you will need to try it!
          Gemma 🙂

          • Khuraim on June 5, 2018 at 10:36 am

            Thanks Gemma!

  25. kemala hayati on June 3, 2018 at 3:00 am

    have you tried to give flavour to this cheesecake? like chocolate (cocoa powder), cookies & cream (crushed oreo), etc?
    btw sorry for asking to much, cream cheese is quite expensive, and i don’t wanna mess while making this thanks

    • Gemma Stafford on June 3, 2018 at 3:27 am

      Hi there,
      Japanese cheesecake is a delicate thing. A type of custard if you will. Adding cocoa to it would not be a problem, actually coffee too, lemon juice and zest could be added easily. I would not add oreo or other cookies to this recipe. Fresh berries are the usual addition, with a fruit coulis too if you wish, but after baking. Keep it simple!
      Gemma 🙂

      • kemala hayati on June 3, 2018 at 8:25 am

        Thanks so much for your explanation😍😍

  26. kemala hayati on May 30, 2018 at 12:31 am

    Hi, i think i wanna make this for 16/18 cm round pan? How much should i cut this recipe please? Thanks

    • Gemma Stafford on May 31, 2018 at 9:01 pm

      That is roughly the same size as my mum. Just follow the recipe exactly.


      • kemala hayati on June 1, 2018 at 12:10 am

        Actually if possible i wanna make it cheaper so i wanna cut the recipe, but if i cut the recipe using cake coverter calculator, will it turn out differently? please help me again thanka

        • Gemma Stafford on June 1, 2018 at 2:15 am

          Hi there,
          Actually you can just divide down this recipe. Write it out and carefully divide every ingredient by 2, it is math really.
          You then need to use a smaller pan to get the same result. Use a 6 x 6 inch pan for 1/2 of the ingredients.
          I hope this is of help.
          Gemma 🙂

          • kemala hayati on June 1, 2018 at 3:59 am


          • kemala hayati on June 1, 2018 at 6:35 am

            do you mean by 6×6 is the square one? how about the round one? will it work?

          • Gemma Stafford on June 2, 2018 at 4:29 am

            Hi there,
            I am sorry to confuse you, I meant a 6 inch round pan. That will work best, but it must have the depth,
            Gemma 🙂

          • kemala hayati on June 2, 2018 at 7:56 am

            How tall is this cake actually?

          • Gemma Stafford on June 3, 2018 at 5:09 am

            Hi there,
            My cake from the pan I use is about 3 inches tall,
            Gemma 🙂

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