Pastry-shop dessert jars, made weeks ahead. Ready the night you need them.
9 signature recipes from our licensed dessert catering kitchen, written gram by gram. Mousses, ganaches and confits that freeze for 6 to 8 weeks and taste like the day you made them.
English, Russian and Spanish editions
jars
batch
the freezer
pastry work
Beautiful in your head. Messy in the jar.
Dessert cups look simple. Then the cream weeps overnight, the layers slide down the wall, and every jar comes out a different height. So you stay up the night before the party, because everyone says cream desserts cannot be frozen.
It is not your hands. It is the system. Pastry shops do not guess. They weigh every layer, stabilize every cream and freeze ahead. This guide gives you the same system.
Make a batch on Sunday. Serve a perfect jar any day for 8 weeks.
Every cream and mousse in this guide is stabilized with gelatin. It holds the water in the cream, so no big ice crystals form and nothing weeps after thawing. Mascarpone, cream cheese, ganache: all 9 jars freeze whole.
9 jars. 9 techniques. Every one a favorite on our tables.
Each recipe makes 20 jars of 6 oz and comes with a hand-drawn assembly diagram showing every layer in grams.
Recipe 1
Recipe 2
Recipe 3
Recipe 4
Recipe 5
Recipe 6
Recipe 7
Recipe 8
Recipe 9Not just recipes. The whole kitchen system.
71 illustrated pages, the way I would teach an apprentice in our kitchen.
Hi, I’m Olesya.
For more than eight years I have been making cakes and desserts. My foundation is the European pastry school: flavor matters as much as looks, and every component has its place. I trained at culinary schools in Russia and with French and Spanish chefs.
In 2018 I moved to the US and grew from a home baker into our own licensed commercial kitchen. Today we make dessert tables for weddings, galas and corporate events across Maryland, DC and Northern Virginia, and dessert jars are always the first thing guests reach for.
This guide is everything I know about them. Clean flavor, never too sweet, and a freezer full of dessert instead of a sleepless night.
Everything you get today
The launch price has ended. The full guide is now $29.
DAYS
Make any recipe within 7 days. If your jars do not come out the way they should, send us a photo and we will help you find the fix. Still not happy? Email us at artcakes.studio@gmail.com and we refund you in full. No awkward questions.
Before you bake
Do I need professional equipment?+
No. A kitchen scale accurate to 1 g, a mixer, an immersion blender, a heavy-bottomed saucepan, disposable piping bags and a probe thermometer. That is the whole list.
Can mascarpone and cream really be frozen?+
Yes. Every cream in the guide is stabilized with gelatin, so it keeps its texture after thawing. Stabilize 6 to 8 hours in the fridge, freeze up to 8 weeks, thaw overnight in the fridge.
Which jars do I need?+
Clear plastic jars with lids, 6 oz. All layer weights are calculated for them, and the guide shows the exact jars we buy. Clear cups of the same volume work too.
I only need 10 jars. Can I halve it?+
Yes. Halve every ingredient and keep the layer weights the same. The guide has a chapter on batches of 10 and 20.
Can I sell the desserts I make?+
Yes, you can make them at home, for guests and for sale within the laws of your state. The guide explains what to check before your first sale.
How do I get the guide?+
Right after payment you receive the PDF by email and can download it to any device.
Is this for beginners?+
Yes. If you can follow a recipe and use a scale, you can make these jars. Start with the No-Bake Cheesecake.
Your freezer could be full of dessert by Sunday.
9 recipes, the freezer method and every gram we use in our kitchen. Start with the No-Bake Cheesecake tonight. No oven needed.
Get the guide for $19.99 →
