Orange-flavoured génoise, covered in a chocolate glaze and layered with a salted caramel cream – I just had to include salted caramel in this recipe as it's one of my favourite fillings.

Like any other calligraphy artist, Jay Ng works with a brush and ink, but she is unique: her ink is food colouring, and instead of paper, she writes on delicious mirror glaze cakes. Ng’s Chinese ...