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  • Set of 8 Mousse cake recipes (Season 2)

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    Cakes included are stated below.

    Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.

    Warning! Intermediate knowledge and pastry tools are required! You can learn basic techniques here or here.

    40.00 25.00

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  • VIDEO FOR BEGINNERS: Mousse cake basics + Cake Recipe + Glaze + Velvet

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    All you need to know about mousse cakes if you never made them or you are a beginner!

    In this class you will learn:

    • Basic technique of mousse cakes
    • Main rules you need to follow
    • How to organize your process
    • Easy recipe of White chocolate and berry mousse cake
    • Mirror glaze recipe and tecnique
    • Velvet glaze recipe and technique

    Cake you will learn consist of: Almond sponge, Berry confit, White chocolate mousse with spices

    20.00

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  • Set of 8 original mousse cakes recipes (Season 1)

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    Unique original recipes of unbelievably tasty Entremet Mousse cakes. 8 perfect cakes — premade menu for your pastry shop or home bakery!

    Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.

    Read cake description below.

    Warning! Intermediate knowledge and pastry tools are required! You can learn basic techniques here or here.

    40.00 20.00

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  • VIDEO RECIPE: Lemon Honey Mousse Cake + Mirror Glaze

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    VIDEO RECIPE: Lemon Honey Mousse Cake. You will learn how to make tasty mousse cake, and also mirror glaze!

    Cake composition: Honey layers, Crunchy layer, Lemon cream, White chocolate mousse

    Recipe language: English

    Чтобы сменить язык, нажмите на значок флажка в меню.

    After making the purchase you will get a link to download the recipe in Your Profile and on your email, and will make this cake yourself!

    15.00

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  • FOR BEGINNERS: All about Mousse Cakes

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    All you need to know about mousse cakes if you never made them ar you are a beginner!

    In this class you will learn:

    • Basic technique of mousse cakes
    • Main rules you need to follow
    • How to organize your process
    • Easy recipe of White chocolate and berry mousse cake.

    If you want video class about this recipe and technique, buy it here.

    10.00

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  • RECIPE: Mirror glaze

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    Super shiny mirror glaze, mirror icing recipe

    This is a recipe of super shiny mirror glaze. The recipe is in PDF format, it is very detailed and has step-by-step images.

    For this recipe you will need some special equipment and ingredients, and here they are:
    – digital scale
    – glucose syrup or corn syrup
    – gelatine powder or leaves
    – food coloring (both powder and gel works well)
    – long offset spatula
    – small knife or small spatula
    – candy or digital thermometer NB! the one you have for oven/meat won't work (you can buy one on Amazon, for example)
    – hand blender
    – small saucer pan (approx. 1 l or 35 oz)
    – microwave
    – cling film
    – and a frozen mousse cake

    You need to let your mirror glaze rest for 24 h, so make it first. Then make a cake (perfect, if you make it in silicone mold), freeze it at least for 6 hours and immediately glaze it!

    Are you ready to make the magic and inspire others?! Let's do it! Good luck! 🙂

    10.00

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  • RECIPE: Vanilla ice cream, yogurt, and red berries mousse cake

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    Delicate creamy ice-cream-like mousse with real vanilla seeds, totally like your favorite childhood ice cream! Sponge with the sourness of yogurt, crunchy yogurt layer with caramelized waffle and taste of summer inside – red berry confit.

    Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.

    Cake composition
    Yogurt sponge with vanilla
    Crunchy yogurt layer
    Red berry confit
    “Vanilla Ice cream” mousse

    Warning! Intermediate knowledge and pastry tools are required! You can learn basic techniques here or here.

    5.00

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  • RECIPE: Caramel, blackcurrant & pistachio Entremet Mousse cake

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    Unusual combination of pistachios, blackcurrants and creme brulee mousse. Sweet and sour, creamy and berry, soft and crunchy. And super tasty!

    Unique original recipe of unbelievably tasty Caramel, blackcurrant & pistachio Entremet Mousse cake. Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.

    Cake composition
    Pistachio sponge
    Pistachio streusel with blackcurrant crispy
    Blackcurrant confit with Crème de Cassis liquor
    Blackcurrant ganache
    Creamy caramel mousse

    Warning! Intermediate knowledge and pastry tools are required! You can learn basic techniques here or here.

    5.00

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  • RECIPE: Carrot, mango, cream cheese and saffron Entremet Mousse cake

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    Slightly spicy and salty creamcheese mousse with touch of saffron, soft carrot sponge with walnuts toasted walnuts and walnut crispy layer and sweet carrot-mango confit.

    Unique original recipe of unbelievably tasty Carrot, mango, cream cheese and saffron Entremet Mousse cake. Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.

    Cake composition
    Carrot sponge with nuts
    Crunchy layer with walnut paste
    Mango and carrot confit
    Cream cheese mousse with saffron

    Warning! Intermediate knowledge and pastry tools are required! You can learn basic techniques here or here.

    5.00

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  • RECIPE: Cream cheese, mint, passion fruit, berries & sable

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    Unique original recipe of unbelievably tasty Creamcheese, mint, passion fruit, berries & sable.

    Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.

    Cake composition
    Sable Breton with Fleur de Sel
    Berry confit
    Passion fruit & fresh mint cremeaux
    Creamcheese mousse

    Warning! Intermediate knowledge and pastry tools are required! You can learn basic techniques here or here.

    5.00

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  • RECIPE: Chocolate, banana, coffee Entremet Mousse cake

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    Rich chocolate mousse with light coffee taste, creamy coffee namelaka layer, chocolate sponge with crunch on top and caramelized bananas.

    Unique original recipe of unbelievably tasty Chocolate, banana, coffee Entremet Mousse cake. Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.

    Cake composition
    Banana-chocolate sponge
    Crunchy coffee streusel layer
    Caramelized bananas
    Coffee namelaka cream
    Dark chocolate mousse

    Warning! Intermediate knowledge and pastry tools are required! You can learn basic techniques here or here.

    5.00

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  • RECIPE: Blackcurrant and chocolate mousse cake

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    For those, who like very sour cakes, but with expressive chocolate taste. Blackcurrant mousse – saturated, sour, fluffy; rich chocolate-blackcurrant cream layer, fresh blackcurrant confit, and super chocolate sponge.

    Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.

    Cake composition
    Chocolate sponge
    Blackcurrant confit
    Blackcurrant and chocolate cremeaux
    Blackcurrant mousse

    Warning! Intermediate knowledge and pastry tools are required! You can learn basic techniques here or here.

    5.00

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  • RECIPE: Chocolate, cherry, red wine & yogurt Entremet Mousse cake

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    Light milk chocolate mousse, rich taste cherry and red wine confit, lighly sour greek yoghurt layer and two thin chocolate-almond dacquoises.

    Unique original recipe of unbelievably tasty Chocolate, cherry, red wine & yogurt Entremet Mousse cake. Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.

    Cake composition
    Two chocolate sponges
    Greek yoghurt supreme
    Cherry confit with red wine
    Light milk chocolate mousse

    Warning! Intermediate knowledge and pastry tools are required! You can learn basic techniques here or here.

    5.00

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  • RECIPE: Chocolate, Irish cream liqueur, coffee, and stout mousse cake

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    Whole Ireland in this cake layer combination! Sweet, chocolate-coffee cake, with a noticeable taste of Irish cream liqueur. Deep-chocolate sponge on stout base with a crunchy layer on top leaves no one indifferent! No taste of beer – just texture and super rich taste!

    Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.

    Cake composition
    Chocolate sponge on stout base
    Chocolate crunchy layer
    Coffee cremeaux with Irish cream liqueur
    Chocolate mousse with Irish cream liqueur

    Warning! Intermediate knowledge and pastry tools are required! You can learn basic techniques here or here.

    5.00

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  • RECIPE: Coconut & strawberry Entremet Mousse cake

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    Totally coconut cake: three different coconut textures, strawberry confit layer and freeze-dried strawberry pieces.

    Unique original recipe of unbelievably tasty Coconut & strawberry Entremet Mousse cake. Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.

    Cake composition
    Coconut sponge
    Coconut cremeaux with freeze-dried strawberries
    Strawberry confit
    Coconut mousse

    Warning! Intermediate knowledge and pastry tools are required! You can learn basic techniques here or here.

    5.00

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  • RECIPE: Cream cheese, blackberries, caramel, and hazelnut mousse cake

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    Nutty and fragrant hazelnut sponge with a soft salted caramel layer on top, thin blackberry layer, which slightly contrasts the sweetness and delicate cream cheese mousse.

    Calculations are for two 18 cm/7 inch diameter cakes. Mirror glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.

    Cake composition
    Hazelnut sponge
    Salted caramel
    Blackberry confit
    Cream cheese mousse

    Warning! Intermediate knowledge and pastry tools are required! You can learn basic techniques here or here.

    5.00

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