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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, 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: 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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  • RECIPE: Gianduia, apricot, and caramel mousse cake

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    Gianduia is a mixture of hazelnut praline and milk chocolate. Basically, it’s the same Nutella, but hard. This cake is the contrast of sweet and sour: moist caramel sponge, light hazelnut, milk chocolate, and caramel mousse and two different layers of apricot.

    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
    Caramel sponge
    Apricot cremeaux
    Apricot confit
    Gianduia 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: Mango, passion fruit, coconut, and pineapple mousse cake

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    Fluffy, juicy, sunny; its look, aroma, and taste – like a bowl of fresh exotic fruits! Mango, passion fruit. pineapple…A little coconut for balance. And super delicate mousse on meringue base, with an incredibly bright 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
    Coconut Dacquoise sponge
    Crunchy layer with coconut and passion fruit crispies
    Mango, passion fruit and pineapple confit
    Coconut mousse
    Mango and passion fruit mousse

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

    5.00

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  • RECIPE: Marzipan, figs, raspberries, beetroot and chocolate mousse cake

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    The most unexpected and original combination: raspberry with figs and port wine aftertaste, beetroot sponge with a little bit of chocolate, creamy layer with a touch of caramel and mousse with marzipan and Amaretto liqueur.

    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-beetroot sponge
    Fig and raspberry confit
    Caramel cremeaux
    Marzipan mousse

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

    5.00

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  • RECIPE: Raspberries, fresh mint, lime and white chocolate mousse cake

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    Mint here is only in one layer, but the whole cake is filled with its freshness! Next, you feel sourness of limes and raspberries and very light raspberry sponge on a raspberry puree base. Its color is natural too! The cloud of white chocolate and lime mousse completes the composition. It doesn’t make the cake heavy and super sweet at all, – it just balances the 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
    Raspberry Dacquoise sponge
    Raspberry ganache with fresh raspberries
    Lime and fresh mint cremeaux
    White chocolate mousse with lime

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

    5.00

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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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  • NEW! 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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