Louise Lindberg - Cake Artist

4-tier Vanilla & Raspberry Wedding Entremet 🤍

It’s wedding season, so I thought it would be such a fun project to reinvent the classic wedding cake as a tiered entremet ✨

A 4-tier entremet wedding cake is not something you see every day, as entremets are normally more delicate than traditional wedding cakes with buttercream and fondant.
But when I’m making wedding cakes, I want them to be in my usual style: layered, elegant and with all the right textures 😍

So my focus was to create a cake that still feels like my usual style, but with the stability needed for stacking, transporting and slicing.

To make it work as a tiered cake, I adjusted the construction by working with thinner mousse layers, stable inserts, cake boards between each tier and dowels for support.

I asked you guys which flavour you would like to see in this cake, and you voted for vanilla and raspberry, so that is exactly what I made 🤍🩷
I personally also really love this pairing, as raspberry is my favorite berry.
I hope you’ll like this recipe as much as I do!

The cake consists of:
• Vanilla Cakes
• Hazelnut Praliné & Vanilla Crunch
• Raspberry Curd
• Raspberry Jam
• Vanilla Pastry Cream
• Raspberry Mousse
• Mirror Glaze
• Chocolate Spirals

The full recipe includes:
• Full 4-tier wedding entremet recipe serving approx. 50 people
• Detailed baking tips for every layer
• Stacking, support, transport, storage and serving guidance
• Excel sheet for scaling the recipe
• Smaller cake-size version for approx. 10 servings
• Equipment list, shopping list and step-by-step guidance

Strawberry & Vanilla Entremet 🍓

Find the full step-by-step tutorial on my YouTube channel via the link in my bio.

This was one of the recipes that so many of you baked last summer, and I completely understand why because this cake is truly outstanding! 😍

Strawberry and vanilla is one of my favorite pairings, as it reminds me of summer in Denmark, where we love to enjoy fresh strawberries with vanilla cream ❤️
So I wanted to recreate that feeling in this cake.

The cake consists of:
- Caramel & Hazelnut Crunch Layer
- Vanilla Cake
- Strawberry Ganache
- Vanilla Pastry Cream
- Fresh Strawberry Compote
- Vanilla Mousse
- White Chocolate Whipped Ganache
- Transparent Glaze
- Fresh Strawberries
- Chocolate Decoration

Find the full recipe on my website via link in bio ❤️

Bounty Entremet 🥥

On a sunny day like today, I’m craving this dreamy bounty cake I made last year!

I’m a huge Bounty fan so I thought it would be a fun project to convert this classic snack into a cake 😍

I tested multiple of the layers several times to reach the perfect balance of coconut and chocolate, as the coconut flavor easily can get lost when paired with rich chocolate.
So the coconut layers really has to taste like 🥥!

The final result is the most amazing coconut & chocolate cake, which basically is one big bar of Bounty!
It has several layers with both chocolate and coconut, fudgy, crispy, creamy and airy textures, and a Bounty-inspired cake design 🤍

One of those cakes that my boyfriend couldn’t stop eating, and he’s a tough critic! 😄

The cake consists of:
- Dark Chocolate Brownie with Milk Chocolate
- Milk Chocolate & Cocoa Crunch
- Coconut Ganache
- Coconut & Cocoa Topping
- Coconut Broken Gel
- Coconut Mousse
- White Velvet Spray
- Chocolate Decoration

Episode 6: The real reason your meringue fails

And how to fix it!

If you want my go-to Italian Meringue recipe & guide with step-by-step instructions, comment ‘MERINGUE’ and I’ll send it ✨

Welcome to another episode of my baking series “Professional Home-Baker” where I teach you how to make elevated cakes using techniques that work in a home kitchen 👩🏼‍🍳

In this episode, we’re fixing the 4 most common reasons why your Italian meringue fails!

Meringue is sometime I used to struggle with a looot 😅
I’ve honestly made my fair share of meringues that were too soft, collapsed, or even turned runny 🫠
I learned the hard way what not to do - but also how to make meringue in a reliable way that actually works!

These are the 4 main areas to get right to get a perfectly fluffy, airy and pipeable Italian Meringue 🤍

1. Whip the egg whites to the right texture�
Whisk the egg whites until foamy, then add the sugar and whisk to soft peaks.

They should look foamy with a soft trail when you lift the mixer.

If the egg whites are under- or over-whipped, you won’t be able to make a stable meringue.

2. Cook the syrup to the right temperature��For Italian meringue, it’s crucial that the sugar syrup reaches 118°C.�
If the syrup is too cold or too hot, the meringue won’t whip up properly, and you won’t get that fluffy, airy, pipeable texture.

3. Pour the syrup correctly
�If your meringue doesn’t whip up properly, it’s most likely because the syrup wasn’t poured in correctly.�
Pour the hot syrup slowly in a thin stream down the side of the bowl while whisking - NOT in the middle, as this can deflate the egg whites.

When each step is done correctly, the meringue will become fluffy, airy, and increase in volume.�

4. Whip enough after adding the syrup

After the syrup is added, the meringue needs to be whipped until it is firm, glossy, and cooled down. ��If you don’t whisk long enough, you’ll see the meringue is soft and not pipeable.

Whisk the meringue to a firm and fluffy consistency with stiff peaks and decorate your cakes!

Follow these steps and you’ll get a perfectly airy and meringue every time ✨

Black Forest Mini Cakes 🍒

For the 12th episode of “From Classic to Iconic,” I wanted to create a reimagined mini version of my Black Forest Entremet Cake.
This cake is by far one of the most popular recipes on my website, so I thought it would be fun to make a mini version of it as well!

I’ve honored the classic Black Forest cake by focusing on the cherry, chocolate, and cream flavors of the original, while reinterpreting them in a smaller format.
Compared to my entremet version, these cakes feature a crispy praliné feuilletine crunch layer, an intense cherry broken gel, and a milk chocolate shell.

If you love Black Forest Cake, I’m sure you’ll love this version too ❤️

And if you’ve been thinking about learning how to create cakes with clean layers, textures, and elegant finishes like these, now is a great time to start ✨
Inside my Entremet Online Course, I teach you step-by-step how to make cakes like this at home - even if you’re still building confidence with entremets.

The course is designed for home bakers and includes 20+ cake elements and 25+ decoration techniques that you can use across countless creations.
You can learn more about via the link in bio ☺️

The cakes consist of:
• Cocoa Pâte Sablée Cake Base
• Milk Chocolate Shell
• Chocolate Cake with Kirschwasser
• Almond Cocoa Praliné & Feuilletine Crunch
• Cherry Compote
• Cherry Broken Gel
• Mascarpone Whipped Ganache
• Fresh Cherries

Find the full recipe (including all my best tips for making this recipe, an equipment list, and more) via link in bio 🍒