Louise Lindberg - Cake Artist

Apple Pecan Cinnamon Mini Cakes 🍏

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

These cute Apple Pecan cakes truly taste like a spoon of autumn! 🍂

I made this recipe a few years back and these cakes are perfect for the season with lots of apples and nutty pecan flavour, perfectly balanced with a white chocolate whipped ganache.
I love how fresh they taste and that you really can taste the pecan nuts in these cakes!

This is one of my recipes on my website (find it under ‘Recipes’ → ‘Free Recipes’) so if you’ve been wanting to try my recipes, this is a great opportunity to do so 💚

The cakes consist of:
- Pecan Praliné
- Apple Curd
- Pecan Cake with Cinnamon
- Apple Mousse
- Mirror Glaze
- Pâte Sablée with Pecan & Cinnamon
- White Chocolate Whipped Ganache
- Chocolate Decorations

Chai Latte Mini Cakes with Marshmallow 🤎

Find the full step-by-step tutorial on my YouTube channel.

As soon as the weather turns cold outside, I love snuggling up with a hot cup of chai latte. And these cakes tastes exactly like that 😍

It’s a recipe I made last year and now that it’s October, I’m craving a small cozy treat like this 🤍

The cakes consist of:
- Chai Latte Cake with Brown Sugar
- Caramel & Gingerbread Crunch
- Chai Latte Ganache
- Marshmallow Fluff
- Chai Latte Mousse & Mousse Quenelles
- Caramel Mirror Glaze
- White Mirror Glaze
- Chocolate Decoration

Chocolate Fondant Entremet 🤎

For the 13th episode of my baking series “From Classic to Iconic,” I wanted to create a modern, reimagined take on the classic chocolate fondant cake!

Chocolate fondant is such a classic restaurant dessert, so I thought it would be fun to transform those familiar flavors and textures into an entremet 🍫

As you might have seen in my stories, I did several tests to get the texture of the fondant cake just right, to get for that soft, melt-in-your-mouth texture that makes a chocolate fondant a chocolate fondant!

To honor the classic flavor profile, the cake has a deep and intense chocolate flavor from 70% dark chocolate, cocoa nibs and cocoa powder, yet balanced with vanilla notes and a hint of raspberry.

I chose to make a vanilla crémeux to represent the scoop of vanilla ice cream that’s often served with chocolate fondant, and a raspberry confit to represent the fresh berries that’s also commonly served with it 🤎

This cake is rich and intense, yet balanced, with soft, creamy and crunchy textures.
It’s honestly SO indulgent, and I love how this reimagined version turned out 🥰

The cake consists of:
• Cocoa Nibs, Cocoa & Almond Crunch
• 70% Dark Chocolate Fondant Cake
• Vanilla Crémeux
• Raspberry Confit
• Milk Chocolate Mousse & Mousse Dome
• Milk Chocolate Mirror Glaze

AI could never 🧡

Peach & Vanilla Cake:
• Vanilla Cake with Lemon
• Ruby, Vanilla & Lemon Crunch
• Peach Broken Gel
• Vanilla Pastry Cream
• Peach Jam
• Peach Confit
• Vanilla & Peach Whipped Ganache Mousse
• White Chocolate Mirror Glaze
• Vanilla Whipped Ganache
• Poached Peach Wedges

The full step-by-step tutorial is now live on my YouTube channel.


E

That shine 😌

I can watch glazing videos for hours.
Somehow, it always calms me down.
Do you also find cake glazing therapeutic? 😌

cakeart