Master Entremet Cakes at Home: My 5-Step Framework to Creating Professional-Quality Cakes From Start to Finish
Guided by Cake Artist & Recipe Developer Louise Lindberg
The Ultimate Course To Learn the Art of French Entremets
- Designed Especially For Home Bakers
​​
​If you’ve ever felt frustrated that your cakes don’t turn out the way you imagine,
or feel overwhelmed by all the techniques involved - you’re not alone!
As a self-taught cake artist and former home baker, I’ve been in your shoes.
That’s exactly why I created this course: To help you build the confidence and skills to make stunning, multi-layered entremets from your own kitchen with minimal equipment.​
It’s the only course you need to learn the full process - from foundational techniques to original recipe creation.
​
What You'll Learn Inside the Entremet Course:
​Learn exactly how to build every layer, texture, and decoration — with step-by-step video lessons that guide you from start to finish.
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Over 16 hours of video lessons - all filmed for home bakers from my own kitchen
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Clear, close-up quality visuals for every technique
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Watch lessons by skill level or cake component
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Covers each step of the 5-Step Entremet Model
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Stream anytime - no downloads or extra apps needed
50+ Video Tutorials:
The 5-Step Entremet Model:
​My signature method for building elegant, balanced cakes with a structure that works - every single time!
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Learn the exact 5-layer structure I use in all my cakes
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Master the key components:
Cake Base, Crunch, Creamy Element, Mousse & Cream, and Decoration
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Understand the purpose of each layer and how they work together
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Use this system to recreate my cakes - or design your own from scratch
5 Signature Cakes - Start To Finish:
Learn to bake my most-loved cakes - favourites of both my community and myself:
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Triple Chocolate Cake
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The Ultimate Pistachio Cake
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Strawberry & Hazelnut Cakes
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Passion Fruit & Chocolate Cake
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Raspberry & Pistachio Tarts
Each cake is built step by step using the full
5-Step Entremet Model:
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Ideal for beginner learning structure
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Valuable for advanced bakers refining technique
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Perfect for learning how to balance taste, texture, and design - from A-Z
Recipe Development & Cake Design:
​Learn how to invent, refine, and beautifully present your own cakes with proven frameworks for recipe creation and visual design.
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My full, in-depth method for developing original cake recipes - built on the 5-Step Entremet Model
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Master how to balance flavor, texture, and structure - from concept to execution
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Learn my 4-step Cake Design Formula for creating elegant, original visual presentations
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Break designs into manageable elements: Silhouette, structure, colour palette, and composition
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Includes a full Science of Baking module to help you understand ingredients, techniques, and how to troubleshoot with confidence
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Ideal for bakers ready to grow creatively and develop a signature style
Complete Recipe Toolkit &
Recipe Development Tools
Everything you need to follow, adapt, and create professional-quality entremet recipes
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Step-by-step PDF recipe book with 30+ recipes for all course layers - including all five signature cakes
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PDF Troubleshooting Guide covering all course recipes - with solutions to the most common issues like unstable mousse, glaze problems, and more.
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Automatic Excel Recipe Scaling Calculator that automatically adjusts recipe quantities based on your mold size
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Built-in Excel Recipe Ratio Calculator to help you create and customize your own base recipes based on the course recipes
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Excel-based Cake Builder Tool + Flavor Combination Sheet that helps you to design your own custom entremets
Take a Look Inside The Course:
Wondering what it’s actually like to learn inside the course?
Here’s a short preview of one of the step-by-step video lessons - so you can see exactly how I guide you through each technique.
Choose between 3 options:
Pastries - $4
Butter Croissant - $2.5
Coffee/Tea - $1
Fresh Juice - $2
Learn one full cake from
start to finish, perfect for beginners:
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Triple Chocolate Cake
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The Ultimate Pistachio Cake
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Strawberry & Hazelnut Cakes
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Passion Fruit & Chocolate Cake
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​Raspberry & Pistachio Tarts
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Recipe Booklet & Troubleshooting Guide
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Video lessons showing
step-by-step of each layer
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Science of Baking Course
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Access to my online
Chocolate Decoration
Course teaching the specific decoration for the cake (value €40)
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You'll get:
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Min. 150 min of video lessons
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Unlimited lifetime access​
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Access online at any time
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​Equipment PDF Guide
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​BONUS: 85 minutes Chocolate Tempering Course
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BONUS: Chocolate Tempering Troubleshooting Guide
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Great For Beginners
ONE SIGNATURE CAKE
from
149​
€
FULL COURSE
Pastries - $4
Butter Croissant - $2.5
Coffee/Tea - $1
Fresh Juice - $2
from
499
​
Save €1,684
€
Get the complete course,
all cakes, tools & bonuses:
​
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5 modules: Cake Base, Crunch, Creamy Element, Mousse & Cream, Decoration & Mirror Glazing
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My 5 Signature Cakes Step-By-Step From Start To Finish
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Science of Baking, Recipe Development & Cake Design course
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​Complete Recipe Toolkit & Recipe Development Tools with PDF booklet and Excel Calculator​
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Access to my online Chocolate Decoration Course with my 10 Signature Decorations (value €150)
​
You'll get:
​
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Over 16 hours of video lessons
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Unlimited lifetime access​
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Access online at any time
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x Recipes in PDF Recipe Booket
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Troubleshooting PDF
for all videos and recipes
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​Equipment PDF Guide
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​BONUS: 85 minutes Chocolate Tempering Course
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BONUS: Chocolate Tempering Troubleshooting Guide
​
Best Value
SINGLE COURSE
Pastries - $4
Butter Croissant - $2.5
Coffee/Tea - $1
Fresh Juice - $2
Choose exactly what you want to focus on and build your skills:
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Module 1: Cake Base
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Module 2: Crunch
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Module 3: Creamy Element
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Module 4: Mousse & Cream
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Module 5: Decoration
& Mirror Glaze
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Combined Science of Baking,
Recipe Development &
Cake Design Course
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You'll get (based on the
module you choose):
​
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Min. 80 min of video lessons
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Unlimited lifetime access​
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Access online at any time
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​Equipment PDF Guide
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Recipe Booklet for all shown elements
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Access to my online
Chocolate Decoration Course with my 10 Signature
Decorations (value €150)
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​Complete Recipe Toolkit
& Recipe Development Tools
with PDF booklet and Excel Calculator​
​
Pick Your Module
from
79​
€
Want the full skillset, all 5 cakes, every module, and the bonus Chocolate Decoration Course?
The Full Course gives you everything you need to creating professional-quality entremets - inside and out.
The Full Curriculum: A detailed look at everything you'll master
Whether you’re starting from scratch or refining your pastry skills, this course is built to take you step-by-step through the full process of mastering entremet cakes.
You’ll learn the core techniques in my proven 5-Step Entremet Model, then dive into building all the layers inside entremet cakes, flavour pairing, recipe creation, and elegant decoration - using the exact systems I’ve developed over the past 10+ years, with all my best tips along the way.
Here's everything that's included:
The 5-Step Entremet Framework
This course is built around my 5-Step Entremet Model: A method for combining texture, structure, and design
into every cake.
You’ll learn how to build each layer with step-by-step videos that guide you through every technique:
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Cake Base - Create sturdy, flavorful sponges that hold structure and complement the rest of the cake.
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Crunch - Add contrast with crispy layers like praline, feuilletine, or nut crunches.
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Creamy Element - Bring depth and richness with smooth layers like ganache, crémeux, or fruit inserts.
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Mousse - Master light, airy textures that hold shape and bring balance to your cakes.
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Decoration - Finish with beautiful mirror glazes, piping, and modern designs that elevate the entire creation.
Every cake in the course is built using this exact model - so you not only learn recipes, but a repeatable system you can use for any entremet.
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Learn my go-to base recipes — all designed to work perfectly for entremet cakes. These bulletproof recipes are reliable, flavorful, and structured to support every layer of your cake.
You’ll master 7 essential base recipes, including:
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Dark chocolate brownie
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Milk chocolate brownie
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Joconde sponge (almond & hazelnut)
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Pistachio cake
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Shortcrust Pastry for tarts
You’ll also get:
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154 minutes of detailed, step-by-step video lessons
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Troubleshooting tips for every recipe - covering common issues like underbaking, dryness, or texture problems
Module 1: Cake Base
Add contrast and texture to your entremets with crisp, balanced layers that elevate every bite. You’ll learn how to create crunchy elements that stay crisp and pair beautifully with mousses and creams.
You’ll master 5 essential recipes, including:
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Feuilletine crunch
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Caramelized nut crunch
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Cut-out nut crunch
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Pistachio praliné
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Hazelnut praliné
You’ll also get:
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69 minutes of detailed, step-by-step video lessons
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Troubleshooting tips for every recipe — including how to avoid soggy crunches and get the right snap and texture
Module 2: Crunch
Create smooth, rich layers that bring moisture, depth, and contrast to your entremets. From ganaches to crémeux, these are the fillings that tie everything together.
You’ll master 10 essential recipes, including:
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Chocolate Ganache
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Pistachio Ganache
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Frangipane
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Passion fruit curd
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Crémeux
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Caramel
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Fruit compote
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Crème pâtissière / Diplomat cream
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Gel
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Broken gel
You’ll also get:
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94 minutes of detailed, step-by-step video lessons
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Troubleshooting tips for each recipe - covering common issues like splitting, thickness, or flavor balance
Module 3: Creamy Element
Master the light, airy elements that give entremets their signature texture. You’ll learn how to make stable, smooth, and flavorful mousses and creams that balance beautifully with the rest of your cake.
You’ll master 7 essential recipes, including:
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Chocolate mousse
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Pistachio mousse
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Passion fruit mousse
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Chocolate & passion fruit mousse
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Vanilla whipped ganache
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Strawberry whipped ganache
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Raspberry Meringue
You’ll also get:
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131 minutes of detailed, step-by-step video lessons
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Troubleshooting tips for every mousse - covering stability, texture, and incorporating air without overmixing
Module 4: Mousse & Cream
Finish your cakes with show-stopping visual impact using my most-requested decoration techniques.
I’ll guide you step by step through each method - including creative, modern mirror glaze effects that make your cakes truly unforgettable.
You’ll master 7 decoration techniques, including:
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7 Essential Piping patterns
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Coloured White Chocolate Mirror Glaze
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Milk Chocolate Mirror Glaze
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Transparent Glaze
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Mirror Glaze Splash Effect
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Mirror Glaze Striped Effect
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Mirror Glaze Spiderweb Effect
You’ll also get:
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170 minutes of detailed video tutorials
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My full guidance for each glaze effect - with visual demos, tips on temperature and texture, and how to avoid common glaze issues like streaking or bubbles
Module 5: Decoration
5 Signature Cakes From Start To Finish
Throughout the course, you’ll learn how to create my five most-loved entremet cakes - each one built step by step using the full 5-Step Entremet Model.
These are the exact recipes I return to again and again - featuring my favorite flavor combinations, cake elements, and visual designs. As you move through the modules, you’ll be assembling these cakes from start to finish with full guidance at every stage.
You'll:
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Practice real cake builds as you learn each technique
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Discover how to balance flavor, texture, and visual style
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Learn my go-to methods for layering, timing, and glazing
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End the course with five stunning, professional-level entremets you can confidently recreate or adapt
1. Triple Chocolate Cake
A layered chocolate entremet designed to teach balance and structure while building depth in flavor.
This recipe combines dark and milk chocolate in contrasting textures - ideal for practicing glaze, mousse, and ganache techniques.
Layers you’ll learn:
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Dark Chocolate Brownie with Milk Chocolate & Hazelnut
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Milk Chocolate Feuilletine Crunch
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Milk Chocolate Ganache
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Milk Chocolate Mouse
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Milk Chocolate Mirror Glaze
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Chocolate Ribbons & Chocolate Spire
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Includes:
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160+ minutes of guided video content
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Troubleshooting tips for mousse stability, glaze shine, and layering
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Techniques that translate across multiple chocolate-based entremets
2. The Ultimate Pistachio Cake
This fresh, nutty entremet is a celebration of pistachio in both taste and texture — ideal for mastering light mousse work, layering, and nut-based inserts. It’s one of my most requested recipes and a true favorite for building balance in flavor and design.
Layers you’ll learn:
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Pistachio Cake
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Caramelized Pistachio Cut-out Crunch
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Pistachio Ganache
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Pistachio Praliné
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Pistachio Mousse & Pistachio Mousse Quenelles
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Green White Chocolate Mirror Glaze
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White Chocolate Mirror Glaze
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Chocolate Ribbons
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Includes:
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140+ minutes of guided video content
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Tips for achieving clean inserts, vibrant glaze color, and silky mousse texture
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Troubleshooting included for layering, mousse setting, and glaze application
3. Strawberry & Hazelnut Cakes
A bright and elegant combination that explores the balance between creamy, crunchy, and fruity elements. These fresh petit gâteaux are perfect for mastering fruit-based mousses, layered textures, and eye-catching glaze — all in a small, refined format.​
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Layers you’ll learn:
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Tempered White Chocolate Shell
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Fresh Strawberry Compote
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Hazelnut Praliné
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Hazelnut Joconde Cake
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Pâte Sablée Cake Bases
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Strawberry Whipped Ganache
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Decoration With an Elegant Piping Pattern
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Chocolate Straws
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Includes:
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130+ minutes of guided video content
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Tips for achieving clean inserts, elegant piping pattern, and smooth whipped ganache
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Troubleshooting for whipped ganache consistency, thin chocolate shell, smooth praliné
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4. Passion Fruit & Chocolate Cake
A vibrant, rich entremet that balances bright fruit acidity with silky chocolate. This cake is perfect for learning how to build flavor contrast and precision in mousse and glaze techniques - one of my most elegant and crowd-pleasing recipes.​
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Layers you’ll learn:
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Milk Chocolate Brownie
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Caramlized Hazelnut Crunch
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Passion Fruit Curd
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Milk Chocolate & Passion Fruit Mousse
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Passion Fruit Mousse Domes
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Yellow White Chocolate Mirror Glaze
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Transparent Glaze
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​Chocolate Spiral & Chocolate Ribbons
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Includes:
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150+ minutes of guided video content
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Troubleshooting tips for fruit inserts, glaze consistency, and mousse texture
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A great training ground for balancing acidity with richness in entremets
5. Raspberry & Pistachio Tarts
Crisp and colorful tarts that layers bold fruit flavor with smooth pistachio cream.
These tarts are perfect for mastering pâte sucrée, insert work, and finishing techniques - ideal for those who want to build elegance into smaller, refined formats.​
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Layers you’ll learn:
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Pâte Sablée Tarts
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Pistachio Frangipane
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Pistachio Praliné
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Pistachio Ganache
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Raspberry Meringue
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Elegant Spiral Piping Pattern (with manual turntable)
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Includes:
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120+ minutes of guided video content
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Troubleshooting support for tart dough, insert texture, and spiral pattern
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A great module to learn refined pastry work in smaller formats
Included Bonus:
My Best-Selling Chocolate Decoration Course (€150 Value)
Included with the Full Course - because mastering chocolate is an essential part of your entremet toolkit and this course wouldn’t be complete without it.
You’ll get access to my full Chocolate Decoration Course (normally €150), where I teach the exact chocolate techniques I use to finish my own cakes.
With 10 video lessons showing my 10 Signature Decorations + a Chocolate Tempering Course, you’ll learn to create elegant, professional decorations like chocolate ribbons, fans, spires, curls, and more - all using simple tools.
These decorations are the final touch that elevate your cakes from homemade to high-end.
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Decorations you’ll learn:
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Chocolate Ribbons
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Chocolate Spire
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Chocolate Spiral
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Chocolate Swirls
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Chocolate Circle
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Chocolate Rings
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Chocolate Straws
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Chocolate Feathers
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Chocolate Lattice
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Chocolate Bow
Advanced Foundations:
Baking Science, Recipe Development & Cake Design
To truly master entremet cakes, you need more than just great recipes. That’s why this course goes further — giving you the knowledge to understand how ingredients behave, how to create your own cake concepts, and how to design visually elegant cakes from the ground up.
In this final section of the course, you’ll learn how to:
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Understand the science behind baking for better results and fewer mistakes
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Create your own flavor combinations and recipes using my signature 4-Step Entremet Recipe Formula
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Apply my 4-Step Cake Design System to craft balanced, professional-looking cakes with intention and elegance.
This is where technique meets creativity - and where your pastry skills start to evolve into your own style.
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​Understand how and why your recipes work - and gain the ability to fix them when they don’t.
This module breaks down the ingredient science behind entremet cakes, helping you bake with more intention and precision. You'll learn how each component contributes to structure, texture, and stability — and how small changes affect the final result.
I’ll walk you through the 4 essential ingredient categories, so you can better troubleshoot and refine your recipes:
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Structure Builders - e.g flour, for strength and stability
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Texture Enhancers - e.g. butter, for softness, moisture, and creaminess
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Air & Volume Agents - e.g whipped cream, for lift and lightness
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Flavor Balancers - e.g. fruits for complexity and contrast
By understanding these principles, you’ll learn how to adjust recipes, spot what went wrong, and make more consistent results - whether you're baking a sponge, whipping mousse, or setting a glaze.
The Science of Baking
Recipe Development
Go beyond following recipes - this module teaches you how to develop your own professional entremets using the same system behind all 5 Signature Cakes.
You'll learn my full 4-step Entremet method to create balanced, beautiful entremets from scratch:
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Build with Structure
Choose the right layers to create stability, contrast, and height - from sponges to inserts and glaze.
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Balance Texture
Combine crisp, creamy, soft, and smooth elements for the perfect mouthfeel. We’ll break down how texture is crafted in the 5 Signature Cakes — and how to adapt it in your own.
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Refine Flavor
Layer acidity, sweetness, nuttiness, and fruit to create depth. Learn how to modify or create recipes by adjusting core elements like purées, chocolates, or infusions.
You'll also learn:
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How to scale or adapt recipes to different molds and portions
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How to troubleshoot “flat” or unbalanced cakes
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How to create recipes that are both technically sound and visually stunning
By the end, you’ll be equipped to design your own entremets with creativity and precision - using a proven framework that works every time.
Once you’ve built your cake from the inside out, it’s time to bring it to life with elegant, intentional design. In this course, you’ll learn my full cake design system — a proven framework I’ve developed through years of creating minimalist, professional-looking entremets.
You’ll learn how to shape, style, and finish your cakes with clarity, using a step-by-step approach that gives you creative control while keeping everything visually balanced.
Inside this course, you’ll:
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Learn my 4-step Cake Design Formula:
Coating, Chocolate Decorations, Creamy Elements & Flowers
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Discover the 3 core visual design principles:
Silhouette & Architecture, Color Scheme and Composition Balance elements for a polished, harmonious final look
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Study real-world examples using my 5 Signature cakes to see how design theory meets practical execution
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Get inspired to develop your own visual style while applying professional techniques to every build
This course helps you take your cakes from delicious to
visually outstanding - ensuring the outside matches the
artistry of everything you’ve built inside.
Cake Design
Complete Recipe Toolkit &
Recipe Development Tools
Designed to support you through every step of the process, these resources make it easier to follow recipes, scale portions, and develop your own creations with precision.
You’ll get:
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Complete Recipe & Troubleshooting PDF
A step-by-step recipe book with 30+ tested recipes - including all layers and signature cakes + a built-in troubleshooting guide for common issues like unstable mousse or glaze texture problems.
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Excel-Based Recipe Scaling Tool
Automatically adjusts quantities to fit your mold size - no manual calculations needed.
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Ratio Calculator for Custom Recipes
Understand the professional formulas behind each component (like mousse or sponge) so you can confidently develop and tweak recipes.
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Flavor Pairing & Cake Design Planner
Use this visual, Excel-based sheet to experiment with flavors and sketch out your own custom entremet builds - ensuring balance in both taste and texture.
Wondering If You Have The Right Tools?
Don’t worry - you likely have more than you think!
As a former home baker myself, every recipe and cake in this course was developed in a regular kitchen using tools I already had (or could easily find).
To keep things simple, we reuse many of the same tools throughout the course - so you won’t need a long list of new equipment.
​
Below, you’ll find the few essential items I recommend for getting the best results:
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Silicone mold:
A 18 cm diameter Silicone mold. I'm using a Silikomart Universo 18 cm diameter for all the Entremet cakes in the course, but a similar mold can also be used.
If you want to make the Strawberry & Hazelnut Cakes, you will need a Silikomart Fashion Eclair mold or similar.
For the Raspberry & Pistachio Tarts, you will need to use 8 cm diameter tart rings.
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Two Pastry Rings:
1 x 16 cm diameter and a 1 x 18 cm diameter to bake cake bases and to layer entremet inserts.
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Immersion Hand Blender:
An essential tool to create praliné, blend ganaches and to create a flawless mirror glaze.
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Hand Mixer:
Used for whipped heavy cream, eggs and ganaches.
FAQ:
Do I need to be an experienced baker to take this course?
No! This course is designed for all levels - including beginners. You'll get clear, step-by-step lessons, recipe breakdowns, and visual guides that make even complex techniques feel manageable.
​​​
What if I don’t have a lot of equipment or special molds?
Most recipes are designed to work with minimal tools and can be adapted to what you already have. You’ll also get a full equipment guide with suggestions and alternatives.
What is Included?
You’ll get access to 50+ video lessons, 5 full signature cake tutorials, the 5-Step Entremet Model, baking science, recipe development training, cake design, downloadable recipes, troubleshooting tips, and smart Excel tools to help you build and adapt recipes.
​
​​What if I follow a recipe and it doesn’t turn out right?
You’ll get troubleshooting tips for each technique and layer — including common issues with mousse, mirror glaze, ganache and more.
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Will I learn how to create my own cake recipes?
Yes! You’ll learn my complete recipe development method — including base ratios, texture planning, and flavor pairing. You’ll also get smart tools to help you scale, balance, and invent new combinations with confidence.
​​
Will I get support or feedback if I need it?
You can always email me if you have any questions about the course or the techniques, as you go through it.
​
Can I buy just one part of the course instead of the full program?
Yes! You can purchase individual modules or one full signature cake if you want to focus on specific skills.
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Is this course suitable for pastry students or professionals?
Absolutely. While the course is beginner-friendly, the content goes deep enough for pastry students or pros who want to refine their technique or explore new approaches to recipe creation and visual design.
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What if I don’t have much time to bake?
The course is completely self-paced. Lessons are short (5–25 mins), and you’ll get a printable Time & Baking Planner that helps you fit progress into a busy schedule — just like I did when I was working full-time.
How long will I have access to the course
You’ll have lifetime access to everything - so you can start anytime and revisit the lessons whenever you need.
​
What if I don’t have much time to bake?
The course is completely self-paced. Lessons are short (5–25 mins), and you’ll get a printable Time & Baking Planner that helps you fit progress into a busy schedule - just like I did when I was working full-time.
​
Will I receive a certificate when I complete the course?
Yes you can request a Certificate of Completion when you finish the course. You’ll be able to request it via email once you’ve completed the lessons, and I’ll send it to you manually.
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Can I watch the course on mobile or tablet?
Yes! You can access all videos and materials directly from your browser — no apps or downloads required.​
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Does the course videos have English subtitles?
Some lessons already include English subtitles, and we’re actively working to add them to all videos as soon as possible.
About Louise Lindberg
I’m a self-taught Cake Artist, recipe developer, and pastry consultant with over 15 years of hands-on experience in modern pastry.
Originally from Denmark, I specialize in French entremet cakes - known for their elegant layers, refined textures, and beautiful finishes.
My approach focuses on balancing flavor, texture, and design in a way that’s both accessible and achievable from your home kitchen.
I love sharing my passion for baking with a global community of 250K+ followers across Instagram, YouTube, and TikTok.
I also teach international MasterClasses and have helped course students from all over the world build their skills and confidence - whether they’re hobby bakers, pastry students, or professionals.
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Now, I’m excited to guide you through my most comprehensive course yet, and help you master the art of entremets from start to finish.
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