Learn To Create Professional-Quality Entremet Cakes At Home
in five steps
Entremet Baking Course
A complete, step-by-step entremet course designed to help home bakers create elegant cakes with confidence from start to finish.
Tired Of Your Cakes Not Turning Out Like You Imagined?
You follow recipes and tutorials - but layers still seize, the mousse turns out grainy, and the glaze is matte with air bubbles. Hours in the kitchen can feel wasted when the result doesn’t match how you thought it would taste or look.
If this has happened to you...
Ganaches that seize instead of turning smooth and glossy
Layers that collapse or mix together
Mirror glazes that are thick, matte, or full of air bubbles instead of perfectly shiny
Mousses that turn grainy instead of light and airy
Difficulty balancing flavors and textures
Cakes that don’t look as elegant as they taste
you are not alone.
Finally, A Clear Step-By-Step Approach To Creating Beautiful Entremet Cakes
The Full Entremet Framework takes you through five simple steps - from layers and textures to glazing and decoration.
With video lessons and professional techniques adapted for home bakers, you'll create elegant, balanced cakes with confidence.
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Foolproof recipes for every layer
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A system for creating your own entremets
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Professional results without frustration
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Skills to impress family, friends, or clients and most importantly, yourself!
This is more than a collection of recipes and videos. It's a proven framework that helps you bake with confidence.
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Build entremet cakes with confidence and intention
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Design layered cakes that are balanced in flavor and texture
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Develop recipes with balanced flavor and texture
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Create elegant finishes using professional techniques
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
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.
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.
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.
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.
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.
Inside The 8 Modules & 5 Signature Cakes
1
Module 1: Cake Base
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:
Dark Chocolate Brownie.- Almond Joconde.
- Shortcrust Pastry for Tarts.
- Pistachio Cake.
- Hazelnut Joconde.
- Milk Chocolate Brownie.
- Shortcrust Pastry for Cake Bases.
You'll also get:
Troubleshooting tips for every recipe - covering common issues like underbaking, dryness, or texture problems.
154 minutes of detailed, step-by-step video lessons.
2
Module 2: Crunch
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:
- Feuilletine Crunch.
- Caramelized Nut Crunch.
- Cut-out Nut Crunch.
- Pistachio Praliné.
- Hazelnut Praliné.
You'll also get:
- Troubleshooting tips for every recipe - including how to avoid soggy crunches and get the right snap and texture.
- 69 minutes of detailed, step-by-step video lessons.
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Module 3: Creamy Element
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:
- Chocolate Ganache
- Pistachio Ganache
- Frangipane
- Passion Fruit Curd
- Crémeux
- Caramel
- Fruit Compote
- Crème Pâtissière / Diplomat Cream
- Gel
- Broken Gel
You'll also get:
- Troubleshooting tips for each recipe - covering common issues like splitting, thickness, or flavor balance.
- 94 minutes of detailed, step-by-step video lessons.
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Module 4: Mousse & Cream
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:
- Chocolate Mousse
- Pistachio Mousse
- Passion Fruit Mousse
- Chocolate & Passion Fruit Mousse
- Vanilla Whipped Ganache
- Strawberry Whipped Ganache
- Raspberry Meringue
You'll also get:
- Troubleshooting tips for every mousse - covering stability, texture, and incorporating air without overmixing.
- 131 minutes of detailed, step-by-step video lessons.
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Module 5: Decoration
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:
- 7 Essential Piping Patterns.
- Coloured White Chocolate Mirror Glaze.
- Milk Chocolate Mirror Glaze.
- Transparent Glaze.
- Mirror Glaze Splash Effect.
- Mirror Glaze Striped Effect.
- Mirror Glaze Spiderweb Effect.
You'll also get:
- 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.
- 170 minutes of detailed video tutorials.
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Module 6: The Science of Baking
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 the 4 essential ingredient categories contribute to structure, texture, and stability—and how small changes can affect the final result.
I’ll walk you through the 4 essential ingredient categories, so you can better troubleshoot and refine your recipes:
- Structure Builders - e.g. flour, for strength and stability.
- Texture Enhancers - e.g. butter, for softness, moisture, and creaminess.
- Air & Volume Agents - e.g. whipped cream, for lift and lightness.
- 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.
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Module 7: 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:
How to scale or adapt recipes to different molds and portions.
How to troubleshoot “flat” or unbalanced cakes.
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.
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Module 8: Cake Design
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 learn
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4-step Cake Design Formula - Coating, Chocolate Decorations, Creamy Elements & Flowers.
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3 core visual design principles - Silhouette & Architecture, Color Scheme, and Composition. Balance elements for a polished, harmonious final look.
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Real-world examples - Study my 5 Signature Cakes to see how design theory meets practical execution.
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Your own visual style - Get inspired to develop it 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.
Take A Look 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.
Learn By Bringing Every Element Together
Put your skills into practice by building five complete entremet cakes from start to finish. Each cake follows the 5-Step Entremet Framework, showing how individual components come together into a refined, well-balanced cake you can be proud of.
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:
Dark Chocolate Brownie with Milk Chocolate & Hazelnut.- Milk Chocolate Feuilletine Crunch.
- Milk Chocolate Ganache.
- Milk Chocolate Mousse.
- Milk Chocolate Mirror Glaze.
- Chocolate Ribbons & Chocolate Spire.
Video lessons:
160+ minutes of guided video content.
Troubleshooting tips:
Troubleshooting tips for mousse stability, glaze shine, and layering.
Techniques that translate across multiple chocolate-based entremets.
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:
Pistachio Cake.
Caramelized Pistachio Cut-Out Crunch.
Pistachio Ganache.
Pistachio Praliné.
Pistachio Mousse & Pistachio Mousse Quenelles.- Green White Chocolate Mirror Glaze.
- White Chocolate Mirror Glaze.
- Chocolate Ribbons.
Video lessons:
140+ minutes of guided video content.
Troubleshooting tips:
Tips for achieving clean inserts, vibrant glaze color, and silky mousse texture.
Troubleshooting included for layering, mousse setting, and glaze application.
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.
Layers you’ll learn:
Milk Chocolate Brownie.- Caramelized Hazelnut Crunch.
- Passion Fruit Curd.
- Milk Chocolate & Passion Fruit Mousse.
- Passion Fruit Mousse Domes.
- Yellow White Chocolate Mirror Glaze.
- Transparent Glaze.
- Chocolate Spiral & Chocolate Ribbons.
Video lessons:
150+ minutes of guided video content.
Troubleshooting tips:
Troubleshooting tips for fruit inserts, glaze consistency, and mousse texture.
A great training ground for balancing acidity with richness in entremets.
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.
Layers you’ll learn:
Tempered White Chocolate Shell.- Fresh Strawberry Compote.
- Hazelnut Praliné.
- Hazelnut Joconde Cake.
- Pâte Sablée Cake Bases.
- Strawberry Whipped Ganache.
- Decoration with an Elegant Piping Pattern.
- Chocolate Straws.
Video lessons:
130+ minutes of guided video content.
Troubleshooting tips:
Tips for achieving clean inserts, elegant piping pattern, and smooth whipped ganache.
Troubleshooting for whipped ganache consistency, thin chocolate shell, smooth praliné.
Raspberry & Pistachio Tarts
Crisp and colorful tarts that layer 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.
Layers you’ll learn:
Pâte Sablée Tarts.- Pistachio Frangipane.
- Pistachio Praliné.
- Pistachio Ganache.
- Raspberry Meringue.
- Elegant Spiral Piping Pattern (with Manual Turntable).
Video lessons:
120+ minutes of guided video content.
Troubleshooting tips:
Troubleshooting support for tart dough, insert texture, and spiral pattern.
A great module to learn refined pastry work in smaller formats.
Chocolate Decoration Course
Mastering chocolate is an essential part of the cake-making toolkit - and this course wouldn’t be complete without it.
Included with the Full Course, you’ll get access to my best-selling Chocolate Decoration Course (normally €150), where I teach you the exact techniques I use to finish my own cakes.
What's Included:
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10 in-depth video lessons
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My complete Chocolate Tempering Course
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Step-by-step demonstrations using simple tools suitable for home kitchens
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Bonus: Step-by-step PDF + equipment guide
Bonus included for free - €150 value
10 Professional Chocolate Decorations:
10 Professional Chocolate Decorations: Ribbons, spirals, swirls, rings, bows, feathers, lattices, straws, curls, and more.
Complete Recipe Toolkit & Recipe
Development Tools
These resources are designed to support you through every step of the process - from following recipes to developing your own creations with confidence and precision.
Recipe & Troubleshooting PDF
Excel-Based Recipe Scaling Tool
Ratio Calculator for Custom Recipes
Flavor Pairing Guide
Cake Builder Tool
from passion to craft
Meet Louise Lindberg
I’m a self-taught cake artist, recipe developer, and pastry consultant with over 15 years of experience. Originally from Denmark, I specialise in minimalist cake design and elegant chocolate finishes.
I share my work with a global community of over 500,000 people across Instagram, YouTube, and TikTok, and I host international pastry masterclasses around the world. I’m excited to teach you the exact techniques I use in my own cakes.
Loved By Bakers Around The World
Trusted by home bakers, pastry students, and professionals across 40+ countries.
Cakes Made By Course Students
Real cakes created by course students around the world.
Are You Ready To Elevate Your Baking Skills?
What's Included In The Full Entremet Course
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8 in-depth modules covering every layer of the entremet process
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5 signature cake recipes + tutorials
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10 signature chocolate decoration modules
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Complete chocolate tempering foundations
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Downloadable PDFs, troubleshooting & equipment guides
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Lifetime access - learn at your own pace
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Ongoing support throughout your learning
Save 20%
€1,185 €499
Not Ready For The Full Course?
Start smaller - master a single signature cake or focus on one skill at a time. You can always
upgrade to the Full Entremet Course later.
Frequently Asked Questions
Everything you need to know before joining the course.
