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Guys, I think this is a pistachio cake

This is perfection!!

this looks so good❤❤!how come you are so underrated???

This looks so perfect it almost doesn’t look like cake!

What a dream, I love pistachios ❤

Two lucky winners can win 35 of my favourite glaze and chocolate colours! 😍 Head over to Instagram to participate 🤍 It can be hard to find the exact colour shade when colouring glaze, or chocolate powders that colours the chocolate without any clumps or without making the chocolate too thick. That’s why I’m so happy to host this giveaway with my favorite brand Sugarflair Colours ❤️ I’m proud to be an ambassador for Sugarflair Colours which is family-run food colouring paste and powder brand that has existed for more than 40 years. I’ve used their pastes and powders since I started baking and I use them in all my cakes, as the colors always work perfectly in both glaze and chocolate ✨ To participate, all you have to do is: 1. Comment which cake you would like to make with the colouring pastes and/or powders 2. Tag a person you would like to share the cake with And make sure that you follow both @sugarflaircoloursltd and @_louiselindberg on Instagram 🥰 The giveaway ends on 27th June 2024. The two winners will be contacted directly on Instagram. I’m so excited to hear which cake you want to create with the colours! 😍 This giveaway is not sponsored, endorsed, or associated with TH-cam/Instagram in any way. #giveaway #mirrorglaze #pastrychef #cakedecorating #cakedesign #pastry #cakeart #patisserie #cakeinspiration

Another great video thanks. How does it hold up in room temp? Do you have to keep in fridge? What is the shelf life please ie can it be made days ahead of required decorations?

Thanks for great video. Is that 1.75gms of gelatine please Also could you flavour it with a freeze dryed fruit powder or a fruit puree?

Recipe?

Thank you for sharing a little of your art!! ❤

Very great video tutorial. I'll have to try this ganach. I know I don't like very sweet desserts....My mom always made stuff with heavy whipping cream instead of butter cream.

Your recipe is very good and I like it 🎉🎉🎉🎉

Thanks for sharing, can the whipped ganache be used to cover cakes? Like for instance wedding cakes.

Where can I find the recipe?

These cakes look so good tho

That’s so fascinating!

How-to guide: Glaze without air bubbles! Do you know the feeling of having prepared a cake, you juuust need to finish it off by glazing, and then there’s air bubbles in the glaze 🤦🏼‍♀️ The most annoying feeling haha 😅 However, it’s easy to avoid once you know the trick 🤍 Follow these steps to always get a perfect glaze without air bubbles: 1. Pour the liquid over the chocolate in the pitcher. 2. Tilt the pitcher and put the hand blender down at an angle. Make sure you don’t put it down straight as this is what create the air bubbles 3. Place the hand blender on the edge of the pitcher as a support for yourself. It makes it easier to know how much at an angle the blender should be and makes the blending more stable. 4. When adding colour to the glaze, leave the blender straight in the pitcher without ever lifting it above the glaze, add colour, place the blender on the edge of the pitcher again, and blend. 5. Put cling film on top of the glaze and stir it once in a while until it’s cooled to approx. 35 degrees (depending on which recipe you’re using). If you stir the glaze too much without the cling film on, it’ll also create air bubbles, so only remove the cling firm right before you’re ready to glaze. 6. Remove air bubbles from the top of the glaze with a small rubber spartula. 7. Now you’re ready to glaze without any air bubbles!

What a lovely cake! Thank you for showing this amazing recipe. I Love Pistachio!

I would love to get the recipe of this lovely cake. I have a subscription, but cannot open the recipe

Very impressive, and hugely talented. Thank you for the instruction.

Very impressive. Lots of time involved but it looks like it is worth the effort!

I appreciate your efforts🎉

Thank you chef for this beautiful useful and inspiring video 💞

Cake fail! 😱🫣 This happens to us all 😅 No one is perfect and nothing is always perfect even though it might look like that, why I think it’s important also to share when it doesn’t go right. Because it doesn’t always go as I plan and I want to share that side of the coin with you as well ☺️ Baking has throughout the years been a lot of trial and error for me, leading me to continuously improving my technique. And I promise there’s been a lot of fails during the way. This is just one I happened to catch on camera 😄 I was making this rhubarb/pistachio/elderflower cake and was about to decorate the cake in the last step: a quick bottom chocolate coating with hazelnut. I’ve never tried this technique before - and it shows 😂 The cake was too heavy and the knives slipped out, preventing me from taking the cake up from the coating again 🫠 I tried to save it by attempting another dip (that failed again) and then by covering the missing spots with the chocolate coating. But it didn’t look nice so I had to do something else. I ended up removing the coating fully and replaced it with a chocolate ribbon that could cover up the mess, and chocolate rings on top of the cake to cover the holes made by the knives. Surprisingly, this worked out very well and I was actually super happy with the final look of the cake in the end 🥹🙏🏼 What did I learn from this? Besides that dipping a heavy cake in coating should be done in a bowl where you can place the knives in the sides of the cake, I learned that there’s most likely always a solution that can salvage the look of your cake. Even though it seems like it’s not going to turn out pretty. It still can! You just gotta be creative 🎉 So the next time you perhaps make a mistake when baking, remember we all do and these situations are often the ones we learn the most from ❤️

Exquisite Törtchen, für Auge und Geschmacksknospen zelebriert❣️ Zudem perfekt in Szene gesetzt. Essbare Kunst, welche nur schätzende Gaumen umschmeicheln sollte❣️

Hi Your cake looks so nice ❤️ but can I have a question, you don’t glaze the cake? Just unmold and let it defrost in the fridge ? Won’t the mousse lose the shape without glazing ? Thank you for your respond

Maravillosos postres ❤

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Hi chef l cant see your recipe

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👏👏👏thank you so much for recipe chef

Always looking sooooo yummy your cake 🤤🤤🤤

Thanks

Recipe: My best Chocolate Cremeux that works EVERY TIME 🙌🏼 Save this post for the next time you’re making cremeux 🤎 If you want to see the full tutorial where I share all my best tips to make the perfect cremeux, check out my tutorial on my channel ☺️ This chocolate cremeux is, without exaggeration, out of this world 😯 It’s beyond creamy, rich and velvety! I’ve used this recipe for years and it never fails me. The cremeux is perfect for fillings in macarons, as decoration on top of petit fours, or can be used as an insert inside an entremet cake. Ingredients: - 1.5 gelatin sheets (1 sheet = 1,75 g, bloom value 240) - 250 g milk chocolate - 4 egg yolks - 20 g caster sugar - 320 ml heavy cream - A pinch of sea salt Instructions: 1. Soak gelatine in cold water for 5-10 min 2. Carefully melt the chocolate (possibly in a bowl over a pan of simmering water / bain-marie) in a sauce pan 3. Remove the sauce pan from the heat and pour the chocolate aside in a bowl 4. Quickly whisk egg yolks and sugar lightly in another bowl 5. Heat heavy cream and sea salt almost to a boil in a small saucepan 6. Remove the heavy cream from the heat 7. Pour the mixture over egg yolks/sugar and quickly whip with a hand mixer 8. Return the mixture in the saucepan and stir over low heat while you carefully whisk until the cremeux reaches 83°C 9. Remove the saucepan from the heat and strain the cream 10. Add the soaked gelatin to the cream 11. Pour the hot mixture over the melted chocolate while you stir in the middle with a rubber spatula 12. Hand blend the cremeux 13. Add sea salt 14. Pour it in a plastic box with cling film on top and let it set in the fridge overnight 15. The next day: Put the cremeusx in a piping bag (I’ve used a Wilton M125 and Wilton 4B) and use the cremeux as you like! Find the full step-by-step guide and baking tips in my TH-cam Cremeux tutorial 🥰

Mirror Glaze Recipe ✨ This is the recipe I always use. when glazing my cakes. It’s a bulletproof recipe that always ensures a perfectly shiny glaze 😍 You can use white, milk, Ruby and caramel chocolate with this recipe. When coloring glaze, I prefer using food coloring paste instead of powder. Glaze tips: In order to succeed with the glaze, two things are essential; that the cake is frozen, and that the glaze is the right temperature. If it’s too hot, it’ll run off the cake, and if it’s too cold, the glaze will be thick and mat. That’s why the glaze needs to cool to 34°C-35C°. If you want to see how to avoid air bubbles in the glaze, you can check out my latest reel where I’ve shared a tutorial ☺️ Recipe for a 18 cm diameter frozen cake: - 6 gelatine leafs (bloom value 250, weight per sheet = 1,75 g) - 150 g white/milk/ruby/caramel chocolate - 95 g heavy cream - 50 g water - 145 g caster sugar - 150 g glucose syrup - optional: food coloring paste, editable food dust e.g gold Instructions: 1. Soak gelatine in cold water for 5-10 min 2. Chop chocolate finely and put it in a large plastic pitcher 3. Heat sugar, water, heavy cream and glucose syrup in a saucepan almost to a boil and remove from the heat. Whip the gelatine in the mixture 4. Pour the cream over the chocolate in the pitcher and hand blend (place the hand blender at an angle when blending to avoid air bubbles). Add food colouring paste and blend again 5. Cover the surface with cling film and stir it once in a while to cool the glaze down to 34°C-35C° 6. When you’re ready to glaze, take the cake out of the freezer right before you are ready to glaze. Place it on a baking rack with parchment paper underneath 7. Pour the glaze over the frozen cake. Use two palet knives to remove the glaze excess from the bottom of the cake 8. Place the cake on a plate and let it thaw in the fridge

now that is the most beautiful thing i’ve ever seen and it looks like it would make me so much happier if i could just get a hug from it

Wow.

You look so gorgeous wow

👏👏👏hi chef if is possible could you share your recipe please

Your work is beautiful… but not more than you… thanks for sharing…

I can’t wait for the next video. I’ve been wanting to make an entremet for a while, and I have a bumper crop of rhubarb in the garden!

Creative as usual💛

👏👏👏🤩🥰

Oh my God, this is really amazing, you are so creative 💛💛

Thanks for the recipes ❤

Thanks for the recipes ❤

Thanks for the recipes ❤

Thanks for the recipes ❤

Thanks for the recipes ❤