Entremets……Teaching my passion

Just organised another signature workshop of mine, for a group of lovely ladies.

This time we had the pleasure of  a gentleman joining us.He sat silently, all through the banter,noise and questions being sought by the women, making his mental notes.

Entremets are the trending inspirational mousse based dessert……I like to describe them as French  patisserie at its best !

Mastering the skills to make these, would quantify you to a higher level, as a baker or pastry chef.

This class was modelled such,to share as much information possible via a demonstration….explaining the techniques and finer nuances of Entremet making.

The teachings, covered a signature Limonberry Entremet and an Orange Chocolate heart Entremet.

Besides a complete presentation on “all you need to know about Entremets”……the workshop showcased it’s various components and decorating styles.

Making the various components….step by step
Mirror glaze on a cloud Entremet

Red velvet sprayed LIMONBERRY
100% vegetarian chocolate and rose entremet
Women who learn !

The venue of the class was Matunga, Mumbai.

We had fun ….we learned together, exchanged ideas and of course enjoyed the delicious desserts.

Women don’t just do lunch, anymore…..they learn their passion together and share their dreams too !!

If you would like me to conduct a signature worshop of mine, especially for  a group of you, or be a part of any of my future courses,do inbox  me, Shilpa Seth Bhambri at cakeline@gmail.com.

Spread cheer share love

Orange chocolate pillow

Have a happy Valentine’s day !

CAKE DESIGN 3- the Daring kitchen


Finale ! Here’s the last design I created for the daring kitchen challenge.

This makes use of modeling chocolate and shows a simple technique,using it.

A lovable modeling chocolate teddy was fixed with a pastel pink balloon,on a ganache cake.

Just loved creating and shaping it !


I like to use modeling chocolate on chocolate fondant or ganache cakes,because of its chocolatey taste.This is a  cute mini cake made for the 6 month birthday of a baby girl.The grizzly teddy crafted out of modeling chocolate is completely edible.I used dusty pink modeling chocolate to make a band and  cutout flowers.The cake board was imprinted by a pebble texture sheet.To add a little thrill to my cake design,I made a floating balloon out of pink modeling chocolate and fixed it behind the teddy.I hope you like this cake as much as the excited baby did !





Roll out the modeling chocolate on a plastic or silicone mat..Make sure you are working in a cold environment or in air conditioning.Modeling chocolate can melt easily in a warm climate.

Using  a flower cutter and cut few shapes.Make an indent in the center of the flower with a balling tool or your finger.


Place a small ball of modeling chocolate in contrasting color in the center of the flowerUsing a craft knife or toothpick mark out little veins or stripes on the flowers.Leave the finished flowers to dry and set a bit.

These flowers are delicious to eat and pretty to look at too.They sit very  well on cupcakes and cake pops.

Do try them out !

Warm,warm….. goodbye from me…….till I write in again !