New Year’s Eve means marzipan cake in Danish homes. We provide you with a recipe and guidelines for marzipan dough that can be used for cornucopias, New Year’s clocks, and marzipan cake towers. Ready for the New Year in Style
Chocolate pie crust, what more could you ask for? Try this delicate recipe and serve it the next time you have guests for coffee, it will be a hit.
A delicious, light, and airy coconut mousse made using molecular gastronomy and a siphon. A wonderfully delicious and airy coconut mousse made with the help of molecular gastronomy and a siphon. Made with Carrageenan
Delightfully simple recipe for making a delicious orange purée using molecular gastronomy. Made with Ultratex
Molecular gastronomy recipe: Chocolate shells with caramelized white chocolate mousse, orange segments, and burnt almonds
Our version of Heston Blumenthal’s Popping Candy Cake. The cake requires a sharp hand and precision, but we promise it’s worth it. The cake that awakens childhood memories
These delicious and beautiful candied lime slices can be used as stunning decorations for your cakes, impressing your guests both visually and taste-wise.
Perfect as a topping on a delicious cake. The tangy/sweet jelly provides a good contrast to, for example, a fresh cheesecake. Perfect as a topping for delicious layer cake
Delicious caramels made from sugar, glucose syrup, cream, chocolate, and salt.
30 seconds is all it takes to bake this simple chocolate cake Quick Chocolate Cake