Entremet Wedding Cakes

taught by Marcella Robin

Course description

Take your cake decorating skills to the next level and add another "tool" to your decorating toolbox. In this definitive course Marcella Robin of MRobin cake design will teach you what she has learned developing this modern take on the decorative jaconde. You'll learn everything you need to know to produce the iconic three-tiered entremet wedding cake including, novel transfer methods for creating your designs, how to cut and fill your cakes, and how to develop your flavor profiles. Course materials are downloadable and students are encouraged to join in group discussions with Marcella and other students. 

NOTE: Ring molds are necessary to complete the entremet cake taught in this course. MRobin cake design sells from our store a set of three acrylic cake molds designed specifically for this technique. 

Marcella Robin
Marcella Robin

Reviews (11)

You are one of my Idols

by josephine jackson
I've watched you for years. I admired your work and just salivated with envy. I sat for hours watching your video on Vimeo and dancing to the music (WHICH I LOVE). So thank you for sharing, thank you for giving me the opportunity to do what you do. I purchased everything back in 2016 and just sat and watch all the segments and download the recipes. To afraid to try. But I'm ready now... Photo's to come. Thank You M.Robin Grace and Peace Josephine Jackson - Josesphina's Confectionary

Entremet wedding cakes

by Cate Bradbury
Tutorials were excellent and Marcella provided step by step instructions and practical tips. Would highly recommend the tutorial - even for home bakers, like myself.

Fantastic Class!

by Debra Walker
I've made entremets cakes but have never attempted the jaconde. I am so excited to make this my next project! I'm an advanced pastry arts student, almost to graduation, but the jaconde wasn't part of the practical curriculum just reading materials. The design creativity is endless! Thanks for putting this class together!
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You are one of my Idols

by josephine jackson
I've watched you for years. I admired your work and just salivated with envy. I sat for hours watching your video on Vimeo and dancing to the music (WHICH I LOVE). So thank you for sharing, thank you for giving me the opportunity to do what you do. I purchased everything back in 2016 and just sat and watch all the segments and download the recipes. To afraid to try. But I'm ready now... Photo's to come. Thank You M.Robin Grace and Peace Josephine Jackson - Josesphina's Confectionary

Entremet wedding cakes

by Cate Bradbury
Tutorials were excellent and Marcella provided step by step instructions and practical tips. Would highly recommend the tutorial - even for home bakers, like myself.

Fantastic Class!

by Debra Walker
I've made entremets cakes but have never attempted the jaconde. I am so excited to make this my next project! I'm an advanced pastry arts student, almost to graduation, but the jaconde wasn't part of the practical curriculum just reading materials. The design creativity is endless! Thanks for putting this class together!

Must take course

by Michaela Stern
Extremely helpful course even if you know a lot about baking already. Everything you need to know about these fabulous creations is shown in the well made videos. I bake in Europe a lot and love that I can go back over the course materials while I am on the road. Additionally the discussion board is great, Marcella is very fast answering everyones questions. So thankful she made her knowledge available to everyone. Thank you so much. Michaela Stern

Needs a bit of tweaking

by Karin Baumgardner
Everything is great except the recipe for the Cocoa Souffle Cake is still missing the sugar quantity. I am fortunate enough to know about Rose LB and have most of her cake books, so I could source the missing ingredient from there. However a novice baker who may not notice til half way through prepping it - or who doesn't have Rose's books - would be in a pickle!

Expertly & Clearly Delivered Entremet Course

by Sheryl McElwee
Marcella is a great teacher. Hands down one of the best classes I've taken with none of the fluff that can be tiresome in online classes. I give it a definite 6 stars out of 5 if that was possible. Would love to see a "Building on the Entremet Foundation" course offered including flavor combinations and design ideas. ♥️ Heartfelt thanks.

Inspiring!!

by terese fantasia
This course is fantastic!! Marcella Robin is a masterful teacher. She walks you through each step and teaches each part in an interesting, easy to follow, and non-condescending way. Going through these videos has inspired me incredibly. I made my own birthday cake yesterday using these methods, and I can't wait to do more! Thank you so much Marcella for helping me transform my way of thinking about cakes. It's exactly the inspiration I have needed.

by monika kos

by sabine markus

by Fabian Robles
The class itself was excellent...but, I would have liked to have seen the whole cake stacked and finished. All that said...the class was enjoyable. Thank you, Chef!

best tutorial ever

by nawelle chaouki
Hi, I live in switzerland so I have learnt all I know from online tutorials (youtube, craftsy....). This tutorial is awesome. I love the teacher, she is natural and fun. This technique allows me to make lighter cakes and use all my french recipes. As the cake stays in the fridge, I can make cakes with mousse, whipped ganache, fresh fruits, mascarpone....That is endless. She explains in details the transfer technique and how to make custom designs. The platform is great, very professional. I loved it