MRobin cake design

During this unsettled period in our time, with the Pandemic and having to stay home and although I am a fairly accomplished cake baker/decorator, I enrolled in a couple of courses that I have always wanted to do. So I happened upon this Entremet Wedding Cake Course, watched the introduction and wanted to learn more. The Course might seem on the long side at first look but Marcella has laid this out so well and explains every single step as she goes. Recipes, lists of tool, hints and tips, etc. are all available to download. I would highly recommend this course - a unique and sometimes technical method but produces a fantastic, show stopping cake! Thank you Marcella x

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.

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!

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.

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

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!

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

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

Dear Marcella, was took this course last winter, my kids offered it to me as a Xmas present. I was in the middle if a serious emotional blow and they thought focusing the n my creativity would be a good idea. Off course they were right, but it still took me a good 6 months to gain my old self back. I am now reinventing myself and creative baking has been a great outlet for focusing all my positive energy and healing efforts. I am planning on making my first cake using your technique, but I find I need a refresher when it comes to the layout of the actual stencils. I would like to make a tribute to a late Venezuelan artist, Carlos Cruz Diez, so I would like this project to come up half decent. Would it be possible to share with me the video where you layout the color paste? Thank you very much in advance - I promise to share a pic on instagram- here is my account: leoscreativebaking. My email: [email protected]. Thank you once again for inspiring me 😊

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

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!