u/inspiredtotaste

This is year seven of my dad’s and my “narrative birthday pie” tradition. I recorded him telling the story behind it, and I’ll share that with the pie-decorating video once I have time to edit.

This one has a pâte sucrée shell and decorations, with layers of Honduran crema-mascarpone, pineapple-lemon curd, and citrus-white chocolate ganache.

These cheesecake bar entremets are inspired by Sailor Moon’s Silver Millennium ✨🌙. They’re peach-jasmine cheesecake mousse with lychee-yuzu gelée, salty almond-peach crunch, vanilla cheesecake frosting, kohakutou candy crystals, and crescent moon cookies.

Recipe/process: https://www.theinspired.network/blog-layer-by-layer/moon-prism-cheesecake-bars

These guys are composed of key lime cheesecake mousse, tart key lime crémeux centers, and salty brown butter coconut-graham croustillant crusts. The design was inspired by SpongeBob’s world of Bikini Bottom 😁

These guys are composed of key lime cheesecake mousse, tart key lime crémeux centers, and salty brown butter coconut-graham croustillant crusts. The design was inspired by SpongeBob’s world of Bikini Bottom 😁

Recipes: https://www.theinspired.network/blog-layer-by-layer/key-lime-cloud-entremets

The sugar cookie topper is decorated with royal icing and filled with toasted coconut white chocolate ganache. The chocolate cake is layered with semisweet chocolate ganache and more toasted white chocolate ganache.

I did a lot of recipe development for this project, but didn’t have time to film any of the processes. Feel free to let me know if anyone is interested in a particular design/recipe, and I’ll do my best to add a proper breakdown to my calendar.

Chocolate Cappuccino Crescents

Chocolate pâte sablée crescents layered with dark espresso mousse, salted caramel crémeux, a crisp chocolate shell, and whipped espresso white chocolate ganache montée.

Almond Wedding Cake Bars

Soft almond-vanilla cake folded with silky white chocolate and cream cheese frosting, finished in a delicate candied shell.

Chocolate Caramel Cakelets

Chocolate leaf cakelets crowned with delicate butterfly details, filled with Guanaja ganache, salted caramel, and tender chocolate sponge.

Elderflower Lemon Meringue Tarts

Buttery pâte sucrée shells filled with lemon–elderflower curd and finished with a cloud of toasted Italian meringue.

Citrus Blossom Sugar Cookies

Vanilla sugar cookies scented with orange zest, citrus blossom, and cardamom, finished with vanilla bean and softly spiced buttery royal icing.

Key Lime Cloud Cakes

Key lime cheesecake mousse layered with bright lime crémeux, a brown butter and graham crumb base, and zesty mascarpone frosting.

Garden Berry Cheesecake Tarts

Vanilla bean cheesecake tarts with a caramel-spiced Biscoff crust, mixed berry glaze, and berry ganache montée.

Orange & Coconut Cream Sandwiches

Fiori di Sicilia orange-vanilla cookies sandwiched with coconut cream and orange zest filling.

This chocolate and coconut Princess Peach cake found its way to two adorable little recipients.

It had chocolate sponge with the YUMMIEST coconut white chocolate ganache filling. The topper is a multilayered sugar cookie sandwich filled with more of the coconut ganache and decorated with royal icing. I ganached the outside of the skirt, then did a pour-over of dyed white chocolate as the outer coating (something I’m not at all tempted to try again 🫠). The skirt decorations are mostly buttercream.

I used Liz Marek’s chocolate cake recipe: https://sugargeekshow.com/chocolate-cake-recipe-for-carving/

I’m in love with this coconut ganache filling I’ve been testing and will share it as soon as I have a bit more time.