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IMT Cakes, London (2026)

13/08/2026

🍦 Vanilla Ice Cream Sundae Cake 🍨
A giant scoop of ice cream… but make it cake! 😜🍒
Covered in Pasta Cover by Saracino i and finished with all the fun sundae details🍓🍒

30/07/2026

💜🤍 Blackcurrant White Chocolate Ganache
A silky smooth ganache made with homemade blackcurrant purée. Perfect as a cake filling, for macarons, tarts, cupcakes or desserts. The tartness of the blackcurrants pairs beautifully with the sweetness of white chocolate!

Ingredients:
• 150g white chocolate
1• 45g double cream
• 20g blackcurrant purée (seedless)
• 7g glucose syrup (optional)

Method:
•Heat the cream, blackcurrant purée and glucose until just steaming.
•Pour over the white chocolate and leave for 1 minute.
Blend until smooth and glossy.
•Cover with cling film touching the surface and leave to crystallise before using.

Tips
• Use 100% blackcurrant purée (no added sugar or seeds).
• Use good quality chocolate, I use Callebaut
• Don't boil the cream—just heat until steaming.
• For the smoothest texture, use an immersion blender. • The beautiful purple colour is completely natural—no food colouring needed! 💜

This ganache pairs beautifully with vanilla, lemon, almond or pistachio cakes.

https://www.capcut.com/tv2/ZS42o7dNn/

26/07/2026

Less decoration. More intention.

A cake doesn't need to be covered in details to make a statement.
Finished with Pasta Cover by Saracino and delicate handcrafted rice paper accents, this design celebrates clean lines, elegant textures and timeless style.
🤎 Chocolate • Baileys • Hazelnut

25/07/2026

Hazelnut Crunch Layer - only 3 ingredients

The perfect way to add texture and flavour to your cakes and desserts! Crispy feuilletine, smooth hazelnut praliné and milk chocolate come together to create an irresistible crunchy layer.

Ingredients :
🌰 60g hazelnut praliné
🍫 40g milk chocolate
🥣 30g feuilletine
🧂 Pinch of sea salt (optional)
Method:
Melt the milk chocolate.
Stir in the hazelnut praliné until smooth.
Fold in the feuilletine (and sea salt, if using).
Spread into a 6-inch (15cm) ring or to your desired size.
Refrigerate until firm before using.

Storage:
• Store in an airtight container in the refrigerator for up to 2 weeks. • Freeze for up to 1 month. Defrost in the refrigerator before use.

Tips:
✔️ Use good-quality hazelnut praliné and chocolate ( i use Callebaut ) for the best flavour. ✔️ Fold the feuilletine in gently to keep it crisp. ✔️ Spread the mixture evenly for a uniform layer. ✔️ Add a pinch of flaky sea salt to enhance the chocolate and hazelnut flavours. ✔️ Always place the crunchy layer between chocolate or ganache to help keep it crisp for longer.

https://www.capcut.com/tv2/ZSXTSmMJW/

22/07/2026

Homemade Feuilletine - The Secret to the Perfect Crunch
Elevate your cakes with this homemade feuilletine!
Light, buttery and irresistibly crispy, feuilletine is the perfect way to add a delicate crunch to entremets, mousse cakes, chocolates and layered desserts. It's simple to make and takes your creations to the next level!

Recipe
• 30 g unsalted butter (softened, partially melted)
• 45 g icing sugar
• 45 g egg whites
• 45 g plain flour
• Pinch of salt
• ½ tsp vanilla extract

Method:
Mix the butter and sugar until well combined.
Add the egg whites in 2 additions, mixing well after each addition.
Sift in the flour and salt, then mix until smooth and lump-free.
Stir in the vanilla.
Spread the batter into a very thin, even layer on a silicone baking mat.
Bake at 170°C for 8–12 minutes, or until golden brown and crisp.
Cool completely, then break into flakes.

Storage & Shelf Life
• Store in an airtight container at room temperature, away from heat and humidity.
• Best used within 2 weeks for maximum crispness.
• Do not refrigerate, as moisture will soften the flakes.
• If using in a chocolate or praliné crunch layer, prepare it just before assembling your dessert for the best texture.

Https://www.capcut.com/tv2/ZSXpbPVvL/

Address

London

Telephone

+447491333696

Website

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