Patisserie Makes Perfect’s 1st Birthday Giveaway



It’s been a year already! Happy 1st Birthday Patisserie Makes Perfect! Well that went fast, my plan was to write this blog for a year and then move on to something else. Only I didn’t expect to enjoy myself so much writing about the recipes I’ve attempted and getting to know so many other bloggers and cherished readers of my blog.

Well now, what do you bake for the first birthday of your blog? I decided to do the only thing that seemed appropriate. I went back to the first book that started this whole thing off, Patisserie by Christophe Felder. That was the easy bit, then I had to pick a recipe. I thought about repeating my first ever recipe Gateau Basque, but I’ll be honest, I wasn’t really blown away by that.

So I chose the first cake I made for the blog, that got me some interest and my first ever sale. That cake was a Chocolate and Raspberry Entremet, I made it once for the blog and again for a birthday cake for some friends. This was the first cake that I tried to decorate in a patisserie style…it was a bit retro, but like all of these recipes, it was definitely edible.


Since I made this recipe, I feel like my patisserie has really improved and as a result I have adapted this recipe from the book and added it to the blog. I’m really pleased with the finished result and without this blog, I wouldn’t have learnt a lot of the things I have and made so many connections.


During this past year, I’ve been lucky enough to attend a Miele Patisserie Course, received some amazing ingredients from Sous Chef and Lindt as well as some stunning crockery from Washed Up. The people behind William Curley the master Patissier have also been extremely helpful and supportive.

If you want to make this delicious Chocolate Raspberry Entremet yourself, here’s the recipe. There’s some special equipment you will need if you intend to make this cake along with all of its decorations. Firstly you’ll need a 20cm by 6cm cake ring, a flower plunger cutters, 1cm piping nozzle, sugar thermometer and food grade acetate.  If you’re going to make a lot of patisserie you’ll find all of these items a real investment.


Patisserie Makes Perfect
To make this entremet you will need a 20 cm x 6cm cake ring, flower icing cutters, 1cm piping nozzle, sugar thermometer, food grade acetate cake strip 6cm wide. The royal icing flowers can be made by rolling out icing and using a flower shaped plunger cutter. Make the flowers at least 12 hours in advance so that they have time to dry out and can be handled easier. If you have something rounded, rest them in the bottom of this so they are curled up like a flower.
Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Course Patisserie
Cuisine French
Servings 10


  • ***Raspberry Syrup***
  • 100 g Frozen Raspberries
  • 50 ml Water
  • 1 Tbsp Lemon Juice
  • 50 g Caster Sugar
  • ***Raspberry Compote***
  • 250 g Frozen Raspberries
  • 370 g Seedless Raspberry Jam
  • ***Chocolate Sponge Cake***
  • 150 g Plain Flour
  • 20 g Cocoa Powder
  • 240 g Egg Whites about 8 medium eggs
  • 180 g Caster Sugar
  • 120 g Egg Yolks about 6 medium eggs
  • ***Chocolate Mousse***
  • 500 ml Whipping Cream
  • 90 g Caster Sugar
  • 50 ml Water
  • 4 Egg Yolks
  • 1 Whole Egg
  • 220 g Chocolate 60%+
  • ***To Assemble***
  • 100 g Dark Chocolate
  • Icing Sugar
  • 50 g Fresh Raspberries
  • Gold Leaf
  • Chopped Pistachios Freeze-dried Raspberries and Cacao Nibs to decorate
  • Royal Icing Flowers


  • ***Raspberry Syrup***
  • Mix the raspberries, water, sugar and lemon juice and stir with a wooden spoon, bashing up the raspberries until they have mushed down and the sugar has dissolved.
  • Place in a bowl and allow to cool - this can be made a few days in advance.
  • ***Raspberry Compote***
  • Combine the seedless raspberry jam and the raspberries. Cook over a medium heat and stir until thickened. Sift the compote to remove all of the seeds and cover with clingfilm, pressing it to the surface of the compote so a skin doesn't form. This can be made a few days in advance.
  • ***Chocolate Sponge Cake***
  • Preheat the oven to 180C (Fan Oven), line two baking sheets with greaseproof paper. Sift the flour with the cocoa powder.
  • Whip the egg whites in the bowl of stand mixer until they hold a soft peak. Add the caster sugar and whisk until firm and glossy.
  • Add the egg yolks and whip until smooth, about 5 seconds.
  • Gradually add the dry ingredients and gently fold in with a flexible spatula.
  • Spoon the pastry batter in a piping bag fitted with a 1cm nozzle, or cut a 1cm hole in a disposable piping bag.
  • Pipe neat rows on each of the prepared baking sheets, you can spread the batter with a spatula, but piping it gives the most even results.
  • Bake each sheet for 10-12 minutes until just firm to the touch and it springs back.
  • Rotate the sheet halfway through baking and transfer to a cooling rack.
  • ***Chocolate Mousse***
  • Mix the sugar with the water in a small saucepan with a heavy base. Stir until the sugar dissolves. Bring to a boil and cook until it registers 118C on a thermometer.
  • In the bowl of a stand mixer, mix the egg yolks and the whole egg at a low speed. When the sugar syrup is ready, increase the speed of the mixer to high and carefully pour in the sugar syrup, whisk until the mixture cools to room temperature, around 5-8 minutes.
  • Finely chop the chocolate, place it in a bowl set over a saucepan and melt until it reaches 45C, then remove from the heat.
  • Whip the cream until it holds a firm peak. Mix the chocolate into the egg mixture and stir until it is fully combined.
  • Beat a third of the cream into this mixture to lighten it. Add the remaining cream and mix until smooth and an even colour.
  • ***To Assemble***
  • Finely chop the chocolate, place it in a medium bowl over a pan of water and melt. Remove from the heat and stir until smooth.
  • Spread the melted chocolate over one of the sponge cakes and let it set. Sift confectioners sugar over the top, place the round cake ring on the top and cut off the excess cake. Cut out the other cake. Clean the cake ring and line the sides with a strip of cooking acetate. Then place the plain sponge in the bottom. Brush with raspberry compote.
  • Spread half the mousse on top and smooth with an offset spatula, place the chocolate covered cake on top and spread with raspberry syrup, add the remaining mousse and smooth it with an offset spatula.
  • Freeze until the mousse sets, at least 2 hours, place the cake on a cake rack over a tray and pour the raspberry compote over the cake. Place the cake in the fridge and allow the excess compote to drip off.
  • Use the remaining glaze to coat the fresh raspberries so they have a shine to them.
  • After about 15 minutes the glaze should have stopped dripping, place the cake on a cake board or plate. Decorate the edge of the cake with freeze-dried raspberry powder and or cacao nibs.
  • Decorate the top of the cake with the chopped pistachios, raspberries, gold leaf and royal icing flowers in any design you like.


I’m so pleased with how this recipe turned out and I’m really looking forward to my next year on the blog. I have so many ideas and I hope you’ll enjoy reading about them all.


Although we have cake, what’s a birthday without presents? So I’m giving away a little prize bundle, included in the bundle is Mary Berry Cooks The Perfect, The Hummingbird Bakery Cookbook and a £25 Amazon voucher.

[gleam url=""]Patisserie Makes Perfect 1st Birthday Giveaway![/gleam]


Thanks for reading my blog over the last year and I hope you continue to enjoy reading this site as much as I enjoy writing it. Let me know in the comments which of my bakes you’ve enjoyed this year and good luck in the giveaway.



180 Responses

  1. Swayampurna Mishra Singh

    U do make it perfect!!! In awe of your baking skills.. I turned 1 too. But i celebrated with a much less ambitious rocky road cake.. good luck!

  2. Natalie Crossan

    Chocolate orange ganache brownies. Oh my life….

  3. Vicky-Louise Robinson

    Strawberry Marshmallow – I love Marshmallows and strawberries so it’s the perfect combo!

  4. Mary Campbell

    The Blackcurrant mousse – it was awesome! 🙂

  5. Penny Crumpton

    Mary Berry’s cherry cake, luuuuuuurve cherry!

  6. Sarah Ballantyne

    The chocolate orange ganache brownies -my attempt doesn’t look as professional as your but they are still delicious. A huge hit

  7. Sarah Buckley

    Chocolate Orange Ganache Brownies, just wow!! 🙂

  8. Jessica Smith

    This one! I wish I had the ingredients in the house to make it now

  9. norrisluvsmary

    This one! Its looks and sounds amazing. Chocolate and raspberry, whats not to like!

  10. ♫ Alison M ♪

    You’ve done loads of lovely things but I think the Biscotti Rocky Road

  11. LetsTryThis

    How on earth am I supposed to only choose one?! Argh!

  12. Paula Harvey

    Biscotti Rocky Road, I love how simple they are! 😀

  13. Stephanie Whitehouse,

    CRANBERRY & SALTED CASHEW FLORENTINES – such a brilliant flavour combination

  14. Wendy Smith

    Your buttery Croissants – the recipe looks gorgeous and I just need to pluck up the courage to have a go!

  15. Barbara Handley

    Hard to choose but I think I favour the Blackcurrant Mousse.I love blackcurrants and mousse!

  16. A kingdom for a Cake

    Happy Birthday! I hope you will keep enjoying baking and bloging for many years to come. The entremet is gorgeous !

  17. Jodie Dodd

    Happy Birthday PMP! Wow, can’t believe a whole year has gone by but I’m so glad you’re going to carry on with the blog, I really enjoy it. I think it’s fantastic that you’ve learned so much and have made such great connections. You never know where it may lead.

    This entremet is gorgeous and looks delicious too, great job Angela! Picking a favorite is so hard but I think I would have to go with the chocolate ganache brownies. 🙂 x

  18. christineshelley


  19. Laura Tovey

    I’m a big fan of the chocolate orange ganache brownies

  20. Maxine

    Lime curd – I agree, much better than lemon! Thanks for the recipe!

  21. Kristy Leanne Brown

    Mmm, the chocolate orange ganache brownies!

  22. ilona501

    I’m still gobsmacked from reading what is needed, including the ingredients! Oh, yes, by the way, happy 1st birthday. 🙂

  23. Teresa Lee

    Happy 1st Birthday….This is my first visit to your blog so I haven’t tried any of your recipes yet – after having a little look around I think the Honey & Vanilla Madeleines would be a the recipe I’d like to try first….Thanks

  24. Lucy Parissi

    Happy First Birthday! You have accomplished so much – and it is hard to pick a favourite but your chocolate orange ganache brownies are still calling my name. Here’s to many happy returns xx

  25. Stacey

    I love the look of the Honey & Vanilla Madeleines! 🙂 xx

  26. Lisa Everaert

    The chocolate orange ganache brownies sounded gorgeous!

  27. kj19

    the chocolate orange ganache brownies! .. I love choc orange my fav combination

  28. Rachie Littleme

    The Louis XV Dessert looked amazing – right up my street.

  29. Rachel Heap

    I love the look of this cake as its something different and i bet its soooo yummy

  30. louise

    The hazelnut, cranberry and chocolate biscotti looks amazing. I’ve tried a lot of baking but never biscotti and seeing as how I drink a lot of coffee I’m amazed I’ve never tried to make it. Hopefully that will get rectified some time this year. My brother in law has shown an interest in learning to bake and asked for help so maybe this is something we can do later this year. I saw your recipe for Stollen Biscotti so that might be the one to try.

  31. becski_boo


  32. lyn

    The chocolate and raspberry entremet looks amazing, and it’s my all-time favourite flavour combination too

  33. Alana Walker

    The Chocolate Orange Ganache Brownies, I love anything chocolate orangey!xx

  34. Emma @ Fork & Good

    Happy Blog birthday!! Such a beautiful entrement (i have no idea what an entrement is but it look delicious.)

    • PatisserieMakesPerfect

      Ah well, I didn’t know at first Emma. An entremet is a dessert usually with a different layers of sponge, mousse or cremeaux, a crunchy layer of some degree and normally a glaze that conceals the layers. Thanks for the blog support over the last year.

  35. Kerry Charlesworth

    chocolate orange ganache brownies lovely!

  36. Keshia Esgate

    Love the look of the chocolate orange ganache brownies! mmm

  37. Jo Young

    The chocolate orange ganache brownies sound absolutely delicious!

  38. Suz Brzeski

    white chocolate sponge with lemon curd filling and white chocolate frosting- it is delicious

  39. Christine Lockley

    CARROT & CHOCOLATE CHIP CAKES w/ VANILLA MASCARPONE – mmm so good, they need to be shouted about!!

  40. lindsay chadburn

    the choc and chestnut buche de noel, mmmm yum

  41. jeniferjamie

    Tough one but the carrot & chocolate chip cakes we’re my fave, delicious! 🙂 Jen xx

  42. Rosalind Sargent

    I love the look of the hand raised pork pie it looks delicious

  43. Hannah Webster

    This looks seriously amazing! I love the decoration too, definitely retro but sooo cute 🙂 x

  44. laura banks

    the carrot and choc chip cakes but all cakes to me are yummy

  45. Frances Heaton

    Have been looking at some of your recipes, and they all look very interesting and exotic.

    The Galette des Rois is my favourite, and would like to give the recipe a try.

  46. Amelia Kennedy

    The raspberry and chocolate cake looks irisistable – I may have to forget the diet and give it a go!

  47. Kelly glen

    This cake looks delicious, I will be trying this out this weekend.

  48. Tracy K Nixon

    CARROT & CHOCOLATE CHIP CAKES w/ VANILLA MASCARPONE – this recipe is fabulous and my favourite! Happy Blogiversary!

  49. Rebecca@ Figs and Pigs

    Wowza that cake looks bloomin amazing!! Happy blog birthday looking forward to seeing your post this year. x

  50. Claire Smith

    I love your carrot and choc chip cakes they were yummy. I’m doing your madekines tommorrow, love your blog, happy birthday 🙂

    • PatisserieMakesPerfect

      Thanks Claire, I liked them too and that was a long time ago, good memory! Which madeleines are you making? The honey and vanilla ones? Thanks for the kind comments, enjoy the madeleines. x

  51. Vicki du Plessis

    Oh my…I wish you lived closer, I would definitely have to set up a cake exchange of sorts, swap samples of each other’s bakes. Chocolate is possibly my favourite flavour of anything and that looks to die for. I can imagine there were fights over who got the last slice!

    • PatisserieMakesPerfect

      There’s still a big lump of this in the fridge Vicki, so the fights are currently postponed. A cake exchange sounds like a great idea. I love pretty much anything chocolate too. x

  52. Hannah Hossack-Lodge

    That cake looks amazing! I love chocolate and raspberry, I think I will have to attempt to make this one 🙂 Well done on making it a year, you’ve baked some extremely drool-worthy things! x

  53. Becki Explorer

    Happy blog birthday! I love reading your blog and drooling over the amazing things you create!! It sits in my top 3 blogs to read

    • PatisserieMakesPerfect

      Wow! Thank you so much Becki for being so kind. I’m really pleased you like the blog!

      Hope you stick with me over the next year! Thanks Angela xx

  54. Tracey Peach

    Happy 1st Blog Birthday! My Favourite Recipe Has To Be This One The CHOCOLATE RASPBERRY ENTREMET It Looks Stunning!

  55. Coriander Queen

    Wow. Just wow. That cake is gorgeous!! Thats such a tricky question – I love love the look of the cake above, but my all time favourites are your cranberry and salted cashew florentines and your isphan macarons! Will always have a soft spot for your eclairs – one of the first posts I read and admired as a new blogger! x

    • PatisserieMakesPerfect

      Thanks Isabella, it’s wonderful to see my blog has made an impact. Those eclairs attracted a lot of people to the blog. Can it got your attention too! x

  56. Loriley Sessions

    Big congrats Angela! That cake looks amazing! Great prizes 🙂 Loriley x

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