Sugar and cinnamon donuts based on Kardemummabullar recipe, which is a swedish yeast pastry baked and coated with cardamom. GET THE RECIPE Swedish Donuts submitted by Cake Lab
A praline take on Pierre Hermé’s best macaron, the Mogador, a macaron filled with passion fruit and milk chocolate ganache. GET THE RECIPE Chocolate Passion Fruit Pralines submitted by Cake Lab
Make maple cream from maple syrup only: heat the syrup, let cool and then stir, for about an hour! Then put it to good use and make cookies. GET THE RECIPE Linzer Cookies with Maple Cream submitted by Cake Lab
A mousse cake in three layers: A brownies base with peanuts, dark chocolate mousse in the middle and then a delicate peanut butter mousse on top. GET THE RECIPE Peanut Butter Chocolate Mousse Cake submitted by Cake Lab
The honey lavender cream is based on whipped cream and mascarpone that makes the macaron so soft that it almost melts in your mouth. GET THE RECIPE Lavender honey macarons submitted by Cake Lab
Simple and tasty vanilla and almond cupcakes with vanilla mascarpone frosting. GET THE RECIPE Vanilla Cupcakes with Mascarpone Frosting submitted by Cake Lab
A bit of coffee, a little more pistachio, even more cream and lots of mascarpone! All in one festive tiramisu cake with a pistachio twist. GET THE RECIPE Pistachio Tiramisu Cake submitted by Cake Lab
A macaron with kinder chocolate ganache! A sweet combination of milk & white chocolate ganache makes this macaron a kids favorite. GET THE RECIPE Birthday Macarons submitted by Cake Lab
A pistachio crust, filled with raspberry and dark chocolate ganache, topped with a Christmas tree made out of pistachio flavored Italian meringue. GET THE RECIPE Christmas Tree Tartlets submitted by Cake Lab
Hazelnut tartlet with a simple homemade nutella spread, combined with mascarpone, which softens the texture and highlights the nutty flavor. GET THE RECIPE Hazelnut Tartlets submitted by Cake Lab
