I wish I was good at making mousses. I’m not. But I have a few recipes that work well enough. I wish I knew how to make the kind that legit Russian bakers use in their mousse cakes. OH WELLS. I adapted the mousse cake mousses from Verdade de sabor: torta rubus. Not sure where I first got the tart mousse recipe from :o.

For these, you can easily replace flavors by subbing out flavors/ powders/ purees.

Lots of people use buttercreams for macarons. I don’t because I always kill it. But I do use buttercreams for cakes if I need them to be stable (I usually prefer whipped creams since they’re light and not too sweet). For buttercreams though, you should do a Swiss Meringue if you want something that’s light. Never make an American one since those are all sugar! :p. They’re easy to flavor as well. Literally just add whatever flavor you want to the base. I didn’t adapt this recipe. I just make as is from Liv for Cake. I suggest just going to her website because you can adjust serving sizes and make US or metric! I’ll still list it, but yeah, just go there.

I make tarts a lot and prefer a sweet shortcrust. The recipe I use is from The Kitchn. For fruity things, I usually make a curd, which I adapted from Loko Kitchen. And then I often make egg tart custards, which I adapted from Guai Shu Shu. The fillings can be super customized to fit whatever flavor you want. Also, the crust works perfectly fine using a gluten-free all purpose flour. Just bake a little longer.