Ann Reardon

NEW Instagram Logo Dessert

instagram cake new logo how to cook that

My first ever viral video was a dessert with the old Instagram logo all the way through on every slice. There have been so many requests for the new Instagram logo, a mirror glaze recipe and entremets that I thought I’d combine all that love into one delicious creation. I toyed with the idea of making it through the middle but the new ‘simplified’ logo doesn’t play well with 3D.


This entremet dessert has a cinnamon donut flavoured mousse, coffee cremeux, strawberry gel, a crispy base, mirror glaze and the new Instagram logo on top. The beauty of entremets is you can swap out the different elements. So if you’d prefer you could use chocolate orange cremeux or white chocolate mousse.

entremet recipe ann reardon

New Instagram Logo Dessert Recipe

Crispy Base

crispy base new instagram logo cake
30g (1.06 ounces) or 1 cup of rice bubbles or crispies
4-5 cookies or 50g (1.76 ounces) of cookies of your choice (use gluten free if making for people with coeliac disease)
15g (0.53 ounces) or 1 tablespoon plus 1 teaspoon of oil
70g (2.47 ounces) chocolate

Melt the oil and chocolate in the microwave then stir through the rice bubbles and the cookies. You can use any cookies, if you use gluten free cookies the whole dessert will be gluten free. Place a ring on the tray and press down the base mixture to form a disc and then freeze until firm. Push out of the ring and wrap in plastic wrap. Store in the freezer until ready to use.

Strawberry Gel

reardon new instagram logo cake
5g (0.18 ounces) or 1 teaspoon of powdered gelatin
30millilitres (1.01 fluid ounces) or 2 Tablespoons water
30g (1.06 ounces) or 1 Tbsp plus 1 tsp of sugar
500g (17.64 ounces) strawberries, washed and hulled

Add the gelatin to the water and stir it through, then leave it to bloom.

Place the sugar and the strawberries into a blender and puree. Strain through a fine sieve to get everything through except the seeds.

Heat the gelatin in the microwave and then stir through the strawberry puree. Pour it into a ring and then weight that down with something like a book and freeze it.
Once it is frozen to get it out just heat the edges of the ring using a brulee torch and lift it off.

Coffee Cremeux

mocha crémeux new instagram logo cake
100g (3.53 ounces) dark chocolate
140g (4.94 ounces) milk chocolate
60g (2.12 ounces) or approx 4 egg yolks
30g (1.06 ounces) or 1 Tbsp plus 1 tsp of sugar
275millilitres (9.3 fluid ounces) or 1 cup plus 2 Tbsp and 2 tsp cream (35% fat)
1 teaspoon instant coffee

Put the chocolate into a bowl and put a fine sieve over the top.

Add the sugar to the egg yolks and whisk them together.

Put the cream and coffee into a saucepan and heat until it begins to boil. Remove from the heat, pour a little of the hot cream into the egg yolks and whisk well. Add the yolk mixture into the remaining cream whisking as you do.

Return to the heat and cook for just a moment until you see it starting to cling to the bottom of the pan. Immediately take it off the heat and pour it through the sieve onto the chocolate. Leave that for a minute to melt the chocolate.

Give the mixture a good whisk until it is smooth then pour that into a ring, weight it down to stop it leaking and freeze that also. Once it is frozen lift off the ring, place it on top of the strawberry gel and return it to the freezer.

New Instagram Logo

new instagram logo cake
20 white marshmallows (this will pipe around 4 logos so you can practice)
new instagram logo template
Place the marshmallows into a piping bag and microwave for 30 seconds. Cut a piece off the end of the bag.

Put some baking paper over the new instagram logo and rub with a little oil. Pipe the marshmallow around carefully following the line of the camera. overlapping slightly at the end. Place that in the freezer.

Cinnamon Donut Mousse

donut mousse recipe ann reardon
575mL (19.44 fluid ounces) or  2  1/4 cups plus 1 Tbsp of milk (4% fat)
150mL (5.07 fluid ounces)  or 1/2 cup plus 2 Tbsp of cream (35% fat)
1 teaspoon vanilla
4 cinnamon donuts (If making for someone with coeliac disease swap donuts for 6 gluten free cookies plus 1 teaspoon of cinnamon)
180millilitres (6.09 fluid ounces) or 3/4 cup of water
30g (1.06 ounces) or 2 Tbsp powdered gelatin
135g (4.76 ounces) or approx 8 egg yolks
120g (4.23 ounces) sugar
30g (1.06 ounces) or 1/4 cup of cornflour or cornstarch
300g (10.58 ounces) or 1 1/4 cups of mascarpone cheese
900millilitres (30.43 fluid ounces)  or 3 3/4 cups additional cream (35% fat)

Add the sugar and the flour to the egg yolks and stir together well.

Mix together the water and the gelatin and leave to bloom.

In a pan add the milk, cream, vanilla and donuts.

Bring to the boil then take it off the heat and leave 20 minutes for the donuts to soften.

Heat the mixture to boiling again then push through a sieve or blend until smooth. Add in the egg yolk mixture and whisk together.

Heat over high heat stirring constantly until it starts to thicken and bubble. Add the gelatin and stir until it is melted. Then add in the mascarpone, stir through, remove from the heat and leave to cool to room temperature.

Whip up the remaining cream to soft peaks and fold it though gently through the donut mousse.

Line the base of your container with baking paper. And add 5 cups of mousse. Give it a shake to level it and place that in the freezer for 10 minutes to set.

Add the coffee cremeux together with the strawberry gel and push it down into the dessert. Top it up with more donut mousse and then add in the crispy base. Level off the top using the container as your guide. Then place the whole dessert in the freezer to set.

Rainbow mirror glaze

150g (5.29 ounces) or 1/3 cup plus 2 Tbsp sweetened condensed milk
240g (8.47 ounces) white chocolate
300g (10.58 ounces) or 1 1/3 cups plus 2 tsp isomalt or you could use sugar
180millilitres (6.09 fluid ounces) or 3/4 cup of water
100g (3.53 ounces)  or 1/4 cup plus 1.5 tsp glucose syrup
200g (7.05 ounces) or 3/4 cup plus 1 Tbsp and 1 tsp cream (35% fat)
17g (0.6 ounces) leaf gelatin
a bowl of water

Add the gelatin to the water so it can soften.

Then in one pan pour in the isomalt so it can melt (note if you are using sugar instead of isolmalt add the glucose syrup and water to this pan too).

In another pan heat the water, cream and glucose syrup.

Once the isomalt is melted deglaze with the hot cream mixture.

Remove that from the heat.

Squeeze the water out of the gelatin sheets and add them to the pan. Stir well then add the sweetened condensed milk and the white chocolate.

Assemble as shown in the video.

Copyright 2016How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

37 Comments View Comments

  1. Hello , for what cake size is the mirror glaze?

    I’m planning to use this on three carved cakes, two from a 8in round cake tin and one 8in x 8in square

    • Hi Fabian, as you can see in the video, Ann used a container about the size of a small ice cream container. From your notes, I think you would propabaly need more glaze. It might be safe to do double.

  2. How much did the cinnamon donuts weigh? Will the recipe be affected if it’s either bigger or smaller than what Ann used? Thanks!

    • Hi Amy, It shouldn’t matter greatly.

  3. Roughly what temperature should the glaze be before we pour on the initial and latter layers? Thank you in advance!! 🙂

    • Hi Krish, It should be cool (not hot) but not cold or fully set. You want to be able to pour it on. You will need to slightly warm it to do the blending layer.

  4. Hi Ann! I hope holidays are going well for you.
    I’m a little confused about the mirror glaze if i use sugar instead. Do i melt sugar + water + glucose syrup in one pan while heating the cream on it’s own in another. Then once the sugar/water/syrup mixture is clear, deglaze with the warmed cream. Then after that i follow the rest of the instructions? Just making sure that im reading it right. Also where do you buy isomalt? Thankyou!

    • Hi T, Yes, melt sugar water and glucose syrup in one pan. Then mix in the hot cream and remove from heat. Follow the rest of the recipe as is.

  5. Hey Ann, can you please tell me the quantity of sugar needed in the donut mouse because I am making it right now and I can’t find it in the list ?

    • Hi Nanees, Somehow it disappeared from the recipe. Hope you managed occur. We have added the 120g sugar back in to the mousse recipe!

  6. Rating: 5

    Dear Ann
    I love ur channel and I am only 10 I love baking too my mum let’s me make the cakes too. Thanks for being so inspirational to me

    • Thanks Simin for commenting. Its great that you and your Mum enjoy baking!

  7. Ann I have a question!
    I am wondering about making mirror glaze ahead of time and decorating cake with it later on (I need to travel quite some time before serving the cake, and have absolutely no time once on the destination.)
    Can I make it in advance, and then just heat it up and use?
    Thank You in advance! ^

    • Hi Natalia, You can make it ahead, but it would be easier to reheat half of it and then mix it with the cooled half to bring back to the temperature you need to pour over your dessert.

      • Thank You so much for the answer. <3

  8. Hi, Ann.

    What can I use instead of glucose syrup and corn syrup? Because I don’t have them in my country.

    • Hi Anastasia, If you can’t obtain either locally, you can try ordering online.

  9. Rating: 5

    love all you’er cake i made a hello kitty!!!!!!!

  10. Hi Ann, can i use dark choc instead white choc? Or do you have another recipe using dark choc?

    • Hi Faridah, If you replace the white choclate in the glaze with a dark choclate it will go brown and not be suitable for the logo decoration.

  11. Rating: 5

    hi ann you are my favorite youtuber ever and your baking skills are awesome!!!!!!!!!

    • Thanks for the feedback Kali!

  12. What can I use instead of a Brûlée torch?

  13. Hi Ann,
    Can the cake the frozen after the mirror glaze is applied? Can it just be defrosted at room temperature? Thanks 🙂

    • Hi Alyssa, Once the glaze is applied, store the cake in the refrigerator (not the freezer) until service.

  14. Hi Ann, can you please tell me where to get geltian leaves thanks

    • Hi Simin, we can get them at supermarkets or baking stores in the same place that you find gelatin powder and baking powder.

  15. Hi Ann, could you tell me the size of the containers that you used?

    • Hi Rachel, the cutter ring Ann used was about 14cm in diameter. The plastic container that she assembled the dessert in was similar to an icecream container of about 2.5L capacity or around 84ounces. It was about 10cm deep and 16cm x 16cm.

      • Rating: 5

        love all you’er videos i made a hello kitty cake!!!!!!!!!!

  16. Ann could powder gelatin be used in place of gelatin leaves? If so what would be the amount of powder and water to equal 1 leaf.

    PS will there be a part 2 to the Deep Enders (loved the book)

    • Hi Candy, Gelatin leaves are more effective as it has no taste but you can used powdered. The quantity will depend on the strength of the gelatin and the brand you are using. The brand Ann uses takes 12leaves to set one liter of liquid. In this recipe you are setting just under 3 cups of liquid. Use roughly 1 Aust teaspoon of powdered gelatin (3.5g) as equivalent to 2 leaves (3g approx) of gelatin at the bloom rate mentioned above.

  17. If you use gelatin sheets for the strawberry gel, how would you do that?

    • Hi Lucy, as bloom rate (strength) of gelatine leaves vary from brand to brand, it would be easier to use the powder here. If you want to use leaf gelatin, check the bloom rate on the packet. Ann generally uses a reaily available supermarket brand that has a bloom rate that will require 12 sheets to set 1 liter of liquid, with 2 sheets being about 3g in weight and roughly equialent to 1 tsp of powder. It is only a really rough guide due to the variation in product.

  18. this is my favorite website.

    • That is great to hear Amy.

  19. i like the old one better

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