Overview of ingredients, tools, and how to use this course.

How sourcing matters: flours, fats, dairy, chocolate, natural colours & flavours — and how to adapt with what you have.
I’ll share why I use regenerative, organic, and natural ingredients — so your cakes can taste and look their absolute best.

Simple tools for stunning cakes — no commercial gear required.

Simple make-ahead strategies for calm, confident baking.

How to bake the perfect, moist sponge base — my signature Vanilla Sponge recipe + flavour variations (chocolate, lemon, matcha).
Most courses skip this step — I won’t.

Learn exactly how to make professional-quality buttercreams — the kind that hold their structure, taste beautifully balanced (never too sweet), and pipe with ease:

✔️ How to make silky Italian Meringue Buttercream — no splitting, no grainy texture, even in warm kitchens.
✔️ How to make smooth American Buttercream — light, fluffy, no grainy texture

Create stunning colours and flavours from natural ingredients.

Build beautiful cake layers — a professional finish starts before the buttercream goes on:

✔️ How to prepare the cakes for perfectly even layers
✔️ How to fill and stack cakes with precision (no sliding, no bulges)
✔️ How to apply a proper crumb coat — the essential base for achieving smooth, sharp buttercream finishes
✔️ How to avoid the most common stacking and filling mistakes that ruin structure and stability

How to achieve bubble-free, super-smooth finishes — every time.  The perfect canvas for any type of decoration.

4 round cakes each showcasing different styles of décor including classic, modern fruit, and patisserie-inspired — each with unique piping techniques.

2 different designs — modern & floral styles.