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The Complete Home Bakery Bundle
Nobody taught you why it works. Nobody taught you what to charge for it either.
Eleven professional resources covering technique, pricing and marketing. I trained at Le Cordon Bleu, then spent over a decade running a baking business out of my own kitchen before opening my own patisserie. Everything in here was worked out in a domestic kitchen first.
Things go wrong in the kitchen and you cannot explain why. Frosting that weeps the moment it leaves the fridge. The same recipe giving you a different cake every time. A sponge that was fine last month and is dry now. You cannot tell whether the fault is the butter, the method, the oven or you, so you change three things at once and hope.
Then there is the other half of it. You post a cake you are proud of and it disappears into nothing. The orders come from the same handful of people who already knew you. And when they do come, you charge a price you half apologise for, because you have no real idea what the work is worth and no confidence to defend it.
None of that is a talent problem. Every one of those is a knowledge problem, and knowledge is the thing nobody handed you.
This bundle covers all of it. Tested recipes with the reasoning underneath them, so you can repeat a result on purpose rather than by luck. Frostings that hold at room temperature. A pricing structure built on real numbers, including the ones most home bakers forget to count. And a marketing plan for getting in front of people who have never heard of you and would pay properly for your work.
It comes from over a decade of baking out of my own kitchen, then years running a patisserie, and tens of thousands of cakes across hundreds of varieties. I have made these cakes in a domestic oven with one stand mixer and no team, and I have made them with a full professional kitchen behind me. I know which parts of professional advice transfer to a home setup and which parts quietly assume equipment you do not have. This is what I wish somebody had put in my hands when I started.
What is included
The centrepiece
Mini Loaf Cakes Made Easy: Business Edition — $49
The complete professional baking framework covering cake bases, frostings, flavour combinations and decorations. Plus a full pricing system, a 90 day local marketing plan, and 10 pre-built spreadsheets with every formula already set up.
The business material
The Baking Business Reset 2026 — $27
A six step framework covering your signature menu, the Margin Multiplier Method, trend intelligence for bakers, authority marketing across Instagram, TikTok and Facebook, premium positioning, affluent customer strategy, and a four week execution plan.
30 Holiday Selling Social Media Prompts — $12
A 30 day content plan divided into connection and story, value and education, and sales and urgency, with platform specific guidance for Instagram, Facebook and TikTok.
Cake Cutting Guide — $7
Professional portion reference covering round, square, sheet and multi-layer cakes, with serving counts and cutting techniques for every standard size.
The recipes and technique
The Cake Collection — $27
Seven professionally tested cake recipes including vanilla, chocolate, pumpkin, strawberry, red velvet, carrot and apple, scaled for every pan size. Plus an ingredients guide, shelf life and storage system, soaking syrups guide, high altitude adjustments, filling and frosting pairing guide, production planner, and baker's percentages scaling system.
The Shelf-Stable Frosting Collection — $15
Eleven room temperature stable frostings covering Earl Grey, pistachio, dark chocolate, freeze-dried fruit, coffee, chai and Biscoff. Includes troubleshooting, a US supplier directory and cottage food labelling notes.
The Ultimate Chocolate Chip Cookie — $15
The master recipe yielding 19 cookies, plus five variations including white chocolate and cranberry, hazelnut and dark chocolate, milk chocolate and freeze-dried raspberry, and orange zest and dark chocolate. Includes the science of cookie dough and storage guidance.
Pistachio and Kataifi Chocolate Mini Loaf Cake — $15
The complete recipe system for the pistachio and kataifi chocolate cake, built to hold up rather than only photograph well. Rich chocolate sponge, pistachio kataifi, clarified butter method, chocolate glaze with toasted pistachios, and pipeable ganache. Full technique and temperature guidance throughout.
Further Recipes: Mini Loaf Desserts — $15
Four more recipes including orange frangipane, creme caramel, creme brulee, and pear hazelnut chocolate crumble, with full professional technique notes.
Almond and Lemon Mini Loaf Cake — $12
With lemon soaking syrup, lemon Italian meringue buttercream, candied lemon peel technique and assembly guidance.
Banana, Cardamom and Walnut Mini Loaf Cake — $12
With vanilla Italian meringue buttercream and Valrhona Dulcey ganache, plus alternative blonde chocolate options.
Nobody taught you why it works. Nobody taught you what to charge for it either.
Eleven professional resources covering technique, pricing and marketing. I trained at Le Cordon Bleu, then spent over a decade running a baking business out of my own kitchen before opening my own patisserie. Everything in here was worked out in a domestic kitchen first.
Things go wrong in the kitchen and you cannot explain why. Frosting that weeps the moment it leaves the fridge. The same recipe giving you a different cake every time. A sponge that was fine last month and is dry now. You cannot tell whether the fault is the butter, the method, the oven or you, so you change three things at once and hope.
Then there is the other half of it. You post a cake you are proud of and it disappears into nothing. The orders come from the same handful of people who already knew you. And when they do come, you charge a price you half apologise for, because you have no real idea what the work is worth and no confidence to defend it.
None of that is a talent problem. Every one of those is a knowledge problem, and knowledge is the thing nobody handed you.
This bundle covers all of it. Tested recipes with the reasoning underneath them, so you can repeat a result on purpose rather than by luck. Frostings that hold at room temperature. A pricing structure built on real numbers, including the ones most home bakers forget to count. And a marketing plan for getting in front of people who have never heard of you and would pay properly for your work.
It comes from over a decade of baking out of my own kitchen, then years running a patisserie, and tens of thousands of cakes across hundreds of varieties. I have made these cakes in a domestic oven with one stand mixer and no team, and I have made them with a full professional kitchen behind me. I know which parts of professional advice transfer to a home setup and which parts quietly assume equipment you do not have. This is what I wish somebody had put in my hands when I started.
What is included
The centrepiece
Mini Loaf Cakes Made Easy: Business Edition — $49
The complete professional baking framework covering cake bases, frostings, flavour combinations and decorations. Plus a full pricing system, a 90 day local marketing plan, and 10 pre-built spreadsheets with every formula already set up.
The business material
The Baking Business Reset 2026 — $27
A six step framework covering your signature menu, the Margin Multiplier Method, trend intelligence for bakers, authority marketing across Instagram, TikTok and Facebook, premium positioning, affluent customer strategy, and a four week execution plan.
30 Holiday Selling Social Media Prompts — $12
A 30 day content plan divided into connection and story, value and education, and sales and urgency, with platform specific guidance for Instagram, Facebook and TikTok.
Cake Cutting Guide — $7
Professional portion reference covering round, square, sheet and multi-layer cakes, with serving counts and cutting techniques for every standard size.
The recipes and technique
The Cake Collection — $27
Seven professionally tested cake recipes including vanilla, chocolate, pumpkin, strawberry, red velvet, carrot and apple, scaled for every pan size. Plus an ingredients guide, shelf life and storage system, soaking syrups guide, high altitude adjustments, filling and frosting pairing guide, production planner, and baker's percentages scaling system.
The Shelf-Stable Frosting Collection — $15
Eleven room temperature stable frostings covering Earl Grey, pistachio, dark chocolate, freeze-dried fruit, coffee, chai and Biscoff. Includes troubleshooting, a US supplier directory and cottage food labelling notes.
The Ultimate Chocolate Chip Cookie — $15
The master recipe yielding 19 cookies, plus five variations including white chocolate and cranberry, hazelnut and dark chocolate, milk chocolate and freeze-dried raspberry, and orange zest and dark chocolate. Includes the science of cookie dough and storage guidance.
Pistachio and Kataifi Chocolate Mini Loaf Cake — $15
The complete recipe system for the pistachio and kataifi chocolate cake, built to hold up rather than only photograph well. Rich chocolate sponge, pistachio kataifi, clarified butter method, chocolate glaze with toasted pistachios, and pipeable ganache. Full technique and temperature guidance throughout.
Further Recipes: Mini Loaf Desserts — $15
Four more recipes including orange frangipane, creme caramel, creme brulee, and pear hazelnut chocolate crumble, with full professional technique notes.
Almond and Lemon Mini Loaf Cake — $12
With lemon soaking syrup, lemon Italian meringue buttercream, candied lemon peel technique and assembly guidance.
Banana, Cardamom and Walnut Mini Loaf Cake — $12
With vanilla Italian meringue buttercream and Valrhona Dulcey ganache, plus alternative blonde chocolate options.