Nobody taught you why it works. Nobody taught you what to charge for it either.

Eleven professional resources covering the technique, the pricing and the marketing, from a Le Cordon Bleu trained pastry chef who ran her own patisserie. $89 today. Normally $206.

The problem is that almost nobody knows you exist.

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.

Then there are the things that 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. Not knowing whether the fault is the butter, the method, the oven or you.

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 fixes all three. The baking, the selling, and the being seen.

Tested recipes with the reasoning underneath them, so you can repeat a result on purpose. Frostings that actually hold. A pricing structure built on real numbers. And a marketing system for getting in front of people who have never heard of you and would happily pay properly for your work.

It comes from years of running a patisserie and making tens of thousands of cakes across hundreds of varieties. It 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.

Dubai Chocolate Inspired Mini Loaf Cake — $15
The complete recipe system for the most viral cake format of the past two years. Rich chocolate sponge, pistachio kataifi, clarified butter method, chocolate glaze with toasted pistachios, and pipeable ganache. Full technique and temperature guidance throughout.

Bonus 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.

Total value $206. You pay $79.

Sale ends Sunday 2 August 2026

Who this is for

Bakers who want to understand why things work, rather than follow instructions and hope. Home bakers who want to be properly good at this. And bakers who already sell and are done undercharging for work that deserves better. If you want shortcuts and cheap substitutions, this is not for you, and I would rather you kept your money.

Who wrote it

I am Faye Palmqvist. I trained at Le Cordon Bleu, ran a home baking business, then opened Sweet Elements, my own patisserie in Chester. Everything in this bundle is what I actually did, priced, sold and taught. Not theory borrowed from someone else.

Questions people ask before buying

‍What format is it all in? PDFs plus 10 spreadsheets, downloadable the moment you pay. Nothing is posted, nothing is drip-fed.

Grams or cups? Grams for precision.

Do I need professional equipment? Thermometer to make Italian meringue buttercream and a stand mixer

I am not selling yet. Is this still worth it?
Yes. Around half of it is technique and recipes you can use this week. The business material sits there for when you are ready, and it will still be there in a year.

How long do I have access? The files are yours to keep. Download them once and they live on your computer permanently.

$89 today, instead of $206.

One-time payment. Instant digital download. All eleven products delivered immediately.

After purchase you will receive an email with your download link. Please make sure the email address you enter at checkout is correct, as your downloads will be sent there. If your email does not arrive within a few minutes, check your junk or spam folder before getting in touch.

All sales are final and non-refundable due to the digital nature of this product.

Any questions before purchasing, contact hello@fayepalmqvist.com