Mini Loaf Cakes Framework: Business Edition

Make them properly. Charge properly for them.

Three professional guides and ten pre-built spreadsheets for making bakery-quality mini loaf cakes from natural ingredients, and building a business around them. 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. Every recipe in here was worked out in a domestic oven first.

Most home bakers price by looking at what somebody else nearby charges and taking a little off. The ingredients get counted, roughly. The electricity, the boxes, the ribbon, the extra trip to the shop, the four hours on a Saturday, none of that gets counted at all. Then an order comes in and you feel relieved rather than pleased, because you already know the number is too low and you said yes to it anyway.

The other half of it is the cake. A recipe that works in one kitchen and not in another. Buttercream that splits and you cannot say why. A batch you would not put your name on, in the one week you had a real order to fill.

This is the whole system for both. The recipes, with the technique notes that make them repeat. The frostings and fillings that hold. Decorations made from real ingredients rather than synthetic shortcuts. A pricing framework that counts everything, including your own time at a proper rate. And a 90 day plan for finding customers who are not already your friends.

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 with a domestic oven and one stand mixer, 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.

What is included

The baking framework

A professional three step system for making beautiful, bakery-quality mini loaf cakes from natural ingredients. Step one: cake recipes. A full library of sponge cakes, brownies and nut cakes with pastry chef technique notes on temperature, timing and shelf life. Flavours include vanilla, lemon, matcha, orange, carrot, almond, hazelnut, pistachio, peanut butter, white chocolate and more. Step two: frostings and fillings. Italian meringue buttercream in multiple flavours including coffee caramel, Earl Grey caramel and classic vanilla. Whipped ganaches in dark, milk, white and fruit variations. Soaking syrups, jams and meringue fluff. Every element includes exact technique, consistency guidance and troubleshooting. Step three: decorations. Candied citrus peel, pralines, cacao nib brittle, caramels, marzipan, edible flowers and natural finishing techniques, with no synthetic shortcuts anywhere in the book. Also included: an ingredients sourcing guide, equipment list, Ready Steady Bake checklist, a Design Your Cake section with over 30 classic, unique and seasonal flavour combinations, a seasonal flavour guide, and piping guidance throughout.

The pricing framework

A five step system for calculating exactly what to charge. It covers true ingredient costs, fixed and variable costs, how to pay yourself a proper wage rather than whatever is left over, profit margins, and the final price. Wholesale pricing and delivery charges are included. By the end of it you will be able to say your price out loud and defend it, because you will know precisely where every part of it came from.

The 90 day marketing plan

A week by week action plan for attracting local customers. It covers your target market, your unique selling point, lead generation, email campaigns, social media content planning, local influencers, running ads, and reviewing your results at day 90. A full route from where you are now to a business with consistent demand.‍ ‍

Ten pre-built spreadsheets

Every formula is already set up. Enter your own ingredient prices and the calculations do themselves. Includes an ingredients price list, a fixed and variable costs calculator, and individual recipe cost calculators for brownies, sponge cakes, nut cakes, buttercream, ganache, jam, meringue fluff, syrups and decorations. Plus a fully completed Victoria sponge working example, so you can see how the whole thing fits together before you enter a single number of your own.

One-time purchase. Instant digital download.

Who this is for

Home bakers who are serious about selling, and home bakers who want to be properly good at this before they do. You do not need to have taken an order yet. Around half of this is technique you can use in your own kitchen this week, and the business material will still be there when you are ready for it. If you are looking for shortcuts and cheap substitutions, this is not the right book, and I would rather you kept your money.

Who wrote it

I am Faye Palmqvist. I trained at Le Cordon Bleu, then ran a baking business out of my own kitchen for over a decade, working around a family and a domestic oven, before opening Sweet Elements, my own patisserie in Chester. That order matters. Most professional baking advice is written by people who have only ever worked with a walk-in fridge, three ovens and a team, and it quietly assumes all of that. I spent years getting a professional result without any of it. Everything in this framework is what I actually did, priced, sold and taught.

Questions people ask before buying

‍What format is it in? PDFs plus ten spreadsheets. Everything downloads the moment you pay. Nothing is posted and nothing is drip-fed. Grams or cups? Grams. The recipes are written in grams because cup measures vary enough between kitchens to change the result, and a digital scale costs less than the ingredients for one failed batch. Do I need professional equipment? A digital scale, a thermometer for the Italian meringue buttercream, and a stand mixer. Everything else is standard home kitchen equipment. Nothing here needs a professional oven. I am not selling yet. Is this still worth it? Yes. The baking framework stands entirely on its own, and the pricing and marketing material is there for whenever you want it. Can I sell what I bake from these recipes? Yes. That is what this is for. Can I get a refund? No. Everything downloads the moment you pay, so nothing can be returned. Read the list above properly first, and if you are unsure whether something is included, email me before you buy and I will tell you exactly what you are getting. How long do I have access? The files are yours to keep. Download them once and they live on your computer permanently.

Before you buy

After purchase you will receive an email with your download link, so please check the email address you enter at checkout is correct. If it has not arrived within a few minutes, look in your junk or spam folder before getting in touch. By purchasing you agree to our Terms and Conditions. All sales are final and non-refundable because of the digital nature of the product. Any questions before you buy, email hello@fayepalmqvist.com and I will answer you myself.