The complete toolkit for anyone who wants to make exceptional mini loaf cakes and build a profitable cake business around them. Developed by Le Cordon Bleu trained pastry chef Faye Palmqvist, this Business Edition combines three professional guides with a full suite of pre-built spreadsheets — so you have everything you need to bake brilliantly, price correctly, and attract more customers. What's included: THE BAKING FRAMEWORK A comprehensive 3-step system covering sponge cakes, brownies and nut cakes, Italian meringue buttercream, ganaches and jams, and professional decorations including candied citrus, praline, cacao nib brittle and edible flowers. Includes ingredients sourcing guide, equipment list, Ready Steady Bake checklist, seasonal flavour guide and piping guidance. THE PRICING FRAMEWORK A clear 5-step system for calculating exactly what to charge for your cakes — covering true ingredient costs, fixed and variable costs, how to pay yourself a proper wage, profit margins and final pricing. Includes guidance on wholesale pricing and delivery charges. THE 90 DAY MARKETING PLAN A week-by-week action plan for attracting local customers and growing your cake business. Covers target market, USP, lead generation, email campaigns, social media content planning, local influencers, running ads and reviewing results at day 90. 10 PRE-BUILT SPREADSHEETS All formulas are already set up — just enter your own ingredient prices and the calculations do themselves. Includes: Ingredients Price List, Fixed & Variable Costs, and individual Recipe Cost Calculators for Brownies, Sponge Cakes, Nut Cakes, Buttercream, Ganache/Jam/Fluff, Syrups and Decorations. Plus a fully completed Victoria Sponge working example so you can see exactly how it all works. $119 · One-time payment · Instant digital download
The complete toolkit for anyone who wants to make exceptional mini loaf cakes and build a profitable cake business around them. Developed by Le Cordon Bleu trained pastry chef Faye Palmqvist, this Business Edition combines three professional guides with a full suite of pre-built spreadsheets — so you have everything you need to bake brilliantly, price correctly, and attract more customers. What's included: THE BAKING FRAMEWORK A comprehensive 3-step system covering sponge cakes, brownies and nut cakes, Italian meringue buttercream, ganaches and jams, and professional decorations including candied citrus, praline, cacao nib brittle and edible flowers. Includes ingredients sourcing guide, equipment list, Ready Steady Bake checklist, seasonal flavour guide and piping guidance. THE PRICING FRAMEWORK A clear 5-step system for calculating exactly what to charge for your cakes — covering true ingredient costs, fixed and variable costs, how to pay yourself a proper wage, profit margins and final pricing. Includes guidance on wholesale pricing and delivery charges. THE 90 DAY MARKETING PLAN A week-by-week action plan for attracting local customers and growing your cake business. Covers target market, USP, lead generation, email campaigns, social media content planning, local influencers, running ads and reviewing results at day 90. 10 PRE-BUILT SPREADSHEETS All formulas are already set up — just enter your own ingredient prices and the calculations do themselves. Includes: Ingredients Price List, Fixed & Variable Costs, and individual Recipe Cost Calculators for Brownies, Sponge Cakes, Nut Cakes, Buttercream, Ganache/Jam/Fluff, Syrups and Decorations. Plus a fully completed Victoria Sponge working example so you can see exactly how it all works. $119 · One-time payment · Instant digital download
