Once you purchase, you will be directed to your own membership page on my website from where you can download your e-book.  You can also access it in the future whenever you require it.

I have tried and tested every recipe in the framework.  No recipe has gone onto this framework unless I know it works.

In creating this guide I have applied all my years of professional experience and training. 

A bit more detail on my background and experience.

I am a Le Cordon Bleu trained pastry chef with over 15 years' professional experience.

In London, I ran my own cake business and worked as a pastry chef in hotels, restaurants and catering companies.

I was also the co-founder and head pastry chef at Sweet Elements Pâtisserie and have worked as a pastry chef consultant to bakeries and patisseries in the UK.

I have a track record of delivering great value and excellent recipes – you can check out my reviews!

You do not need to be an experienced baker.  I have made sure to set out the e-book in a way that is easy-to-follow structure even if you are new to baking.

The recipes are simple but detailed to make sure you have all the information you need to achieve success for each element.  The e-book will allow you to master the basics and then develop your fillings and frostings skills.

All the recipes are made from ingredients that are generally available on your high street or from the supermarket, so you should have no issue being able to get hold of anything.

There is an equipment guide in the e-book which provides more details on what each item can be used for.  In the meantime here is a list of the basic equipment you will need.  There is nothing here that you would not expect to see in a home baking kitchen.

• Stand Mixer
• Digital Thermometer
• Digital Scales
• Saucepans of Various Sizes
• Chopping Board
• Paring Knife & Chef’s Knife
• Spatulas
• Offset Spatulas
• Variety of Piping Nozzles
• Vegetable Peeler
• Zester
• Piping Bags
• Bowls of Various Sizes

In addition there some items that are maybe a bit more specialised but will really help you:

• Food Processor: for making pralines and nut butters.
• Immersion Blender:  Also known as a hand blender, perfect for tasks that require precision and smooth consistency. It’s indispensable for creating emulsified ganache.
• Blow Torch: A handy baking tool for toasting meringue to a golden finish.

Then you should get in touch with me.  I am always happy to answer questions – just email me at [email protected]. 

You can also join my Facebook group 'Faye's Baking Circle' here: https://www.facebook.com/groups/fayesbakingcircle 

All the recipes are in grams.  The reason for this is that this is the most accurate method for baking.  These recipes will not work in cups.  The recipes have all been tied and tested with the quantities in grams and any variation will affect the results.