Cake Recipes, Tutorials & Business Tips
Practical guidance for becoming a high-end cake designer, working smarter, and building a cake business you’re proud of.
Caketisserie is my method for bringing pâtisserie thinking into cake design, so a cake tastes as good as it looks. It’s built on Four Pillars (Sponge, Cream, Insert and Crunch) and one Golden Rule: never more than three flavours in a single cake.
I've always strongly believed that a cake should ...
An online cake shop lets customers choose a cake, pick their flavour, colour and size, and pay upfront, without the back and forth of DMs and quotes. For celebration cakes, that back and forth is usually where the profit goes. Start with five designs you love making, priced properly, with clear l...
No jammy shortcuts. No artificial flavour. Just vibrant raspberry “sauce” (ie purée) folded into a silky Swiss Meringue Buttercream that tastes exactly as good as it looks.
This post covers two things: how to make a simple homemade raspberry purée from scratch, and how to turn that purée into th...
Homemade lemon curd is one of the most versatile cake fillings you can have in your toolkit, and it’s far easier to make than most people think. This is my “lazy” method: just 4 ingredients, no constant stirring, and no scrambled eggs.
And the reason why I call it “lazy” is because we add all t...
If you've been following along, you'll know I've been sharing my favourite cake fillings on YouTube - and this week's episode might be my favourite yet. We're making Chocolate Swiss Meringue Buttercream.
This is my go-to chocolate frosting. I barely use dark chocolate ganache. All my chocolate ...
Hello everyone!
This post is all about cute Lavender colour, Earl Grey and Milk chocolate! Can you think of anything better?
I have been meaning to associate Milk Chocolate and Earl Grey for a while now, so quite happy that I finally got around to bake this long overdue flavour combination!
I ...
The quickest way to stop wasting time on unqualified clients is to pair an enquiry form with a business brochure. The form collects the event date, venue, guest numbers, inspiration and budget up front. The brochure arrives automatically on your thank-you page, explaining your prices and booking ...
Hello there! As we move our old Zaza Marcelle blog content across to our shiny new Modern Cake Society blog, I couldn’t leave behind one of my most read (and watched on Youtube) “how to” post.
It was created a few years ago, but the good thing about photography is that contrary to techy subject...
There’s something that’s been sitting on my chest for a long time. Something that I know to be true for most home based cake designers.
Cake decorating is not a very scalable industry.
There. I said it.
You can't "10x your revenue" without hitting very real physical limits. Your time. Your ene...
The Cake Challenge is back my friends! And it's back for good.
But Zaza... What is the Cake Challenge I hear you ask? Well my friend, the Cake Challenge is very simply YOU challenging ME to create a cake from a classic of patisserie and/or confectionery.
I create a poll on Instagram where I giv...
Let me tell you something that might surprise you.
I am not naturally organized. Like, at all.
I loved the creative side of my cake business - the techniques, the designs, the artistry. That part? I could do it for hours.
But the follow-ups? The invoicing? Remembering who paid what and when?
...
Heat 100g egg whites and 200g caster sugar over a bain-marie to 50-55°C, until the sugar has fully dissolved. Whisk until the meringue cools to 34-35°C, then add 250g soft butter. Temperature is everything: too warm and the buttercream turns soupy, too cold and it splits.
