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The Caketisserie Handbook
A patisserie chef's framework for premium design.
Launches on the 17th of June 2026 . Pre-order now for £12 only.
Available until launch. After that price goes up to £21.
There's a whole world of flavour and texture waiting inside a cake.
Fruit purees folded into buttercream for real flavour, not just colour. Dacquoise instead of plain sponge. Crumbles waterproofed with cocoa butter so they stay crunchy. Runny praliné that surprises you mid-slice.
These aren't tricks reserved for trained pastry chefs. They're techniques you can learn, simplify, and bring into your own kitchen. That's what this ebook is for.
T H E F R A M E W O RK
Meet the Caketisserie framework
I trained as a patisserie chef before I ever decorated a cake. When I moved into cake design, I saw a gap nobody was talking about: the outside had evolved hugely, but the inside had barely moved.
So I built a framework that brings patisserie thinking into cake design, without needing patisserie training to use it.
It rests on four pillars.
Sponge
Sponge is the foundation. The base every cake is built on, and you'll discover that there is more than a simple vanilla sponge.
Cream
Cream is what holds everything together, whether buttercream or ganache. I'll show you ways to flavour these you might not be aware of.
Insert
Insert is the pop of complementary flavour hidden inside. A small element tucked between the layers that adds a second taste, often something sharper or richer than the main flavour. The thing that makes someone stop talking mid-bite.
Crunch
Crunch is the texture that makes the slice memorable. A small added element that breaks up the softness and will truly make your cakes stand out.
Once you understand how the four pillars work together, you can design cakes that taste extraordinary without ever leaving your home kitchen. The whole framework was built around domestic constraints, because that's where I built it. No commercial gear required.
W H A T 'S I N S I D E
Everything you need to start building cakes the Caketisserie way, from philosophy to finished cake.
By the end of it you'll know:
- How to pair flavours so they balance instead of compete, using a process you can repeat for any cake
- How to use the Flavour Chart to map flavour options across every pillar of a cake
- How to take one vanilla sponge recipe and turn it into five completely different cakes
- How to make and use an insert in a home kitchen, with nothing fancier than a silicone tartlet mould
- How to keep your crunch elements crunchy with a simple waterproofing technique
- How to spot the seven most common mistakes that hold self-taught cake designers back
- How to build two signature Caketisserie cakes from scratch, one with three flavours, one with two
- How to take the Caketisserie framework and fully make it your own
Plus a few of my own go-to ingredients and the techniques behind them.
W H O I T 'S F O R
This ebook is for you if...
- You're self-taught, and you take your cakes seriously, even if you've never had formal training
- You want to charge premium prices, and you know the inside of the cake needs to earn that
- You bake for the love of it, and you want every cake you make to be one worth remembering
- You're ready to bring more to your cakes than sponge and buttercream
- You want to develop your own signature, not copy someone else's recipes
About me
I'm Isabelle (but you can call me Zaza) - owner of Zaza Marcelle, and Caketisserie is the result of putting my two favourite things in the same kitchen.
I trained as a patisserie chef in France, then moved to the UK to do what I really wanted to do, which was design wedding and celebration cakes. Once I was doing both, I couldn't accept that the cake design world stopped at sponge and buttercream. I'd always loved flavour pairing and the way patisserie thinks about layering taste and texture, and I started bringing the patisserie side into the cake side, recipe by recipe, technique by technique.
What started as personal curiosity turned into a method, and the method turned into Caketisserie.
Everything I teach has been developed in a home kitchen, with no commercial equipment, because that's where I work too. I also run the Modern Cake Society, where the framework keeps evolving month after month.
From the people who already use the framework
I discovered Zaza on Instagram and I was instantly drawn to the way she combines patisserie techniques with cake baking to create such unique flavours.
Thanks to her guidance, I’ve gained the confidence to experiment with different flavour combinations, giving my wedding couples a more exciting and varied menu to choose from.
- Hannah EW
Some of the techniques Zaza uses are quite interesting and unique, which was so nice to discover something new.
- Kate, Marble Cake Company
Seeing what Zaza has achieved with her cake flavors and combinations, has given me the courage to keep experimenting with flavors and textures to elevate my cake artistry. Thank you, Zaza! ❤️
- Marilia, The Virtual Bakery
Frequently asked questions
When does the ebook launch?
The Caketisserie ebook launches on [date]. When you pre-order, your copy will land straight to your inbox on launch day.
What format is the ebook?
A PDF, designed and illustrated, delivered straight to your inbox on launch day. Yours to keep, print, and reference whenever you need it.
Is this for beginners?
Honestly, no. Caketisserie is built for cake designers who already have the basics down. That said, if you're a beginner who's willing to be patient and put the work in, this ebook can get you ahead faster than most tutorials online. You'll just need to be ready to grow into some of the techniques rather than expecting them to feel easy from day one.
Do the recipes include vegan, gluten-free or dairy-free variations?
Not at the moment. The ebook includes the recipes I've developed and tested in my own kitchen, all of which use "traditional" ingredients. Many of the techniques translate well to free-from baking, but you'll need to do that adaptation yourself.
How is this different from the Modern Cake Society?
The ebook is the framework. MCS is where the framework lives and grows. The Society is an ongoing community space with 100+ recipes, a new Caketisserie creation every month, business masterclasses, and tools like our own pricing app Cake Companion. Think of the ebook as the foundation, and MCS as the place you go to keep building on it.
What's the refund policy?
You can request a refund up until launch day. After that, because the ebook is a downloadable PDF that's yours to keep once delivered, refunds aren't available. If you have any doubts before launch day, just reach out.
Pre-order at founding price: £12
The Caketisserie ebook launches on the 17th of June 2026. Pre-order it now and you'll pay £12 instead of the full £21. On launch day, your copy lands in your inbox and the price returns to £21 for everyone else.
No bonuses, no extras, no upsells. The founding price is your reward for backing the ebook before it's out.
Step 1: Pop your name and email below — this is how your copy reaches you on launch day.Step 2: You'll go straight through to checkout to lock in your price. It takes about a minute.
