PANELLING MASTERCLASS
Achieve a flawless fondant finish - with a faster, smoother process - and total confidence.
Â
Learn the exact panelling methods I use in my own studio to achieve ultra-sharp and perfectly smooth fondant finishes on repeat.
 Â
Begin Your Transformation
Is This You?
Â
You’re already confident in baking, filling and ganaching your cakes…
BUT fondant still feels:
- A bit unpredictable
- A bit stretchy
- A bit… “please don’t crack on me today”
Â
Or maybe you’ve mastered classic covering - but you want a cleaner, faster, energy-saving method that gives you total control.
If you’re an intermediate or advanced cake designer who wants:
✨ Sharper edges
✨ Smoother sides
✨ Fewer air bubbles
✨ Repeatable, reliable results
✨ And a technique you can use on ALL your cakes…
…then you’re in exactly the right place.
Sneak peek this way!
Â
What You’ll Learn Inside
A complete, step-by-step panelling system designed for cake designers who want professional, polished, wedding-ready results.
You’ll master two panelling methods:
- The Classic Upright Method - perfect for taller tiers and larger cakes.
- The Rolling Method - amazing for smaller, fiddly tiers (and honestly, a game changer if fondant has ever stressed you out).Â
Downloadable PDF Guides & Workbooks
Clear, detailed written material you can keep forever, including:
- The two panelling methods (Upright + Rolling)
- The “why” behind the technique (a little fondant science!)
- Tool list & fondant brand recommendations
- Fondant quantity guide
- What to avoid (and how to fix common mistakes)
- Stacking rules + delivery best practices
Â
All explained in a simple, structured way so you can follow confidently at your own pace.
.
Step-by-step Video Lessons
Easy-to-follow, real-time videos showing you exactly how I panel cakes in the Zaza Marcelle kitchen.
Perfect if you learn best by watching the movements in action.
Professional Techniques & Real Kitchen Workflow
You’ll learn the exact methods I use on real client cakes, including:
- How to panel flawlessly on both large and small tiers
- When and how to dowel
- How to stack a two-tier cake safely for delivery
- My favourite pro tips for sharper edges and smoother finishes
Here’s What Our Students Are Saying
Â
Stefanie T.
“What a fantastic Course. I invested in this course to learn how to panel a cake. I have been running my own cake company for 15 years but have learnt so much from this course. Clear and very informative. I love the pdfs that back up the videos.
So worth purchasing and excited for more in the future. Thank you Zaza 👏” Â
Onyinye, Savoury Treats
“I found the Masterclass very useful.
Zaza doesn’t just explain the panelling process but also the science behind using quality products. Thank you so much!”
JulieÂ
“Thank you for this awesome course Zaza. I absolutely love your rolling panelling method for fondant. It's the first time I have ever managed to get rid of the seam down the back of the cake! A method I will come back to again and again. Thank you.”
Why Panelling Is the Best Thing You’ll Ever Do for Your Cakes
Â
Here’s what past students and designers love most:
✨ No more stretching or tearing
✨ Much fewer air bubbles (and easier to pop!)
✨ Super sharp, crisp edges
✨ Faster than classic fondant covering
✨ Uses less physical energy
✨ Far more control and consistency
✨ Stunning professional finish - every time
This technique genuinely changed everything about how I work with fondant, and I’m showing you how it can change everything for you too.
Want the Full System? Ganache + Panel Together?
If you want the complete smooth-to-sharp process - from perfect ganache to flawless fondant, you can bundle both classes:
The Ganache + Panel Bundle
ÂŁ155Â (instead of ÂŁ175)
Includes:
- Ganache Perfect (normally ÂŁ50)
- The Panelling Masterclass (normally ÂŁ125)
Â
Perfect if you want a total start-to-finish cake covering workflow that’s clean, sharp, and consistent.
Get the Bundle for ÂŁ155