Bakery-clean cakes, from your own kitchen.
A calm, step-by-step path from a wobbly homemade bake to a crisp, confident finish, and, when you’re ready, the craft of taking bookings. Even if you’ve only ever frosted a birthday cake on the counter.
By the time you finish, this is simply how you bake.
A crisp, clean finish
The crumb coat and sharp edges behind every cake that looks like it came from a bakery, not a countertop.
A cake that never leans
Level layers, a dam-and-fill, and real structure, so a tall or tiered cake stands straight all day.
Buttercream you trust
A silky Swiss meringue that doesn’t split, colored cleanly, smoothed without streaks or bitterness.
The confidence to be booked
Price your time, run a warm consultation, and photograph your work: for when you decide to take orders.
Six modules, from a level bake to a booked wedding.
19 short lessons, 2.8 hours in all. Watch at your own pace, on any device, forever.
1 Before you pipe a thing The mindset and the read that decide whether a cake ever looks clean.
- The home baker’s edge: why “homemade” is your advantage, not your ceiling Free preview
- Read your bake: level, moisture, and crumb before you decorate Free preview
- Your cake kit: the few tools that actually matter 7 min
2 A cake that holds and looks clean The signature craft skill: a bakery-clean finish on a cake that never leans.
- Level, torte, and even layers every single time 9 min
- Fill and stack without a bulge or a lean 10 min
- Crumb-coat and sharp edges: a bakery-clean buttercream finish Free preview
3 Buttercream, perfected The finish everyone notices: smooth, the right sweetness, and a clean color.
- A silky Swiss meringue buttercream that never splits 11 min
- Color your buttercream without streaks or a bitter edge 8 min
- Clean borders and simple piping that reads as “finished” 9 min
4 Tiered & structured cakes The part that scares everyone: how a tall cake stays standing all day.
- Structure a tiered cake that never leans 12 min
- Boards, boxes, and getting a cake there in one piece 9 min
- Simple florals and toppers that elevate a plain tier 8 min
5 Flavor & the bake itself A cake has to taste as good as it looks: recipes that travel and hold.
- A moist vanilla that stays soft for days 9 min
- Fillings that hold, not ooze, under buttercream 8 min
- Scaling a recipe for a crowd without it going wrong 9 min
6 From home kitchen to booked weddings The business side: priced right, booked cleanly, photographed to sell.
- Pricing your cakes so your time is actually paid 10 min
- The consultation that turns an enquiry into a booking 9 min
- Photograph your cakes so they book the next one 8 min
- Your home-kitchen setup & cottage-food checklist 6 min
Elodie Marchand
Cake artist & founder of Fleur & Flour
Elodie started with birthday cakes on her kitchen table and, over nine years, grew into a booked wedding-cake studio. She shares every level, crumb coat, and stack with a following of home bakers who want their cakes to look as good as they taste. Fleur & Flour is where she teaches the exact, unhurried system behind a clean, confident finish.
Demo instructor: a fictional persona created for this example course.Everything you need in one place.
- 19 short video lessons, 2.8 hours
- Lifetime access: rewatch any lesson, forever
- The clean-finish crumb-coat checklist
- Elodie’s exact tools & kit shopping list
- The cake pricing worksheet
- A warm community of bakers alongside you
Loved by home bakers.
Illustrative reviews, written for this demo, not real customers.
The crumb-coat lesson finally gave me sharp edges. My birthday cakes went from “sweet, homemade” to something I’m genuinely proud to photograph.
I was terrified of stacking a two-tier for my sister’s baby shower. The structure lesson walked me through the dowels step by step and it stood perfectly all day.
The pricing worksheet was the wake-up call. I was practically giving cakes away. Now I quote a number calmly and I actually enjoy the consultations.
Start with a finish you’ll be proud to photograph.
The Cake Business
The complete course · one-time payment
Goes to $299 after launch.
- 19 short video lessons, 2.8 hours
- Lifetime access: rewatch any lesson, forever
- The clean-finish crumb-coat checklist
- Elodie’s exact tools & kit shopping list
- The cake pricing worksheet
- A warm community of bakers alongside you
This is a NicheYield demo. In a live build this button is the Lemon Squeezy checkout: here it opens the real members’ area so you can look inside.
Finish the first module and if it’s not worth it, get a full refund.
Before you start.
Do I need fancy equipment to start?
No. The finish that makes a cake look professional, a clean crumb coat and sharp edges, comes from a turntable, an offset spatula, and a metal bench scraper. Module 1 covers the short list of what actually earns its place, and what you can skip.
I only bake for family and friends. Is this for me?
Absolutely. Most people here bake for the people they love and just want cakes that look as good as they taste. The craft is the same whether it’s a birthday at home or, one day, a wedding: you learn a clean finish either way.
Is this beginner-friendly?
It’s built for home bakers, in order: read your bake, build it level, crumb coat, finish, then structure and flavor. The business modules at the end are there for when, and only if, you decide you want to take bookings.
How long do I have access?
Forever. It’s lifetime access, so you can work through it at your own pace, come back before a big bake, and re-watch any lesson whenever you like.
What if it’s not for me?
Start the course, finish the first module, and if it’s not worth it, email for a full refund. No hard feelings.
A clean, confident cake is a few lessons away.
We build, launch, and run premium courses like this for niche creators, on the audience you already have. You just record. We split the net revenue 50/50. It’s one of several example courses we’ve built end to end. see the detailing one too →