“Cake House” — Online Loaf Cake Baking Course
right after payment
What you will be able to do in 6 weeks
Course Program
How the Training Works
The course is designed so that you won’t be afraid to make mistakes, and you’ll gain experience, support, and feedback from instructors and mentors.
New lessons unlock every week to keep you in a productive rhythm. You'll have 12 months of access from the day you purchase — rewatch any lesson as many times as you need, whenever inspiration strikes.
You won't just watch — you'll bake. Every lesson leads straight to your oven. Mentors review your actual bakes, explain any mistakes, and give you personalized tips to improve faster.
Each week you bake the lesson's cake and submit it for review — a photo and short description through a simple form. An experienced mentor gives you specific, actionable feedback on your actual result. Not a copy-paste template: real eyes on your real bake.
Complete all 6 course assignments and earn an official Certificate of Completion — issued in English. Share it on LinkedIn, add it to your portfolio, or show clients what you've learned. Internationally recognized.
See how a lesson goes
A short preview of a lesson from the course — so you know the format before you buy
- Lesson
- Pistachio Ganache — Learn the technique behind the most eye-catching glaze in the course
- How it is filmed
- The chef shows every step in close-up
- What comes next
- Every lesson of the course is made the same way
Get the whole lesson by email
We will send a link to the full recording in one email
Instructor
- Practising master pastry chef, author of every course of the school
- Trained at the International Pastry School of Olivier Bajard, France — the course “Complex cakes and pastries”
- Certified courses with Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly
- Founded the Maru.expert pastry academy
“I know the difficulties modern pastry chefs run into — so I combined the experience of world masters with technological secrets from my own practice.”
Materials that stay with you after the course
The right ingredients are the foundation of a great loaf cake. This guide covers: which butter and cream to choose, when and how to substitute trimoline (invert sugar) with glucose, and what to reach for when a specialty ingredient isn't available in your area. A reference you'll use long after the course ends.
A detailed breakdown of the most common loaf cake mistakes — dense crumb, collapsed dome, soggy bottom, uneven rise, glaze that won't set — with the cause of each and exactly how to prevent it. The shortcut to not making the same mistake twice.
Certificate of Completion
A personal document with your name, the course title and the date. It lands in your account — download and print it whenever you like.
- In your name Your name, the course title and the date you finished
- Issued in English Reads the same outside your country — show it to an employer or a client
- PDF in your account Prints on A4 and stays with you for good
Issued to students who complete every course assignment and send their mentor photos of what they baked.
Frequently Asked Questions
Can I bake these cakes in a different pan size?
Yes — but run it by your mentor first. They'll walk you through any adjustments to baking time and temperature, and confirm whether the pan you have will work for that specific recipe.
Do I need special equipment?
Loaf cakes are one of the most equipment-friendly pastry formats out there. If you have a mixing bowl, a hand or stand mixer, a loaf pan, and an oven — you have everything you need to start. A full equipment list is available for download immediately after you enroll.
What if I have questions while I'm baking?
Reach out to your course mentor at any time — they're available to help with any question about technique, ingredients, or troubleshooting. You can also email us at [email protected] for general questions.
What if I can't find a specific ingredient? Can I substitute?
Absolutely — your mentor will help you find a workable substitute for any ingredient that's hard to source in your region. This is especially relevant for students in the US, where some European pastry ingredients have different names or need to be ordered online (Amazon, specialty baking stores). When substitution is possible, they'll tell you exactly how to do it.
What loaf pan should I buy?
We recommend a metal loaf pan — non-stick coated or uncoated — approximately 3×7 inches (8×18 cm). Avoid silicone pans for these recipes (unless it's a mini/individual mold) and anything longer than 8 inches (20 cm). A standard 9×5 inch pan is slightly too large; a 8.5×4.5 inch pan is the closest US equivalent.
Do I need baking experience?
No. A loaf cake is one of the simplest bakes: it needs neither a stand mixer nor unusual equipment, and the batter forgives more than a sponge or choux. The course moves from a simple cake to more complex textures, so it suits first-time bakers too.
Why does my cake sink in the middle or crack on top?
Both come down to the balance of the recipe and the oven: the ratio of sugar, butter and flour, the temperature of the ingredients when mixing, the moment the top sets before the middle does. The course explains how these interact — which is why the six cakes, each with a different crumb, come in that particular order.
How much time a week does the course take?
One cake a week takes an evening: mixing, baking and decorating. There is little hands-on work — most of the time the cake is in the oven or cooling. You can go at your own pace, and the lessons stay open for 12 months.
How long does a loaf cake keep, and why does that matter for orders?
The cakes in the course are built to stay moist for several days — that comes from the moisture of the batter and the recipe itself. For selling, this is the key point: you can bake ahead, the cake sits happily on the counter and does not need to be handed over immediately like a mousse dessert.
Will I be able to sell the cakes from the course?
Yes. Loaf cakes are in every patisserie precisely because they are quick to make, keep well and travel well. The six items are a ready range of flavours, and the recipes scale to the volume you need.
What do I keep after the course?
The lessons of all six weeks and the recipe book, with access for 12 months from the purchase. Plus a course certificate in English.
How much the course costs
- 6 weeks of structured lessons
- Complete recipe book
- 6 full loaf cake recipes with video walkthrough
- 12 months of access — rewatch anytime
Gift this course
The certificate arrives at your email — hand it over on the day itself. The recipient chooses when to start.