INTRO
CAKE BASIC GUIDE
First Steps to Cake
Basic Tools
Basic ingredients
Making genoise
Making special ingredients
Basic techniques

PART 1
VICTORIA CAKE
Victoria Cake

Orange Apricot Victoria
Raspberry Victoria
Coconut Mango Victoria
Lemon Blueberry Victoria

PART 2
HOME CAKE
Homemade cake

Sweet potato cake
carrot cake
Marron Cake
banana cake
Fig Dacquoise Cake
Oreo Rare Cheesecake

PART 3
CHOCOLATE SIGNATURE CAKE
Chocolate Signature Cake

Cream Cheese Brownie Cake
Lamington Cake
Sacher Torte
Tiramisu Cake
Chocolate Basque Cheesecake

PART 4
KOREAN STYLE CREAM CAKE
whipped cream cake

Matcha Strawberry Cream Cake
Blueberry Cream Cake
Mugwort Fig Cream Cake

PART 5
CHIFFON CAKE
chiffon cake

Red Velvet Chiffon Cake
Blueberry Vanilla Chiffon Cake
Peach Chiffon Cake

PART 6
CREPE CAKE
crepe cake

Strawberry Crepe Cake
Matcha Crepe Cake
Mango Crepe Cake
Chocolate Crepe Roll Cake

PART 7
SOFT CAKE
soft cake

Matcha Strawberry Roll Cake
Chocolate Strawberry Roll Cake
Mascarpone Roll Cake
Whipped Cream Castella
Nagasaki Castella
Honey Castella

PART 8
POUND CAKE
pound cake

Pistachio Strawberry Pound Cake
Caramel Pound Cake
Chocolate Cherry Pound Cake
Earl Grey Apricot Crumble Cake
Blueberry Pecan Crumble Cake
Pumpkin Caramel Crumble Cake
Raspberry Matcha Crumble Cake

OUTRO
Thinking about selling cakes
Advice for Cafe Owners

Only at Sugar Lane Baking Class
High-efficiency, perfectly guaranteed recipe revealed

Sugar Lane, which has had approximately 3,000 students attend so far, is famous for its practical dessert classes.
The author, Jo Han-bit, a pastry chef, is a former strategic consultant who values ​​numbers and efficiency.
From this business perspective, 'high-efficiency' recipes that eliminate unnecessary processes and ingredients have satisfied many students.
Additionally, the author analyzed the failure factors experienced by students in the field and acted as a 'baking consultant' to find solutions, thereby securing a recipe that would not fail.
This was possible because it was based on the practical experience gained from actually running a dessert shop and what I learned at numerous pastry schools.
Let's experience the most perfect cake recipes that anyone can easily follow, introduced in this book.

Victoria cake, whipped cream cake, chiffon cake, cheesecake
Pound cake, tiramisu, castella, crepes…
Includes 37 cake recipes!

This book introduces various recipes such as whipped cream cake that is never missing on a good day, tiramisu cake that is consistently popular in dessert cafes, Victoria cake and chiffon cake that are great for home bakers to try, pound cake that anyone can easily make, chocolate cake that is a must-have in cafes, roll cake and castella that are loved by people of all ages, crepe cake that does not require icing, and cheesecake that is still popular.
Take on the challenge of creating the perfect cake that will delight everyone on special occasions with the Sugar Lane Cake Class.


From the 'Basic Guide to Cake' for cake beginners
Material selection, manufacturing difficulty, storage, sales price calculation, etc.
Even advice for those considering selling cakes!

This book contains detailed information on not only the hottest cake recipes these days, but also the basic tools and ingredients, how to make genoise, basic techniques, and how to make special ingredients so that even beginners can follow along step by step.
It also contains content that can be particularly helpful to cafe operators.
Based on the concerns of countless cafe owners I met at Sugar Lane's baking classes and the know-how I've accumulated through classes, I've briefly introduced the basic yet most important cake sales strategies in the latter part of the book, so don't miss it!