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Add a 6 Months membership for $24
6 months for the price of only 1.
Here’s the math:
- The monthly subscription to the full academy is $24 and a 6-Month subscription is not available anywhere else. Only Here!
- If you decide to join the monthly plan later, you’ll pay the full $24 for each month
- Right now — and only on this page — you can get 6 months for the price of 1
Trusted by 20,000+ home bakers worldwide · 7-Day Money-Back Guarantee
BESIDES ALL CHEESECAKES INCLUDED IN THE CHEESECAKE COURSE - See what you'll be making
swipe the carousels and click to watch a preview of each lesson.
Cakes & layered
Cake geometric
Honey cake
Carrot Caramel Cake
Moist carrot cake, caramel cheesecake, salted caramel, cream cheese frosting, pure indulgence.
Mille-Feuille
Crisp puff pastry, creamy vanilla diplomat, tangy raspberry confit, pure decadent perfection.
Chocolate cherry travel cake
Rich chocolate–praline sponge, cherry-Amaretto gel, hazelnut glaze, and melt-in-mouth texture.
Raspberry no-tiramisu
Delicate ladyfinger cookies soaked in vanilla syrup, layered with silky mascarpone cream and bright raspberry confit. Effortlessly elegant, dangerously good.
LuCake
Pistachio sponge layered with red berry whipped ganache, raspberry-strawberry confit, and cream cheese white chocolate frosting. Rich yet fresh, with a playful two-tier design that’s more approachable than it looks.
cookies & Small bakes
Brownie Sandwich
Ube Blueberry Cookie
Earl Grey Madelaine
Smor Cookie
Carrot Cookie
Medialuna Cookie
Cardamom Buns
Soft, spiced hot cross buns soaked in custard and baked until golden, finished with a dark rum butterscotch sauce and crunchy pecan topping. Warm, fragrant, and deeply comforting.
tarts & choux
Pistachio Choux
Perfect pistachio choux with whipped ganache, pistachio diplomat cream, and strawberry gel.
LEMON TARTLET
Lemon tartlets with buttery sablé, zesty cream, Limoncello gel, and torched meringue.
Coffee Tart Breton
Rich coffee tart with buttery Breton base, miso caramel, and bright passion fruit accents.
Paris Brest
Paris–Brest: crisp choux, praline mousseline, pear confit, and craquelin perfection.
Lulu Tartalet
showpieces
Apple Cinamon Bun Macaron
Praline Macaron
Crisp shells with rich, caramelized pecan ganache and hidden praline center.
Brazilian Pudding
Silky Brazilian pudim: creamy flan with caramel topping, perfectly smooth and effortlessly indulgent.
BlackberryHibiscus Pavlova
The Basics
Caramel VS Caramel
French meringue
Praline Paste
Homemade praline paste: caramelized nuts blended into a smooth, rich, and versatile delicacy.
Pure
Gelatin Mass
A clear, practical guide to preparing and using gelatin mass — covering bloom strength, water ratios, re-gelling, and storage. The foundation behind every silky mousse, glaze, and cream.
Candied Nuts
A professional pastry technique for perfectly crystallized nuts — sweet, aromatic, and non-stick. Clean flavor, stable texture, and a crisp shell that holds beautifully in fillings and decorations.
More than just lessons
SUPPORT
Ask Vicky directly. Submit a question anytime through our support system or ask directly under any lesson. No more guessing.
NEW LESSONS EVERY MONTH
Always something new to make. At least 2 new recipes added every month — each with HD 4K video and a downloadable PDF. Your membership grows with you.
COMMUNITY
You’re not baking alone. Share your results, celebrate your wins, and get inspired by what other home bakers are making. A supportive space for every level.
$47
- 12 months access*
- 40+ Lessons with 4k Video Tutorials
- Downloadable PDF Recipe Guides
- 1:1 Support from Vicky
- New Recipes Every Month
- Access to Private Community
- Downloadable PDF Theory Materials
7-day money-back guarantee — no questions asked
If by any reason you’re not satisfied with what you find inside, ask for a full refund within 7 days and we’ll grant it— no questions asked.
If by any reason you’re not satisfied with what you find inside, ask for a full refund within 7 days and we’ll grant it— no questions asked.
FREQUENTLY ASKED QUESTIONS
How does the 7-day guarantee work?
We’re confident you’ll love The Bake Academy, but if you’re not happy, we offer a 7-day money-back guarantee. Just contact our support at [email protected] and we will take care of it, no questions asked.
What if it's too advanced for me?
It won’t be. Every lesson is built for home bakers. You can start from the basics and we show you exactly what to do at every step, including what the result should look and feel like before you move on. If you ever get stuck, you can ask Vicky directly. Inside you’ll find desserts designed to give beginners the confidence and skills they need to progress into more sophisticated recipes.
How is this different from YouTube tutorials?
YouTube gives you individual recipes with no structure, no progression, and no one to turn to when something goes wrong. The Bake Academy is a committed learning experience — with a structured library designed to build your skills recipe by recipe, downloadable PDF recipes and theory guides you can follow in the kitchen without a screen, a clean and easy-to-navigate platform built around your learning, personal access to Vicky when you get stuck, and a private community of home bakers who are on the same journey as you.
Can I watch the lessons anytime?
Yes. You can ask questions directly under any lesson or submit a support ticket anytime. Vicky herself answers — not a support bot, not a community moderator.
Do I need special equipment?
No. Every recipe is designed for a normal home kitchen. Before each lesson you’ll see a clear list of everything you need — and in most cases you already have it.
Can I download and print the PDF materials with recipes and theory?
Yes! All PDF materials, including recipes and theory content, are available for download so you can save them for offline use or print them out for easy access while baking.