Cake Baking Science
Understand ingredients and technique so you can adapt any cake recipe.
A course on how flour, sugar, fat, eggs and leaveners work in a cake, and how to adjust recipes with confidence. Includes 7 chapters, an Ingredient Substitution Tool, a Baker's Percentage Calculator, an Oven & Altitude Adjuster and a downloadable PDF. One-time payment, lifetime access.
- 7-chapter course
- Ingredient Substitution Tool
- Baker's Percentage Calculator
- Oven & Altitude Adjuster
- Downloadable PDF
A guide you use, not a file you forget
Cake Baking Science runs as a web app in our member area. Read a chapter, use the tools, tick off the action, and pick up exactly where you left off.
7 guided chapters
Short, step-by-step chapters with a progress bar that shows what you have read and what comes next.
Ingredient Substitution Tool
Enter the ingredient you are missing, the amount and the unit (cup, tbsp, tsp, ml, g or oz). The tool looks up a reliable substitute and works out how much of each replacement to use.
Baker's Percentage Calculator
List every ingredient with its weight in grams. Flour is 100% and everything else is shown relative to it, with sugar, fat, egg and liquid ratios checked against typical high-ratio butter cake ranges. Leave Group blank to detect it from the name, or type flour, sugar, fat, egg, liquid, leavening, salt or other.
Oven & Altitude Adjuster
Enter your altitude, the recipe's oven temperature and whether you bake with convection (1 = yes, 0 = no). Optionally add each recipe's baking powder (tsp), sugar (cups) and liquid (cups) to get adjusted amounts based on standard high-altitude baking guidelines.
Action Roadmap
One concrete action per chapter, collected in a checklist so you always know the next thing to do in your kitchen.
Downloadable PDF
Every chapter in one clean, printable document. Save it as a PDF to read offline or keep a copy in the kitchen.
Chapter by chapter
A clear overview of what Cake Baking Science covers, so you know exactly what you are getting before you buy.
Format & delivery
- Interactive web app: chapters, tools and an Action Roadmap. Nothing to install.
- Your reading progress and tool entries are saved automatically in your browser.
- A downloadable PDF of every chapter for offline reading or printing.
- One-time payment in USD. No recurring charges.
- 01
How a Cake Sets
Structure builders versus tenderizers, the batter as a foam and an emulsion, and the control cake you will use for every experiment in this course.
- 02
Flour and Starch
Protein percentages, cake flour versus all-purpose, when sifting matters and the cornstarch trick.
- 03
Sugar: More Than Sweetness
How sugar tenderizes, keeps cakes moist, builds air when creamed, and what really happens when you cut or swap it.
- 04
Fats: Butter, Oil, Shortening and Temperature
What each fat brings, why butter temperature decides your crumb, and how creaming and reverse creaming give different cakes from the same ingredients.
- 05
Eggs and Dairy
Yolks versus whites, and how buttermilk, yogurt, sour cream and acidity change the crumb.
- 06
Leavening Chemistry
Baking soda versus baking powder, the simple math for getting the amounts right, and how to recognize too much or too little.
- 07
Heat, Ovens, Altitude and Designing Your Own Recipe
Calibrate your oven, choose the right rack and pan, adjust for convection and altitude, then use baker's percentages to adapt or design any cake.
One product. One price.
Pay once and keep access. Your login is emailed right after payment.
Cake Baking Science
$54USD · one-time payment
- 7-chapter course
- Ingredient Substitution Tool
- Baker's Percentage Calculator
- Oven & Altitude Adjuster
- Downloadable PDF
- Progress tracking and Action Roadmap
Secure checkout · Instant access · 7-day refund policy
Questions, answered
Cake Baking Science is an interactive web app with 7 chapters, 4 built-in tools (including an Action Roadmap) and progress tracking. You can also save every chapter as a PDF for offline reading or printing.
Right after payment we email your login details to the address you used at checkout. Log in on our website and the app opens in your browser. Nothing to download or install.
Yes. You pay $54 (USD) once and keep access to Cake Baking Science. There are no recurring charges.
Yes. The app works in any modern browser on phone, tablet or desktop. Your progress and tool entries are saved in the browser you use.
No. The first chapter starts from the basics, every technique is explained step by step, and the tools handle the pan and quantity math for you.
Write to us within 7 days of your purchase for a full refund. See our Refund Policy for the details.
7-day refund policy
If Cake Baking Science is not right for you, email us within 7 days of purchase for a full refund. Details in our Refund Policy.