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This course is for intermediate to advanced Cake Designers. 

Anyone already confident in baking, filling and covering their cakes with Ganache.

At the end of this course you will be equipped to ice your cakes flawlessly in Fondant, using my Rolling technique, and using the more classic Panelling Upright method for the larger cakes. 

Using Panelling is most definitely the fastest and energy efficient way to get a super crisp finish, avoiding all the dreaded stretching of the fondant occurring when covering cakes the more classic way. You'll also be reducing drastically air bubbles (simply because they are easier to pop) and it will save you half the time and energy you'd usually spend in smoothing your cakes to get the perfect sharp edges.

Sneak peek this way! 


This course has been created for the more advanced students who have already enrolled in Ganache Perfect - or who are confident enough in their ganaching method to jump straight to learn how to Panel flawlessly.

In the different modules you'll learn:

- The two panelling methods I use in my own kitchen: the 'classic' Upright method, and the Rolling method - less commonly used - which is the perfect method to work with smaller (and sometimes fiddly) tiers.

- Detailed Workbooks where with all my tips and tricks to set you off on your Panelling journey: the basic rules for a successful Panelling process, what to avoid doing, which fondant to use, etc. Basically everything you need to know about Panelling.

- How to dowel, stack and assemble a two tiers cake with my best tips for a safe cake deliveries.

Important note: this course is only about the Panelling  process - it does not cover baking the sponges, making the buttercream, filling the cake process and covering with ganache. Check FAQs for more information.


Written Material

This course is divided in different modules - each modules contains Written Content in the form of PDFs that you will be able to download and scroll through at your own pace. 

In those, you will find all the methods, along with my own pro tips, a bit of technology for you to understand each topic more in depth (the importance of using premium  fondant (and my preferred brands),  the key role of tools, how to calculate how much fondant you need, when to stack a cake for delivery, etc.)

Step-by-steps Videos

Each module is completed with step-by-step videos showing you exactly how we ice cakes at Zaza Marcelle's. This is where you'll see in details how we panel our cakes.


You will be able to play, pause, go back again and again as you wish. 


Who is this course for?


Intermediate to advanced Cake Designers who are already have their own established cake processes and want to introduce Panelling to their Cake Decorating skills.


How long do I get access?

Once purchased, you will have lifetime access to it. This will allow you to work at your own pace, and make the most of it! 

Do I need lots of equipment?

This course is designed with professional and amateurs cake designers, so most of the equipment I use can easily be found in any cake lover's kitchen: scrapers, cake board, turntable, large fondant rolling pin, etc! The Zaza Marcelle's covering method involves (but not only) ganache plates. 

You will find a "Where to find" list at the end of the course where I share my preferred suppliers.

Does this course also covers the baking and filling it processes?

No. This course starts with a cake that is already baked and filled with buttercream. You can find my baking and filling processes along with my recipes in the Modern Drip Cake Masterclass

What type of cake can be used with the methods you teach in this course?

Any "sturdy" cake you would normally use for wedding or celebration cakes that has a sturdy base such as sponges, filled with either buttercream (I use Swiss Meringue Buttercream, but it can also be American or Italian Meringue) or ganache.

Can I download the course content?


All the PDFs are downloadable for easy access, yes. You will have to log in to access the videos however.

Can I use the course content for my own business?

ABSOLUTELY! Zaza Marcelle's online courses have been designed to help fellow cake designers (and aspiring cake designers!) in their cake journey, whether by teaching them new techniques or showing them things they already knew with a different approach.


We only ask that you respect the courses Intellectual Property (that you will be able to find at the beginning of each course), and that you do not share the course content with people who have not enrolled in Zaza Marcelle's classes.


And if you feel like tagging Zaza Marcelle on socials (@zazamarcelle), then I will be happy and honoured to re-share your work with our cake community! 

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I'm ready!

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