Full curriculum
7 lessons.
7 lessons.
One wedding cake.
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01Almond Cake: Baking & AssemblingAlmond sponge with coconut ganache, strawberry cream, lime jelly, and coconut crunch. Layered and assembled into a tier that's moist, stable, and ready to coat.
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02Pistachio Cake: Baking & AssemblingChocolate sponge, cocoa syrup, vanilla namelaka, pistachio whipped ganache, and pistachio crunch. Five components, one tier.
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03Chocolate Hazelnut Cake: Baking & AssemblingChocolate sponge with hazelnut ganache and caramel ganache. Rich, dense, and built to hold as the bottom tier.
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04Two Ganache RecipesTwo white chocolate ganache formulas using real chocolate with 28β30% cocoa butter. Emulsified with a hand blender for a smooth, stable coating.
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05Cake Smoothing & Sharp EdgesFlawless surfaces and crisp edges on all three tiers, the foundation that makes the origami texture work.
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06Zigzag Mold & Origami TexturingHow to build the paper mold, apply it, and release it cleanly. The signature finish that makes people photograph the cake before cutting.
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07Stacking TiersDoweling, centering, and stacking three tiers so the cake is structurally sound and safe to transport to a venue.
Preview
This course is for...
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...the home baker moving into weddings and events You can make a beautiful one-tier cake. Now you need to stack tiers that donβt collapse, survive delivery, and scale to real wedding sizes.
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...the baker building a signature style that sells Your cakes are good. But βgoodβ doesnβt sell itself. Origami gives you a design clients recognize, photograph, and ask for by name.
I created the origami technique.
"My passion for clean geometry led me to create something that didn't exist before."
I'm Merul, a self-taught baker since the age of 14. What started as a love for patterns and clean geometric shapes became the origami cake texturing technique now replicated by bakers across Brazil, Europe, and beyond.
What students say
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"The origami cake technique is a gift to bakers all over the world, the kind of gift we see only once in a century. A true legacy. Thank you for sharing your talent."
Brazil Β· Verified StudentA -
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"One of the best courses I've signed up for. Super easy to follow. I fell in love with everything, from the sponge cake to the velour texture. Would totally recommend."
Verified StudentR -
β β β β β
"Amazing course. Quick replies from Merul herself throughout. She even helped me find the right equipment. Definitely recommend to anyone."
Verified StudentS
Ready to start?
One payment.
One payment.
Lifetime access.
Merul's 1:1 class Β· $2,000 Β· Group class Β· $1,000
$500
- 7 video lessons in English
- 3 complete cake recipes (almond, pistachio, chocolate hazelnut)
- Downloadable recipe book (EN)
- Online support via course messaging
- Lifetime access on any device
- Use techniques for your own client work
Try it. Bake one cake.
If within 14 days your first origami cake doesn't turn out clearly better than anything you've made before, send me a photo and I'll refund you in full.
FAQ
Questions, answered
Basic baking experience is enough, if you've baked a cake before, you're ready. No prior ganache or origami experience needed; that's what this course teaches from the beginning.
Lifetime access. No expiry date. Watch at your own pace on any device: phone, tablet, or desktop.
A downloadable ebook with all course recipes and technique notes: almond cake, both ganache formulas, and smoothing guidelines, in English.
Video lessons are in English. The recipe book is available in English.
Yes. All techniques and recipes can be used for your own client commissions. You may not resell or teach the course content itself.
Visa, Mastercard, American Express, Apple Pay, and Google Pay via secure checkout.
You'll receive a login email within 24 hours of purchase. Access via browser or mobile app on any device. If you don't see it, check your Spam folder or email support@merulschool.com.
