Lifetime access. Keep it forever.
Master your pastry skills.
- 50+ Recipes — 200+ Video Lessons with detailed instructions, theory and texture checkpoints so it works the first time, every time.
- Downloadable PDF Recipes and technique guides you keep forever
- 1:1 Support from Vicky. Pastry Chef with 12 years of experience.
- New lessons every month
7-day money-back guarantee · 20,000+ students
By Vicky · Author of 3 bestselling Desserts books (250,000+ copies sold)
Subtitles and PDF materials available: English (original); Spanish; Ukrainian; Portuguese; Russian
Downloadable PDFs
All Recipes come with detailed PDF so you can download/print and access it offline whenever you’re baking.
over 200 video Lessons across 50+ RECIPES
Detailed video lessons instructions with step by step, theory and texture checkpoints.
See what you'll be making
Tap any dessert for a taste of what’s inside.
Basque Cheesecake Course
One framework, every variation. Master the burnt top and creamy center, then take it to chocolate, pistachio, coffee and beyond.
Basque Cheesecake
Pistachio Basque
Creamy texture, bold caramelized top, rich pistachio flavor, and effortless elegance.
Basque Cheesecake
Chocolate Basque
Creamy, custard-like texture, deep chocolate flavor, caramelized top, and balanced depth.
Basque Cheesecake
Blueberry Basque
Water-based ingredient: Blueberry Basque cheesecake with a silky creamy texture.
Basque Cheesecake
Coffee Basque
Rich coffee-infused Basque cheesecake with a silky texture and delicate dulce de leche notes.
Basque Cheesecake
The Iceberg
23×9 cm rectangular · vanilla base with chocolate ganache.
Basque Cheesecake
Black Sesame Basque
Creamy black sesame Basque cheesecake with a buttery sablé base and vibrant raspberry sauce.
Basque Cheesecake
Mini Basque
The Classic Vanilla: café counter / market stall format · molten center.
Basque Cheesecake
11 cm Round
The Classic Vanilla: Quick dinner format · two-phase logic.
Basque Cheesecake
8 cm in Cup
The Classic Vanilla: Dinner party / gift format · one-phase logic.
Classic NY Style Cheesecake Course
The theory, the sablé dough, and the classic cheese layer formula — the texture benchmark behind every flavor in the course.
NY Cheesecakes
Very-Berry
Triple-berry custard on a cardamom-scented base, topped with a glass-smooth confit and fresh berries. The lesson that teaches you how to tame fruit in any baked cheesecake.
NY Cheesecakes
Matcha–Passion Fruit
Grassy matcha custard under a passion fruit mirror, ringed with whipped cream petals — a sunflower where every element is flavor, not decoration.
NY Cheesecakes
Double Chocolate
Dark and white chocolate custards baked into a natural marble, finished with a hand-piped namelaka flower. The most forgiving cheesecake in the course — and one of the most dramatic.
NY Cheesecakes
Hazelnut–Tonka
Praline in the base, praline in the custard, a crisp feuilletine layer underneath, and a wave of whipped tonka caramel on top. Five components, one masterclass in planning.
NY Cheesecakes
Lemon–Limoncello
One lemon, four voices: black sesame–citrus base, limoncello custard, glossy lemon cream, and a piped limoncello gel — crowned with lemon-syrup meringue kisses.
NY Cheesecakes
Raspberry Parmesan
Two layers in one slice: bright raspberry below, savory parmesan silk above, topped with confit, fresh berries, and a glossy glaze. Sounds wrong. Tastes unforgettable.
NY Cheesecakes
New York Cheesecake
Restructured sablé base, silky baked cream cheese custard, and the low-and-slow method behind every cheesecake in this course. The texture benchmark everything else is built on.
NY Cheesecakes
Crème Brûlée
A yolk-rich vanilla custard rising above a low praline-caramel wall, torched to a crackling amber crust. The first spoon gets the crack — that’s the whole point.
NY Cheesecakes
Carrot–Caramel
Cinnamon cheesecake baked over roasted-carrot sponge, dressed in salted caramel and whipped tonka caramel — with twelve little carrots shaped from the sponge trimmings. The rule-breaker of the course.
NY Cheesecakes
Cheesecake Chanton
Luxurious chocolate and tonka cheesecake with caramel, hazelnut crunch, and meringue shards.
NY Cheesecakes
Raimu Cheesecake
Crisp matcha sablé, silky coconut cheesecake, bright lime gel, and perfect elegance.
NY Cheesecakes
Strawberry Green Tea
No-bake cheesecake: crisp sablé base, fresh strawberry compote, light cheese mousse, and glossy strawberry glaze.
Desserts Library
Cakes, cookies, tarts, choux and showpieces — plus the foundation techniques behind them. New recipes every month.
Cakes & Layered
Geometric Chocolate Cake
Chocolate honey layers, light cream, cherry gel, and geometric elegance redefining nostalgic flavors.
Cakes & Layered
Honey Cake
Tender honey layers, creamy filling, nutty praline insert, caramel ganache, and delicate honeycomb finish.
Cakes & Layered
Grand Mille-Feuille
Crisp puff pastry, creamy vanilla diplomat, tangy raspberry confit, pure decadent perfection.
Cookies & Small Bakes
Marshmallow Sandwich Cookie
Crisp pecan cookies filled with soft, toasted marshmallow and dipped in elegant, tempered chocolate.
Cookies & Small Bakes
Brownie Sandwich
Fudgy brownie cookies filled with creamy dulce de leche and topped with flaky salt.
Tarts & Choux
Pistachio Choux
Perfect pistachio choux with whipped ganache, pistachio diplomat cream, and strawberry gel.
Techniques
Purée
Easy homemade fruit purées: fresh, versatile, freezer-friendly for endless dessert possibilities.
Cakes & Layered
LuCake
Pistachio sponge layered with red berry whipped ganache, raspberry-strawberry confit, and cream cheese white chocolate frosting.
34+
more recipes
See all desserts ▼
Cookies & Small Bakes
Earl Grey Madeleine
Tender sponge with plum confit, caramelized white chocolate coating, and delicate, buttery perfection.
Showpieces
Popcorn Dessert
Whipped popcorn ganache, salted caramel with praline crunch, all hidden inside a white chocolate shell shaped like a piece of popcorn. Playful, theatrical, and completely delicious.
Cookies & Small Bakes
Cardamom Hot Cross Buns Pudding
Soft, spiced hot cross buns soaked in custard and baked until golden, finished with a dark rum butterscotch sauce and crunchy pecan topping.
Cookies & Small Bakes
Banana Bread
Deeply banana-y, tender loaf with pockets of melted milk chocolate and toasted pecans, crowned with a golden popcorn praline crust.
Cookies & Small Bakes
Ube Blueberry Cookie
Vivid purple cookies with soft ube dough, tangy blueberry-lime confit, and molten centers.
Cookies & Small Bakes
Carrot Cookie
Warm, cozy carrot cookies with hidden cream cheese filling and a nutty finish.
Cakes & Layered
Carrot Caramel Cake
Moist carrot cake, caramel cheesecake, salted caramel, cream cheese frosting, pure indulgence.
Cakes & Layered
Chocolate Cherry Travel Cake
Rich chocolate–praline sponge, cherry-Amaretto gel, hazelnut glaze, and melt-in-mouth texture.
Tarts & Choux
Apple Pie
Flaky butter crust, spiced apple filling, and rich amber caramel. A classic, done exactly right.
Cookies & Small Bakes
Brioche Buns
A small-batch bake with complete technique breakdowns.
Cookies & Small Bakes
Medialuna Cookies
Walnut-dulce de leche crescents: buttery, tender, nut-filled cookies with a powdered sugar finish.
Tarts & Choux
Lemon Tartlet
Lemon tartlets with buttery sablé, zesty cream, Limoncello gel, and torched meringue.
Tarts & Choux
Crisp Eclair
Slim, Nordic-style éclairs with a shatteringly crisp nut coating — no craquelin, no glaze — filled with silky vanilla or dulce de leche pastry cream. Refined, modern, and never fussy.
Showpieces
Praline Macaron
Crisp shells with rich, caramelized pecan ganache and hidden praline center.
Tarts & Choux
Paris–Brest
Paris–Brest: crisp choux, praline mousseline, pear confit, and craquelin perfection.
Showpieces
Apple Cinnamon Bun Macaron
Soft macarons filled with brioche ganache, apple gel, caramel glaze, and crispy streusel.
Tarts & Choux
Coffee Tart Breton
Rich coffee tart with buttery Breton base, miso caramel, and bright passion fruit accents.
Showpieces
Chocolate Mousse
Dark, airy, deeply chocolatey mousse in the style of Paris pastry shops — served generously from one dish, finished with a tangy yogurt chantilly, flaky salt, and olive oil. Effortlessly chic.
Showpieces
Brownie Science
Intensely fudgy for serving warm, the balanced classic, and a structured base for layered desserts — plus aeration tests and a molten fondant.
Tarts & Choux
Lulu Tartlet
Elegant blueberry tartlets with lime confit, cardamom, coconut Namelaka, and whipped blueberry ganache.
Techniques
Feuilletine
A thin butter batter baked golden and crumbled into shatteringly crisp, toasty flakes. The secret crunch layer behind professional desserts.
Techniques
French Meringue
Glossy, stable peaks, crisp shell, airy texture, dried gently for perfect sweetness and versatility.
Showpieces
Brazilian Pudding
Silky Brazilian pudim: creamy flan with caramel topping, perfectly smooth and effortlessly indulgent.
Techniques
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.
Techniques
Praline Paste
Homemade praline paste: caramelized nuts blended into a smooth, rich, and versatile delicacy.
Showpieces
Blackberry Hibiscus Pavlova
Delicate Pavlova with blackberry ganache, hibiscus gel, and frozen confit centers for a refreshing, airy dessert.
Techniques
Caramel Vs Caramel
Two caramels: one toasty and nutty, the other silky, creamy, and delicate.
Cakes & Layered
Raspberry No-Tiramisu | Valentine's Day Edition
Delicate ladyfinger cookies soaked in vanilla syrup, layered with silky mascarpone cream and bright raspberry confit. Effortlessly elegant, dangerously good.
Techniques
Gelatin Mass
A clear, practical guide to preparing and using gelatin mass — covering bloom strength, water ratios, re-gelling, and storage.
Cakes & Layered
Napoleon Cake
Thin crisp layers · Vanilla custard cream · Crumb coating. For one 28–30 cm / 11–12 inch cake.
Cakes & Layered
Lemon Cipriani
Vanilla sponge · Limoncello soak · Lemon-limoncello cream · Italian lemon meringue. For one 18 cm / 7-inch cake.
Cakes & Layered
Flourless Dark Chocolate Cake
Dark chocolate · Meringue-light crumb · Baked chocolate mousse. For one 18 cm / 7-inch cake.
Showpieces
Brandy Snap Cones
Crisp brandy snap cones · Raspberry gel · Mascarpone cream. Makes about 21 cones.
Basque Cheesecake
Caramel Basque Cheesecake
Deep amber caramel · Burnished top · Jiggly center. For one 18 cm / 7-inch pan.
This is what a lesson looks like.
Each recipe broken into shorter stages. Detailed step-by-step videos, easy to follow while you bake.
Subtitles available: English; Spanish; Ukrainian; Portuguese; Russian
Pistachio Choux
7 lessons
Your Instructor
VIKTORIA SOKOLIUK
I’m Viktoria — a pastry chef with 12 years of experience and a deep love for teaching.
I’ve spent the past 8 years teaching pastry online and running workshops around the world.
In all that time, one thing has never changed: the moment a baker makes something beautiful for the first time and can’t quite believe they did it. That moment is why I do this.
I’m also the author of three bestselling cheesecake books with over 250,000 copies sold — and the founder of an online school that has helped more than 20,000 students to bake with confidence.
What Our Students Say
Jennifer K.
“I tried making macarons twice from YouTube videos and both times they came out completely flat. I almost gave up. Vicky’s lesson was the first time someone actually showed me what it should look like at every step and what I should pay attention to. It came out perfectly!! Thank you so much ❤️”
Laura D.
I finally decided to join and try the Basque cheesecake and honestly I was nervous the entire time. I made a few questions to Vicky herself before starting and she was very sweet and fast answering which made me feel confident! When I cut into it and saw that perfect creamy center I almost cried of happiness 🥹!! My friends really thought I ordered it from somewhere…
Anna T.
“I was honestly scared to try anything more advanced than box mix brownies. I thought patisserie was just not for people like me. I just made a lemon tartlet that looked like PERFECTION. I’ve never felt so proud of something I made in my kitchen.”
Barbara W.
“I’ve made cakes for every birthday in my family for years. Good cakes, but nothing special. My sister-in-law asked me three times where I bought the honey cake I brought to Easter dinner. I made it myself ✨. That felt incredible.“
Amanda F.
“I’ve had the Mille-feuille saved on my phone for over a year. Every time I thought about attempting it I talked myself out of it — what if it fails and I show up to my mom’s birthday with nothing? I watched Vicky’s intro lesson on it and she convinced me I could make it!! I finally went for it and I still can’t believe how it turned out. My mom LOVED IT. My whole family was silent for a second when they saw it on the table. Worth every minute.”
Linda P.
“I’m so happy that I purchased access to your lessons. The way you present the material is amazing. Everything is explained so clearly—there isn’t a single confusing moment. Both the videos and the recipes are very well described, and everything is made beautifully and with high quality. 😊”
Carolina T.
“I absolutely had to take this opportunity and enroll. I’m deeply impressed by how much a person can love their craft and how beautifully that feeling can be conveyed through text, images, and the screen.
Thank you for what you do. You truly make this world more beautiful with your passion and dedication.” 🤍
Irina S.
“Victoria, thank you from the bottom of my heart for the opportunity to experience your work. As I read and watch your materials, I truly feel how much love, dedication, and tremendous effort you’ve poured into every detail.
Everything you create is not only impeccably beautiful and informative, but also deeply professional and intellectually inspiring. ” 🤍
Alina K.
“Your teaching style is truly something special.
After your lessons, I felt a renewed creative impulse – as if I’d reconnected with my passion for confectionery.
You are not only a talented professional but also an incredibly pleasant person, whose positive energy is palpable even through the screen and in your books.“
Elena S.
“I was absolutely blown away by how incredibly detailed your recipes are! It’s such a shame I didn’t come across you earlier in my baking journey. Now, I genuinely feel happy and successful every time I follow your clear explanations. 🥰”
Patricia N.
“I want to personally thank you for the course! ❤️ I’ve been following you for a long time, but I only started baking with your guidance in 2019 when I made my own wedding cake. Thanks to you, I now bake cakes for all holidays using your recipes, and even other desserts too. THANK YOU! ❤️🌷😘”
Anna R.
“I began my confectionery journey with your books, nearly 7 years ago. Just recently, I became a pastry chef for a restaurant chain in my city, and to this day, I still use your recipes and books. You are such an inspiration! I’m so happy that my sister once gifted me your book. Thank you for everything!
20,000+ STUDENTS
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. Vicky answers every question personaly.
NEW LESSONS EVERY MONTH
Always something new to make. You pay once, but the library keeps growing — at least 2 new recipes every month.
COMMUNITY
You’re not baking alone. Share your results, celebrate your wins, and get inspired by what other bakers are making.
CERTIFICATE
Complete any 7 recipes of your choice and earn an official digital certificate from The Bake Academy.
Pay once. Bake forever.
No subscription. One payment, lifetime access to every lesson — including everything we add next.
- Lifetime access — pay once, never again
- 50+ Lessons with Detailed Video Tutorials
- Downloadable PDF Recipe Guides
- 1:1 Support from Vicky
- New Recipes Every Month — at no extra payment.
- 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.
How is this different from YouTube tutorials?
A tutorial shows you what the creator did. These lessons make sure you can do it — with texture checkpoints at every stage so you catch problems before it’s too late, the theory to adapt any recipe to your oven and ingredients, and Vicky personally answering when something goes wrong. YouTube is for watching. This is for baking.
Can I watch the lessons anytime?
Yes — everything is available on demand, 24/7. There are no schedules and no deadlines. Log in from any device — phone, tablet, or computer — and watch whenever it suits you. Pause, rewatch, and go at your own pace: your access never expires, so a lesson you’re not ready for today will still be waiting for you next month or next year.
Do I need special equipment?
No. Every recipe can be made in 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.
I'm a beginner. What if it's too advanced for me?
It won’t be. 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.
I'm an experienced baker. Will I actually learn something new?
Yes. The lessons don’t just show you what to do — they explain why, so you can troubleshoot, adapt recipes to your kitchen, and get consistent results with techniques like Basque cheesecake, mille-feuille and macarons. Many members bake professionally or sell what they bake.