Dmitrii takes you through 12 video lessons and 8-10 modern cake rolls: flexible sponge formulas, fillings that grip the spiral, rolling and slicing technique. You learn why each step works, so the result repeats in your kitchen.
Every cake roll fails at the same three moments, and none of them are about your hands.
Golden, springy, straight from the oven. You lift the edge, start the curl, and a fault line opens across the whole sheet.
You spread the cream evenly, roll it snug, chill it for hours. Then the knife goes in and the filling slides out the sides.
You cut, expecting a crisp swirl, and get a lopsided smudge: sponge too thick on one turn, a hollow gap on the next.
A sponge bends when flexibility is built into its formula. This course gives you the formulas, the filling textures and the rolling routine, in that order.
When you know why a sponge bends, cracking stops being bad luck.
Skills that stay with you long after the recipes are memorized.
12 video lessons in total: 2 foundation lessons and 8 core rolls in every plan, plus 2 exclusive rolls on Signature.
A short tour of where the rolled cake comes from and how the course will build your technique lesson by lesson.
Everything your kitchen needs before the first bake: pans, mats, and the ingredients that decide whether a sponge bends.
A tender Viennese sponge curled around soft baked apple, the warm classic where your rolling technique gets its foundation.
Deep green tea sponge against bright sour cherry, a color contrast that slices into the most striking spiral on the course.
Dark cocoa sponge and tart raspberry filling, proof that even a rich chocolate roll can bend without breaking.
Nutty pistachio cream against sunny apricot, a pairing that balances richness and fruit acidity inside one even swirl.
A soft carrot sponge wrapped around a nut and fruit filling, cozy flavors held in one clean, sliceable spiral.
Bright single-serving rolls with a sharp lemon lift, where you learn to keep tiny spirals tight and uniform.
Roasted coffee depth folded into a chocolate sponge, a pairing that tastes like dessert and espresso in one bite.
Mellow pumpkin and sweet banana in one autumn-colored sponge, an unexpected pairing that shows how far the format stretches.
Tropical mango and sharp passion fruit against pistachio cream, the boldest flavor pairing on the course and a true showpiece.
Deep burnt caramel wrapped with toasted hazelnut, a patisserie-window roll where filling texture makes or breaks the swirl.
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“A roll forgives nothing: every mistake shows in the spiral. That is exactly why it is the best teacher in pastry.”
My first roll in a professional kitchen cracked in front of everyone. The sponge was beautiful, baked to the minute, and it still split on the second turn, because nobody had taught me that flexibility is built into the recipe, not the wrist. I spent years adjusting eggs, sugar and bake times until my sponges bent warm or cold, thick or thin. In this course you get those working formulas, the filling textures that grip instead of slide, and the exact rolling and chilling routine I use for every roll on the program, from the apple Viennese classic to the mango passion fruit exclusive.
Every technique is a clear video you can pause and rewatch, with a downloadable guide to work from.
Bake, fill, roll and chill in your own kitchen, piece by piece, with the theory fresh in mind.
On Studio and Signature, send your work to the team and get specific fixes instead of guesses.
Learning on your own? Essentials has the full core program. Want expert eyes on your spirals? Studio adds a year of feedback. Collecting the whole format? Signature adds two exclusive rolls and never expires. Every plan is covered by a 14-day money-back guarantee.
Every plan is a one-time payment with instant access and a 14-day money-back guarantee.
Change your mind within 14 days of purchase and we will refund you.
Finish the lessons and homework on Studio or Signature and receive your certificate.
On Studio and Signature, the team reviews your work and answers questions for 12 months.
One year of access on Essentials and Studio. Lifetime access on Signature.
How long do I keep access to the course?
Essentials and Studio include access for 1 year from purchase. Signature comes with lifetime access to all 12 lessons, the two exclusive rolls, and every future update to the course.
I have never baked a roll. Is this course for me?
Yes. The course opens with foundations: tools, ingredients and what makes a sponge flexible. Every roll is filmed step by step, and the early recipes are chosen to build your rolling technique from zero.
What equipment do I need?
A home oven, a flat baking sheet, parchment or a silicone mat, a mixer and a kitchen scale. The equipment lesson walks through the full list before you bake, and nothing on it is professional-only.
What is the difference between the plans?
The 2 foundation lessons and 8 core rolls are in every plan. Essentials is self-guided with 1-year access. Studio adds a year of team feedback, answers to your questions and a certificate. Signature adds the two exclusive rolls, lifetime access and all future updates.
Do I get a certificate?
On Studio and Signature, yes: submit your final work, get it reviewed, and receive your LeChefio certificate of completion. Essentials has no homework review, so it does not include the certificate.
What if the course is not for me?
You have a 14-day money-back guarantee. If you start the lessons and decide the course does not fit, write to us within 14 days of purchase and we will refund you in full.
12 video lessons, 8-10 rolls and a sponge formula built to bend. Your next roll comes off the towel in one piece, with a spiral that stays tight from the edge to the center.