The Violet Wexley Baking System · Volume I
Precision, scale,and profit
Operational systems for serious bakers — built from 20+ years in commercial kitchens. Recipes, pricing, contracts, food safety, delivery. Not theory. The actual system.
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Hello, I’m Violet
I spent two decades watching brilliant bakers lose money on work they were proud of.
I’m Violet Wexley. I’ve spent 20+ years in commercial kitchens — bakeries, hotels, custom cake studios — running operations behind the scenes. The most painful thing I saw, over and over, was talented bakers struggling with the business side: undercharging, taking on chaos orders, getting burned by weddings, losing money they didn’t realize they were losing.
So I built the system I wished existed when I started. Recipes, pricing, contracts, food safety, delivery logistics — everything you need to run a real business, not just bake well.
I made my first cake alone at eight, standing on a stool in my parents’ kitchen, because a picture book about a little girl baking her mom a birthday cake had flipped a switch in me a few years earlier that never turned back off. By high school I was the standout cake student at my local vocational program. I started my career the way a lot of us do — as an apprentice at a grocery store bakery, working up through cake decorator to manager — before finally breaking free of corporate constraints to run my own cupcake shops and studios. Custom and wedding cakes were always where my heart was.
Then I lost my aunt, and not long after, walked away from a job I’d given everything to, after something happened there I’m still not ready to write about in detail. I stepped back from baking for a while. This manual is what I built instead — not a replacement for the grief, but somewhere to put twenty years of knowledge while I figured out what came next. Writing it down is what brought the love for this work back.
New here?
Which manual is right for you?
All three books share the same operating system — scaling, pricing, allergen handling, storage. Here’s the fastest way to figure out where to start.
Start here if…
You don’t have a system yet
You’re taking cake or cupcake orders with no real pricing, contracts, or production process behind them. Volume I is the foundation — the full operating system, built first, and the most complete.
Start with Volume IStart here if…
Cookies are your business
You already sell cookies — drop, cutout, or both — and want the production system, decorating method, and pricing built specifically for that category.
See the Cookie BookStart here if…
You want breadth, at a lower price
You want quick breads, scones, bars, yeasted savory, and choux covered without the full Volume I or II price tag. Fill the Case is the accessible entry point in the series.
See Fill the CaseStill not sure? Compare all three:
| Volume I — Cupcakes & Custom Cakes | The Cookie Book | Fill the Case | |
|---|---|---|---|
| Best for | Bakers who don’t have a system yet | Cookie-focused businesses | Adding breadth at a lower price |
| Price | $150 | $150 | $47 |
| Pages | 228 | 187 | 102 |
| Recipes | 200+ cupcake combinations, 21 cake bases, 33 fillings, 15 buttercreams | 55, incl. GF & vegan | 36, incl. GF & vegan |
| Business tools | 35 | 35-piece toolkit | 10-piece toolkit |
| Recommended starting point | Yes — the foundation | If cookies are your focus | As an add-on to I or II |
Volume I — Cupcakes & Custom Cakes
What you get
The Violet Wexley Baking System gives you everything you need to run a real cupcake or custom cake business. Built by a baker with 20+ years in commercial kitchens. Not theory. The actual system.
228
Manual pages
21
Scratch cake bases
33
Filling recipes
15
Buttercream recipes
200+
Cupcake combinations
35
Business tools
Who is this for?
This is for you if:
- You’re a home baker ready to run a legitimate business.
- You’re taking orders but have no real system behind them.
- You don’t know what to charge and you’re losing money because of it.
- You want to handle weddings and custom orders without the chaos.
- You’ve been figuring it out as you go — and you’re done with that.
This is not for hobbyists. This is for bakers who are serious about making money.
The Violet Wexley Baking System · Volume II
The Cookie BookPrecision, scale, and profit
This is not a recipe collection. It’s a professional operations manual for bakers who are serious about running a real cookie business — built from 20+ years working in commercial kitchens where failure wasn’t an option and margins weren’t guesses.
187
Manual pages
55
Total recipes, incl. GF & vegan
13
Standard cookies, large scale
8
Signature recipes, large scale
8
Cutout recipes
8
Gluten-free or vegan recipes
10
Finishing recipes & variations
3
Vegan/GF finishing recipes
What’s inside
- Complete production recipe library — Home Batch and Scaled Production pairs for every cookie in the system
- Drop cookies, slice-and-bake, cutouts, signature and specialty cookies
- 14 cutout flavor variations with a complete decorating and royal icing system
- GF and vegan adaptations with honest shared kitchen disclosure
- Complete finishing system — icings, glazes, frostings, fudge icing, crusting and cream cheese buttercream
- Scaling architecture, fat choice matrix, and storage master guide
- 5-day production rotation system
- Pricing formula with real cookie examples and cutout sizing and pricing chart
- Market expansion blueprint — retail, wholesale, custom orders, and catering
- Baker to Operator transition protocol
35-piece digital business toolkit See the full list
- Start Here Roadmap
- Cookie & Cutout Cookie Order Forms
- Custom Cookie Order Agreement & Wholesale Agreement
- Cookie Sizing & Pricing Guide
- Cookie Family Tree & Dough Matrix
- Flavor Pairing Matrix
- Allergen Reference Guide, Label Template & Warning Sign
- Employee Handwashing Sign
- Food Safety SOP
- Ingredient Directory
- Baking & Cooling Protocol
- Waste QC Guide & Log
- Production Schedule Template
- Opening & Closing Checklist
- Sanitation & Maintenance Checklist
- Cooler & Freezer Temperature Logs
- Display Case Rotation Log
- Cookie Dough Batch Tracker
- Master Cookie Storage & Shelf Life Guide
- Decorating Troubleshooting Guide
- Special Event Delivery Checklist
- Packaging, Shipping & Assembly Protocol
- Inventory Loss & Donations Ledger
- Seasonal Flavor Rotation Planner & Digital Tools Workbook (Excel)
This is not a hobby manual. It is professional operations infrastructure built for bakers who are serious about building a profitable, scalable, and sustainable business.
The Violet Wexley Baking System · Volume III
Fill the Case
Everything that fills the bakery case besides cake and cookies — quick breads, muffins, scones, bars, yeasted savory, and choux — built as master formulas and variation charts instead of dozens of one-off recipes, so you learn the system once and apply it everywhere.
102
Manual pages
36
Total recipes, incl. GF & vegan
7
Quick bread & muffin recipes
4
Scone recipes & variations
4
Crispy rice recipes & variations
7
Bar & brownie recipes & variations
2
Biscotti recipes & variations
2
Vegan recipes
7
Finishing recipes
3
Vegan finishing recipes
What’s inside
- Quick-start systems reference — scaling, allergen flags, storage, and pan/yield basics (full detail lives in Volumes I & II)
- Quick bread & muffin master formula — one base batter, a full variation chart, loaf vs. muffin pan conversion
- Scone master formula — sweet, savory, cream, lavender, and a vegan swap
- Bar & bite master formulas — rice krispy, brownie/blondie, buckeye, 7-layer, and lemon bar bases
- Yeasted savory master formula — focaccia base, pepperoni roll and bacon & cheese variations, soft pretzels
- Pâte à choux master formula — one dough, cream puffs and cannoli shells, plus fillings
- Finishing & filling systems — crumb toppings, icings, glazes, ganache, pastry cream, and more
- Pricing & case placement — how these lower-ticket items fit next to your custom cake and cookie work
- A 10-piece toolkit — order form, loaf pan and muffin tin charts, pan and yield cheat sheet, flavor and variation index, storage and shelf-life guide, storage troubleshooting, allergen quick-reference grid, cross-contamination log, and terms of use
The accessible entry point in the series — same rigor, lower price, faster to put to work.
Wexley Tools
Pricing & scaling calculators
Standalone digital calculators built from the same systems taught in the books — each a one-time $25 purchase, yours to keep forever, no subscription.
Five of these open directly in any web browser — no software, no install. The Cutout Cookie and Batch Cost & Margin calculators are Excel files, so you’ll need Excel, Google Sheets, or a compatible spreadsheet app to use them.
See the math behind the price
Here’s a real worked example — a dozen detailed cutout cookies, priced the same way the calculators do it.
| Ingredient cost | $8.40 |
| Decorating labor (1 hr @ $22/hr) | $22.00 |
| Overhead & packaging | $4.50 |
| Base cost | $34.90 |
| Target margin (40%) | +$23.27 |
| Price to quote the client | $58.17 |
This exact logic — ingredient cost, labor, overhead, margin — is built into every Wexley Tools calculator below, so you get this number in seconds, not with a calculator and a headache.
Standalone Documents
Compliance guides & operational logs
Individual documents from the toolkit, available on their own — for bakers who just need one piece, not the whole system.
All six are delivered as PDF — ready to print, fill in by hand, or annotate digitally.
Get in touch
Contact
Questions before you buy? Issues with a file you bought? Send me a note — I read every one.