How to Increase Your Profit Selling Cakes without Raising your Cake Prices! www.thestationbakery.com/blog/increase-your-profit-without-raising-your-prices-in-your-home-bakery
For stacking and filling cakes I recommend using an ice cream scoop they are super helpful and ensure that you use the same amount of frosting for each layer
Thank you for that tip! I bought some but unfortunately it’s not the easiest to use when you’re left handed 😅 they forget about us when products are made.
I’m a cookier, but I love watching your videos. Most of the same rules apply, it’s so helpful seeing you go through some of the same obstacles and overcoming them. Very inspiring!
2:35 Girllll, you are not wasting time lol you’re teaching us 🫶🏼💕 you’re the best!!! And you inspire me to keep doing the best for my small baking business 🥲💕💕 thankyou!
Hey hey, watched this while taking my "lunch break" lol. We had a last second confirmed corperate order of 6 dozen cookies, 4 dozen brownies, 4 dozen rice crispys, & 4 dozen cupcakes. Baked, completed and packaged all of the baked goods for the most part my last steps are frosting/ decorating the cupcakes and crispys then packing everything up lol. I will be so happy when we get that store front with the commercial ovens and sinks (we are so close to that phase) lol I relate to so many things you stated in this video, learning to be more efficient with timing and planning things out so I can do more than one thing at a time (Also a mother of 2 so I feel you lol) Thank you for sharing 💙
Yay! And wow! Congrats on the corporate order and I’m amazed that you’re already done with the baking 😍 I hope you’re able to get the storefront soon and bake up a storm! That will be so exciting. Do you plan to take your little one with you to the storefront while you work there?
@@TheStationBakery thank you so much, spent a good 11hours starting it on yesterday lol, due today at 8pm. Thankfully our eldest (6) is a little less hands on and is in school, and our youngest (soon to be 2) needs a little bit more attention we've been inside of a semi food court type setting with our kiosk for about 10 months now I typically have him with me but I'm not sure how well it will work out in the bakery storefront setting being that it will be open kitchen style and it's about 900sq ft there isn't much room to provide a safer spot for him with the kitchen equipment, counters, cases etc, we shall see lol. He's a wild card loves climbing and touching on everything. If we can we will if not we may have to find other provisions. 💙
Update: permits are now approved 😊 We did not need the type 2 hood (thank you Lord 🙏🏾) [that saved us about 10,000+] Our equipment has been ordered, should be arriving either this week or the next. Once that's in place we can then get our inspection and etc. Currently in the works of speaking with the builders in regards to our counters/ work spaces for pricing Hoping to be fully open late this fall (possibly october) It's been a journey y'all lol but it's coming together. 💙🧁👩🏾🍳
We just a baking supplies store which also has a lot sprinkles and items for other treats and the owner is amazing. She’s so helpful and really cares about her customers.
Thank you for motivating me more to start my business after giving birth and manage my time with a baby and toddler. I always loved baking and opening my very bakery was a dream of mine and I'll start the 1000 mile journey with baking from home. Thank you once again for giving me thr courage to push forward and wish you all the best.
Wow !! Cant wait to see these cakes once they are finished !! So two topics came to my mind... when you had that cake leaning I thought thats one of the issues people have sometimes and happens more with boxed cake mixes. But of course the best way to work on that without changing your cakes is making sure they are leveled very well and when you fill press down a bit more when you add the filling. That should help ;) Settling happens and usually the way we dont expect it lol Also with coloring buttercream I love that you dont color a big batch and kind of waste your food coloring when its not necessary. My tip to you is if you ever do color more buttercream or even with the amount you do.. Color the lightest first and move on to darker and darker shaded cakes b/c if you happen to need more of a color on the last cake you could go back to the buttercream left from lets say the first or second cake and use what was left and color it the color you need. Its way easier to turn a yellow into a blue than a blue to a yellow. Im sure you get what I mean. Just a suggestion hun ! 😉 When is your next video ? Looking forward to seeing those babies finished !! 😁
Really love this style of video! And I learned so much that send like it would be obvious, but I just hadn't figured out yet. Thank you for being so dedicated!!!
I love your personality!! Your videos are so much fun to watch! When you're ready to transport a cake, do you usually let it come to room temp before boxing and delivering, or do you take it straight from the fridge?
Oh my! You did an amazing job with these cakes. I need to take into consideration of time being spent wisely as well. Thanks for sharing and I hope you continue on your baking journey and making your business as successful as you want it to be!😘
Love your videos! Don't cut out the fluff while stacking and icing your cakes!!! It looks like you really enjoy that part. It's probably oddly relaxing for you. Oh wow, just realized your videos are oddly relaxing to me!!
@@steel072 yes. I mostly order Amazon these days cause they usually have things I can’t find anywhere. No where around me sells cake drums much less in a hot pink.
OMG. "Folks don't know how to act when they're carrying a cake." Truer words were never spoken. I had my H holding a 3-tier cake on his lap for a VERY short car ride. He kept letting go with one hand and pointing at things out the window, moving his arm over and around the cake. Why? WHY?
Can you please elaborate on the thin color layer? My worry would be as I'm scraping I may accidentally scrape into the white buttercream and it becomes fused.....
Aww that’s okay! He’s not going to know the difference between your cake and whole foods. Is the smaller cake, i can’t tell if it’s a small cake or a cupcake 😂 Is that all for him? To smash into? That’s so much fun!!
I am the same way...i dnt really care for the baking part but i loooove decorating. Also...i never knew you used simple syrup on your cakes. I know it helps to keep the cake moist but im so afraid to use it bcuz i feel like it taste gross (sugar water). Have you ever not used it? If so was the texture of your cake really dry?
I just started using simple syrup again! I tried it when I first started and didn’t like it. Now with my new recipes I’m trying it again. The cakes aren’t dry, but it’s an extra layer of moisture. I don’t sog my cakes with it. Just a light dab lol because I get paranoid about them being dry. Idk if it even really makes a difference, just eases my mind😅
@@TheStationBakery @thestationbakery I actually make a milk soak. I use 1/2 cup of milk and add whatever extracts like vanilla or lemon and heat it until it simmers. I also use it cold when I am doing something like soaking fruity pebbles in milk and then straining it for a cereal milk flavor and then use a pastry brush and dab it on my cake layers.
How to Increase Your Profit Selling Cakes without Raising your Cake Prices!
www.thestationbakery.com/blog/increase-your-profit-without-raising-your-prices-in-your-home-bakery
For stacking and filling cakes I recommend using an ice cream scoop they are super helpful and ensure that you use the same amount of frosting for each layer
Thank you for that tip! I bought some but unfortunately it’s not the easiest to use when you’re left handed 😅 they forget about us when products are made.
@TheStationBakery wow, I didn't even think of this, but so true!
@@TheStationBakery that is sooo true coming from a fellow lefty😭
I’m a cookier, but I love watching your videos. Most of the same rules apply, it’s so helpful seeing you go through some of the same obstacles and overcoming them. Very inspiring!
Your honesty shines through this video. Thanks for the information.
2:35 Girllll, you are not wasting time lol you’re teaching us 🫶🏼💕 you’re the best!!! And you inspire me to keep doing the best for my small baking business 🥲💕💕 thankyou!
Hey hey, watched this while taking my "lunch break" lol.
We had a last second confirmed corperate order of 6 dozen cookies, 4 dozen brownies, 4 dozen rice crispys, & 4 dozen cupcakes.
Baked, completed and packaged all of the baked goods for the most part my last steps are frosting/ decorating the cupcakes and crispys then packing everything up lol.
I will be so happy when we get that store front with the commercial ovens and sinks (we are so close to that phase) lol
I relate to so many things you stated in this video, learning to be more efficient with timing and planning things out so I can do more than one thing at a time (Also a mother of 2 so I feel you lol)
Thank you for sharing 💙
Yay! And wow! Congrats on the corporate order and I’m amazed that you’re already done with the baking 😍
I hope you’re able to get the storefront soon and bake up a storm! That will be so exciting. Do you plan to take your little one with you to the storefront while you work there?
@@TheStationBakery thank you so much, spent a good 11hours starting it on yesterday lol, due today at 8pm.
Thankfully our eldest (6) is a little less hands on and is in school, and our youngest (soon to be 2) needs a little bit more attention we've been inside of a semi food court type setting with our kiosk for about 10 months now I typically have him with me but I'm not sure how well it will work out in the bakery storefront setting being that it will be open kitchen style and it's about 900sq ft there isn't much room to provide a safer spot for him with the kitchen equipment, counters, cases etc, we shall see lol. He's a wild card loves climbing and touching on everything.
If we can we will if not we may have to find other provisions.
💙
Update: lease signed, waiting for approval for our permit from city hall 🤞🏾
Update:
permits are now approved 😊
We did not need the type 2 hood (thank you Lord 🙏🏾) [that saved us about 10,000+]
Our equipment has been ordered, should be arriving either this week or the next.
Once that's in place we can then get our inspection and etc.
Currently in the works of speaking with the builders in regards to our counters/ work spaces for pricing
Hoping to be fully open late this fall (possibly october)
It's been a journey y'all lol but it's coming together.
💙🧁👩🏾🍳
We just a baking supplies store which also has a lot sprinkles and items for other treats and the owner is amazing. She’s so helpful and really cares about her customers.
Thank you for motivating me more to start my business after giving birth and manage my time with a baby and toddler.
I always loved baking and opening my very bakery was a dream of mine and I'll start the 1000 mile journey with baking from home.
Thank you once again for giving me thr courage to push forward and wish you all the best.
❤️❤️❤️
Wow !! Cant wait to see these cakes once they are finished !!
So two topics came to my mind... when you had that cake leaning I thought thats one of the issues people have sometimes and happens more with boxed cake mixes. But of course the best way to work on that without changing your cakes is making sure they are leveled very well and when you fill press down a bit more when you add the filling. That should help ;) Settling happens and usually the way we dont expect it lol
Also with coloring buttercream I love that you dont color a big batch and kind of waste your food coloring when its not necessary. My tip to you is if you ever do color more buttercream or even with the amount you do.. Color the lightest first and move on to darker and darker shaded cakes b/c if you happen to need more of a color on the last cake you could go back to the buttercream left from lets say the first or second cake and use what was left and color it the color you need. Its way easier to turn a yellow into a blue than a blue to a yellow. Im sure you get what I mean. Just a suggestion hun ! 😉
When is your next video ? Looking forward to seeing those babies finished !! 😁
Yes, I get it! Time management is definitely key. Thanks for the video!
Really love this style of video! And I learned so much that send like it would be obvious, but I just hadn't figured out yet. Thank you for being so dedicated!!!
I'm not even interested in becoming a baker but I love your videos 😊 they're so cozy and the cakes look so good
Thanks so much! 😊
I love your videos!! You are truly a inspiration!!
I love your personality!! Your videos are so much fun to watch! When you're ready to transport a cake, do you usually let it come to room temp before boxing and delivering, or do you take it straight from the fridge?
Aww thank you!!! When I transport I take it straight from the fridge. That way it will last longer on the ride and not melt or slide.
Oh my! You did an amazing job with these cakes. I need to take into consideration of time being spent wisely as well. Thanks for sharing and I hope you continue on your baking journey and making your business as successful as you want it to be!😘
Thank you so much!!
@@TheStationBakery you're welcome
All I had to see was central market and knew Texas lol H‑E‑B is the best!!
Love u omg 🎉
Just wanted to say hi and let you know I really appreciate and enjoy your video content 😊. As always thank you 🙂
Aww thank you so much!
Love your work, how do you get your buttercream so smooth and do you share your recipe
Love your videos! Don't cut out the fluff while stacking and icing your cakes!!! It looks like you really enjoy that part. It's probably oddly relaxing for you. Oh wow, just realized your videos are oddly relaxing to me!!
Aww thank you!! I’m glad you enjoy them 🥰🥰🥰
Omg!!! Seasoned baker…..but New follower!!! Thanks for the advice on using LESS COLORED buttercream!!!!!
Hi!! Welcome! Glad you found it helpful! ❤️
I've been trying for sometime to be a home baker...how do you keep the cakes fresh after taking them out of the freezer?
Your cakes so tall! And why don’t you use supports??
I wish there were a cake supply shop near me!!!!
You are lucky to have a cake supply store because I don’t. It’s hard to find everything I need.
I know!! We need more so everyone can access to one.
I was thinking the same thing. I have to order a lot of my supplies. Michaels, Joann’s and hobby lobby only offer so much.
@@steel072 yes. I mostly order Amazon these days cause they usually have things I can’t find anywhere. No where around me sells cake drums much less in a hot pink.
OMG. "Folks don't know how to act when they're carrying a cake." Truer words were never spoken. I had my H holding a 3-tier cake on his lap for a VERY short car ride. He kept letting go with one hand and pointing at things out the window, moving his arm over and around the cake. Why? WHY?
😂😂😂 aht! Aht! Put your hand back inside the car and hold the cake sir! 😂
I cannot wait
❤️
Can you please elaborate on the thin color layer? My worry would be as I'm scraping I may accidentally scrape into the white buttercream and it becomes fused.....
Would the cakes stay moist from Thursday to Saturday pick up ?
What is a good camera set up , I use my phone for now but need to be more professional
Aww that’s okay! He’s not going to know the difference between your cake and whole foods. Is the smaller cake, i can’t tell if it’s a small cake or a cupcake 😂
Is that all for him? To smash into?
That’s so much fun!!
Aww thank you for this ❤️ yes, that was all his! He definitely had fun with it 😂
Do you have advice for a beginner
What’s the name of the cake store
Watching the replay I missed
🙌🏽 thank you!
I am the same way...i dnt really care for the baking part but i loooove decorating.
Also...i never knew you used simple syrup on your cakes. I know it helps to keep the cake moist but im so afraid to use it bcuz i feel like it taste gross (sugar water).
Have you ever not used it? If so was the texture of your cake really dry?
I just started using simple syrup again! I tried it when I first started and didn’t like it. Now with my new recipes I’m trying it again. The cakes aren’t dry, but it’s an extra layer of moisture. I don’t sog my cakes with it. Just a light dab lol because I get paranoid about them being dry. Idk if it even really makes a difference, just eases my mind😅
@@TheStationBakery @thestationbakery I actually make a milk soak. I use 1/2 cup of milk and add whatever extracts like vanilla or lemon and heat it until it simmers. I also use it cold when I am doing something like soaking fruity pebbles in milk and then straining it for a cereal milk flavor and then use a pastry brush and dab it on my cake layers.
I am surprised you don't put dowels in your cake with them being so tall!!
Oh! I do put dowels! And boards!
🥰🥰🥰
🥰
Amen I understand
❤️
God bless you, Jesus loves you.
whoa I'd be so pissed...