Cakes, Bakes & Business – OUT NOW!!

11/17

Today is the official release date of my debut book ‘Cakes, Bakes & Business’. The practical guide to starting your home baking enterprise.

It is available to buy now from Amazon here!

I am so excited about this. It has been a long time in the making and I am so so proud of it and cannot wait for you all to read it, I hope you love it as much as I do!

I want to say a massive thank you to everyone who has followed my work, made my recipes, used my advice, read my stories. If you’ve been here since the beginning, joined me in the past few years or only saw my page this week, none of this would have been possible without you. I stared She Who Bakes as a way of expressing myself, and working through my depression and anxiety after I lost my mum. Baking and writing about my baking journey saved my life, there’s no doubt about that, and for that I will be forever grateful. I started my blog which transformed into something I never imagined. I moved into the world of business and started my cake career which has been successfully running for years. Putting it all into words and passing on my advice, tips, tricks and stories along the way has been an absolute joy to write.

Back in 2015, I started writing a series of blog posts on how to start a cake business from home. It was a question I had been asked on a weekly basis for such a long time that I wanted to do my best to help people and answer it. I started writing and realised with all of the information I wanted to share, it was bigger than a blog post. On the advice of Tim and my very good friend Jemma from Iced Jems, I turned my post into an ebook. Then, two years later, in the summer of 2017, HypnoArts Publishing wanted to work with me to turn it into a real life book. I worked for months on it. I tripled the content, introduced brand new chapters, added lots of stories and many more pages of help and advice to turn it into a brand new for 2017 updated version which is the perfect gift for anyone who wants to make money from their cakes and bakes.

I want to say a massive thank you to Jon & Jane from HypnoArts for believing in me and working with me on this project which I’m so very proud of. I want to say thank you to Jemma, without whom, the idea for the book wouldn’t have existed in the first place. I want to thank my mum, it breaks my heart that she will never see this book but I do it all in her memory and am grateful every day for everything she taught me. Finally, I want to thank Tim. My fiancé, my partner in crime, my everything. His love and support mean the absolute world to me and he inspires me every day.

So! If you or someone you know wants to start their own cake career, just like I did, check out my new book Cakes, Bakes & Business!

It’s an easy to follow, useful and practical guide that shows you how to start a cake business form home, from someone who has done it!  Written with the UK market in mind (but with stacks of helpful tools and tips for those wanting to start a business outside of the UK)  this book covers all the topics you need to know to get your business up and running.

For all the information you need to hit the ground running including;

  • Getting your kitchen ready
  • Registering as self employed
  • Insurance
  • Pricing your cakes
  • Marketing advice that is both relevant and easy to implement

and much, MUCH more! There are also lots of stories, pages of advice and templates on accounts, cake pricing and terms & conditions for you to customise and use in your business.

This guide is the ‘one stop shop’ for your information and is perfect for anyone who wants to make money from their cakes and bakes.

Order your copy from Amazon here today!

The book is also available from Waterstones, WH Smith and Barns & Noble.

Happy baking!

Britt xo

Rice Krispies Christmas Puddings!

11/17

My latest quick video shows you how to make a no- bake sweet festive treat in no time at all!

You will need;

  • 50g unsalted butter
  • 180g marshmallows
  • 100g Rice Krispies
  • 200g milk chocolate
  • 100g white chocolate
  • Holly leaf decorations (I got mine from Sainsbury’s but they are available from most supermarkets)

Method;

  1. Melt the butter and chocolate in a pan.
  2. Add marshmallows and stir until they have melted.
  3. Add in your Rice Krispies. Take off the heat and stir well.
  4. Once they have cooled a little, spoon a tablespoon of mixture out into your hands and roll into a ball. Put these on a lined baking tray and then chill for 15 minutes.
  5. Melt your white chocolate and pour into a piping bag. Pipe a little white chocolate on top of each Christmas pud and top with a holly leaf icing decoration.
  6. Pop back in the fridge to firm up for a further 15 minutes.
  7. Enjoy!

They will last a good few weeks in the fridge!

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking and Merry Christmas!

Britt xo

All of my online cake decorating courses are currently HALF PRICE! Grab a bargain here.

Book News!

11/17

I have big news!! My book Cakes, Bakes & Business will be released on Monday 20th November!!

I’m pleased to say it is already listed on Amazon and can be pre-ordered here!

The perfect Christmas present for anyone wanting to start making money from their tasty cakes and bakes!

Happy baking!

Britt xo

 

Bonfire Cupcakes

11/17

These Bonfire Cupcakes are super simple to make and look really effective! Perfect for a bonfire and fireworks night! A step by step video on how to make these is below.

For this, I’m using my flat topped chocolate cupcakes which are perfect for decorating. You can find the recipe here.

I’m using brown cupcake cases and concentrated Sugarflair food colouring in Red Extra, Tangerine and Melon. Also my open star nozzle is a 1M and using large disposable piping bags. All equipment is available from Iced Jems.

You will need;

  • 12 cupcakes
  • 250g unsalted butter
  • 500g icing sugar
  • Matchmakers (I’m using the orange ones)
  • Red, orange and yellow food colouring
  • Piping bag
  • Open star nozzle – 1M

Method;

  1. Cream the butter for a few minutes
  2. Add in the icing sugar and mix well
  3. If flavouring your buttercream, put the flavouring in now
  4. Divide the buttercream into three bowls
  5. Colour the buttercream red, orange and yellow
  6. Fit a piping bag with an open star nozzle
  7. Put the piping bag into a stand or pint glass
  8. Fill with all three colours
  9. Squeeze down the buttercream and twist the bag at the top to stop buttercream coming out
  10. Starting in the middle of the cupcake, squeeze out a large star shape
  11. Then, from the outside squeeze the buttercream out and go around the outside of the star twice and into the middle
  12. Stop squeezing and pull away
  13. Using halves of Matchmakers press them into the sides of the buttercream swirl to create a ‘bonfire’ look

Store in a cool, dry room in a cake/cupcake box and enjoy within 2-3 days!

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

My First Book!

11/17

I am *SO EXCITED* to share this news with you all! Very soon I will be a published author of my first book!

It’s called Cakes, Bakes & Business and it’s a practical guide to starting your home baking enterprise!

Those of you familiar with my blog may know that in 2015 I wrote a little ebook digital download called How To Start A Cake Business From Home. Over the past few years it has helped thousands of hobby bakers turn their love of cake into a career. Earlier this year I signed a publishing deal to turn my little ebook into a real life proper book! I spent months writing and perfecting it and I am so proud to share it with you all! With over triple the content of the old version, brand new chapters, lots of stories and with many more pages of help and advice, this new for 2017 updated version is the perfect gift for anyone who wants to make money from their cakes and bakes.

This easy to follow, useful and practical guide shows you how to start a cake business from home, from someone who has done it. I ran my successful award winning home cake business for many years and now I’m passing on all the advice I learned over to you.

Written with the UK market in mind, but with helpful tools and tips for those wanting to start a business outside of the UK, this book covers all the topics you need to know to get your business up and running. From the rules surrounding getting your kitchen ready, registering as self employed, insurance, advice on pricing your cakes, and marketing advice that is both relevant and easy to implement, this guide is the ‘one stop shop’ for your information.

Stay tuned for more information about the book including the Amazon release date and pre-order link very soon!

Happy baking!

Britt xo

How To Make A Bonfire Cake For Fireworks Night

11/17

This is my favourite time of the year! From Halloween, comes Bonfire Night, leading up to Christmas! The best are months in my opinion. This Bonfire Cake is simple to make and fantastic to look at, making it the perfect show stopper to make for your parties this season! Click here for the tutorial on the matching cupcakes.

I have used my chocolate madeira cake recipe but feel free to use any flavour you like! I would recommend using a strong and stable cake that is suitable for carving and stacking, which is what a madeira is perfect for.

The models and decorations (Guy, hedgehogs and leaves) can be made ahead of time. Use modelling paste for stability and keep in a cake box or another container that the air can get to (not in a sealed box, otherwise they may melt). For more on types of icing, check out my blog post here.

Once baked and decorated, this cake will last 4-5 days. Make sure to properly crumb coat so no air can get into the cake and make it dry. You can read more about my cake timelines here.

Equipment

  • Wilton Wonder Mould Tin/7″ round tin
  • 8″ round thin cake card
  • 11″ round drum
  • 1kg orange sugar paste (For the board)
  • Brown, yellow, peach, orange, black and white modelling paste
  • Paintbrushes
  • Edible glue
  • Small palette knife
  • Small piping nozzle
  • Large rolling pin
  • Icing spacers
  • Royal icing
  • Cornflour
  • Small circle cutters
  • Brown and white dust colours
  • Rejuvenator spirit
  • Paint palette
  • Leaf cutters & veiners
  • 4 packs of Matchmakers
  • Chocolate buttercream
  • 1 meter 15mm brown ribbon
  • Double sided tape
  • Small rolling pin

For the board

Paint your board with water.

Knead your orange sugarpaste until it’s a workable consistency. If the icing is sticky or your hands are very warm, sprinkle lightly with cornflour. Lightly dust your smooth work surface also to prevent it sticking.

Roll out your sugar paste to a 1/4 of an inch thickness. If it helps, you can use icing spacers which are perfect for this.

To keep the sugar paste from sticking, lift and move it around as you roll. Add more cornflour if needed.

Gently lift icing over rolling pin to move and lower it onto your damp board and push down to secure. Cut around your board with a sharp knife to remove the excess icing. Apply double sided tape to the outside rim of the board and stick on your 15mm brown ribbon.

For the cake

Bake your favourite chocolate madeira (you can find my recipe here) in either a Wilton Wonder Mould Tin or two 7″ round cakes, stacked and carved into a pyramid shape. Cut a small ledge into the front of your cake for your ‘Guy’ to sit.

Split and fill your cake with your desired buttercream or ganache and secure your cake to the thin board using buttercream.

Lightly coat your cake with buttercream or ganache.

Fix this to your cake drum with a little royal icing.

Starting at the back, apply your Matchmakers to your coated cake in the style of a bonfire. Continue all the way around and add a second layer on top. Then fill in any gaps you may have with smaller cut pieces of Matchmakers.

bonfire-2

For the leaves

Roll out your yellow, brown and orange modelling paste and cut out lots of different sized leaves. Shape these if desired by twisting them around a cocktail stick and leave to dry on foam. When these are dry, stick onto your cake using a little edible glue.

For the hedgehogs

Roll balls of brown modelling paste and shape and pinch the front into a cone. Using small scissors, snip into the back of the hedgehog to create the spikes. Roll two small white balls of modelling paste for the background of the eyes. Roll three small balls of black modelling paste and glue into place for the middle of the eyes and nose.

bonfire-1

For the Guy

Roll a thick sausage of brown modelling paste and cut up the middle 3/4 of the way. Round off the bottoms of the two halves. These will be the legs. Bend the legs onto a thick piece of foam so it is ‘sitting down.’ Leave this to dry.

Roll a ball of yellow modelling paste and shape into a thick teardrop. This will become the torso. Mark a line down the middle with a small palette knife and indent ‘buttons’ using a small piping nozzle. Leave this to dry.

Roll out a square of brown modelling paste, not too thin and shape this around the torso shape to make the back and collar of the coat. Apply with a little edible glue.

Roll two sausages of brown modelling paste and affix to the outside of the coat to create the arms. Then wrap a small strip of brown modelling paste around the bottom of the arms to create cuffs. Apply with a little edible glue.

Roll two balls of black modelling paste and flatten them to become shoes and stick these to the bottom of the legs. Then wrap a small strip of black modelling paste around the bottom of the legs/top of the shoes to create boots. Apply with a little edible glue.

Roll two smaller balls of black modelling paste and again, flatten slightly. Cut into the side to create a ‘thumb’ and shape the rest of the ball to become a ‘glove’. Repeat with the second ball and apply with a little edible glue.

Roll a ball of peach modelling paste for the head and leave to dry. Once dried, apply a smaller ball of peach modelling paste to the front of the face to become the nose. Roll a small sausage of brown modelling paste and apply under the nose to create the moustache, make some hair lines in the moustache with your small palette knife.

Paint on the eyes and eyebrows using dust colours mixed with a little rejuvenator spirit. Roll out two strips of brown modelling paste and affix to the sides of the head to create hair. And finally roll out a large circle of brown modelling paste and a thick smaller circle of brown modelling paste and affix to the top of the head to create the hat.

Roll out a long strip of yellow modelling paste and lay strips of brown modelling paste horizontally across. Roll over it all again to create the striped scarf effect. Cut to size to fit your guy and apply with a little edible glue.

Give it a go and let me know how you get on, either on Facebook or Twitter or Instagram.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

All of my Online Cake Decorating Courses are currently 50% off! Grab a bargain here.

Happy baking!

Britt xo

 

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