How To Start A Cake Business From Home – E-Book

04/16

‘How To Start A Cake Business From Home’

E-Book by Britt Whyatt AKA She Who Bakes.

£4.95

$7.05 /€6.51

Includes a Cake Contract and Terms & Conditions template, Cake Disclaimer template, Cake Pricing template and Accounts template.

Do you want to start a cake business from home? Have you been baking for a while but now want to turn your hobby into a career? Need advice on how to market your cake decorating business?

This easy to follow, useful and practical guide shows you how to start a cake business from home, from someone who has done it. Britt from She Who Bakes ran her award winning cake business for several years before becoming a sugarcraft tutor and international speaker.

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.

This book is filled with personal advice and inspiring stories about how Britt started her own business. Having walked the walk, now Britt’s talking the talk in this e-book, sharing the secrets of  how she ran her successful business.

Now it’s your turn!

“An absolute must have for anyone looking to start a cake decorating business from someone who has actually done it. Forget hours trawling through the Internet for advice on how to cost your cakes and what you need to do to get registered, everything you need to know is in the book.” – Jemma, Iced Jems, West Midlands.

“I wish I’d had this book when I first started!! I was so lost and always on google trying to find the answers! To have it all in one place is amazing! Even as an established business, there are tips in this book that I will implement today!” – Jo, Diamond Cakes, Maidstone.

Buy your copy here!

About the author

Britt Whyatt is the creator of She Who Bakes. What started out as a hobby, making cakes for friends and sharing recipes from her kitchen when suffering with depression after the loss of her mother at 16, has grown into a successful business both online and off. Starting a baking blog less than two years ago, Britt has grown a strong internet presence in her industry with more than 250,000 Facebook fans and regularly writes baking tutorials for magazines and websites.

In her first year of business Britt has both won and become a finalist for several awards including a UK Blog Award, ‘Personality of the Year’ for Cake Masters Magazine and winning Home Based Business Woman of the Year 2015 at the Kent Women in Business Awards and Home Based Business of the Year 2015 and 2016 at the Kent Independent Traders Awards as well as getting the Gold Award a the Kent Digital Awards 2015 for Best Blog.

Britt’s passion for baking combined with a love of social media has propelled her in business. Teaching cake decorating lessons from her studio in Kent and advising bakers all around the world from her laptop.

It’s My Birthday!

06/17

Today is my birthday and once again I’ve made my own cake!

I’ve made my own birthday cake since I first started baking back in 2011 and I have loved every one of them! It’s always something I look forward to.

This year, I was busy making my friends wedding cake most of the week as well as prepping for my birthday holiday, by the time you read this, I will be sitting on the beach with a cocktail in hand!

As I wasn’t having a party this year, just a few friends over for some nibbles, and I was flying early (5am!) the next morning, I made a simpler cake this year, one that could be easily sliced and popped into some foil for my nearest and dearest to take away with them!

I still love it though. Five layers of coloured vanilla sponge, soft velvety buttercream and coated in aqua buttercream ‘scales’. Topped with edible handmade shells, sprinkles and a Little Mermaid keepsake topper.

Here are a few pictures while I was making it and to answer a few questions;
The cake and buttercream recipes can be found on my classic madeira cake recipe page.
The sprinkles by Scrumptious Sprinkles.
The buttercream and sponge was coloured using concentrated Sugarflair colours.
The buttercream ‘scales’ on the outside of the cake was made by piping dots and using a palette knife to create the pattern.
The board was made using a marbelling technique I talk about here.

Happy baking!

Britt xo

 

Egg Free Vegan Meringues

06/17

If you follow my Twitter or Instagram you may know that a few years ago in 2015, I developed a rather severe egg allergy. It happened almost overnight and one day I could eat eggs fine, and the next I was in hospital in agony. The rather bizarre thing was, eggs baked into cakes and cookies etc, I would be absolutely fine with. But scrambled, poached, omelettes and even quiche was out of the question. I would be rolling around in agony and I wasn’t up for that to be honest so I completely cut eggs out of my diet (with the exception of cakes, luckily!). I found a bit of information about this kind of allergy here and here if you’re interested.

Since then I’ve been researching for egg substitutes in goodies that have made me unwell, meringues being one of them.

I saw online that you could actually make meringue from aquafaba, which is the water from a can of chick peas! I was ultimately rather skeptical, but having watched a few videos and read a few blogs, such as this one from Sainsbury’s, I wanted to give it a go myself to see if I could enjoy meringue again!

It had been on my list of things to make but as of late I had been taking a little bit of a baking break, then this afternoon I had made this gorgeous Spanish Chickpea and Spinach Stew by Lazy Cat Kitchen and just as I was about to drain the precious aquafaba down the sink, I remembered; MERINGUE!

It’s ultimately exactly the same process as normal meringue. Whisk up the ‘egg’, in this case aquafaba, add in flavouring and dry ingredients, pop on a baking tray and leave in the oven for 7 days. Ok, only a few hours but it feels a lot longer when you wanna see what it turns out like!

There are lots of different variations on this recipe but I went with a basic meringue of –

  • 1 x 400g can chick peas, drained. (For the actual chick peas, I highly recommend the stew recipe I’ve linked above! It was delicious).
  • 120g Icing Sugar
  • 1 tsp vanilla

I’ve seen other recipes with cream of tartar in it, which I should have probably used but I didn’t have any in the cupboard.

Whisk up the aquafaba on a high speed until it goes white, fluffy and has ‘soft peaks’. NOTE: This took longer than it usually does with normal egg whites so persevere and keep at it.

Add in the vanilla and icing sugar one tablespoon at a time.

There are so many options when it comes to meringue designs. You can pipe it into an attractive shape, blob it on using a spoon, make kisses using a star nozzle, the choice is up to you. Whatever you decide, put your meringue onto a baking tray lined with greaseproof paper.

I went with a mixture of kisses and swirls, because why not. I also wanted to add a bit of colour to mine as I love all things bright and colourful.

I fitted a disposable piping bag with a closed star 1J nozzle and painted Sugarflair concentrated food colouring up the sides of the piping bag. For this I used Deep Purple, Aqua Blue and Baby Pink. For more detailed photos on this aspect, check out my other blog post here about dyed buttercream. They piped the same as normal meringue. So far, so good.

I also used a piping bag holder from Iced Jems which has been a life saver. Do you know how many times I’ve dropped a piping bag while trying to fill it one handed? Lots. Lots of times.

 

I then piped my swirls and stars onto a greaseproof paper lined tray and baked at 90ºC fan assisted for 2 hours, then turned the oven off and left them in there until the oven had gone cold. I actually turned the oven off and went out for the evening so I couldn’t tell you exactly how long they were left in there but I would personally leave them in for a further hour at least once your oven is off.

 

The fab thing is, they taste (to me anyway) like ordinary meringues! I’ve not had them in a while now but they certainly taste how I would expect them to! Finally meringue is back on the menu for me and I’m rather happy about it!

Make sure to keep them in an airtight container to stop them going soft. They should last 3-4 days.

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

Happy Baking!

Britt xo

Check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

 

How To Make Icing Rose Petals

05/17

Edible icing rose petals are a gorgeous addition to any cake, and the great thing is they are relatively quick and easy to make.

I’ve used a pink colour for my petals on this wedding cake but you can use any you like.

 

You will need;

Roll out the flower paste very thinly onto a surface duster with cornflour.

Cut out a petal using the chosen size cutter.

Place this petal into the silicone veiner.

Press firmly and evenly down onto the petal veiner, open and remove the petal carefully onto the shaping pad.

Using a ball tool, go around the petal with half of the tool on the pad and half on the petal, use enough force to bend the petal into shape.

You need to press quite firmly to manipulate the petal but not so hard that it tears.

Once shaped, leave to dry completely (preferable overnight) on drying foam.

Once your petals are dry, use a large dusting brush to gently brush your chosen colour onto the edges of the petal, adding as much or as little as you like.

When you’re finished, your petals are ready for use! If you’re sticking to the side of a cake, like I’ve done in the wedding cake above, I advise to use royal icing. If adding to cupcakes, push into the buttercream. If you’ve allowed the petals to dry overnight, they shouldn’t go soft in the buttercream.

Once the petals are made, they will last for ages.  Pop them in a cake box or a tupperware box with the lid off covered in a single layer of kitchen roll (to keep any dust off) for safe storage. Make sure air can get to them otherwise they may go soft. They will be relatively fragile so be careful when handling.

To find out more about how to make this tiered petal wedding cake, check out my online course here. Currently half price!

Come find me on FacebookTwitter or Instagram.

Happy Baking!

Britt xo

Check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Classic Madeira Birthday Cake Recipe

05/17

A classic birthday cake will have a few elements to it. A soft vanilla sponge, tart seedless raspberry jam, smooth vanilla buttercream and a layer of sugarpaste (ready to roll icing).

Contrary to popular belief, most birthday cakes aren’t a ‘Victoria sponge’. A Victoria sponge is a soft light sponge, baked in two sandwich tins then put together with jam and fresh cream. Lovely for an afternoon tea, but doesn’t lend itself well to be covered in sugarpaste (ready to roll icing). For this, you are better off using a madeira recipe. It’s close textured and firm, whilst still being light and soft to eat. The inclusion of plain flour makes it stronger and better for decorating.

It’s also perfect for carving cakes too, although if you are carving, I recommend popping the cake in the freezer for about 15-20 minutes before starting work. This will reduce crumbs and make your life a lot easier! For more about freezing cakes, click here.

Below is my 7″ round (my most popular size of birthday cake ordered) vanilla madeira recipe and vanilla buttercream recipe. It also is perfect to make 12 cupcakes, for more on cupcakes click here. Make sure all of your ingredients are room temperature as this will help make a better bake! I also recommend lining your tins. I bake one deep cake and use a cake leveller to cut my cake into there sections (see lemon cake below) as opposed to using individual tins, however, this recipe can be used in sandwich tins, just lower the baking time to 35-40 minutes. I use 3″ deep PME tins that are seamless tins made from professional quality anodised aluminium.

If the cake isn’t baked fully when you cut into it, or it’s squidgy in any way, it needed longer in the oven. Ever oven is different and these timings are an approximation. If in doubt, leave it in a further 10 minutes. Due to the low temperature it won’t dry the cake out and will ensure it’s fully baked. The cake needs to spring back to the touch, be golden brown and a skewer come out clean. This will come with experience, the more you bake, the more you’ll know a fully baked cake on sight.

Should you wish to scale the recipe up or down, a number of helpful charts to work this out are easy to find with a quick google. The convertor on CakeBaker is great and they also have a handy app.  I also like this one found on The Pink Whisk or you can use the water trick I explain here.

To make the cute owl toppers in the above picture, check out my tutorial here.

For more information on how to decorate your cake and go from home bake to showstopper, check out my list of latest online cake decorating courses here.

Madeira cakes

Vanilla Madeira Cake Recipe

  • 200g self raising flour
  • 200g caster sugar
  • 200g Stork/butter
  • 50g plain flour
  • 4 medium eggs
  • 1 tsp vanilla
  1. Cream together the Stork and caster sugar.
  2. Add in your eggs.
  3. Add in your flour.
  4. Add the vanilla.
  5. Mix for 4-6 minutes on a high speed.
  6. Pour mixture into a greaseproof paper lined, 7″ cake tin. 
  7. Bake at 140C (fan assisted) for 1 hour 30 minutes or until a skewer comes out clean, the cake is golden brown and springs back to the touch. (Check after 1 hour)
  8. Once baked, after 5 minutes on the side, turn out onto a sheet of greaseproof paper and leave upside down to cool. This ensures a nice flat top.
  9. Once cooled, wrap in clingfilm overnight to ‘settle’.
  10. Once split, filled and iced, this cake will last 7-10 days and will freeze well for 3 months.

NOTE: This recipe is for a 7″ round tin. It is not enough mixture for bigger tin sizes. For this, you will need to convert the recipe here.

For a chocolate madeira;

Follow the recipe above and replace the plain flour for cocoa powder and add 100g melted dark chocolate. For chocolate buttercream, follow the recipe below and add two tablespoons cocoa powder and 50g melted dark chocolate.

For a lemon madeira;

Follow the recipe above and add the zest and juice of one lemon. Alternatively add two teaspoons of lemon extract. For lemon buttercream, follow the recipe below and add two teaspoons of lemon extract and the zest of one lemon.

Vanilla Buttercream Recipe

  • 250g unsalted butter
  • 500g icing sugar
  • 1 tsp vanilla
  1. Cream the butter on it’s own for a few minutes.
  2. Add icing sugar.
  3. Add vanilla.

You can watch me bake this cake in real time on my Facebook page here; PART 1. PART 2.

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 ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

For more information on how to decorate your cake and go from home bake to showstopper, check out my list of latest online cake decorating courses here.

Happy baking!

Britt xo

Lemon Madeira by She Who Bakes

Topped with Scrumptious Sprinkles Lemon Crunch & Lemon Jelly Squares! I LOVE them!! xo

Renshaw Baking’s Recipe of the Month

04/17

This month I’m pleased to announce I’m judging Renshaw Baking’s Recipe of the Month competition. Enter your Easter or Spring themed recipes and cake decorating guides by Wednesday 12th April on the Renshaw website and you could win a Spa Break for 2! I can’t wait to see your entries! Click here to enter!

For a bit of inspiration, check out my below recipe and tutorial video ‘Four Ways To Decorate An Easter Egg Cookie with Renshaw Baking​’ including my best no-spread sugar cookie recipe!

Happy baking!

Britt xo

 

 

 

None More Black

03/17

This week, I made a birthday cake for my friend’s husband. The brief was a very black cake with hints of purple, skulls and other black decorations but with a surprise inside. The surprise was a bright, 6 layer rainbow sponge with white buttercream, a complete contrast to the outside. Scroll to the bottom for a picture my friend kindly sent me when the cake was cut into!!

I absolutely love how this cake turned out! All relevant info on how I made it can be found below –

I used Sugarflair colours inside and out, to find out more about how to make a rainbow cake click here.

To find out more about how to make black buttercream click here.

To find out more about how to make white buttercream click here.

The drips and shards were made with black Candy Melts.

The skulls and other decorations were made with Renshaw black modelling paste and silicone moulds.

Hope you like it as much as I do!

Come find me on FacebookTwitter or Instagram.

Happy Baking!

Britt xo

Check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

How To Make Black Buttercream

03/17

Whether it’s for a space themed cake, Halloween, a specific colour theme or just because, black buttercream can look stunning. However as it’s right at the end of the colour spectrum, it can be a tricky colour to achieve without using a TON of food colouring which leaves a bit of a funny taste but using enough colour so you don’t end up with grey!

This is the best way I’ve found to get black buttercream while still having it super tasty and firm enough to decorate with.

If you’re interested in how to make white buttercream, check out my blog here.

Cut your butter into cubes and pop it in your mixer bowl. Then beat it on a high speed for about 4-5 minutes. This will aerate the butter and create a neutral colour.

Next, add in your icing sugar and make your buttercream as usual. I use 250g butter to 500g icing sugar. Try not to add liquid as it will make it too soft, instead just keep mixing until you get a nice consistency. You want a firmer buttercream for piping onto cupcakes so they hold their shape and a softer buttercream for filling and covering cakes so it doesn’t rip the cake apart. If it’s too hard, put the mix in the microwave in 10 second bursts until you get the consistency needed for your bake.

Then, we’re going to turn it into a chocolate buttercream as it’s a lot easier to get from brown to black than yellow to black!

To your buttercream, add in 100g melted and cooled dark chocolate and 50g cocoa powder.

Once you have a nice chocolate buttercream, then it’s time to add the colour. With black, (as well as red and navy) I’ve only found one colour to get a true black, and that’s this stuff! Sugarflair Black Extra. Add a small amount and then keep adding until you have achieved your desired colour.

*TIP* – The colour will darken over time so I suggest adding a small amount, mixing it in, covering the bowl with cling film and popping in the fridge for 30 minutes to an hour. Once you take it out of the fridge, pop it in the microwave in 10 second bursts and mix well until it is a good consistency to spread.

You can see the awesome black cake I made using this buttercream here!

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

Happy Baking!

Britt xo

Check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

How To Make A Rainbow Cake

03/17

Rainbow cakes are one of my favourites! I love how they look when you cut into them. This week I was tasked to make an interesting rainbow cake for my friend’s husband. Interesting because it was colourful and rainbow on the inside, and black, dark purple and covered in skulls on the outside! You can check this cake out here.

When I was making it I popped a few ‘work in progress’ shots on social media and had a lot of questions about how to make a rainbow cake. There are lots of different videos and tutorials available online but this is a quick rundown of how I make one.

Firstly you’ll need a good cake recipe that’s easy to colour. I use a classic madeira recipe which you can find here. What I tend to do with rainbow cakes and other coloured layer cakes, is whatever tin size I’m using, in this case a 7″ round, I will double that recipe in total to make all six layers out of, as that makes for a nice height. You can of course use more mix for a deeper cake but this is what I have found works best for me.

First you want to line your tin(s). I do this with cake release and greaseproof paper, to save time, I use pre cut greaseproof paper circles and strips of greaseproof paper. You can find out more about how I line cake tins here.

I have four 7″ round tins as I bake a lot but this process can be done if you’ve got the one tin, you’ll just need to work on your timings a little. I will explain as we go. So, based on the assumption you have more than one tin of the size you like you firstly need to go ahead and make your cake mix. As I say, I double my recipe for this. Then you want to split the cake mix into 6 bowls (or however many colours you’re doing!) I use a deep ice cream scoop to help me do this to keep it even.

Then you want to colour them using good quality, concentrated food colouring. I don’t recommend supermarket colourings for this as they are mostly water and don’t give a strong colour. Instead I recommend Sugarflair. I’ve been using them since I started baking and I love them. You only need a little bit of colour as it’s very concentrated so it goes a long way and lasts ages! I’m using the following colours;

Sugarflair Red Extra, Sugarflair Egyptian Orange, Sugarflair Melon, Sugarflair Party Green, Sugarflair Ice Blue and Sugarflair Grape Violet.

Add the colour using a cocktail stick and mix well. Then pour into as many cake tins as you have and bake until they are done. If you’re using my madeira recipe I recommend to bake the layers at 140C for around 20 minutes or until a skewer comes out clean. Remember, each layer will be a lot smaller than normal so don’t worry about too much of a rise, although you should get a nice thickness.

If you’ve only got the one tin you will need to do things slightly differently. As soon as you’ve made your cake mix you have essentially started a timer. If you leave your cake mix out on the side for too long, it may not bake properly, may not rise and may taste tough and dense. However you do have a small amount of time so what I suggest is, instead of halving the recipe, make up the recipe as written and split it into three. Do the first three colours and then once they are baked do the same and make up the second three colours. This minimises the time the cake mix is left out. All the time you are waiting for your tin and for the previous sponge to bake, make sure to store the bowl of cake mix in the fridge covered with cling film. Once each sponge is baked, turn it out onto some greaseproof paper and leave it to cool. Then quickly re-line your tin and bake the next one.

I recommend wrapping each layer in cling film until you are ready to decorate. As they are small cakes they can dry out rather quickly. I tent to double wrap them well in cling film and leave them overnight to ‘firm up’ a little. Then I unwrap each layer as and when I need it.

For all cakes I decorate, I start by levelling my cake. As there may only be a small rise on these, I do so with a sharp serrated knife. If it was a deeper cake and I wanted to split it, I would use a cake leveller, but a knife is fine for this. I can then eat any cake trimmings with a cuppa!

To decorate, start with a thin cake card the same size as your cake (in this case 7″) and spread a little buttercream on top of it. Then place down the first later on top, for this cake it will be the purple layer and then you can start filling my cake.

Spread a little buttercream on top of the cake, and add your second layer (blue), repeat with the rest of the cakes. then pop this in the fridge for 10 minutes or so for the layers to firm up. For filling rainbow cakes, I like to use white buttercream as I find it’s a nice contrast to the colours. You can find my tutorial and recipe for white buttercream here.

Once this is done you can cover your cake however you like! I recommend doing two layers of buttercream on the outside. The first being a crumb coat to seal the cake and keep in the crumbs and then a second final layer. For this cake, I did one layer of white buttercream and then my second layer was black and purple buttercream as per the cake design. Or, if covering in sugarpaste do this after the first crumb coat layer.

Chill briefly between coats to make covering easier!

And there you have it! A rainbow cake! You can see what this particular cake ended up looking like here.

Here’s one I did a few years ago –

There we have it! A rainbow cake! I hope it’s brightened your day. If you’ve got any other questions leave a comment below.

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

Happy Baking!

Britt xo

Check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Sharp Edges and Pole Fitness

03/17

For several years I ran a cake business from home. I made cakes for all occasions; weddings, birthdays, Christening’s, you name it. I was making quite a few cakes a week and I was always battling with the much sought after sharp edge.

As a self taught baker, I relied on internet advice, tools and tricks I had picked up along the way to make my edges as sharp as I could, but they were always slightly rounded. I was happy with this and liked the way it looked but today my world has been turned upside down! (Stranger Things reference…)

I haven’t decorated a cake in a while and don’t make commission cakes to order anymore, with my blog going more the way of tasty bakes as opposed to centred around sugarcraft it’s not something I usually do unless there’s a specific need. This week there was just that need! For those who follow me in Instagram you will know one of my other passions is pole fitness. I’ve been doing it on and off for 10 years and went back properly last year. This week marks a year that the school I learn with, Polepatations, has been in it’s current studio in Chatham. We’re having a birthday party and I wanted to make a cake for the occasion! Because, that’s what I do!

Themed black and hot pink to match the studio with an acrylic topper and zebra design, I love it, but what I love more about it are the sharp edges!!

My good friend and fellow baking blogger Jemma from Iced Jems sent me some of her Super Sharp Edge Smoothers a few weeks ago and this was my first go with them and I am SO impressed. Up until now I have been using the plastic ones with the handles but not any more! A few goes around and on top with these bad boys and my cake was as sharp as my wit and sweet style. Below is the bottom tier. Left was before smoothing and the one on the right, after.

I mean just LOOK at it! I’m in love. This is the top tier.

I’m completely converted.

Jemma has also made a tutorial video on how to use them which I watched before decorating. It really helped as they are so different to the smoothers I’ve been used to, it was good to watch someone who knew what they were doing first!

You can grab a pair for yourself for only £3.99 from Jemma’s website here.

I should point out, this isn’t an advertisement, nor has Jemma paid me to mention this, but I loved them so much I wanted to tell you all as I struggled for so long to get lovely sharp edges and I was so happy with the result of my cake I did a little dance around the kitchen! Everyone should feel as happy with their cakes as I felt about mine this afternoon.

I’m completely converted. So, enough of the smoothers! Back to the cake.

I made a two tier cake comprising of a 6″ round vanilla madeira and an 8″ round chocolate madeira, both made using my recipe here where you can find a link to a cake calculator to work out the mix for different size tins.

They were both split with a cake leveller, filled and crumb coated with bright pink (obviously) vanilla buttercream coloured with Wilton Rose concentrated colour, which is almost the same shade as the sugarpaste, which is Renshaw Fuchsia Pink. Stacked using cake cards and dowels and decorated in a zebra style bottom tier with edible stars and Polepatations name (made using Windsor Groovy Clikstix), both made from flower paste and acrylic topper (from eBay). Finished off with black 25mm and pink 15mm ribbon.

My buttercream recipe can also be found on my madeira cake recipe page here.

To learn more about how to stack and decorate a tiered cake, check out my wedding cake course here – currently 50% off!!

I loved making this one!

What have you been baking lately? Come let me know on FacebookTwitter or Instagram.

Happy Baking!

Britt xo

Turn your hobby into a career! Check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

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