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Bakers Secret

Starting a Cake Shop by a Professional Baker of 50 Plus Year of Successful Bakery Operations

There are a number of business that you can start from the word bakery and starting a cake shop bakery business is but one of the avenues possible.

Who needs to start a cake bakery you might ask?

Well, have you watched any of the television shows at all or been to YouTube recently.

Let's just look at who have cake and why starting a cake shop bakery might just be the way to satisfy that need.

Everyone born in the world has a birth date and that birth date is a celebration to most people every year after that. That means there is a potential to make a birthday cake for someone every year, now multiply that need by the number of people in the world and the number can boggle your mind. Just in your own area that number could be 30 to 100 thousand people more or less.

So you can see that there is a market just for a birthday cake. Now, what about the number of girls and boy's there are in the world, or just in your neighborhood?

How many of these people get married or remarried?

Again the number is quite large, so again there is a need to provide wedding cakes!

How many parties take place throughout the year? Well Christmas is one, but then there is Valentines day, Mother's day, Father's day, Anniversary days, children's parties. The list goes on and on.

The different types of cake to be made, is enormous! Then there are the tastes of different countries.

• Black Forest cake
• Cupcakes
• Birthday cakes
• Wedding cakes
• Christmas cake
• Plain cake
• Fruitcake
• Genoese cake
• Ginger cake
• Parkinson cake
• Swiss Roll
• Chocolate cake
• Lemon Cake Orange Cakes

 

The list goes on and on and it can be enormous the different flavors and tastes.

Is starting a cake shop in your mind? Why not?

How to start a bakery can help you to achieve your goals, wake up your dreams and assist you in your venture. How to start a bakery will explain the equipment required to make your cake products. It can also help you with designing your premises.

Decorating cakes takes patients and quiet times with the proper lighting, a creative mind as well as listening to the client for those special occasion pieces that are often sprung on us at the last minute.

Once the cake is made there needs to be a place of storage as well as a place to present and show off our latest masterpiece.

When our customer collects their prized masterpiece you just created especially for them, how will they get it out of your cake shop business, will you deliver?

Whether you deliver or the client picks the cake up from your location or not, it must be protected from the elements of transportation. That protection is a key transportation issue and if you get that wrong, the results can be catastrophic!

No one wants to upset a client with such an issue of a cake falling or getting broken in transportation. I have seen and heard numerous complaints about the poor quality transportation issues over the last 50 years, with brides turning up to the reception, only to see their day ruined by the cake in a heap on the table or the color of the icing not as requested.

These are issues that you need to address in the initial order stages and again prior to delivery.

As a professional baker, I have secured a number of cake orders just by making the delivery to the clients location myself and this is a customer service issue that is easy to accomplish.

It is your business. So think about the satisfaction of the customer. Now do you hav

 

Now Pay Close Attention --

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Whats the secret to a perfect yellow cake from stratch?

I have tried a couple of times to find a good yellow cake recipe, many times tweaking it on my own, but they all come out boring tasting, a bit like pancakes! I know it sounds like I'm just a terrible baker but i have tried 3 or 4 recipes! I don't have a problem with the moistness but with the flavor! I just dont know what it is. So does anyone either have a great, simple recipe that they KNOW is good or more importantly know the secret to good yellow cake? I love Betty Crocker's Butter Recipe Golden & I would loooooove to find a similar recipe to that. Thanks so much!

Classic Yellow Cake

Ingredients
2-1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) sweet butter, room temperature
2 cups sugar
4 large egg yolks
2 teaspoons vanilla
1 cup sour cream
4 large egg whites

Instructions
Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.

Sift together the flour, baking powder, and salt. Set aside.

Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.

Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.

Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.

In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.

Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick; the tester should come out dry and clean.

Top with Buttercream Icing

The Baker's Secret (Part 1) Sermon #4023