Cake decorating tutorials for every skill level! I'm passionate about sharing techniques, tricks and tips, as well as my mistakes to show you what to avoid and how to fix things that do go wrong. Subscribe to learn to decorate stunning cakes using simple techniques and visit my cake school at www.britishgirlbakes.com/
Instead of using sugar, can you use Honey instead? And if you can use honey, is it safe for the cookies to be set out for days without getting some type of bacteria like botulism?
Tried it for the first time came about at the right texture and taste. Brought back memeories, is this considered britishi butter cream?. Thank you for this.
Hi, this is very clearly explained. I'm learning so much from your cake school. But all the maths side of it gives me anxiety. I have no qualifications in maths it's my weakness. I also struggle with knowing how to devide the batter too. So at the moment I'm just making what I specifically need.
Thank you, Emily! I use a spreadsheet for each cake. With prices going up frequently, I'm constantly changing my table. But it's still the best way to go in my opinion.
You can add one! I find that keeping the cake in the fridge until transporting and using buttercream "glue" between the tiers keeps the cakes sturdy so that they don't slide around. I've driven several hours with tier cakes in the car and never had any problems :)
I own a cakery but we don’t make any profit at all. It’s so hard to charge the right price when people are not spending as much anymore. I’m a Brit, living in Canada where we currently have very high ingredient prices. Your latest video is the best yet and I’ll try your methods to check whether I am pricing cakes too high or too low. Thanks Emily 🩷
I hope it’s useful for assessing and maybe adjusting your prices. Owning a cakery is so challenging - I had one in Costa Rica for 3 years and I loved it but also could probably never do it again. Hats off to you! Would love to swap stories one day - where is Canada are you? I studied in Montreal and loved it!
God bless you! Your video is going to help me out a lot! 🙏💙 I am a self taught home baker and been making cakes for many occasions and selling them but I have been selling myself short every time. I feel like for the amount of time, money, ingredients bought I have not been making any profits, I’m losing more than anything! So I’ve stopped for a couple of years. Watching your video has just bought me so much happiness and joy! Your formulas and clear explanations will definitely help me out a lot! I am feeling confident now to be able to go back into baking and do what I enjoy! But this time actually making something rather than nothing! 🙏💙THANK YOU
This is invaluable! As a former tax collector, I have seen people write off cost of lights, gas/electric and square footage used in a certain room. Very detailed!
Im just figuring out how to do this. Ive had a couple of commissioned cakes but they have been for people close to me and i still feel quite inexperienced so some cakes for people close to me i charge less on as im using it as a chance to push myself (like my first sculpted character cake for my nephew's birthday last month)
Wow, congratulations on your first sculpted cake! When I started making cakes for friends and family I wasn’t comfortable charging for my time yet so I would only ask them to cover the cost of my ingredients. I found that charging higher prices increase the stress and pressure too much! But with practice and as your skills improve I’m sure you’ll get more confident and be able to use these 4 steps to increase your prices to cover all of your costs + profit 😊
@@BritishGirlBakes definitely increases the stress. Thankfully the cakes are my side hustle and not my primary job 😅 my main job is as a swimming teacher
OMG! You are simply the best!! I am making my first double barrel cake and you answered all of my questions! Thank you so much!🙏🏼❤️. Would you mind sharing where you bought that super tall scraper from? Blessings to you! ❤️❤️❤️❤️❤️
You have laid out those formulas really clearly. Thank you. There is one more cost and that is 'what the market will pay'. If you are really good at what you do you can charge more for your skill, if you're still developing a skill then you won't be able to charge top-end. One of the ways to work this out is, if you are very busy and are asked to quote for a cake, set a price higher than normal. If the customer values you they will pay for the cake. It probably means you're not charging enough for the rest of your cakes and people are coming to you because your product is cheaper than the competition. Really useful post. Thanks
As always, you give such practical and useful advice. I know I undercharge for my cakes because I simply guess at how much they should sell for. All of what you said is applicable to by sewing business, too, so I am going to apply the same principles to pricing my goods. Thanks so much, Emily!
