I hope that, in the time you've been a reader of mine,
that you've come to know that I only send you mail when
something is truly valuable. I get asked to tell my readers
about new things all the time, but I more often do not pass
on the information unless and until I know it's going to
help you or save you money.
But when something is important -- you'll hear from me.
A big part of what we focus on here at cake-business.com is the
business part of cake decorating and less on the creative artistry
of cake decorating.
In times like these, perhaps before you've really felt the
crunch of the economic downturn in your community, it's more
important than ever that you have the tools to create the kinds of
cakes your customers are seeking in the most efficient way. This
means educating yourself to master the most popular techniques for
cake decorating --fondant and buttercream.
If you don't know her already, Sharon Zambito is not only a
talented cake decorator, but also a great teacher. Check out her
videos at
http://clicks.aweber.com/y/ct/?l=KqfTS&m=1Zebq0Tag9q.Gi&b=CBMq7KJzK31q5lDH3NY1eQ
http://clicks.aweber.com/y/ct/?l=KqfTS&m=1Zebq0Tag9q.Gi&b=y4I9gXLhOJccHe76DQKVfA
Go watch and learn! Even if you are an experienced cake decorator
you can learn from these videos.
To Your Success,
--Paula Spencer
p.s. This is the best price you will find on Sharon's videos and
they make an awesome gift.
Fondant and Buttercream Instruction
Tuesday, November 18, 2008
Start a Business in this Economy?
zam
The most frequent question that I've been getting over the last few
weeks is about starting a business in a very tough economy. Is it
a bad idea? Will people part with their money when times are tough?
Should I wait? Is the risk too great?These are stressful times, I
know.
Of course, everyone has to decide for themselves how much money
they can comfortably invest in any new business. The reality
is...there's never a "better" time to start a business. Most
successful businesses have in fact, started when there is a
downturn in the economy -- out of necessity, for example a layoff
in the family.
What I have found is that in tough economic times, entrepreneurs
proceed with better decisions. They are more careful and diligent
in their decision-making. They are more focused on making a profit,
charging what they are worth, collecting outstanding debts, and
overall, smarter with their money. In a poor economy you can't
afford to be anything other than a good business person, and I
think the fear makes us more disciplined and creative.
As I've said (and heard) so many times before, people will
celebrate in good economic times and bad. And while they'll cut
corners in some areas, cake is tradition -- people will always need
great cake. If you are just starting out, find a niche in a
specific region where you can excel. Grow slowly and be creative.
Often smaller, very focused cake businesses will handle an economic
downturn better than their larger competitors.
I wish you courage and good luck!
Paula
http://www.cake-business.com?awt_l=KqfTS&awt_m=1gaO8xkCSPq.Gi
Cake business customer service
We took a bit of time off since our last message and we were
getting many "out of office" replies so I figured many of you were
taking some vacation time with family and friends too. Can you
believe how fast time flies?
I've received many questions about customer service and how to
handle certain difficult situations. I've replied to those specific
questions directly, but I also wanted to share with you the overall
message I tried to impart with these inquiries.
"Listen you your customers."
Word of mouth marketing is the best way to achieve a thriving cake
business, right? In addition to providing a great product, you
have to provide great service. This is what will separate you from
the shop across town.
I know a cake lady who sells wedding cakes out of the back of the
family mini van -- its not glamorous, she's not featured on
theknot.com and I doubt Martha Stewart will ever come calling --
but everyone who learns about her, (word of mouth only)wants to
buy a cake from her. She makes a good living. I met one of her
customers and asked why she hired this particular decorator. She
said, "I trusted her." And the cake? "Yeah, the cake was great, but
most of all, I knew that there was nothing to worry about once I
hired her."
What this bride is saying is that selling a cake isn't just about
the taste or beauty of the confection, but the total service that
surrounds the product. If you can impart that kind of confidence --
the kind that says, "If you hire me, you'll have nothing to worry
about..." then I guarantee you have more business than you can
handle. Brides have so much to think about and if you can
alleviate one piece of that, you set yourself up as an expert.
Confidence in your cakes and understanding what the customer really
wants comes with practice so don't feel badly if you're nervous at
first. What I say to new cake decorators is that you ARE an expert.
You've trained and practiced. You sell a product with far more care
and quality than the local Wal-Mart, and you are invested in the
success of the event as much as anyone. After all, your reputation
is at stake. Don't be intimidated!!
My best wishes for success to all of you. If you have a question or
issue you'd like me to discuss here, please do not hesitate to
email me via the contact form on my site:
http://www.cake-business.com?awt_l=KqfTS&awt_m=1qlotN20Jfq.Gi
Paula
128 Parkwood Lane, Decatur, GA 30030, USA
"Failing to plan is planning to Fail"
baking as I do, you get as much pleasure from the creative process
as you do from seeing the final "work of art"
But, what about running a business?
Most people think their commitment to their craft will
see them through the tough times and certainly that dedication is
so important. Without the passion this would be just another job.
In reality though, having a guide -- a clear plan for starting and
running a business is the most important thing you need to be
successful. While strategic planning is often thought of as
something reserved for big businesses, it is even more critical for
small businesses.
Do you have a plan...a blueprint for your business? Whether you use my book
as a guide or other resources, I urge you to write down your business
strategies in a notebook to which you can refer at any time.
Unlike bigger companies that can afford to make a strategic error,
a mistake at a small business can put it right out of business. I'm
not talking about the kind of plan you take to a bank for a loan.
Rather, the day to day planning, knowing exactly how you'll handle things like
cranky brides, how to approach marketing partners, how to organize your
week for maximum efficiency or how to organize a legal agreement with your
customers... what legal business structure serves you best, and so much more.
You can minimize the unexpected surprises with a good plan.
Most bakers I know always use recipes because they're looking for
consistent results. My book is a recipe for running your business.
Make your plan now, Order: Starting a Cake Business Today
http://www.cake-business.com
The Cake and Cupcake Business Series
Thank you for subscribing to my Cake and Cupcake Business series.
In this series I will share some of the things I'm thinking
about in regards to starting a cake business. I've worked with many
cake and cupcake bakers just like you, starting and expanding
businesses.
One of the big changes I've seen take place over the last few years
is the growth of social networks and community websites for sharing
information and ideas about the sugar arts. I'm so happy these
communities are growing and making us all better at what we do.
Do you have a website? I will be writing more about how to set one up
inexpensively as I think this is a key to marketing your business
successfully.
Today however, I wanted to share with you the issue of photography --
documenting your work.
The internet has become the primary way brides (and consumers in
general) are reviewing vendors. Big, clear photos - including
multiple views- are probably the most important element in
determining whether a potential customer goes to the next step with
you, whether that is a call, a consultation or a purchase. Even if
you're not in business yet or if you don't have a website,
documenting your work with photographs is a skill you should always
strive to improve.
When photographing your cakes or cupcakes, shoot a tight closeup at
an angle that emphasizes the top, but includes the side of the cake
as well. Then shoot second and third shots, slightly varying the
distance between the cake surface and the camera with each shot.
Your photos have to take the place of your customer seeing the cake
in person, so make sure they can see it well enough on their computer
screen.
Try to frame the shot so nothing else is visible in the frame. If
you're shooting at home, look for neutral backgrounds. Avoid
situations where there is something in the background such as a
child's toy, a dishwasher, dirty pans, etc.
The best way to improve your photography skills is to look at the
photographs of others. I'm often reviewing the cake images at
flickr.com to see the total range of photographic skill.
You do not have to be an accomplished photographer to produce photos
for your portfolio. The important thing is that your clients will be
able to see a clear representation of your work. If your business
does not have a web presence yet, or if you're still thinking about
starting a business, photographic documentation is easy enough to
maintain digitally until you're ready. You'll be so glad you have
this when you ARE ready to go online.
Take a look at photos you've recently taken of your cakes. How do
they look? Do they show the necessary detail? Are they clear? Are
there any distractions in the frame?
The more photos you have of a cake, and the better they look,
the more likely you will have a new client when she looks at your
portfolio.
To your success,
Paula
128 Parkwood Lane, Decatur, GA 30030, USA
CAKE ! a long history
Wednesday, November 12, 2008
Cake is a term with a long history (the word is of Viking origin, from the Old Norse kaka) and denotes a baked flour confection sweetened with sugar or honey; it is mixed with eggs and often, but not invariably, with milk and fat; and it has a porous texture from the mixture rising during cooking. It is not surprising that the frontiers between cake and bread, biscuit and bun are indistinct. The progenitor of all is bread in its simplest form. As techniques for baking and leavening developed, and eating patterns changed, what were originally regarded as froms of bread came to be seen as categories of their own and named accordingly. Certain Roman breads, enriched with eggs and butter, must have achieved a cakelike consistency and thus approached one of these indistinct frontiers.
Europe and places such as North America where European influence is strong have always been the center of cakes. One might even draw a line more tightly, fourn English-speaking areas. No other language has a word that means exactly the same as the English 'cake.' The continental European gateau and torte often contain higher proportions of butter, eggs and enriching ingredients such as chocolate, and often lean towaars pastry rathern than cake. Central and East European items such as baba and the Easter kulich are likewise different.
The western tradition of cakes applies little in Asia. In some countries western-style cakes have been adopted on a small scale, for example the small sponge cakes called kasutera in Japan. But the 'cakes' which are important in Asian are quite different from anything occidental for examples, see mooncakes and rice cakes of the Philippines.
The history of cakes, goes a long way back. Among the remains found in Swiss lake villages were crude cakes make from roughly crushed gains, moistened, compacted and cooked on a hot stone. Such cakes can be regarded as a form of unleavened bread, as the precursor of all modern European baked products. Some modern survivors of these mixtures still go by the name 'cake', for instance oatcakes, although these are now considered to be more closely related to biscuits by virtue of their flat, thin shape and brittle texture.
Ancient Egypt was the first culture to show evidence of true skill in baking, making many kinds of bread including some sweetened with hone. The Greeks had a form of cheesecake and the Romans developed early versions of fruitcakes with raisins, nuts and other fruits. These ended up in 14th century Britain. Chaucer mentions immense cakes made for special occasions. One was made with 13 kilograms of flour and contained butter, cream, eggs, spices, currants and honey.
Moulds, in the form of cake hoops or pans have been used for forming cakes since at least the mid-17th century. Most cakes were eaten accompanied by a glass of sweet wine or tea. At large banquets, elaborately decorated cakes might form part of the display, but would probably not be eaten. By the mid-19th century the French were including a separate "sweet" course at the end of the meal which might include 'gateau.'
During the 19th century, technology made the cake-baker's life much easier. The chemical raising agent bicarbonate of soda, introduced in the 1840's, followed by baking powder ( a dry mixture of bicarbonate of soda with a mild acid), replaced yeast, providing a greater leavening power with less effort. Another technology breakthrough was more accuate temperature controlled ovens.
In most of NW Europe and North America a well-developed tradition of home baking survives, with a huge repertoire of cake recipes developed from the basic methods. The abililty to bake a good cake was a prized skill among housewives in the early to mid-20th century, when many households could produce a simple robust, filling 'cut and come again' cake, implying abundance and hospitality.
Although the popularity of home baking and the role of cakes in the diet have both changed during the 20th century, cakes remain almost ubiquitous in the western world. They have kept their image as 'treats' and maintain their ceremonial importance at weddings and birthdays.
Source: The Penguin Companion to Food by Alan Davidson
