Cash from Baking??

gazpacho_uk

if anyone needs the SAFE FOOD BETTER BUSINESS pack before contacting their council or EHO a link is here along with loads of valuable info to help ensure that EHO visit goes well ( the full file is 12mb if you choose to download it )
http://www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/sfbbcaterers/

code-a-holic

Regarding 2 sinks - Before my inspector had a chance to talk about sinks, I said I was aware of the reasons for needing 2 sinks and It would not be possible in my kitchen (renting and belfast sink surrounded by marble work tops and no removable units.) and I had already thought about a solution. Due to the nature of my business - just baking cakes and will only cook in dedicated sessions (not at the same time as cooking for the home) there would be minimal washing up and it will all go in to the dishwasher as it is made leaving my sink available for handwashing.
He congratulated me at being prepared and for having worked around any obstacles and will quit the meeting and call it a inspection and pass me immediately.

babyrut

code-a-holic wrote: »

Regarding 2 sinks - Before my inspector had a chance to talk about sinks, I said I was aware of the reasons for needing 2 sinks and It would not be possible in my kitchen (renting and belfast sink surrounded by marble work tops and no removable units.) and I had already thought about a solution. Due to the nature of my business - just baking cakes and will only cook in dedicated sessions (not at the same time as cooking for the home) there would be minimal washing up and it will all go in to the dishwasher as it is made leaving my sink available for handwashing.
He congratulated me at being prepared and for having worked around any obstacles and will quit the meeting and call it a inspection and pass me immediately.

That is a great tip, having a dishwasher myself I can potentially say the same thing. Thank you

gazpacho_uk

trying to create a spreadsheet with all my costings .... and its proving more difficult than I thought ! shame there isnt a ready made template online LOL.
Is there a definitive amount of buttercream you would put in a cake. I know this would be different for each size, but we basically just palete it over the jam until it looks right. If we are making three cakes, we have an enourmous bowl of buttercream ready to go (and dont always use it all)
And talking about the jam, again how much do you use ? My wife is more generous than I am when spreading the jam on, but I think mine taste better with just a thin layer spread on the cake base ....... ohhhh the dilema !

liddyloo

Hi, I havent read the entire thread yet (im about a 3rd of the way through) but i have noticed that no one has mentioned car insurance in all the lists of things/license/insurances you need. Ive looked into starting my own cake business and sadly its just not fesable for me right now.:(
In all my research though i ended up at Menta talking it through with a business woman and it was pointed out that if i was transporting my cakes to customers or to a market etc i would need business use car insurance on top of my current insurance. Fully comprehensive does not cover it, it has to say social, domestic and business use. If in dount check with your car insurance provider, its better to be safe than sorry.
If it has been mentioned then please ignore me!! just wanted to make sure no one got caught out.
All of the cake photos look amazing! Well done to everyone! :j

liddyloo

oooo also the lady at Menta told me to keep records of my mileage for all ingridents buying (eg. tescos run for butter) because you can claim that back from your business!

Menta is our local enterprise angency. They run free business courses and offer free help and advice for small business and anyone looking to start a business in my area, most places should have some sort of enterprise angency i think.

moo2moo

Decided to dive right in at the deep end and have handed over my 5p to become a fully insured share holding Country Marketeer.

Am in the process of deep cleaning my kitchen to something more akin to a commercial level of hygeine which is surprisingly rewarding although apparently not necessary as I don't have to undergo a kitchen inspection as I'm cooking on a casual and limited basis.

Need to obtain a level 2 food safety in catering certificate which I can do in person through my local council for £50 over three eveings or on-line for £30 via Virtual College who were recommended via the local environmental health officer. I currently hold an in date basic food hygeine certificate so can produce using this until it expires which isn't very far away but does at least delay the expenditure until I'm making a profit.

Meanwhile the ladies of the local Country Market have been unbelievably helpful. I've been given enough labels and invoice pads to get me up and running. They've given me a long list of the cheapest places to obtain the correct packaging materials and an ever bigger lists of things to avoid.

My cake decorating could be compared to that of an over enthusiastic toddler so for the moment I'm sticking to preserves although I'm tempted to try scones and biscuits. The biggest problem comes in having to do the fresh things the same day or at most the day before the market which with a full time job, two children and an OH to placate is going to give me more than a few late nights.

I tentatively tested the water with half a dozen jars of assorted jams, unsurprisingly none sold which is a bit disheartening but goes to show that both quantity and variety are required. Am hoping that making half a dozen jars of two different types of jam each week should leave with with a managable sized stock to get started, plus it will also give me chance to see what does and doesn't sell.

Finding the hardest part is meeting the packaging requirements since this involves upfront outlay. Am also trying not to step on toes by making the same thing as anyone else, although I don't think the ladies would mind.

Am now in the process of figuring out whats most cost effective to make because there comes a point when the profit margin is so small its really not worth doing. Or worse still the price to the end consumer is so high that stuff will never sell.

More surprisingly its really really nice to be in a position where I can potentially be paid to do something I enjoy.

stardrops42

moo2moo - Just wanted to wish you luck I'm sure you will do well;)

judywoody

I don't know if that has been discussed yet but I am terrible when it comes to staying away from the cake mix :-( Also, after cutting off the top of the cakes I ALWAYS have a nibble...wah!!How do you manage your weight when baking cakes? I always get very stressed when I bake a wedding cake and end up not eating anything all day but cake!!!!

How to you stay away from it? Or are just sick of it after a while?

gazpacho_uk

judywoody wrote: »

I don't know if that has been discussed yet but I am terrible when it comes to staying away from the cake mix :-( Also, after cutting off the top of the cakes I ALWAYS have a nibble...wah!!How do you manage your weight when baking cakes? I always get very stressed when I bake a wedding cake and end up not eating anything all day but cake!!!!

How to you stay away from it? Or are just sick of it after a while?

I have been experimenting with "cake pops" with all those waste cut of tops ........ stops me eating them all LOL