I am relatively new to baking and cake decorating. In fact I just took my first cake frosting lesson last year, and started making cakes only in Dec 2014.

Thankfully business picked up really well, mostly from friends and word of mouth - which is legal in the country I am living in. I have rejected some orders because the pace is moving too fast for me (I have a 2 year old toddler). However I also find it difficult to "expand" and profit more from baking, unless I venture out and look into renting commercial kitchen space in kitchen incubators (where I can legally employ assistant).

I am not sure if I am making the move too quickly, because I am rather tired out making the cakes myself. I make both fondant and buttercream cakes. Are there any tips to maximise usage of such hourly kitchen space rental?

Thanks.