Originally Posted by cbouzala
I am a new UK baker...trying to set up my home based cake business ....and I am new to this really lovely thread!!!!
Need your help on 3 questions.
Q1: Are you giving receipts to your customers for every cake you make? If yes...how do you do that?
Q2:How long in advance can I prepare a cake (just to be on thse safe side) or cupcakes for that matter....so that I have enough time for any issues ....but at the same time so that they dont dry?
Q3; I was thinking about setting up a stall in ie local markets. Do you know what I need to do in order to be legitimate on that and if it is cost effective?
Many thanks for your help
Well I personally don't give a receipt, just a confirmation email when they order and a signed delivery note on the day. I don't want too much faff
If you stick to high sugar fillings like traditional buttercream you can make your cake a week in advance, fill it and cover it 7 days before and then you have 6 days to decorate it. Using other fillings gets more complicated!
Cupcakes go dry fast so if you make them in advance freeze them then take them out and pipe on ur swirl the day of or day before ur stall.
Stalls can be frustrating, if you want to do it regularly you must contact ur local environmental health as there are strict rules about using fresh cream, labelling etc etc... For a one off they are usually happy to forego the labelling.
Things I've learned from stalls:
-don't let ur self get annoyed if you sell out and wish you'd baked more, at least you didn't make a loss!
-know exactly how much you spent on materials so once you pass that you can do wee offers to get rid of the last few piles of things as even a pound for 3 cuppies at the end of the day is profit.
-bring a waterproof shade, rain and hot sun both will ruin your cakes.
-the freezer is your friend, bake well in advance and freeze to lessen your workload but remember to label them 'do not freeze' so they aren't frozen a second time.
Hope that helps