Learn to teach baking classes

If you’ve been thinking of finding a way of supplementing your income as a Baker by teaching people how to bake or decorate cakes…..

*Maybe you’ve been selling cakes and pastries for over a year or two  & people have been requesting you to teach them what you do…

*Or maybe you’re an Expert Cake decorator who has highly specialized Decorating skills and Bakers are willing to pay you to teach them your techniques

*Even if you’re already selling Cakes or Pastries; but you want to diversify & increase your business sales by offering Baking/Decoration Classes.

Enroll in this 4-week Online class:

What you’ll be able to do after you attend the Online 4-week class:

  • Come up with your own class session to teach individuals based on your current skill level as an experienced Baker
  • Confidently create a lesson plan that will help your students learn & understand a specific baking/cake decoration concept
  • Cost and price your class for profitability


For non-Kenyan Payments:

*Cost of class is $15; we accept payment either via mobile money or Paypal.

You can use mobile money sites such as WorldRemit or Send Wave. Please reach out via WhatsApp for inquiries or more details using this number: +254701796688

Class starts on Monday November 7th, Deadline to join is November 9th, 2022

P/S: You need a Facebook account to join the online class.

Class will be facilitated by Maureen Kamari of Amari


I’m the founder & Director of Amari Baking Center – a business founded in 2012. We’re a baking business that offers both practical & online baking and decoration classes. We also offer baking recipe books; both printed & eBooks.

We offer Baking for Business online courses, masterclasses & mentorship programs through our Baking for Profit Program.

I am also founder & owner of Chiffon cakes by Amari Bakery; a bespoke online baking business that sells Chiffon cakes only; founded in 2019.

I am a professional Baker and Cake decorator in the Kenyan Baking industry and a baking recipe developer. I have been baking for years and professionally for over 12 years.

I was born & currently live in Nairobi, Kenya in East Africa. I learned and developed a passion in baking and pastries in high school & college when my family moved & lived in Ohio, USA when I was growing up. I have a background in Hotel Management training.

I came back home a few years back, started a small shop that failed within 5 months. I then worked in the food industry for 5 years in two cities in Kenya; Nairobi & Nyeri.

In 2012, I decided to follow my passion for baking and started my first Baking business. I then started a 2nd Baking business brand in 2019.

I started teaching individuals how to bake and decorate in March 2014 and have since taught over 1,000 Bakers in various practical individual & group classes all over Kenya. This is not including the numerous online courses I have taught the past 6 years.

I have improved my personal training knowledge based on various courses I have taken on Andragogy (study of teaching adults); as well as my personal experience in successfully training bakers in the last 8 years in the Baking Industry. 

I have built a profitable baking business which I run currently with the help of a small team of 7 amazing individuals.

Enroll in the class today – Send a WhatsApp DM below for more inquiries or call us on 0701796688

Costing and Pricing class for Home Bakers in Nairobi in October 2022

Would you like to learn how to cost and price your cakes and pastries in a practical class setting?

If you’re a home baker looking to either start or you’re already selling your cakes and pastries but you’re not sure if you’ve done proper costing and pricing for your cakes and you want to make a profit – this upcoming class is for you.

We’re holding a Practical Cake Pricing class on October 15th, 2022 in Nairobi CBD, near Haille Sellasie Avenue at the Aug. 7th Conference Centre – behind the Bomb Blast Memorial park from 9 am to 1 pm.

This is a Business Masterclass for Home bakers who are baking for business and want to cost and price profitably. Price of the class is Kshs. 1,000 and deadline to sign up and secure your spot is October 13th, 2022.

The class will be taught by Maureen Kamari of Amari Baking Center

Details of how to sign up:

How to pay and sign up

We’ll be giving away 3 Prizes to our attendees who arrive earliest ^_^

If you’re a home baker struggling with costing and pricing; don’t miss out on this chance – to do an actual costing and pricing for a cake and pastries practically. You’ll also get to ask questions that will help you with your costing.

Book your spot in the cake costing class by sending payment to Lipa na Mpesa Buy Goods till no. 89736 today to secure your spot. Make sure to send the payment notification to us via WhatsApp no. 0701796688 and your email address for further details.

For inquiries: Call/SMS/WhatsApp no. 0701796688 (Monday to Fridays: 9am to 5 pm and Saturdays: 9am to 3 pm)

You can also send us an inquiry using the Contact form below and we’ll reply via email:

7 Types of Flours | Different Types of Flour Used for Baking

Hi Bakers and Foodies! Today I’m going to share some of the Wheat flours used by bakers. This is another post about types of baking ingredients used in baking.

In this post, I’ll be covering the different types of flours that you’re going to find in baking recipes.

When it comes to baking, most recipes call for wheat flour. In the baking world, there are three main Categories of Wheat Flours that are used. These are based on the protein levels (gluten level).

One is called All-purpose flour. This is supposed to be a wheat flour that’s generally used for any type of baking; therefore the gluten level has a nice balance

Then there is Bread flour (also known as High Protein Flour), which has a higher gluten content. This gives you a more elastic, better bread. The thing about is you can’t use it for cake because the gluten content is really, really high.

Then the third type of flour that’s used in the baking industry a lot is cake flour. This has the least amount of gluten and makes really amazing, amazing cakes. Has very low percentage of gluten, but is not really good for baking bread.

If you’re in the baking industry, those are the three main categories of flours that are going to be used.

1. All-purpose Flour

This is the best type of wheat flour to use when you’re baking most recipes. The reason is that it can be used for various purposes. It can be used for most baking recipes such as cakes, cookies, breads & many other pastries that require wheat flour.

All Purpose flour is easily found in supermarkets or shops in your local area. It’s the best type of wheat flour to use for baking. It doesn’t have any type of raising agent added, so it’s a nice blank canvas to bake with. As a baker; I would suggest having all-purpose in your pantry, at all times.

All purpose Wheat Flour

2. Self-raising Flour

This is a type of all-purpose wheat flour that has a chemical raising agent added to it. Usually, if you’re baking Cookies or Pancakes; this is a perfect flour to use because it already has some raising agent in it.

However, when you’re baking Cakes, you might have to add a little bit more baking powder when mixing your cake because sometimes when you use self rising when baking cakes – it may not always give you satisfactory results. What I would advise, if you’re using self-raising flour, for every one cup of flour, add 1/4 teaspoon of baking powder when it comes to some of the cakes. Please do triple-test for your specific recipes to ensure best results.

Self Rising Wheat Flour

3. Bread Flour/Baker’s Flour

This is a type of commercial wheat flour that’s used by Bakeries that are mass-producing breads & other yeast products. This type of wheat flour has high protein content (higher gluten content), which makes it very effective when used for yeast products; the texture of the products will be very elastic and stretchy.

In Kenya especially, or at least in East Africa, it’s usually sold in 50kg bags, so usually you need to buy in bulk. There is maybe only one company (Maisha Millers) – who produce & package in 2Kg packets and bales, for the high protein flour.

High protein bread flour

4. Gluten-free Flour

Another popular niche that has really grown is gluten-free baking. A lot of the times, for this type of baking – you want to make sure that you bake your bread, cakes or cookies with a flour that has no gluten in it.

Gluten is a protein that forms when you add water to wheat flour. There are some people who are allergic to gluten and if you have that kind of condition, you will start looking for flours that you can substitute in your baking that don’t have any gluten.

Some of the gluten-free flours you can use are Almond flour, you may have heard of that. It is made of almond nuts that have been dried & grounded.

Another one you can use is Rice flour because rice doesn’t have any gluten. This is made by grinding dry rice grains.

Another type of grain flour you can use for your gluten-free baking is Millet Flour or Sorghum flour, these types of flours can be used for gluten-free baking as well.

My advice always though, is to always experiment and test them out; some of the flours may never really give you the same exact result as baking with wheat flour – but some of them do come pretty close.

You can also search in food stores & major Cake supplies shops, there are actually brands that sell gluten-free flours for baking. If you also search for those, you can find them as well.

Almond Flour

5. Cake Flour

In East Africa or in Kenya, most of the time, it’s not easy to find cake flour being sold in smaller packages. Though some wheat flour millers do package and sell cake flour for medium to large bakeries in larger bags/sacks.

For home bakers and small-scale bakers; you can make your own Cake flour.

How to make Cake Flour: measure out one cup of all-purpose flour, scoop out 2 tablespoons from the 1 cup measure and replace with two tablespoons with corn starch. Adding the corn starch; reduces the gluten content in the all purpose wheat flour and that gives you a nice cake flour you can use for baking moist & fluffy cakes. Using Cake flour in your cake baking will give you good results overall; really soft cakes that have a very nice crumb (inner part of a cake).

Cake flour

6. Boxed Cake Mixes/Pre-mixes

Even though these are generally a mix of flour and other ingredients, I do want to mention these types of flours. You can find these in supermarkets and they’re dry ingredients that are ready to mix in with other liquid ingredients to make a cake.

Please note that cake box mixes and Cake pre-mixes are not wheat flour by itself. Usually, they have flour, some raising agent, maybe some dry/powder flavoring, maybe a preservative & other chemical improvers. How to use Cake boxes or Cake Pre-mixes: you add some liquid (e.g. water or milk), eggs and depending on the mix, you may add a types of fat or oil; mix to make a batter – which you then pour into a cake pan and bake.

7. Whole Wheat Flour/Atta Wheat Flour/Brown Bread Flour

This is supposed to be a healthier version of wheat flour that really doesn’t have the husks removed, and it usually looks brown, right? You can use that if you’re looking for a healthier option and it can actually be used mainly for bread. It’s really good for bread and it can also sometimes be used for cake. If you’re looking for a healthier option of wheat flour, you can use brown bread flour, you can use atta flour, you can use whole wheat flour.

Please do note you have to experiment with them because each of them give you different results. This type of flour has the least amount of gluten, so if you’re making cakes or cake might not rise as much and it might not give you the same exact texture. You need to know, every time you use something that has less gluten, it’s gonna give you a different result. If you’re looking for healthier options, it’s a really good option to go with.

To recap, the types of flours used for baking are;

  • All-purpose flour
  • Self-raising flour
  • Bread flour/Baker’s flour
  • Gluten-free flour
  • Cake flour
  • Boxed cake mixes/Pre-mixes
  • Whole wheat flour/Atta wheat flour/Brown bread flour

I hope this post has been really helpful to you. Please do leave a comment if you have any questions on the types of flours used for baking.

How to start and run baking classes

Are you an experienced baker who’s looking to INCREASE your income by sharing your skills and knowledge with others by offering baking or cake decoration classes?

But you’re UNSURE as to where to start or even how to cost and ensure that your student learns what you teach them.

Or even what to consider when planning out your class sessions.

You should definitely attend our upcoming 2 week online class running in May 2022. The class will start May 2nd and run until May 15th, 2022. Deadline to join is May 2nd, Monday.

Amari May 2 week online class for Bakers looking to start classes

How the class will run:

*It’ll be held in a temporary Private Facebook group for the 2 weeks.

*Once you pay; you’ll be added into the group; class will start May 2nd and after the last day, May 15th – group will close & members removed.

*All sessions will be live sessions – a total of 6 video sessions in the group. For those not able to attend the live; no worries, the class will be re-posted in the group – Guides section and available for the duration of the 14 days.

*Lesson plan will be shared in the group on topics covered & when.

*Class templates will be shared & assignments to assist you with understanding class concepts in the group. They will also later be shared to you via email – After the class ends (May 16th)

*To sign up & join; Make full Payment of Kshs. 2,000 to Lipa na Mpesa, Buy Goods till no. 89736 (Amari Quickbreads Bakery), send payment notification and E-mail address to WhatsApp on 254701796688. You will get further details on how to join the group class.

*Deadline to pay and join is May 2nd – midnight

Anyone in the world can join and attend this online class; for non-Kenyan/International students; Class cost is $20. You can make payment in various ways:

  • Paypal Payments, using our email: amaribreads@gmail.com
  • Mobile Money payment using either WorldRemit, SendWave or Mukuru – to this number +254701796688
  • For inquiries use the form below or send us a WhatsApp message to +254701796688

If you have any questions; feel free to contact us (Call/SMS/WhatsApp) on either lines:

*Monday-Friday: 9am to 5 pm: 254701796688 or 254701796688 – or click here.

*You can also use the form below to inquire and we’ll get back to you via E-mail. Next class will run in July 2022

Baking for Business Mentorship for Home Bakers starting in February 2022

The TWO main reasons why you won’t be able to GROW your home baking business this year..

1 – You don’t have CLARITY on exactly what you offer as a baking business – this means that you’re trying to see what customers want and then you offer them that product (this is not very sustainable or profitable)

2 – You don’t know WHO you’re selling to (target market), that’s why you consistently get inquiries, but not a lot of sales.

If you’re struggling with these two issues, then you should definitely consider joining our upcoming online 3-month Amari Baking for Profit Program. It’s a baking for business mentorship online course specifically for home bakers or small bakery shop owners looking to set up their baking business for success and to start earning profits over time.

What it is:

Please note; this is a 3 month Baking for Profit strategy online course & mentorship program. N/B: This is not a baking or cake decoration course.

What you’ll learn:

  • How to clarify your bakery business offer (Business plan, Legal requirements, knowing your Niche & target market – Detailed sessions)
  • How to cost & price correctly for your niche (Very intensive Course module)
  • How to attract your correct target market (Building demand for your products & content creation – especially online)
  • This includes the very detailed Social media Marketing for Bakers Module. How to Convert and make sales (Creating a marketing plan & how to attract customers who buy).


Class is held online in a separate site: amarionlineschool.thinkific.com. The Course videos are on the site and can be watched at any time. Once you gain access and have an account; you can watch at any time. You will gain access once you pay (from Feb. 7th, 2022).

We also have a support group on Facebook (you will be immediately added into this group once you pay) where we’ll have discussions and monthly live videos for clarification and Q&As as well where clarity is needed. The lives will be announced before they happen. Once they are completed, the live video will be available to watch for anyone any time for the duration of the Online class.

DURATION: Class Period:

Class will run for 3 months; you will have access to the content, during that period (P/S: NO matter what day you join – you get exactly 90 days access). Class Content is available from Feb. 7th. After class duration – you will be sent the templates via email and video access to content and lessons will NO longer be available (P/S: you can opt to sign up again to gain access to the content at a discounted price after the 3 months – just send an email stating you would like to pay for an extension).

Assignments are shared in the course site and you can fill and share via email for me to check for you own personal business and offer specialized advice to your business.

*Who is this for:

Home bakers looking to run profitable businesses (works whether you’re just starting or already have a business). This can also work for anyone who has a small bakery shop (1-5 employees); though it is originally for home bakers – the same concept applies.

To Join:

  • Fill our sign up form and then make payment: https://forms.gle/VVHjpa5qQWqAwwvN8
  • Payment-Sale offer for February 2022: Kshs. 5,000 (one-time Payment) or Kshs. 6,000 (2-part payment). Payment made to Lipa na Mpesa Buy Goods till no. 687789 (Amari Foods).
  • Option of Two-part payment of Kshs. 6,000. First payment is Kshs. 3,000 and 2nd payment due latest: March 20th, 2022.
  • Once you make a payment; you will also sign an E-agreement for the coaching program before gaining access to the content. You will be sent the agreement to review and you can make inquiries if you would like before signing.
  • If you have any questions feel free to inquire (Contact us or Use form below); for testimonials from previous students, Click here.

To contact us: Call/SMS/WhatsApp: 0701796688 or 0791384890. Monday – Friday: 9 a.m. to 5 p.m.

Types of Sugars Used for Baking and Cake Decoration

Hi Bakers and Foodies! Today I’m going to share some of the sugars used by bakers. This is another post about types of baking ingredients used in baking.

I will also mention some liquid sugar syrups that you can use when you’re baking as well.

1. Granulated Sugar

This type of sugar is called granulated sugar because of the size of the sugar granules. They are supposed to be regular-sized granules (not too big or too small); therefore it is called granulated sugar.

Regular Granulated Sugar

Depending on which area you’re from, you’re going to find that especially in Kenya or in East Africa, our sugar does tend to be slightly brown color. Though we do have manufacturers that produce granulated white sugar.

Kenyan sugar is either a very light brown or a white granulated sugar. That’s the one you’re going to find being used in most recipes. It can be used for butter cakes and sponge cakes; as well as all types of baked pastries and products.

You can find granulated sugar in Kenya in most shops that sell food items or major supermarkets.

2. Caster Sugar

This is a finely granulated sugar that’s purely white. Caster sugar is preferred; especially when doing Meringues, Sponge cakes, or Desserts that really need the sugar to dissolve as much as possible. In our recipe books, we use Caster sugar as an ingredient especially for the Sponge cakes.

Caster Sugar (Image Courtesy: Pixabay)

Where you see Caster sugar as an ingredient in a recipe, if you have regular sugar that’s white and finely granulated, you can actually use it instead. If it’s specifically mentioned as an ingredient in a type of dessert recipe, I would suggest getting the caster sugar. This is because it’s important for you to have those small granules for a successful recipe result, and it’s important for it to be very white as well.

Caster Sugar packet

You can get Caster sugar in Kenya in most major supermarkets or in cake supply shops.

3. Icing Sugar/Confectioner’s Sugar/10X Sugar/Powdered Sugar

Icing sugar is usually caster sugar that has been ground completely to powder form.

Icing Sugar also known as powder sugar or confectioner’s sugar

It is used mainly in cake decoration to make frostings and icings. You can use it directly by itself (by dusting) or to make a type of frosting like Buttercream frosting, Fondant, Glaze and many other types of frosting.

Amari Chiffon SwissRolls with Icing sugar dusting

Before using it to make frostings; make sure to sift the Icing sugar because it does tend to get lumpy.

Icing Sugar stocked by supplies – Topserve Ltd

There are a few dessert recipes that call for Icing sugar; even cookie recipes e.g. Macarons. This is when a recipe requires a really fine sugar; however, most of the time it’s used for cake decoration in cake making and pastries.

4. Brown Sugar

There are different types of brown sugar; based on how light or dark the color of the brown sugar. Availability of the various types of brown sugars depends on the region you’re in. In Kenya; there are quite a variety of brown sugars; though the regular brown sugar is more easily available and budget-friendly.

3 types of Brown sugars (Image courtesy: WikiCommons)

Brown sugar is a type of sugar that generally has molasses added to it. Most of the time, it’s granulated sugar or caster sugar plus molasses. The authentic brown sugar though; is actually supposed to be sugar that hasn’t been fully refined. That’s when the liquid is left in the sugar during production (basically the molasses). Brown sugar has a dense, sticky and wet consistency. If you hold it with your hand, you can actually form a ball.

Brown sugar packets sold in Kenyan market

It’s used a lot for very rich or heavy recipes e.g. Light or traditional Dark Fruit cake. You can use it to make Carrot cake as well. Some cookie recipes also require the use brown sugar in their ingredients for a chewy and darker colored baked result.

Fruit Cake slice from Amari Recipe book

Brown sugar in Kenya is usually sold by major supermarkets, food wholesalers and cake supply shops.

I want to mention two liquid sugars that are sometimes used in baking:

5. Molasses

This is this sort of dark, thick liquid that is a byproduct of sugar.


In the baking industry; it is used in making traditional fruit cakes and some other rich fruit cakes or spicy cakes.

Jar of Molasses

It is a type of sugar; when you add molasses to your recipe you may have to adjust the sugar content in the recipe as it sweetens your cake.

Black treacle can also be used instead of molasses as they are similar products.

Black Treacle

6. Glucose Syrup

This is also a byproduct of a sugar; though it is not extremely sweet, it is a sweetener.

Glucose syrup (Image: ragus)

Glucose syrup is used especially in rolled icings (e.g. fondant) or in candy making. If you’re a cake decorator who has made fondant; you know it is one of the ingredient used.

Glucose syrup jar

Glucose syrup in Kenya is mainly sold by commercial Food supplies shops, Cake supply shops and also some select major supermarkets.

P/S: I would also like to mention some types of sugar that you may have seen written in cake or cookie recipes. They’re not very popular in the Kenyan market but they are sold in some specialty food stores and supermarkets. Examples are; Muscovado sugar or Demerara sugar.

These are types of brown sugar that are processed to a certain extent. When used in a recipe; they tend to give a deeper baking result in color.

7. Sanding Sugar

Sanding sugar are sugar crystals that have color in them. You can use sanding sugar to make a Sugar Sheet for cake decoration – click here to watch the tutorial on how.

In the Kenyan market, they’re a bit expensive and sold in smaller 50-gram containers. These are a type of decorative sugars that you can use in your decoration.

Sanding Sugars

You can purchase sanding sugar in Kenya via Cake supply shops.

8. Isomalt

If you’re an intermediate to advanced cake decorator, you may have heard of this type of sugar. It’s used a lot to make Isomalt sails, a sail is a type of sugar decoration used by Cake decorators.

Isomalt sail at top of cake (Image courtesy: Pinterest)

You do need to handle the Isomalt very carefully and make sure you know exactly how to use it. You have to heat it, it becomes a liquid and then you make a sugar sail out of it.

Isomalt Sugar packet

In the Kenyan market, it is also a bit expensive, but it is very available if you want it.

Isomalt sugar in Kenya is mainly sold by Cake supply shops such as Topserve Ltd.

In summary; some of the types of sugar used in baking & cake decoration are;

  • Granulated sugar
  • Caster sugar
  • Icing sugar
  • Brown sugar
  • Molasses
  • Black treacle
  • Glucose syrup
  • Sanding sugar
  • Isomalt

I hope this post has been really helpful to you; please do share to help out other bakers and foodies as well ^_^

If you are curious about any other type of sugar not mentioned above and you would like to know more about it, please leave a comment below.

We sell locally triple-tested Recipe books (both e-books and printed versions), for details – click here.

We also offer: Practical classes and Online classes

For any inquiries; please send us a Whatsapp DM for class or ebook inquiries.

To learn about other ingredients used in baking and cake decoration, Click here.

Types of Food Colors Used by Bakers | Food Colors Used in Cakes and Pastries

Hi Bakers and Foodies! In this post, I’ll be sharing the different types of food colors that are used for baking, especially by bakers and cake decorators.

As a baker; you can use food colors for frostings and icings, especially when you’re decorating, or you can also use them if you want to color your cake or pastry. I’ll be sharing the types of colors that are all purely edible.

1. Powder Food Colors

One of the most commonly found and popular food colors are powdered colors.

Powder food colors

These are food colors that come in different sized containers in powder form. To use them, you either add a little bit of water, or – I would suggest also using food glycerin, so that the mixture becomes like a gel or paste consistency and it becomes very concentrated.

Red Food powder color (Image Courtesy: Topserve Limited)

Point to note, when using powder food color you don’t want to put too much into your frosting or in your fondant as it does tend to become bitter. This is because of the preservative that is used in it. When used in excess; the frosting or product may actually become very bitter, so be careful when using the food color.

When you use the powder color in frosting or fondant; it may not give you a very dark color, so my tip would be to use glycerin. You can add a little bit of water or a little bit of glycerin to the color, when you’re using it to make it easier to work with.

Powdered food colors in Kenya are easily found in major supermarkets and cake supplies shops as well such as Topserve Limited.

2. Liquid Food Colors

Liquid food colors are a bit more concentrated than the powder colors.

Liquid Food color

These work very well as long as you have a very good brand. You should be able to just put a drop or two in your frosting or in your cake batter and it colors very well.

You can find liquid food colors in Kenya mainly in cake supplies shops; sometimes, some major supermarkets stock them periodically.

3. Gel Food Colors

These are more highly concentrated food colors that come in a gel-like consistency. Depending on the brand; some are like a thick liquid and some are quite firm. They’re perfect for use in both frostings/icings, cakes and other pastries.

Gel Food Colors – Brand: AmeriColor

To use; you just need a little drop or use a toothpick to scoop the gel color and put it into your frosting to mix. When using gel color; you tend to use less e.g. a few drops, as opposed to the others – the powder color or the liquid color.

Gel Food color – Brand: Sugar Flair

Especially for cake decorators who use fondant icing, this is a really effective food color to use.

Sugar Flower colored with Gel color by Amari Student Alumni

4. Emulsion Food Colors (Colored Flavor Pastes)

Emulsion food colors are a type of combination of color and flavoring. For example, if it’s purple in color, it’s also blueberry-flavored, if it’s orange, it’s also orange-flavored.

Food Color Emulsions – Brand: Pradip

These are preferred by people who tend to do commercial cakes that have the color that matches their flavor. You may have seen these types of cakes especially in retail walk-in types of bakeries.

They are used mainly for cake making or pastry making. Emulsions are rarely used for frostings or icings, but they can definitely be used if you prefer to do so. Emulsion food colors in Kenya are mainly sold by cake supplies shops such as Topserve Ltd or Pradip Enterprises.

Colored Cake slice

In Summary; the four types of Food colors used by bakers and cake decorators;

  • Powder Food colors
  • Liquid Food colors
  • Gel Food colors
  • Emulsion Food colors (that are also flavors)

To read more about other types of ingredients used by Bakers – click here.

I hope this post has been helpful to you; if so, please feel free to share to help out other foodies or bakers. Do leave a comment below as well ^_^

If you would like to learn how to bake and decorate cakes; we offer practical classes as well as online cake making and decoration class. Click here for details of the Nairobi Practical classes.

Click here for Online class details.

Click here to send us a message on Whatsapp to make any inquiries.

Types of Raising Agents Used in Baking | 4 Types of Raising Agents

Hi there Bakers and Foodies; today I’ll be sharing four types of raising agents used in baking.

This is a post in our Baking Ingredients series. I’ll be sharing the types of raising agents that are used in baking. These are agents that help your cake or your bread rise. They’re called raising agents or leavening agents. I’ll be sharing two chemical ones and two natural ones.

1. Baking Powder

It is mainly used in cakes and sometimes in cookies.

Baking Powder

Baking powder is a mixture of baking soda (an alkali) and an acid. In most cases, cream of tartar is used as the acid.

Baking powder is used in most recipes where cake is being baked or cupcakes, as well as pancakes and even cookies.

This is really easily available in supermarkets. You can buy it anywhere in shops that sell food items or cake supply shops.

2. Bicarbonate of Soda/Sodium Bicarbonate/Baking soda

This is an alkali by itself and it’s mainly used in cake recipes.

Baking Soda

Please note that Baking soda is used where there is a highly acidic ingredient in a cake recipe. An example is if there is natural cocoa powder, a lot of vinegar, a lot of buttermilk, or applesauce – in a cake or cupcake recipe.

Please note that you cannot use it all the time in cake recipes. It has to be a tested recipe where there’s a lot of acid and there’s a reason why you need to use the baking soda.

If you do use it the wrong way in a recipe without an acidic ingredient, the cake will still rise, but there will be a soapy (and/or a slight bitter) aftertaste in your cake. This happens since there is no acidic element to interact with the alkali and balance out the taste.

3. Eggs


Eggs are a natural raising agent when it comes to cakes and especially in Sponge cake making. By beating/whipping the eggs, they gain a lot of volume and that tends to help you when it comes to cake making – especially when using the egg whites.

Chocolate ‘biscuit’ Sponge cake result by Amari Student – Eggs used, no Baking Powder

Some cakes don’t even need baking powder in them, you can actually use the whipped eggs as the raising agent. In cake-making especially baking Sponges; eggs are used as a raising agent, as well as in Cookie-making e.g. Meringue cookies

Meringue Cookies (Image Courtesy: Pixabay)

4. Yeast

Yeast is a natural raising agent. Please note that there are various types of yeast – three main types used especially by Bakers.

3 types of Yeasts (Image Courtesy: homecookworld.com)

Yeast is used in bread making and yeast pastries and it tends to take time because it is a fungus and needs a really specific warm, humid temperature to actually work very well.

It also needs time to slowly proof and rise as well.

Bread and Buns made of yeast-results from an Amari Baking Class

I hope this post has been helpful. Make sure to check out our other posts on ingredients here.

P/S: We offer both Practical and Online baking class for cake making and bread and pastry making. Click here to see full list of practical classes.

To see the full list of our Online classes – click here

To inquire about any of our classes, click here to send us a direct WhatsApp message.

We also have a Recipe Book for Cakes, Breads and Cookies, check details here.

Share this with a baker or foodie friend you know it will help ^_^

Home Bakers Masterclass in Nairobi this October

Are you a home baker who sells their cakes or pastries?

Are you really making MONEY in your Home baking business?

A common misconception most bakers believe is that as long as you’re baking and selling cakes & being paid – you’re running a profitable business. The REALITY is that most home bakers are making losses in their baking businesses, but they don’t know it… So what should you do about it?

If you can ensure that you have costed & priced your cakes/pastries accurately. Especially to suit your particular niche and you have a solid marketing plan – you can be on the path to making profits in your baking business.

⁠If you need help with any of the above points and you’re in Nairobi – you should sign up for our upcoming physical Baking for Business Masterclass on Saturday, October 23rd. The class will be at the August 7th (Bomb Blast) Memorial Centre (behind the park) in Nairobi CBD; from 9 a.m. to 3 p.m. Snacks & Tea provided.

Learn how to start running a profitable home-baking business by attending our masterclass and learning tips on marketing, picking a niche and costing profitably. This Masterclass will give you the confidence to continue growing your home baking business

Masterclass details

⁠We’ll cover 3 main TOPICS in this Masterclass:

  • How to accurately cost a 1 Kg cake as a home baker – this will give you the confidence to ensure you’re costing and pricing accurately for profit
  • How to pick a niche for your business – this will help you in positioning your business appropriately for success
  • We’ll also cover the basics of marketing your baking business online – this will help you know how to grow your baking business over time to increase sales

This class will work for any one who is baking at HOME for business or has a small bakery shop.

To sign up; make payment to our Lipa na Mpesa Buy Goods till no. 89736 (Amari Quickbreads Bakery)- then send us payment notification. Sign up & pay by October 15th and you can take advantage of the Early Bird PRICE of only Kshs. 1,000.

Please contact us to inquire or book – on 0701796688 or 0791384890 (Call, SMS or Whatsapp please – Monday – Fridays: 9 am to 5 p.m. Saturdays: 9 a.m. to 3 p.m.)

You can also click on this link to send us a direct message on WhatsApp

Feel free to use the contact form below as well:

Tips for Home Bakers starting a baking business

We’re always getting a lot of inquiries of regarding baking at home. I did a live Q&A (Question and Answer) session on our YouTube channel some time back on the same. Today we’re going to be going through those Q&As on Baking for Business with a focus on home bakers.

Featured questions are those we asked home bakers to contribute their own questions regarding the topic on our social media pages. If your question wasn’t tackled however, no worries, ask away in the comments below and I’ll make sure to respond below.

Question: I have done my costing and purchase of ingredients is wholesale. However, I feel like maybe I’m not doing it right? (Pricing)

Answer: I tell bakers all the time that the first step is always costing your goods. I also encourage bakers to buy ingredients in bulk instead of at the supermarket or shop. Why? Because not buying ingredients in bulk (instead buying retail from shops) is part of the reason why your cakes are so expensive.

If you want to cost your cakes effectively and sell at a certain price, you need to figure out how to buy things in bulk. This way you even save costs on ingredients. However, you may do all of this and still struggle to make sales. Why is that?

You might be selling your products to the wrong people. To give you an example, if you have a premium product, say a 1kg cake that goes for Kshs.3500. However, instead of selling it to premium clients who would pay that amount, you sell it clients on a budget, you’d be working against yourself, right?

Another thing when it comes to costing; you might not be including all other costs e.g. airtime, internet costs, Mpesa charges, bank charges, other transport charges for the business, etc. Make sure that you are capturing ALL expenses that you pay for in your business, not just ingredients and packaging. If you need serious help when it comes to Costing and Pricing for your baking business; please join our 4-week Online Costing & pricing class for bakersClick here.

Question: How do you pick a niche?

Answer : When it comes to picking a niche I’ll ask you just one question. What are you good at?

You might want to venture into the wedding niche but you don’t really know how to make wedding cakes. So the big question would be, what are you good at, and more so, what need/gap have you identified in the market?

When it comes to picking a niche, first look at the skill(s) you have. If you haven’t quite advanced your skills in making wedding or custom cakes, then it might NOT be a good idea to start taking wedding cake orders within your first month of business, right?

Instead, take time to learn the skills involved in doing wedding cakes. Meanwhile, what you can do is, perhaps you’re really good at doing cookies and pastries; do just that. Sell cookies and pastries to people looking for cookies and pastries. Or if you’re able to do cupcakes and easy Whipped cream cake designs; you can start with that.

Identify your products, whatever it is that you settle on. Figure out who wants those products and where they stay (or where their attention is). You might find that cookies and pastries do best in corporate settings like offices where they want something they can have as a snack really easily. Your target market would then be corporate working class people in offices or parents looking for snacks for their kids.  

When you find your target market and give them a product they actually need and that you know how to make, that’s how you identify a niche to sell in.

If you know how to bake cookies, start with that ^_^

Question: How to get noticed and known for people to try you out. It’s really tough for me and maybe for other beginners like me.

 Answer: Now that is true. The one thing that we will never lie to you about is the fact that starting a business is easy, especially as a home baker. It never is.

There are a lot of bakers in the market right now which means it is quite saturated. You have to prove to people that your baked product is worth buying. Otherwise, why should they move from their current baker and start buying from you?

That is why I advice home bakers to get into business knowing that when you start, it’s not going to be easy. It’s going to be hard, which is why you need to have a marketing plan. 

If you join any of our masterminds or mentorships, you will become familiar with our tradition of sitting down every month and doing a marketing plan for your business.

The first step in the process is always identifying your niche; for example, celebration cakes. These are cakes celebrating some occasion such as birthday cakes, baby shower cakes, etc. You can choose to specialize even more, perhaps your focus can be on Celebration cakes decorate with Soft frosting only.

Start by showcasing your skills on soft cream cakes. It doesn’t matter even if you’re not getting orders. All you need to do is start practicing and taking very good photos with good lighting in a nice background and start posting those pictures on your social media pages.

You need to go onto Instagram and share your work in your stories. Then you need to go to social sites like Facebook, if you’re in Facebook, and post in retail, foodie or baking groups.

Depending on the niche that you’re in, you can start doing samples as you start looking for your target market, but be careful about samples. Tell people you have samples; for them to be aware that you sell cakes and let them know if they want them they have to order and pay. You can even give them a copy of your menu.

You can also give cake/pastries samples in exchange for reviews. The individual can share a review on Twitter. They can share a photo and tag you on Instagram and write what their feedback was of your product. They can even go on Facebook and leave a review on your page. Whatever the case, you need a good review and you need it to be public (social sharing).

Why? Doing this may give you your first customers. You can also identify potential clients who are your target market; give them samples, have them taste your products in exchange for feedback. We call this social proof. All that means is that the person is telling other people, “I’ve tasted his/her cake and guess what, it’s really really good.”

So the first few months you want to give samples to your target market. Not everyone of course, just some few people, and all they have to do is taste your cakes and give good reviews.

The good thing about reviews is it lets your clients know you’re not the only one who thinks your cakes are awesome, other people do too. That way if you have at least three to four reviews on your page, you’re off to a great start.

An example of feedback we’ve gotten from our own Chiffon cake products ^_^ This really helps with marketing

You can also do cake tasting. I know it’s a little difficult now with Corona, but if you can manage an estate cake tasting safely, that would be good for your business.

Social proof goes a long way in boosting your business. Depending on your resources, you can even look for foodies who do food reviews. Then you can just send over your product and they’ll review it online for you. It does wonders in letting people know about your products and draws them in towards eventually buying from you.

So the truth is, starting out is not going to be the easiest thing, but that’s okay because you’re in it for the long haul, right? I hope your answer was yes. If you’re seriously considering starting a home bakery business, you need to be in it for the long haul.

Question: As a home Baker, can I bake and sell to friends and neighbors without the legal requirements of a bakery?

Answer: As a home baker, this is a really common concern that I like tackling and talking about very honestly. First and foremost, the rule or law of Kenya and specifically the City Council which is the legal body that would handle such matters is very clear on the issue.

For one, the city control law states that you should never do business from a residential property. So starting out, it is important to be aware of this. Number two, there is a rule that says you cannot sell manufactured products like food from a house or place that is adjacent to your sleeping area. In this case that constitutes your house,

As a result, you may have noticed that a lot of people who are home bakers start by looking for a separate unit outside the house. Now of course you’re going to start at home, and you can sell to your friends and neighbors. However as your business grows, it becomes a little harder to keep running the business from home.

When the business grows exponentially, people start to pay attention to you and some will realize you’re baking from the house. Not everybody’s very happy with that fact. To avoid this, as you start your business, set goals. Tell yourself something like, within 8 to 12 months, I’m going switch my kitchen from home.

There are some options you could explore. You can opt to find a shop outside somewhere close by that you can rent. That way you can still bake from the house and take your goods to the shop. It can also be a pickup point or somewhere you display your cakes. The point is; it’s a step in the right direction as far as adhering to the law is concerned.

So yes, you can start selling to friends at first. You can even sell from your house, just know the rules and how far you can go. Fact is, as the business grows, you will have to find a more favorable location.

The other thing you could do, which is something we did, is relocate the kitchen. If you live in your own home and own your own land, you can build a separate kitchen on the side. It would still be in the same compound, yes, but it would be strictly for the purpose of conducting your home bakery business.

Please do note though that according to law, the land you set up your separate kitchen on cannot be residential (Of course; there are exceptions of cottage industries – please visit your local county council offices for clarification please). It either has to be a commercial property or what we call a multipurpose property. Ours for instance is a multipurpose property which legally is quite okay.

The most important thing though is to take the first step to come out of the house. It can even be to use a Servant’s Quarter (SQ) if available. That way it serves as your business’ legal premises in your 8 months to one year plan. If you’re looking to get serious about your business, please look into that.

If you don’t have this option but have a big space in your house, then find a room that’s separate from the kitchen. Again we’ll repeat, as a home baker looking to grow your business commercially, you can never work and stay in the house, that’s illegal. KRA and the government have been quite vigilant on telling business owners to do things right. Please do things right so that it doesn’t develop into a legal issue.

Question: Which is the best and safest cake preservative?

Answer: It’s very ironic to call a cake preservative safe, after all, these are chemicals. Over time, in excess, they’re not really good but in moderation they’re fine. Our advice is to find goods sold by a certified food merchants. These include but are not limited to Pradip Enterprises LTD and Topserve Limited Kenya. They stock goods that are KEBS verified.

If you go to a cake supply shop or a food additives vendor like Pradip Enterprises, they sell food-safe preservatives. You should never buy preservatives with no labeling on them.

That’s why we advice that when it comes to preservatives, go to places like Pradip Enterprises. They manufacture the preservative themselves, they write the instructions on usage.

 Realize that there are different types of preservatives; there is one that is used for bread preservation i.e. Calcium Propionate, and there’s are also variations of cake preservatives e.g. Sorbex.

We don’t particularly use preservatives ourselves. If you would like to know more about cake preservatives, kindly visit the manufacturer. They will be at the best position to tell you how to use them safely.

Question: How is a business plan done depending on the area one is so that one can know how to sell?

Answer: A business plan is very important. It’s a blueprint of your business and will answer a majority of the important questions e.g the name of your business, what niche you are in, what products you’re selling, how you’re going to cost them and who you’re going to sell them to.

It also tells you how to structure your business. Let’s say you’re in business with someone else, maybe a spouse or a sister. You’d need to write who the directors of the business are and what they do. Getting things very clear in terms of exactly what everyone’s role is in the business is a prerequisite of the business plan.  

If you are the baker and the other individual is the delivery person, or if they’re doing the business financial accounts, their job description needs to go into the plan. If you’re going to do business with someone else, make sure it’s included in your business plan. Note down all their tasks and this includes mentioning any contracted labor that you need e.g a baker or delivery person.

Also take note that business plans change. You might have to alter it every year. When you have one in place though, it makes alterations so much easier.

Question: Do you need any food safety or health certification to operate as a home baker?

 Answer: Yes, you do. It’s called a Food Handler’s Certificate. What a Food Handler’s Certificate is supposed to do is prove to people, and the government that it is safe for you to be handling food and selling it to your clients.

Remember once you choose to start doing business, you have a responsibility to prepare food safely for someone else to consume. If you had typhoid for instance, and prepared food without taking the necessary precautions and somebody ate the food, then you would infect your clients as well.

It is therefore your responsibility to ensure that you are healthy and taking safety measures to prepare healthy safe food to give to another person.

The first thing I’d tell you as a home baker is to go online to ecitizen.go.ke, sign up and pay for your Food Handler’s Certificate. If you have never signed into ecitizen.go.ke, sign in now and sign up for an account. This is how you access, many things like a driver’s license and passport. It is also where you can pay for the Food Handler’s Certificate.

Question: Having a full time job and you want to start a home based bakery. How do you juggle?

Answer: It’s tricky, I won’t lie. When I started, I had to quit my job and then start my baking business, but that was a personal choice. I do know people who have done both (being employed & run a baking business) but you need resources – which is a good thing when you’re working. You can take your money and pump it into the business.

What you want to do when you’re working is identify early enough who is going to help you in your business. This means you can’t be the one who’s baking all the time. You can choose to be the one who’s baking in the evening and even that might be tricky because you’re going to be stretched too thin.

You can choose to bake at certain times and deliver at certain times. I know of bakers who allow clients to order at any time, but only do deliveries on Mondays, Wednesdays and Saturdays.

Therefore choose to have specific delivery days. This will help you collect all your orders, bake them at a certain time and deliver the cakes to your clients. It also helps you manage your time.

The second thing I always advocate for is having systems in place. This means training a baker to start assisting you. You can start by just having the assistant baker on bake duty. Then come home from work, decorate the cake yourself and deliver the cake the next day, that method can work.

However, when I talk of systems I’m also referring to ensuring you have a person who delivers the cakes for you. That way you’re not at work and trying to figure out how to deliver a cake. If your cake is ready, your delivery guy can just come, pick it up in the morning as you go to work and deliver your cake for you. Having systems in place is what actually really helps you balance having a job/being employed and running a baking business.

If you’re interested in getting mentorship as a baker doing business; consider joining our 3-month online Mentorship Program – click here for details.