Sell your cakes or pastries comfortably knowing that you’re making a profit.
Learn exactly how much it is costing you to make your cakes or baked products.
Find out how to price according to whom you’re selling to. Get templates that help you just plug in your numbers and get exact cost in no time.
Take this class and instead of guessing – you’ll be sure of whether you’re making a Profit or a Loss in your baking business.
This class is perfect for Home-bakers or small bakery shop owners looking to get paid EXACTLY what they’re worth in the market.
4 Week Costing and Pricing class. The class will run online where class videos will be posted and available to watch at any time you are free to sit and learn. Cost is Kshs. 1,500 for the 4 weeks. Videos are only available for that duration; after class is over, group will close and you’ll be removed from the group.
Topics Covered: Costing cake as a home baker, how to cost batch products e.g. scones/buns. How to cost Wedding cakes & Custom cakes. How to cost using a Profit and Loss statement for a small to medium bakery shop mass producing one main product.
We will share excel templates that will make it easy for you to do your costing & pricing. Assignments given to ensure you have understood the concept and feedback will be personally given to you when you do your assignments.
Session on target market and relevance to costing will be covered. As well as various ways of pricing your products.
Class will run in a secret Private FB group. To join; you’ll make payment to till no. 89736, send payment notification or share number that made payment to us on our lines: 0701796688 or 0791384890.
International students (non-Kenyan): Make payment via Paypal or Mobile payment to our number (254701796688 – via Bank Transfer, WorldRemit or Sendwave)
To gain access to group: Send a friend request to our profile: “Amari Amari” on FB. That is the only way we can add you into the group. Make sure to share your FB profile name. (Testimonials & Feedback below, from our students from the previous online class)
If you have any inquiries on the class, contact us on above shared numbers: Monday – Friday: 9 a.m. to 5 pm. & Saturdays: 9 a.m. to 3 p.m.
We’ve been running a few classes online and we’ve had quite some success with some of our students via e-learning. As we plan on how we will slowly re-start some of our practical classes in our bakery workshop. We’re still going to be holding online classes as well through-out the year for those unable to attend our physical classes.
We’re currently doing an intake for our July online classes. We will be offering five separate classes with a focus on different topics and baking techniques. Details are shared below for each class, if interested – please use the form below to reach out and inquire about joining the classes or contact us on no. 0701796688 (Call/SMS/Whatsapp: Monday to Saturday: 9 a.m. to 5 p.m.)
Beginner Cakes & Buttercream Decoration 2-week Class. In this class you will learn how to bake Butter cakes and how to decorate with Buttercream frosting. This is a beginner level class. Cakes covered: Vanilla Chocolate Chip, Red Velvet Cake, Fruit cake, Chocolate Fudge cake and Marble loaf Cake. How to decorate using American Buttercream frosting and Cream Cheese Frosting. How to decorate a Death by Chocolate cake using Glaze Ganache, Chocolate buttercream and Chocolate Shards. Decoration: How to layer cakes and decorate cakes with height, How to decorate borders and write on cake, how to decorate using edible print. Dates: July 1st to 15th The class will start July 1st 2020 and will end July 15th 2020, deadline to pay is July 5th
Beginner Sponge Cakes & Whipped Cream 2-week Class. In this class you will learn how to bake two types of Sponge cakes and decorate using fresh and non-dairy Whipped cream. This is a beginner level class.
Cakes covered: Vanilla and Chocolate Sponge Cakes. Black and White Forrest Cakes (how to assemble them). How to bake a Chiffon cake. How to decorate using non-dairy Whipped Cream and Fresh dairy cream. Decoration: How to properly layer cakes and decorate cakes using Whipped cream, cake borders and how to pipe flowers using Whipped cream. How to make two types of Chocolate cages and how to write using whipped cream. Dates: July 16th to 31st. The class will start July 16th 2020 and will end July 31st, 2020; deadline to pay is July 18th
Intermediate Decoration only 1-month class. In this class you will learn how to decorate using American Buttercream, Fondant icing, Whipped Ganache and SMBC. This is an intermediate level class – this means that you have to have some basic cake decoration skills.
Decorations/Topics Covered: How to decorate using buttercream frosting to get smooth sides, sharp edges and beautiful borders. How to layer and decorate tall cakes. How to make fondant and use it for cake decorations. How to use basic fondant tools e.g. molds, quilting tool, etc. How to make edible lace. How to decorate chocolate drips and make chocolate cages. How to pipe buttercream flowers. How to panel a fondant cake. How to make 4 types of sugar flowers. How to practice writing cursive on cake. Dates: July 1st to 31st The class will start July 1st 2020 and will end July 31st, 2020; deadline to pay is July 6th
Basic Cookies, Yeast and Puff pastries 1-month Class. In this class you will learn to bake 3 types of cookies, 6 types of yeast pastries, Croissants and Puff pastry dough. This is a beginner level class.
Cookies covered: Chocolate chip cookies, Sugar cookies & Piped Vanilla Cookies. Yeast pastries: Home-made bread and scones, Yellow scones, Fried yeast donuts, Burger buns and Bagels. How to make Croissants, Puff pastry dough and three types of puff pastry products: Palmiers, Sausage rolls and Meat Pies. Dates: July 1st to 31st The class will start July 1st 2020 and will end July 31st, 2020; deadline to pay is July 6th
2-week Custom Cake Decoration Only Class. In this class you will learn how to decorate 3 Fondant Custom Cake designs: Fondant Jiko cake, African Pot and Fondant Kiondo cake. You will also learn how to make and use Fondant icing, American Buttercream frosting and Whipped Ganache. This is a decoration only class. This is an intermediate to advanced skill level class. This means that you must have prior knowledge of fondant making and an intermediate decoration skill level. Dates: July 6th to 20th The class will start July 6th 2020 and will end July 31st, 2020; deadline to pay is July 9th
Please Call/Text/Whatsapp us on no. 0701796688 (Monday to Saturday – 9 a.m. to 5 p.m.)
We’ll be having our monthly online classes in August. For those who have signed up for our online classes and are truly committed to practicing; we’ve had success with them as they watch the videos and practice what they learn.
If you would like to sign up for the online classes; make sure you’re fully committed to create the time and willing to do the practice during the duration of the class. If you are – then success is definitely guaranteed. If you’re not sure if you can make the time in the 21 day duration; please DO NOT sign up for the classes until you’re ready.
We will be offering 3 separate classes with a focus on different topics and baking & decoration techniques. Details are shared below for each class, if interested – please reach out and contact us on no. 0701796688 or 0791384890 (Call/SMS/Whatsapp: Monday to Saturday: 9 a.m. to 5 p.m.)
Beginner Cakes & Buttercream Decoration 21 day Class. In this class you will learn how to bake Butter cakes and how to decorate with Buttercream frosting. This is a beginner level class.
In this class you will learn how to bake Beginner cakes and how to decorate with Buttercream frosting & non-dairy whipped cream. This is a beginner level class. Cakes covered: Vanilla Chocolate Chip, Red Velvet Cake, Black Forrest Cake, White Forrest Cake, Chiffon cake & Chocolate Fudge Cake. How to decorate using American Buttercream frosting and Cream Cheese Frosting. How to decorate a Death by Chocolate cake using Glaze Ganache, Chocolate buttercream and Chocolate Shards. Decoration: How to decorate using non-dairy Whipped Cream and Fresh dairy cream. Decoration: How to properly layer a sponge cake and decorate using non-dairy Whipped cream, cake borders and how to pipe flowers using Whipped cream. Dates: The class will start August 12th and run till August 31st, deadline to pay is August 19th Cost of online class is Kshs. 1,000.
Basic Cookies, Breads and Puff pastry 21 Day Class. In this class you will learn to bake 3 types of cookies and 5 types of yeast pastries. This is a beginner level class. Cookies covered: Chocolate chip cookies, Butter-scotch Cookies and Sugar Cookies. Yeast pastries taught: Home-made bread, Dinner rolls, Yellow scones, Fried yeast donuts, Puff pastry dough, Meat Pies and Burger buns. Dates: The class will start August 12th and run till August 31st, Deadline to pay is August 19th Cost of online class is Kshs. 1,000.
2-week Beginner Fondant Decoration only Class. In this class you will learn how to make and decorate using fondant icing. This is a beginner level decoration only class. Frostings covered: American Buttercream frosting and Fondant Icing. Decorations/Topics Covered: How to make and decorate using buttercream frosting. How to layer, fill and decorate a tall cake. How to make fondant and use it for basic cake decorations. How to panel a fondant cake. How to make 2 types of simple sugar flowers. This is a decoration only class. This is a beginner fondant skill level class. This means that it is advisable to have basic baking and decoration skills with at least one frosting; and you now want to start learning how to make and use fondant. Dates: The class will start August 12th and run till August 31st, Deadline to pay is August 19th Cost of online class is Kshs. 1,000.
Non-Kenyan students can also join the Online classes. Payments can be made via Mobile Money Mpesa to this line: +254701796688 or using other sites for mobile money payment e.g. sendwave.com or worldremit.com. We also take payments via Paypal. Please contact us to confirm the rate to pay before making a payment.
P/S: Facebook account required to join this classes, as the online classes are currently held in a private/secret Facebook group for the 21 days.
Please Call/Text/Whatsapp us on no. 0701796688 or 0791384890 (Monday to Saturday – 9 a.m. to 5 p.m.)to inquire or book.
You can also fill the form below and submit and we’ll get back to you via E-mail
Are you struggling with the smooth running of your bakery kitchen? This blog post is for you.
Hello, if you’re new to this blog – welcome. We share Baking Recipes, Cake Decoration Tutorials and Baking for Business Advice. If this is something you’re interested in, make sure to follow this blog and leave a comment below.
I will breakdown some of the Bakery Production Systems and tasks you need to set up for the smooth running of your bakery kitchen.
We did a previous post that describes the five systems you need to run your bakery successfully. This is a follow up post on the breakdown of one of the systems required in your baking business. In this post; I’ll share the various production systems you can implement in your own bakery kitchen or your bakery workspace to make it a lot more efficient.
Below is a list of productions tasks that you can list down, execute and streamline; to start making sure that it is easier to run your daily, weekly and monthly baking production.
Recipes for Your Baked Goods
The first list of tasks you need to work on are your recipes. If you’re baking for business, a recipe should be kind of obvious. You should have a list of recipes and in each recipe you should have directions for exactly how to bake that particular baked good.
For instance, if it’s a cake, you should have the exact steps on how to get it done noted down. This includes the equipment you’ll use, ingredients, how to measure the ingredients, how to mix them, how to bake the cake and for how long as well as at what temperature and finally how to cool, pack and label the cake.
For this you need to make sure you have a checklist or recipe card with ingredients and mixing procedure.. It comes in handy in case you’re training someone. A checklist helps to make sure that person has done everything on the list and executed it well.
This way they can be able to check as they go, for example, have I made sure I have all my ingredients, have I made sure I have all my equipment and this way they’ll go step by step to ensure they’ve accomplished each task. The checklist will therefore confirm that everything on the list of tasks has been done.
You should also have a list of recipes with ingredient quantities and directions on how to measure, mix and bake.
2. Daily, Weekly and Monthly Cleaning Lists
The second list of tasks you should have are cleaning lists. You might have more than one when it comes to cleaning lists because there’s things you do daily and some things you do weekly and even monthly.
I would suggest having three lists that contain the tasks or the types of cleaning you should do every time.
For instance, a daily cleaning list could state the dishes, dish cloths and the different things that you have to clean every time you bake. The weekly cleaning list on the other hand might include scrubbing walls, scrubbing windows, that kind of thing. You can even have a monthly list for general cleaning for the bakery and cleaning out and scrubbing your oven.
Make sure you sit down, note what you have to clean in the different periods of time, then write them down as tasks. Make sure you even describe how you want these things cleaned.
If it is dishes, you probably want them cleaned in hot soapy water and rinsed in warm water. Ensure you describe exactly how you want it done, and then have a checklist to go with that. This way if somebody else is doing that cleaning, when they’re done, they can come and check to make sure they’ve cleaned everything that they’re supposed to clean daily or weekly, or monthly. Make sure you have cleaning lists in your production system.
3. Opening and Closing Checklists
The third list of tasks you need to have are your opening and closing checklists. This is a general checklist to prepare yourself to open the bakery workshop, especially if you have a separate kitchen space for your baking.
There are things you should always do before starting the process of baking. It might be just wiping down the tables because they’re dusty, maybe removing equipment from storage, that kind of thing.
You should also have a closing checklist. This will include the things you need to do before you close the door in your kitchen. Perhaps you need to put ingredients back, maybe you need to write an ingredient list of what you need tomorrow morning.
Write a list of tasks for the various tasks in your specific workshop that you need to do to open and close the bakery and make sure you have a checklist to ensure that they’re actually done.
4. Stock and Inventory Lists
The other list of tasks that I would urge you to have, are your stock and inventory lists. A stock list is basically the list of ingredients you have that you would want to keep track of daily or weekly depending on usage.
If you’re not too busy you can actually do it weekly, but as you get busy, you need to start doing daily stock, especially if you have more than one Baker in your kitchen. You might actually have to do a closing stock by the end of the day, and an opening stock check every morning.
For inventory, you can take inventory of the equipment and the tools you have like maybe work tables, whisks, measuring cups & spoons, etc. You can do that monthly and if you’re a larger business you can do it at least twice a year or at the end of the year.
Make sure you have a list that helps you keep track of your ingredients, one that’s updated daily or weekly. Then have one for your inventory that includes your equipment, bakery furniture and other kitchen tools, periodically.
As an extra note, when it comes to your stock, especially your ingredients, you want to make sure you have an extra section or column where you can note the expiry dates of each ingredient.
Everything that comes into the kitchen should have an expiry date, whether it’s your flour, even your food colors, they all have an expiry date. Make sure that as the ingredients come in, you’re writing the expiry dates. Another important item to note is the re-order level of each item. This means the minimum quantity of each ingredient you should get to before you order the item again.
Writing and tracking the above information is going to help you keep track every month or every week or every day. Especially on expiry dates; this will let you know whether that product has expired. So make sure you have that little extra column for expiry dates.
5. Storage List
To Inform you on How Ingredients and Tools Should Be Stored
The other list that I would tell you to have is the storage list. You need to make sure you have at least a document that’s stating exactly how every ingredient should be stored, or even how every equipment should be stored.
For example, all of us, especially bakers, use wheat flour, so you should make sure you have a description of how you store your flour. When you receive it or when you purchase it what do you do? Do you put it in like a plastic sealed container? Do you empty it and put it in specific containers and store it somewhere where it’s clean and dry.
You need to make sure you describe every ingredient that comes into your bakery workshop, how it’s stored, where it’s stored and how you’re going to label each container. Perhaps you need to make sure you’ve written All Purpose Flour to differentiate it from the Self Raising Flour. Either which way you need to make sure you label your ingredients in storage.
So please sit down and make sure you have a list, or at least a description of how all your ingredients are stored. This also applies to your equipment, for instance when people wash a whisk. How will you want it stored? Will you want it hanging somewhere? Will you prefer if it were placed on a dish rack?
Whatever the case you need to describe how you want it done. When it comes to equipment, how would you want them stored? When washed, for instance whisks, would you want them air dried and then after that would you want them put in a container for storage?
Make sure you have a list of tasks and a description of how you want your things stored, both ingredients and equipment.
Just as a little note in addition to that, you need to have a place to store your packaging as well. As bakers we have brown bags and cake boxes, so you need to make sure you have a specific place that you’re putting those cake boxes because remember they’re going to be holding food, and so they have to be kept very safe and away from contamination.
Have a Food Safety and HACCP Plan in Place
The last thing I want to mention, although I don’t want to go into details, is making sure you’re ready in a food safety kind of way. As a food business, it is your responsibility to be totally ready in every aspect when it comes to food safety.
You should make sure you have a system or at least a list of tasks that you and anyone who’s working with you needs to follow. This includes washing hands, making sure you store things, and then making sure you have a HACCP plan that you have in place that deals with instances such as metal objects finding their way into your food as well as making sure you don’t handle wheat flour that has aflatoxins in it.
A HACCP refers to Hazard Analysis and Critical Control Points which is a systematicapproach to food safety from biological, chemical, radiological, and physical hazards that can cause a finished product to be unsafe. It is a plan that measures and helps reduce these risks to a safe level for any business or kitchen.
Having these in place will make sure that by the time you’re producing, manufacturing and selling your cakes to people, that it’s going to be safe for everybody to consume.
What I would advice is for you to find an expert who can help you in setting up a HACCP plan or making sure you have a food safety and sanitary kind of system in your bakery. Even if you’re a home baker, make sure that whatever it is you’re creating is safe for anybody to consume, especially in this time of COVID. So make sure that you’re ready for food and safety and then make sure you’re HACCP aware.
I hope this video has been really helpful to you. I understand that this is a lot of technical information but if you’re baking for business this is something that is necessary for you to start doing/working on in your business. In the long run, it is good for efficiency and good for the safety of your customer as well as for you to make sure you’re running an effective business and not making any losses.
If you have any questions about the production system, make sure you comment below and we’ll be sure to help as much as possible.
Are you a baker who’s been active in the baking industry for a couple of months and you’re thinking of starting baking classes? Well you’ve come to the right place because that’s what we’re going to be taking about today.
The baking industry is going through quite a growth spurt. We have a lot of individuals who are looking to learn how to bake and decorate. We also have a lot of Bakers who are starting to offer baking classes due to the demand.
Now this is a great thing being able to share your skills, but there’s also a downside. I’m sure we have heard a few of the negative stories of students who have gone to classes and come out of there very dissatisfied. Sadly, this comes from bakers offering classes when they’re not very well prepared on how to run the class or get a successful result.
Today we’re talking about how to do it right. I’ve been teaching classes since 2014. Over time, I’ve trained a small team that assists me at Amari in our baking & decoration classes. We’ve also gained experience and we get lots of feedback from students who taking short courses online – on how to teach effectively.
I’ve been able to get tips and strategies on how to run successful baking classes, over time. So now I want to share a bit of that with you. Here are three points I think you need to consider before starting your baking classes.
How long have you been a practicing baker?
You need at least six months of practicing your baking/decoration skills – and this doesn’t INCLUDE class time. After the six months of practicing, you need to make sure you have experience from baking or decorating for at least four to six months.
This way you’re able to teach an individual to the best of your ability. Remember, when you’re teaching someone, they have to be a skill level below your own in order for your teaching experience to have a high percentage of success.
This means; if you’re an advanced cake decorator you can teach intermediate baking skills. If you’re a master baker, you can teach any level of baking skills. Either way, you have to make sure you have enough experience and practice to be able to teach your students the right way.
Do you have the required equipment to run the class?
Whether you’re running the class in your kitchen space or in someone’s kitchen space, you need to make sure you have the bare minimum requirements for teaching the class.
Look at the equipment you need for the baking or the cake decoration class and make sure you have everything you need. A lot of classes tend to have issues because they don’t have all the equipment needed to run the lessons.
If you need to use someone else’s space, you can share the list with them before you go to class as you’re engaging before starting the class. This way; you ensure you’ll find efficient equipment to run the class at the class location.
Avoid overwhelming your student
During a session with your student(s), you may feel the need to give them a lot of information you think they need – ALL at once. Don’t! That’s not going to be of benefit to them or you.
If you give them too much information they probably won’t absorb or understand most of it anyway. You need to make sure you keep the lessons or sessions simple. Teach one or two concepts per session and then give your students enough time to practice the concepts after the class.
Another reason why you shouldn’t overwhelm your student is that, they’ll leave the class worse than they came. Why? Well – because they’ll be totally overwhelmed with information and they won’t know how or which information to process. Make sure you keep it simple. Depending on how long each session will be, ensure they understand what you’re teaching them per session.
Just to recap on the three points you need to consider before starting baking classes;
How long you’ve actually been practicing your baking skills, and the experience you have.
If you have the equipment to run the class.
Avoid overwhelm when it comes to teaching your students.
Thanks for reading, as always – I hope the information was helpful. If it was, please let me know in the comments below.
I’ll be holding a live Zoom class in August (10th & 11th: 11 am to 1 pm each day) for bakers looking to start offering classes (or streamline existing classes). If you feel you need help with coming up with an effective lesson plan, costing your class or just knowing where to get started when it comes to holding classes, consider joining the Online class. Cost is Kshs. 1,500.
To inquire; please send a Whatsapp message here – Click here. You can also contact us: 0701796688 or 0791384890 (Mon-Fri: 9am – 5pm, Sat: 9am-3pm. Closed on Sundays).
Are you a baker who’s been thinking of starting a home based baking business? This post is for you.
Have you been baking for a while at home? Perhaps you’ve been practicing your skills for over six to eight months and you really feel you can start selling your baked goods. Though your problem is, you may not have the resources to actually start big…
That’s okay. You can actually start a home based business in Kenya. Today I’ll share three things you need to know as you start your home baking business.
Very low cost way of starting your baking business
Starting a home based business is a good idea because it’s a very low cost way of starting a business.
It gives you time to get customers and build your customer database. It also helps you learn the ropes and gives you time to slowly start getting resources to grow your business. Starting a home based business is a great start to your bakery business.
2.It’s illegal to run a baking business next to sleeping quarters in Kenya
Running a food business in Kenya in your house is actually illegal. This is because it’s adjacent to sleeping quarters. Now I’m not trying to scare you with this information, just letting you know that this is really not allowed by city council by-laws.
Here’s what I would suggest; when you start a baking business at home, have a plan. You can have a goal, say within eight months to a year that you’re going to move your business out of your house.
If you’re a home based business, I’ll share with you two options you may have. First, you can opt to get the financial resources needed to find a commercial shop, somewhere in a commercial building as you’re growing your business.
The second option which is the option most small bakery owners take; is to either start your baking business or your bakery workshop in a separate house, maybe a servant’s quarters or a guesthouse.
If you’re in your own compound, you can also opt to build a small workshop where you can do your baking and cake decoration. If you don’t have that – you can find a small shop area where you can take your baked goods and sell them from there. This way you will at least be running a legal business.
3.You can grow your home baking business successfully over time
With a proper business strategy and very good planning, you can move your business from home to an actual shop. All you need to do; is to ensure you run a profitable business and make sure you’re doing things the right way using effective business strategies.
If you would like guidance and help in learning or streamlining effective systems you can run in your bakery business to help you achieve success, you can join our business mentorship program.
We run a three month Online Bakery Business mentorship program different times through the year. Click here to sign up or get more information about the mentorship.
As always, thank you so much for reading. I hope you found the content helpful. If you did, let us know what you found most helpful in the comments below.
Share this to your social networks; it may help someone else ^_^
We offer baking classes in Nairobi; for details on our practical classes – Click here.
Hello, this post is part of our Baking Ingredients series. In this post, I’ll be covering the different types of fats and oils you can actually use in your baking.
Today, I’ll be sharing the different types of fats & oils used in baking and the differences between them.
The first ingredient I’m going to cover that’s a type of fat is:
If you’re baking in Kenya, most retail butter comes packaged in 500-gram or 250-gram containers, and sometimes it gets packed in smaller packages.
Butter is the original animal fat that you’re actually supposed to be using for baking. It is natural, superior quality and gives you really good cake, bread, puff pastry or even croissant results. When you’re using butter, remember you want to use unsalted butter. The salted version tends to be extremely salty and when you bake it in a cake or use it in pastries, you can feel the very salty aftertaste.
If you’re looking to make quality products, you always want to use unsalted butter; it’s the most superior fat and will give you best results.
Margarine was originally created to be a substitute for butter. Butter tends to be highly perishable because it’s an animal fat. It usually lasts about a week, in a fridge. Margarine however, lasts longer and is also cheaper, especially in the African market.
Margarine is manufactured to imitate butter, it just doesn’t have the same superior taste as butter – but it’s the next best thing. If you have a recipe and it states butter and you don’t have butter, you can use margarine.
Margarine comes in smaller containers from 50gm, 100gm, 250grams to 1kg for retail sale. Wholesale quantites are also available such as 5Kg and 10kgs.
The thing to note about margarine is that it comes salted. The percentage isn’t as high as ‘Salted butter’; though it’s still present. If you have a recipe that calls for salt, once you use margarine, don’t add salt into the cake batter as it may become salty. Every time you use margarine for any baking, don’t add any salt because it’s salted already. When it comes to baking; especially cakes, margarine is the best substitute for butter
This is a specific type of margarine used by Pastry Chefs and Bakers. It has a very high fat content percentage, 80% all the way sometimes to 90%. It’s used for pastries such as Puff pastry, Croissants, Flaky pastries and Pies.
It’s used also as a substitute for butter when making puff or flaky pastries. When looking for economy or a type of fat that will last longer in pastries or pie making; hotels and other commercial baking businesses generally use pastry margarine.
Please do note that pastry margarine isn’t as highly salted; this means that you can add salt to your pastries when preparing them. If you’re looking to get into the Puff-pastry, Croissants & Pie-making niche, you can use pastry margarine in your baking especially if looking for economy.
3. Cooking Fat/Shortening
This is raw, white fat and is usually the lowest quality fat you can use for baking. A lot of commercial bakers use it in bread making and some even use it for cake & cookie making when they’re looking to cut costs.
Generally, we don’t advise for you to use this type of fat because it’s very bland and it doesn’t have a good final taste result. If you’re selling to a budget or economy target market – that is not driven by quality, you can use this type of fat.
People do sometimes use it for frosting as well – American Buttercream frosting. We specifically advice AGAINST this. The main reason is that; it is raw fat and frosting is generally consumed without cooking. Don’t use it for frosting, just use it for your baking needs please.
4. Cooking Oil/Salad Oil/Vegetable Oil
This is just vegetable or palm oil – in liquid form and you can use it for baking. It’s very common when you’re making some yeast pastries or types of bread. Some bakers also use it as a Butter substitute when baking cakes. Some recipes also use oil as the main type of fat e.g. Quickbreads or Oil Cakes.
When you’re using it in cake, it gives you very moist and slightly healthier cakes. Though please note that the texture of an oil cake isn’t as fluffy and doesn’t have the same volume/height as a butter cake. You need a type of fat like butter or margarine when it comes to mixing and aeration to get volume in your cake. You can still use oil in your cake if you don’t mind that reduction in height and if you don’t mind a moist cake that might not be so fluffy.
Baking tip: You can also use half butter, half oil or half margarine, half oil. When baking a cake recipe; this gives you both moist and very fluffy cakes and the results are always wonderful.
Vegetable oils are perfect for breads and you can also use them for some yeast pastries. Do note that you can use Olive oil, which is a high quality oil – if you’re looking for a different taste in bread or a specific taste. You can use it for yeast pastries, flat breads like Focaccia or other Italian breads – it works very well for breads. Olive oils tend to bring out a strong flavor and smell when it comes to making cakes; so you may want to keep to less stronger flavors or less stronger oils when it comes to baking cakes. Instead use Vegetable or simple Palm oils.
I hope this post has been helpful. If you have a question on any types of fats or oils you may have encountered, feel free to comment below.
Share this post to other bakers or foodies it may help; sharing is caring ^_^
For details on our practical classes; we offer both baking classes in Nairobi, please click here.
Are you looking to quit your job and start a small baking business? This blog post is for you.
Hi everyone, my name is Maureen Kamari, founder of Amari Baking Center and Author of How to Start Up a Small Baking Business. In this blog we share decoration tutorials, baking tips and baking for business tips.
In today’s post I’ll be sharing with you guys why I quit my job to start a small baking business. So to give you a little bit of background, in 2012 I quit my job and I started Amari Quick Breads Bakery which was the name of this business at that time.
At the time we were selling quick breads like banana bread, lemon bread and orange bread to people. They would order online and we would deliver to them.
I want to share why I actually quit my job and hopefully it’ll give you a few reasons why you SHOULD quit your job or maybe NOT QUIT your job to start a small baking business.
Reasons why I quit my job to start a baking business
1.I was Unsatisfied and unhappy during employment
I was not happy with my job and I was not very satisfied. My ideas were not taken seriously and I did not feel like I was reaching my full potential. So at that time, this was a very big reason why I quit my job.
2.To pursue my baking passion
I had a passion for baking and I’d been baking for a couple of years. I’d also been able to add on to my skill and had the experience to actually start taking on birthday cakes. I’d improved my baking and decoration skills which improved my confidence in taking orders. I was very confident with my skill, and I knew I could actually sell my cakes to people.
3.Personal choice and goal to attain financial freedom through entrepreneurship.
I wanted to start my journey on to financial freedom. So when I looked at my long term goals I wanted to be financially free and the only way for me to do that was not through employment, it was through entrepreneurship.
I then decided to start my journey at that time because I knew it was not going to happen right away. It was going to be quite a journey, and would take some time – so I decided to quit my job to get started.
What to consider when quitting your job
A.Do you have a plan?
Don’t quit if you don’t have a plan.
Before I quit my job, I made sure I had some equipment, ingredients and some money (working capital) to actually start and run the business.
You need startup capital to get the items you need to start the business and then you need working capital to get your business going for some time. So if you don’t have a plan in place don’t quit right away. First work on that (getting the money) and then you can quit your job.
B.Does your family directly rely on your income?
Don’t quit if your family or other loved ones directly rely on your income to survive. You can choose to start the business as a side hustle first.
If your income from your salary every month is actually what keeps your family running, then don’t quit your job just yet.
What I would suggest is to start your small business on the side, then grow that business. Over time the money you’ll be making from that business can actually complement (or replace) your salary. From there you can then choose to either quit your current job or keep going with it alongside whatever income you’re getting from your bakery business.
C.Are you sure you’re ready to be an entrepreneur?
Make sure you’re ready to be an entrepreneur before quitting your job. It’s not an easy road to take and the journey is long so be prepared.
Being an entrepreneur means back breaking work for maybe the first four to five years without a lot of results.
It means working hard and you might have to work daily, night and day. You have to innovate and constantly market and do sales for your business. You might even have to do multiple jobs at the same time and not get paid the way you’re used to getting paid through your monthly salary.
So entrepreneurship is not really for everyone and it can be quite a lonely journey over time. So you need to ask yourself if you’re ready for that kind of life. If you find that you’re not ready for that kind of life – you may choose to be employed and maybe do the bakery business as a side hustle, or as a hobby. But if you feel you’re ready for it, then I’d tell you to plan, very well, and then you can join entrepreneurship.
Do I regret quitting my job?You may wonder; – What kept me going after quitting?
I do not regret quitting my job and starting a baking business. The first thing I realized is that I have to persevere the challenging times that I went through, and in business that’s what happens. You will always have challenging times as you grow.
The second thing to know is that you need a support system. So over time I realized I need a support system of people helping me out, or even mentors helping me out so that I’m able to grow my business successfully.
The third thing you need to know is that you have to keep your goal, first and foremost in your mind, so that every day you wake up and remember why you’re doing this. This is what’s actually going to keep you going through the whole entire journey so that you actually achieve your dreams and you work every day towards having a successful baking business.
I hope this post has been really helpful to you. Please do share your experience in the comments below if you’ve quit your job or if you’re thinking of quitting your job to start a baking business. Also, make sure to hit the like and share this post.
If interested in Business training or Mentorship; please check this link – Amari Business Mentorship. You can also send us an email at: email@example.com to inquire.
This is a post – originally from a YouTube video where Sheeroh – a professional baker shared tips and advice to new and upcoming bakers.
Hello everybody, my name is Sheeroh Wanjiru Kariuki. I’m a cake artist. I run a bakery called Taji Cakes. We are located in Ruiru. You can also find us on Facebook and Instagram as “Taji cakes“ and YouTube as “Shee Bakes”
Now, this COVID period has brought with it a lot of interesting things. For most people who have been home I know baking has become the easy go to thing or hobby that people are doing to supplement their income. That means that we have had an increase in the number of new bakers coming up.
I want to applaud you first of all for starting your business. It’s not easy and it’s not everybody who can run a successful business. So congratulations if these few months you’ve been in business and you are making money.
Now, unfortunately what has been happening, if you are keen on looking at what is going around on Facebook, Instagram and other various baking platforms, is that there are a lot of cakes that look interesting. I am trying to be polite here.
I’ve actually seen someone I know who has started baking during this COVID period and they’re purporting to train people on how to bake and decorate. I looked at that cake and wondered, okay, what exactly are you going to teach people because you yourself actually need training in the first place.
So I wanted to drop in here and give a few tips or my thoughts to all the new and upcoming bakers because I once was there. I know the excitement, the passion and the zeal that you’re experiencing right now, wanting to just hit the road running and take on all the cake orders that you can.
Before you do, consider these tips that I’ve gained from my own experience;
Don’t take on a cake order that you cannot execute
I have actually had people come to my inbox to ask me, “So I have this cake order I don’t know how to go about it. It’s a fondant cake.”
First of all, you’ve never touched fondant before and yet you’ve already taken an order to do a design that requires you to work with fondant.
Please, please, please, before you take on any cake, make sure that you’re able to execute it. Do not take an order with the hope that you’re going to run to a YouTube tutorial and learn in an hour and then execute the cake. That is the reason why we’re having so many cases of what was ordered versus what was delivered. I am not sure that is the position you would want to put yourself in.
So before you take on any order, make sure that you can execute on it. Ensure that your skill level matches the kind of orders you’re taking. If you’re good at doing soft cream cakes for instance, stick to that, start with soft creams as you build up your confidence to work with fondant.
Invest in your skills. Take Classes.
Another thing I would like to mention is, if you would like to get to that level where you’re taking complex custom orders, please invest in classes. I will repeat, please invest in classes.
If you’re just starting out and you want to get to the level of the bakers you really admire. You know, those bakers you look at and you’re like #goals. If you want to get to that point of #goals, please invest in lessons.
Get a baker who you admire, get into a training college, have them train you on what you do not know. It is very unfair to take a client’s order and then fail to deliver on the design.
Most of these clients -I don’t know about your own – but most of my clients actually know how to bake, but they come to me for the art. That is why I introduce myself as a Cake artist, because I put art into cake. But it has taken me years of learning to get where I am. I have invested in learning. I have gone to school I have learned, I’ve been taught by bakers in this industry who are doing awesome things.
So if you want to get to that level, please invest in learning. This is not a competition, it is also not a race. Go at your own pace. Do not start doing a PhD when you do not even have a Form Four Certificate. Go at your level, learn, enjoy the process and continue learning as you go.
Now Let’s Talk About How to take and confirm a cake order.Here are some tips:
Understand your client’s needs.
If a client comes to you, they will reach out probably through your phone, on your WhatsApp, on your business page looking for cake. Most of them will tell you – “Hi, I want a birthday cake for a two year old.”
They’ll probably not tell you what flavor they want, how many kgs they want and all that. So as the baker, it is upon you to get to understand your client first. Get to understand their needs.
Yes, they have told you they want a birthday cake for a two year old, but what I would do myself is first find out: What flavor would they like? Do they have a favorite cartoon or a toy that they love? What are their interests?
Because remember, your goal is to make sure that you give your client exactly what they want. In fact you want to even exceed their expectations but you cannot do that if you do not first understand exactly what they need.
So even before you go quoting the price of the cake, first of all understand what your client is looking for. Do they want a PJ Masks themed cake? Get to know what they need, then discuss what making that cake entails.
Let them know if you’re going to be ordering any special toppers, if you’re going to be custom making figurines, whatever it is, go through that process with your client, let them understand what goes into bringing their cake to life.
Educate your clients where necessary
At times you might even need to educate them. I’ve had clients come to me to do a cake for a birthday for a one year old and they want to do a chocolate cake. Now there’s nothing wrong with a chocolate cake although personally I feel like chocolate cakes are a bit too rich for kids. So in such a case I’d try and advise the clients to go for simpler alternative flavor like vanilla and orange for the good of the kids.
So it’s up to you to educate your client, even in terms of flavors and all that culminates into you giving them your price.
Communicate order execution time or duration with the client
The next thing to consider especially when dealing with custom cakes that may require you to order some few things ahead of time like toppers is to make sure you have ample time to get everything you need together.
There are cakes that you can do as last minute same day orders. There are also some that require you to prepare in advance. In the case of the latter, make sure that your client understands that you need time to prepare the cake and get everything ready.
Get a deposit payment
After you’ve agreed on everything concerning the cake – please get a depositpayment and I’m saying this from experience. I have had instances where we have baked and we were left with the cake in the bakery, because the client went quiet and we didn’t know what to do with it. It may be decorated and even be highly customized to that specific client so you can’t exactly sell it to someone else.
Ensure to get a deposit payment first.
This assures you that you’ve locked down on that business. It also helps you to cover yourself so that you don’t incur losses in your business.
So in a nutshell, make sure you educate your client, know exactly what they need and ensure that you have understood the vision they have for their cake and that you’re able to execute that vision in the best way possible.
There are a few lessons I have learned when it comes to dealing with customers.
They say that customer is king, and I will not refute that.
Listen to your Client
The first thing I learnt to do when it comes to customer care is to listen to my clients, like really listen to them.
Understand what they want, not what you think they want. Thereafter, try to make sure that the solution you’re giving them in terms of the cake flavors, design and everything fits their needs. I mean they’re paying you so the least you can do is meet their needs.
Not everyone is your customer and that is alright
The other lesson I learned is that I cannot serve everybody. Not everybody can be my customer. I’ve had some people who after the cake consultation and I’ve given them the price they tell me that you’re too expensive than baker ABCD.
I want you to know that it is okay if people at times find that you’re too expensive and cannot afford you. It is okay. In the beginning I used to really beat myself up for it and try to fit into my clients budget, and I’m not saying that is wrong.
When you get to know your client’s budget you’re able to see if you can fit within that budget, but if really truly cannot fit into that budget, that is fine.
Say for example you normally sell your cake for 2500 per kg then you get a client telling you they want the same cake for 1200. I don’t know about you but I’m honestly personally not able to go that low.
So at that point I will just tell the client it’s okay, thank you for checking with us. We hope to serve you next time, and I wish you the best.
So don’t feel like you’re losing out or anything, just understand that clients have different budgets, and you cannot serve everybody. Your client will come. Whatever is meant for you is meant for is.
Always be cool, calm and collected
Then finally, always be cool, calm and collected. At times you’ll get clients who really get on your nerves. So do not be tempted to shout or to get rude or anything, so listen to your client. Be polite, above all, be polite to them.
Good customer service is what keeps people coming back, over and above your great cake, good customer service is what keeps them coming back. Clients remember how you made them feel, so make them feel important, make them feel treasured, make them feel like you value the business they’re giving you.
With that said I wish you all the best as you navigate business, as you figure out how to go about this baking industry. I wish you the very best. Please get someone to work with you, get a mentor if you have to, keep on learning. You never stop learning. The day you stop learning is the day you start dying. So thank you very much for your time.
Are you looking to streamline your day to day activities in your baking business? If your answer is yes, then this blog post is for you.
Hi everyone, this is Maureen of Amari Baking Center. Before I go ahead and share below; please note that we have a YouTube channel where we share cake decoration tutorials, baking tips and baking for business advice as well. If this sounds like something you’d be interested in, click here after reading below – to catch up on all the recent video posts.
Today I’d like to talk to you about the 5 basic business systems that I believe every small bakery business needs.
But first thing’s first;
What is a System?
A system is a step by step method in which you do a certain task or certain thing in your business. This can be how to bake a 1 kg vanilla cake, how you take orders or even how you receive payments.
For your business to be very successful, which is something I believe we all want, you need to have efficient and effective systems in place that run smoothly every day.
Now you may be wondering;
“Why do I need systems in place in my business?”
Very good question. The only way for you to run your business successfully, even if it’s just you at first, is to have proper systems in place. For one, they go a long way in helping you start integrating other people into your bakery business.
If and when you start hiring people, with a system in place, you will already have a certain way of doing things and all you’ll have to do is show them how to do those tasks. You can simply write down every single process and tasks, whether it’s a recipe or even how to receive an order. That way you’ll be able to train them better and faster.
Now to the systems;
A Production System
This relates to everything in the kitchen.
Whether it’s a home based bakery or a bakery shop, make sure you have a specific production system for your business.
I would suggest having cleaning lists, like daily, weekly, monthly cleaning tasks. You also need to have recipes ready so when it comes to baking the cakes, you have specific recipes and methods you use.
Make sure you have a certain way of opening and closing the bakery. If it’s a home based bakery, have a certain way of starting out your day, even if it’s with clean up – a certain way of closing up.
The other tasks you need to specify in a bakery production system are:
How you store your ingredients.
How you store your baked goods after they’re baked.
How you cool them the baked products
How you handle them, especially now, you want to make sure you’re wearing food gloves and be very careful of food hygiene when handling foods.
How you package and label all your baked goods.
You want to make sure you have a production system that encompasses all those things that have to do with the actual production of your baked goods.
A Marketing System
These are the various activities done to market your business.
You can choose to have both online and offline marketing systems (and you should have both). The online systems can involve social media accounts and posting every day. It can also include doing paid ads monthly and posting on a website.
For your offline marketing activities, you can do different things like participating in cake fairs, or doing cake tastings and samplings.
You can also network with other customers or vendors that can help you grow your bakery brand and business over time. Make sure you have a marketing system in place with specific tasks for every month and a planned set of activities that you’re going to do to market your business.
A Financial System
This helps you track money coming in and money going out in your baking business.
Whether you have accounting software (e.g. Quickbooks) or not, make sure you have a way of tracking the money that’s coming in (sales). You can do so with a receipt book or cash sale and If you’re the kind of business that invoices, make sure you have an invoice book.
Now for your money going out (expenses), make sure you’re keeping track of all of it. That could mean having a petty cash voucher book.
Whatever you’re doing, make sure you’re keeping track of your daily, weekly and monthly finances.
A Payment System
This is a system that keeps track of how you receive money into your business and how you disburse or pay out money.
Always make sure that everyone who’s paying into your business is using the till number or the paybill number to keep a record of all your payments. You can also choose to use cash as another payment option.
Whenever you’re paying out money, you can choose to write cheques only when a payment is being made to or from your bank account. You can also choose to use one specific phone number/line for m-pesa to make your payments.
Just make sure you have a specific way that you receive or disburse money in your business.
A Distribution or Delivery System
This is a system or way of distributing your baked goods, whether it’s cakes, cookies/biscuits or bread to your customers.
If you have a shop it’d be easier because your clients will receive the cake directly or come and collect the cake themselves. However, remember that in this day and age, a lot of people are looking for delivery options. So you need to make sure you have a specific way of delivering your baked goods.
One way to do this is to use a food delivery system. Some people choose to use taxi services. You can also hire a delivery person or outsource to businesses or people who do the deliveries for you.
Whatever it is, make sure you have a specific way in which you distribute or deliver the cakes or other baked goods, to your customers.
Summary on all the 5 systems you need to put in place in your baking business for a smooth daily run, you need;
A Production System.
A Financial System.
A Marketing System.
A Payment System.
A Distribution or Delivery System.
I hope this post has been really really helpful to you. I’m curious; would you guys want me to delve deeper in each system and give you more information for each particular system?
If you do please comment below and write Yes, and I will be happy to do so.
Again, I hope this has been really helpful for you. Be sure to implement all these systems into your bakery business and all the best.
Are you a self-taught home-baker looking to gain professional baking and cake decoration skills that will help you perfect your craft and gain confidence enough to start a small baking business?
Are you a cake-lover who has a passion in learning how to gain baking and cake decoration skills that can help you start a home-based or small baking business?
Are you a youth who recently completed High School or College (or parent of a student ^_^), and you’re looking to learn a vocational skill that can help you develop a passion in something you love that could help you generate income over time?
If you answered yes to any of the questions above; then you should join our Full Cake making & decoration Course and start your baking journey in January 2021.
What our Full Cake making and decoration Course entails:
The Amari Cake making & Decoration full course is a combination of our three main courses that help you learn how to bake various types of cakes and decorate cakes using various icings and frostings. The classes have progressive levels: Basic, Intermediate and Advanced. When an individual takes all three courses consecutively then purposes to practice what they have learned, they can become accomplished professional bakers who can start small home-based businesses or small bakery shops to start earning income.
To see exact details of topics covered in each course, please click on the links below:
Are you ready to sign up for the Course? I bet you are! Deadline to book for the January class is deposit or full payment by January 16th, 2021. Dates for the full course shown below:
To sign up; please schedule a visit to our Bakery workshop that’s on Ndwaru rd in Riruta/Waithaka area, off Naivasha Rd. On Google Maps; search “Amari Baking Center”. Please do call ahead for directions and to get the best date and time to visit us. Contact us on: 0701796688 or 0791384890 (Call/Text/Whatsapp) Business hours: 9 a.m. to 5 p.m. You can also send us an e-mail on: firstname.lastname@example.org
Once you visit the workshop; to book your spot, you can make the payment on site via cash or through our Lipa na Mpesa, Buy Goods Till no. 89736.
Wondering why you should sign up for the classes with us? Here’s why:
We offer a hands-on learning experience for each student in attendance – this means each of them will work on their own project (baking & decoration) No shared group work. We also only teach a minimum of 4 students in one class in order to ensure each student gets to understand the lesson well and for social distancing safety as well. This makes us one of the top choices when it comes to baking classes in Nairobi.
We offer support and constant advice after the class in our community groups as well as physical meet-ups. We also periodically hold baking competitions for our full course Alumni to ensure they are constantly practicing and sharpening their skills.
We focus on business training since we understand that most of our students have a goal of starting small baking businesses in Kenya over time. We offer advice and focus on business tips and skills that will help each student run a profit-making business;especially costing and pricing.
We have had success with various students who have taken our full course with business training and started businesses of their own. Some of our alumni who have taken our full course are show-cased below ^_^
Amari Class Guidelines: Once you pay to book and attend the class, it is your duty as a student to attend each scheduled class. If you miss any class session; it will not be repeated, though you can choose to pay for a custom one on one session just for you to make up for the class at Kshs. 3,000 (per 4 hr. session). Punctuality is a must; if you come late – class content will not be repeated for you and you will continue from where you find the class lesson plan. If you are more than 2 hours late; you will not be allowed to attend the session.
Our class sessions are practical and include hands-on learning for every aspect of the kitchen; that is mixing, baking, decorating and cleaning (dishes, table-wiping & cleaning workshop floor). Each student will be expected to do all the above – no exception. Our classes run for 4 hours; please make sure you can be able to stand for at least 4 hours. We incorporate a very small 10 minute break during cleaning only. We provide hot refreshments: hot water, coffee, tea and drinking chocolate. Each student should bring their own cold drinking water and snack if he/she prefers to do so.
COVID-19 SAFETY: Please note that we require all our students to wear a face mask all through the class, we will also provide a dust-coat and gloves (only where necessary), for you to wear as well during practical classes. All these precautions are mandatory and if you cannot abide by them; you cannot attend our classes. If you fail to comply while in class with any of these precautions, you will be ask to leave the class. In line with the social-distancing directive; we are only taking 4 students per class only.
REQUIREMENTS FOR STARTING THE BAKING CLASSES
Full payment (or deposit payment based on the payment plan you choose) to book your spot
Food Handlers’ Certificate (Contact us for more details)
Kitchen Hand Cloth
Carry 2nd pair of shoes for classes: closed, flat, kitchen-safe shoes
Notebook & pen for notes taken in each session
Be Punctual to class
You will be provided with: a Dust coat, Hair cap, ingredients, equipment and an Amari text book.
You take home the products you bake.
You receive recipes for all products covered in the class.
You receive a Certificate of Participation after end of course. (Please note this is not a national certificate, we’re currently not yet a TVET Certified institution at this time. We’re a small private academy).
N/B: If you would like to – and meet our requirements; we can help you look for an un-paid internship with a small bakery business in order to practice your skills for a short period of time and get experience. This will depend on your final class review and overall performance during the whole Course (on both practical performance and overall attitude).
If you would like to make an inquiry about the Full course above; send a message below and we’ll e-mail you right back with details: To see a full list of all the Baking classes offered in Amari – Click here For directions via Psv on how to get to the Bakery workshop, click on this link and scroll to the bottom for details.