Your failed Friday episodes are why I started watching your channel. Ive learned so much from you since then and I love your new videos with friends! So informative. Ty!🧁💗🎉
I think with chocolate chip cookies people have their favorites. I’ve had quite a few ppl tell me they preferred one type of chocolate over another OR chewy vs crunchy vs cakey. Too many factors to please everyone.
I really appreciate your all information. I am home baker and struggling to figure out what to keep in my menu and how to price. Often for home baker customer want very cheap price in reality we offer more verity and options and make fresh work hard. I am new in this flied . I have three kids one with special need. I have only this way working. I have to setup my home bakery , I recently find your channel. It’s really helpful. I just want to say Thank you so much for all your video. I have more challenges bcz I bake Eggless and Vegan and gluten free.
I love the fact that you give marketing tips! Thank you❣ I have been 'homebaking ' for 34 years. There is always a market for really good homebaking, even in South Africa 🇿🇦 😀. It's REALLY hard work, tho... ❤ your channel.
I definitely agree with you when you mentioned "pie". It was the first product that I sell as a home baker. And to be honest, I was having a very hard time selling it. Im now considering making custom cakes. But in our hometown, the bakers that make cake is pretty much concentrated. Do you think it still a good choice to enter that market? Thanks! It would mean so much!
I got so excited when you started talking about packaging meringues... darn it lol. I have been checking youtube for an hour for this info. Do you have any recommendations for packing single meringue pops?
When I pack those I usually place a small cello bag over top and just tie with ribbon and if I’m packing a lot of them to the point where they might bang and break then I add jumbo marshmallows!
@@SweetDreamsBakeShoppe good idea with the marshmallows! Do you find the meringues keep well in the cello bags? I have an issue with them going soft and sticky after a while
So, do you think decorated sugar cookies according to a theme a customer wants is the best selling item for a home baker? I have a neighbor who ONLY does that and she decorates them beautifully according to what her customers ask. I saw your video that said you should start out with one item, perfect it and then move on to the next item, if you so desire. I love biscotti and am experimenting with different kinds. The American biscotti is not quite as hard as ones Italians prefer. I was thinking of selling those and perhaps asking various Italian restaurants if they would be interested in buying mine; there are so many different types.
Where I live, I find that custom cakes are the best sellers and will gain you the most profit in a shorter amount of time. Custom cookies do well too, but for myself they take a LOT longer with less pay off. I think a biscotti business would be a great one! Nobody I know does that here :).
@@SweetDreamsBakeShoppe Thanks for the encouragement. I think it would do well too. I am in the Dallas/north Texas part of the state of Texas and like any large city we have lots of ethnic restaurants.
I ❤️ ur videos. Thanks for all the info. It helps a lot understanding this kinds of stuff before starting. I have said before, I have a little experience in a few things. But I love making pretty cakes. Not themed cakes or character cakes. I have been trying to learn I have even bought Play-Doh to practice fondant work with. But honestly, I really love the buttercream, Mirror Glazed ones, and want to learn rice paper & wafer paper cake art more. My husband keeps saying, with enough practice you can do anything... Maybe. But if I don't like doing it or am never able to master it, I wouldn't want to sell it. Is it possible to just stick to just a few different types of cakes, like say American Buttercream, Fondant, and maybe sugar glass and wafer paper? Or we have to do all the different things? I know here locally, buttercream and fondant is about all anyone does, from the big grocery bakeries to home bakeries. No one does sugar glass or rice paper, and 2 dimensional fondant work, I have yet to see a cake that has three dimensional fondant work. I would rather just offer what I can master.
I don't know if you did this, but can you talk about packaging cakes, cookies, etc? You mentioned meringues here, I am curious how to transport things and store them properly (baking for myself/friends)
on average, did you find "standard" flavours or "weird" flavours did better? I mean, if you were making a standard chocolate cupcake they'd have the advantage that most people eat them, but also every other bakery & supermarket sells them. while elderflower & raspberry cupcakes are more unusual, but also maybe more controversial. (this is pure academic curiosity. I'm not gonna start a home baking business.)
1. Peanut brittle
2. Chocolate chip cookies
3. Meringues
4. Pies
Your failed Friday episodes are why I started watching your channel. Ive learned so much from you since then and I love your new videos with friends! So informative. Ty!🧁💗🎉
I’m so glad you’ve been enjoying them 🥰💕
I think with chocolate chip cookies people have their favorites. I’ve had quite a few ppl tell me they preferred one type of chocolate over another OR chewy vs crunchy vs cakey. Too many factors to please everyone.
Totally! What do you prefer?
@@SweetDreamsBakeShoppe chewy semi sweet chocolate chip cookies. But if the butter is browned then A+++ 😂
Mmmmmmm 😋
I really appreciate your all information. I am home baker and struggling to figure out what to keep in my menu and how to price. Often for home baker customer want very cheap price in reality we offer more verity and options and make fresh work hard. I am new in this flied . I have three kids one with special need. I have only this way working. I have to setup my home bakery , I recently find your channel. It’s really helpful. I just want to say Thank you so much for all your video.
I have more challenges bcz I bake Eggless and Vegan and gluten free.
Wishing you all the best! I’m sure you’ll find your rhythm with it. 💕🥰
I love the fact that you give marketing tips! Thank you❣ I have been 'homebaking ' for 34 years. There is always a market for really good homebaking, even in South Africa 🇿🇦 😀.
It's REALLY hard work, tho...
❤ your channel.
My chocolate chip/chunk cookies always were requested and sold out almost every time at the bake sales I had.
Mmm 😋
so disappointing about the chocolate chip cookies! i'm sure yours are great too 💕
Right? Who doesn’t love a good chocolate chip cookie!! Thanks for your continual support, Cristina! 🥰
@@SweetDreamsBakeShoppe you're welcome! your channel is underrated, i always enjoy watching 🍰
Thank you so much for all your videos. You have really helped me so much :)
I’m so glad! You are very welcome 🥰
I definitely agree with you when you mentioned "pie". It was the first product that I sell as a home baker. And to be honest, I was having a very hard time selling it. Im now considering making custom cakes. But in our hometown, the bakers that make cake is pretty much concentrated. Do you think it still a good choice to enter that market? Thanks! It would mean so much!
Definitely! Cakes are still huge and cake styles vary so much. It’s often less about cake and more about the decor element.
@@SweetDreamsBakeShoppe woah! Didn't thought about that. Thank you!
I think if you really want to make it you will. 🌹
... and YES❣ Even meringue pops are not a fab seller. ( I thought they just hated MY meringues)!🤣
I got so excited when you started talking about packaging meringues... darn it lol. I have been checking youtube for an hour for this info. Do you have any recommendations for packing single meringue pops?
When I pack those I usually place a small cello bag over top and just tie with ribbon and if I’m packing a lot of them to the point where they might bang and break then I add jumbo marshmallows!
@@SweetDreamsBakeShoppe good idea with the marshmallows! Do you find the meringues keep well in the cello bags? I have an issue with them going soft and sticky after a while
They do if I use this process here (it’s at the end of the video): ruclips.net/video/WcCO4W731Sg/видео.html
@@SweetDreamsBakeShoppe thanks Ashleigh, you are the best!
So, do you think decorated sugar cookies according to a theme a customer wants is the best selling item for a home baker? I have a neighbor who ONLY does that and she decorates them beautifully according to what her customers ask. I saw your video that said you should start out with one item, perfect it and then move on to the next item, if you so desire. I love biscotti and am experimenting with different kinds. The American biscotti is not quite as hard as ones Italians prefer. I was thinking of selling those and perhaps asking various Italian restaurants if they would be interested in buying mine; there are so many different types.
Where I live, I find that custom cakes are the best sellers and will gain you the most profit in a shorter amount of time. Custom cookies do well too, but for myself they take a LOT longer with less pay off. I think a biscotti business would be a great one! Nobody I know does that here :).
@@SweetDreamsBakeShoppe Thanks for the encouragement. I think it would do well too. I am in the Dallas/north Texas part of the state of Texas and like any large city we have lots of ethnic restaurants.
I ❤️ ur videos. Thanks for all the info. It helps a lot understanding this kinds of stuff before starting. I have said before, I have a little experience in a few things. But I love making pretty cakes. Not themed cakes or character cakes. I have been trying to learn I have even bought Play-Doh to practice fondant work with. But honestly, I really love the buttercream, Mirror Glazed ones, and want to learn rice paper & wafer paper cake art more. My husband keeps saying, with enough practice you can do anything... Maybe. But if I don't like doing it or am never able to master it, I wouldn't want to sell it.
Is it possible to just stick to just a few different types of cakes, like say American Buttercream, Fondant, and maybe sugar glass and wafer paper? Or we have to do all the different things? I know here locally, buttercream and fondant is about all anyone does, from the big grocery bakeries to home bakeries. No one does sugar glass or rice paper, and 2 dimensional fondant work, I have yet to see a cake that has three dimensional fondant work.
I would rather just offer what I can master.
Oh, I would also love to learn chocolatier work, not necessarily the different candies just the chocolate work you can put on cakes
I don't know if you did this, but can you talk about packaging cakes, cookies, etc? You mentioned meringues here, I am curious how to transport things and store them properly (baking for myself/friends)
I think I have made videos talking about this....but I can't remember the particular ones...I really should make a DEDICATED video to this hehe
@@SweetDreamsBakeShoppe Yes can you please, especially cookies and sweet breads
@@SweetDreamsBakeShoppe yes mam plz make a video on this
My best seller used to be “Crack” Cookies. Now my best sellers are Strawberry Crunch Cake, Cheesecake, and Pound Cake.
What are crack cookies?
on average, did you find "standard" flavours or "weird" flavours did better?
I mean, if you were making a standard chocolate cupcake they'd have the advantage that most people eat them, but also every other bakery & supermarket sells them. while elderflower & raspberry cupcakes are more unusual, but also maybe more controversial.
(this is pure academic curiosity. I'm not gonna start a home baking business.)
Lots of love ❤️❤️❤️ from India 🙏
🥰
Brilliant!
Thank you! 💕🥰
Hallo!Very nice video)
Thanks for watching, Ann! 🥰
You're awesome💫💖
Aw thanks so much, Josie!