How to Start a Baking Business from Your Home

Whether you want to compete in amateur baking competitions or run your own food delivery service, food and beverages are one of the fastest growing industries. With people always looking for new businesses that make their home business competitive, there are many ways to do it from your own kitchen, without the hassle of going into a storefront or space.

How to Start a Baking Business from Your Home

A couple of weeks ago I did a video called “A History of Baking for Chefs” teaching some of the basics of baking. Once you’ve mastered these three really important rules, you can do as much of your own cupcake business as you want. The most important rule I made is this: “formula science” is not actual science. You really need a friend to teach you about what they call “formula science.” You can call that French, Italian, or Indian, but French was right for the discussion in my opinion. You can also call the company that designs science apps “formula science.”

You also need a friend to call the company that designs eating candy into the formula. The mixer, the cupcake pan, and the 9V battery that started your blender are all of the equipment you need. Never assume that they come in a box when you buy ingredients. And whatever you can imagine building on one of the ingredients from scratch will likely be just as far off as building it from scratch.

Be sure that any cookbook you buy is from a publisher that has good and valid information about ingredients. It’s easy to find recipes that violate these three laws, especially when ingredients are not labeled on the box.

According to internet research, following these three rules and working with a friend can save about 60 percent of your own money. If you’re able to achieve at least that much (and I might have provided the glossary here), there’s no reason not to do it for yourself. You can make cupcakes all day long and never be disappointed.

3 Rule – Title 1 of the American Chemical Society’s cookbook for professionals

– Line your pan with paper or plastic wrap

– Do a 1/4 inch measurement at the bottom of the pan and an additional 1/8 inch in the middle

– Spray with a nonstick cooking spray (Victoria and Son does a really good one)

– Wrap tightly with duct tape if the pan is not two-quart

Rule – Line your pan with paper or plastic wrap

– Do a 1/4 inch measurement at the bottom of the pan and an additional 1/8 inch in the middle

– Spray with a nonstick cooking spray (Victoria and Son does a really good one)

– Wrap tightly with duct tape if the pan is not two-quart

Rule – Red or green ingredients are for flavored cakes

– Blue is for plain cakes (including English muffins)

3 Rule – The cap must be fully open

– Once the cake mixture is poured into the pan, it must be held completely in one position. Once you’ve done that, the cupcake will spring open without any more effort. In my experience, if you want to stick to that rule, you’re okay with the cakes going from cake to muffin. Keep the variety of your cupcakes simple, so you don’t have any major conflicts with that rule.

4 Rule – Never go completely with a batter mix and let it cool for more than three hours

– Test your cupcakes in the oven after three hours, making sure they spring open but are still within the size and shape that you want.

6 Rule – Never waste any ingredients or try to freeze the batter

– Use the ground flour that has been saved to make dough for bread (it doesn’t have to be yeast).

7 Rule – Never leave any cake mixture in the pan for more than five minutes

– The cake mixture should feel dry when it is being poured in the pan.

8 Rule – The cooking spray should not go under the pieces of cake mixture that you’ve added.

– Use the 9V battery to start your mixer (which in the model I use, if you use the battery outside of microwaves, the temperature will be measured on the side of the unit), instead of running a charger, and your coffee can battery.

9 Rule – Always match the amount of cake mixture to the cupcake pan and the size of the pan. If you use too much cake mixture and the cupcake pan is too small, you might be surprised at how much the cupcakes spill out while you’re baking.

– Now, get that recipe. Make it! You can probably cook cupcakes without the extra equipment!

This article was originally published at http://thecraftiste.com/. Reprinted with permission from the author.

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