One of the comments on a recent Facebook post about how people managed their cake sheds in the recent heatwave really caught my attention. "I put in a new insulated shed with an under-counter fridge in the spring - without that I'd not have opened." It's a brilliant example of why I keep banging on about pricing for profit. Not because profit buys handbags. Not because profit pays for luxury holidays. Because profit is what allows you to build a business that's still standing

Last week, the UK did what it occasionally does and forgot how to cope with hot weather. The red top tabloids ran the usual 'Phew, what a scorcher!" headlines. Cake sheds closed. Ice cream sales soared. Restaurants and cafés sat half empty. And, perhaps most unexpectedly, I was given 180 free eggs because wholesale demand had fallen so dramatically. (I'll save the tale of what I did with them for another blog). Flustered at the thought of dealing with said 180 eggs in a hea

There’s a moment most baking business owners go through. You’ve made something you’re proud of. Maybe six beautifully decorated cupcakes. Maybe a celebration cake. Maybe something you’ve spent hours perfecting. And then you get stuck on the same question: “What should I charge for this cake?” So you ask. You ask a family member Someone who loves you. Someone who is used to being given cake for birthdays, celebrations, and “just because”. They look at your cupcakes and say: “A