Overcome the Fear of Failure in your Home Bakery

Overcome the Fear of Failure in your Home Bakery

Overcome the Fear of Failure in your Home Bakery

Overcoming the Fear of Failure is one of the issues most of my readers & students have asked me to write about.

A number of unhealthy mindsets have plagued my Home Bakery, but anxiety and fear have challenged me most of my life, so believe me you are not alone.

 

SO many friends have told me: “Don’t worry about it! What’s the worst that can happen?

I know they mean well, but that question does not bring a baker comfort! In fact, when they ask me this I have a super detailed scenario in my mind of the “worst that can happen”:

What if I invest all this time and love and resources in my baking business and then no one likes my stuff?? And instead of talking to me about it, they end up writing a horrible Facebook review on my page and then no one orders from me again!

OR what if I bake this cake and it slides apart or breaks apart on the way to the wedding venue?? Then the bride has no wedding cake, freaks out and everyone at the wedding stares at me and says in unison: “It’s all your fault.”

That is the worst that can happen.

 

What I’m trying to say is that I honestly know how you feel.

I’ve had countless sleepless nights. The nights before food markets, before massive orders, food expo’s, weddings, birthday parties… Sleepless nights over frosting not setting in time, things over-baking, cupcakes shrinking, cakes falling, cakes cracking and more…

Another popular favourite in my early days of Baking was that my clients would lose interest over time and I would need to return to my desk job…

And then the biggest fear is that a client won’t be happy with what I baked for them.

I know how you feel.

home baking business | fear of failure | home bakery tips | overcome fear of failure in home bakery

BUT I also know now that I DO NOT have to live my life like this… AND NEITHER DO YOU.

I’ve learned how to understand fear & anxiety works, how to manage them and how to overcome them.

Please note that these are my personal experiences on what has worked for me. These tips might not necessarily work for you or appeal to you. But I’m 99% confident that they will bring SIGNIFICANT relief to the quality of your baking life and release a lot of chains from your Home Bakery.

I’m convinced that it’s nearly impossible to build up a sustainably successful baking business without dealing with your fear & anxiety issues.

Your future success is on the table here, so I encourage you to be open while reading this post.

I would love to see you live a healthy, happy, peaceful and successful baking life.

I’ll start by explaining the most obvious causes of Fear & Anxiety and how to overcome them.

 

Uncertainty Breeds Fear

Have you ever watched The Great British Bake Off?

All the contestants are home bakers just like you and me. And gosh that tent is LADEN with fear!!

Place 12 insecure, unqualified home bakers with limited experience in a foreign environment with 2 famously perfectionistic judges… All broadcast on TV for the world to see!!

It’s so hectic when you think about it… And that’s precisely why I would never do it.

The whole set-up is built to encourage uncertainty. Uncertainty elevates emotions like excitement and fear which makes great television, because your mind will constantly come up with different scenarios of how this might all pan out.

I’m sure you’ve seen some of the bakers make obvious mistakes that could easily have been prevented if they had just researched the bake’s techniques a bit more.

 

If they understood the required techniques they would have an exact strategy they could DEPEND on! But very often they don’t and now you see them in an utter PANIC, just “HOPING for the best.”

HOPE is a wonderful thing, but not in baking and absolutely not in business either.

If a doctor based his decisions and courses of action on hope instead of scientific research, he would run out of business really soon and possibly lose a lot of lives in the process.

I know this is an extreme example, but I’m using it intentionally to get my point across.

 

“Hoping” that a bake will turn out great WILL result in heaps of fear because you have nothing to depend on – no science, no study, no research, no proof. You are swimming in uncertainty.

And this is amplified even further in a Baking Business!

Just baking amazing cakes and hoping or assuming people will come running for them is nothing more than “hoping for the best”.

“Hoping” does not guarantee a successful bake, and it absolutely does not guarantee a successful Home Bakery.

My heart breaks when I see the contestants on GBBO mess up their bakes and then say: “I’m just not good enough. Things are not working out for me today.” Kind of like the world is against them and the other bakers are just lucky.

But the truth is that their failed bake has NOTHING to do with their luck or talent.

They should have done their homework!! They should have RESEARCHED their bake into the last detail so that they can UNDERSTAND the science of it and develop a STRATEGY to use on the day.

Their insecurities, talent, lack of qualifications, lack of resources and “luck” are NOT the reason they are failing. It’s because they didn’t do enough research or develop a strategy.

Not having a strategy leads to “hoping for the best” which leads to total uncertainty and results in total fear of failure.

And very often actual failure as well to be honest.

 

By resorting to “hoping for the best”, you are giving your brain no strategy to rely on. This gives it no other option but to imagine a list of scary outcomes so that you can be prepared for the worst and not be shocked to death by it.

It’s your mind’s way of protecting you.

But if you do your homework, research baking AND business, learn from experts and adopt their strategies; then you are GIVING YOUR BRAIN A COURSE OF ACTION IT CAN FOCUS & RELY on.

It will no longer need to prepare you for the worst and turn on your fear alarms.

Please remember this line: STRATEGY CULTIVATES CERTAINTY.

If you feel that your current approach in your Home Bakery is “hoping for the best”, I invite you to join me in my FREE Get New Clients Training starting on October 23, 2018 so that we can start developing a clear strategy for your Home Bakery 😀

When there is certainty, fear is not needed for your survival, so your brain won’t call on Mr Fear to protect you.

home baking business | fear of failure | home bakery tips | overcome fear of failure in home bakery

Failure is an Event, not an Identity

MOST home bakers are SEVERELY CRITICAL of themselves and their baking. And I am NO exception to that!!

I once received an email from one of my students about her fear of failure. The most heart-breaking line in her email was this: “It’s embarrassingly awkward to enter my online shop… I feel like I've failed, really. I have to do something about it or give up.

I honestly have felt the exact same way in the past… Have you? The key to stepping out of that miserable overwhelm of fear of failure is a total change in perspective. And here is the perspective:

LEARNING does not equal FAILING.

They are NOT the same thing. Do not mistake learning for failing!!

I bet if you look back to where you started out you will see how much you have grown and how much you have learned. Learning what does not work is just as important as what does work.

As a business owner you will need to learn to have grace for yourself – you are a wonderful, hardworking student of baking. Be kind to yourself.

A business is not successful because the owner never made any mistakes or never failed.

A business is successful because the owner knew how to learn everything he could from his mistakes and failures.

Mistakes and failure are inevitable on this journey 🙂

“There is actually no such thing as failure. You either get the result you wanted or the lesson you needed.” – James Wedmore

There's no need to fear failure, there's only a need to LEARN FROM IT.

REMEMBER: FAILURE IS AN EVENT, NOT AN IDENTITY.

 

Perfect Love Drives Out Fear

This is a famous Bible passage that most Christians are very familiar with.

There was a time that this verse actually caused anxiety for me instead of removing it! And it’s because the verse right after it says: “The one who fears is not made perfect in love.”

So my immediate reaction was “Oh no! I’m not made perfect in God’s love! What’s wrong with me?! I’m failing Him!”

But now that God has restored so much in my life – especially over the last 3 years – I have a much better understanding of this passage.

No matter who you are, who your parents are, what race you are, your financial situation, your talents and opportunities… NONE of it will save any of us from the fallen nature of humanity.

ALL of us experience pain in our lives and it is unavoidable.

And what happens when we experience pain?

Right in the heart of that pain, our being questions God’s heart and intentions. His character is questioned.

And then the enemy comes and plants a lie about our heavenly Father right in the centre of that pain.

That seed, that lie, grows into a strong tree and bears awful fruit that we will eat throughout our lives. The people close to us will also have to eat that fruit. Your relationships will absolutely be affected and even shaped by that fruit.

This awful fruit includes FEAR & ANXIETY.

home baking business | fear of failure | home bakery tips | overcome fear of failure in home bakery

Your work life will eat that fruit too. Your relationships, business and entire life will end up being shaped by that tree – by that lie.

And there’s usually a whole lot more than just one lie.

And Father God is devoted to exposing those lies buried deep in your heart. But in order to get to them you will need to revisit and process that pain you’ve experienced at various points in your life.

This is extremely difficult and tearful, BUT right after the forgiveness and “letting go” happens, there’s LIBERTY like you’ve never known at the other end.

And most importantly, Father God will replace that LIE with His TRUTH.

This process is what “made perfect in love” LOOKS like.

 

And the main reason I’ve just explained this process is because one of the awful fruits that grow on “Lie Trees” is FEAR.

Because the lie has created UNCERTAINTY for us about the most basic strategy every human NEEDS more than air – My Dad has got me no matter what (aka Love).

God’s perfect love is a living, dynamic strategy that annihilates uncertainty.

 

You will now not just “know” that He loves you as an abstract thought…

You will believe with every fibre of your being that He is 100% devoted to your wellbeing and 100% trustworthy.

You know Him and His very nature INTIMATELY and you know you can build your life on that unshakable solidity.

 

Whenever finances are tight, or a relationship is struggling or you don’t know what to do in your business, you won’t experience fear anymore. Because you know that you can ask your loving Father God to show you where you should walk and that He’ll be thrilled to answer you!

 

Expecting to be a Baking Prodigy

I can bake wedding cakes, but I hate making them because they consume me with fear.

So I don’t bake them anymore. Simple as that.

A successful Home Bakery is not built by trying to bake for EVERYONE. You don’t have to do this to yourself. Read my previous post’s section on Defining Your Niche!

If you’ve researched and practiced a specific bake but it still causes you anxiety, then do yourself a favour and remove it from your menu!

 

Certain bakes are just better suited with certain types of personalities.

Your reasons can even go beyond that. For example, I also don’t like baking wedding cakes because I find it too challenging to work with stressed brides.

Weddings are also typically on remote venues outside of town and that makes delivery an issue… Especially if there are dirt roads involved! I’ve once seen a wedding cake crack right in front of me due to all the shaking in the car. It was CRAZY scary!!

home bakery | home baking business tips | fear of failure

 

All of these reasons combined just made me realize there’s way too much uncertainty, fear and frustration in the Wedding Cake scene, so I removed that service from my Home Bakery.

I’ve never looked back!

So look through your menu and list of services you offer. If they cause fear and anxiety in your life (even after you’ve researched effective strategies) then remove those items.

Your Home Bakery will be a lot more sustainable and successful once you remove them because all that fear will not be draining you every second of the day and night anymore!

Making bakes you are comfortable with and ENJOY baking will increase CERTAINTY in your home bakery. A niche enables you to produce higher quality bakes and eliminate buckets of anxiety in your baking life.

 

Do you have any more fear & anxiety challenges? Share your thoughts in the comments below because I would love to help 🙂

Chat soon

Aurelia

Hi! I'm Aurelia 🙂

I'm a Self Taught, Full Time
Home Baker empowering
HOME BAKERS to
unlock their FULL potential
& MAKE A LIVING from
Home Baking
!




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These Pear Cupcakes are SO SCRUMMY! In one bite you get: crispy, chewy, fresh, smooth, depth and crunch. These Pear Cupcakes are just the quintessence of autumn to me and I absolutely adore them! Topped with Cream Cheese Frosting, salted caramel & hazelnuts - YUM!
5 Mind Sets that are Sabotaging your Home Bakery

5 Mind Sets that are Sabotaging your Home Bakery

5 Mind Sets that are Sabotaging your Home Bakery

We all want our Home Baking Businesses to thrive and be our full-time job. And over my last 6 years of full-time baking it’s become crystal clear that our baking talents or resources are not the key factors that determine our business’s success at all!

We keep thinking the reasons our Home Bakery is struggling are our recipes, abilities and lack of resources, but they are not to blame.

It’s not really everything outside you that’s holding your business back, but everything that’s going on in your MIND…

I never used to give much credit to my thought life and mindsets until I went to a psychiatrist (for the first time EVER!) 2 years ago. She told me something I will never ever forget:

The quality of your thoughts will determine the quality of your life.” Powerful statement, right?

And she was right, because your thoughts influence your feelings, your feelings influence your actions and your actions determine your results.

That’s the power and authority your thoughts have in your life.   Over the last few months I’ve spent a great deal of time thinking over which specific mindsets I have struggled with as a Home Baker.

Understanding, recognizing and changing these mindsets have been absolutely KEY to my business’s success!   Let’s get to it! Here are 5 Mindsets that are Sabotaging your Home Bakery – right under your nose…

1. Scarcity Mindset

This is a mindset I’ve struggled with since childhood because it stems from competition. All kids are raised in a competitive environment. School is one huge competition. Academics, sports even personality are all governed by competition.

We are taught that there can only be ONE winner.

If Suzie won the 100 meter dash and is the winner, that means I am the loser. BUT, my friend, business is NOT like sports. In fact, business is NOTHING like sports! Especially CREATIVE businesses – and Home Bakeries definitely fall in this category!

The scarcity mindset will let your thoughts play out like this:

Oh no! There’s a new home bakery in my neighbourhood! This is a disaster! I need to be better and do better than her… How can I get to the clients first? How can I stop her from stealing my clients? This has just ruined everything! Oh no, her chocolate cake looks better than mine!! Couldn’t she just have picked another neighbourhood?? I was here first!

The scarcity mind set has taught you that “this town is not big enough for the two of us”… I used to go through this tormenting thought cycle every other day during the first 3 years of my Home Bakery. But that scarcity mind set is a LIE. Plain and simple.

There is no winner or loser in baking!!!!

We are all on the same team here! There’s more than enough sunshine and business for all of us! We have a common goal: to bless the world with ridiculously delicious Home Baking.

Other Home Bakers are your friends, not your competition.

99% of home bakers are kind, generous and loving. They are your teammates. If they win – you win! If you win – they win!

Our goal is not to drive each other out of business, is it? NO!! Our goal is for people to experience the awesomeness of flavourful baking. When either of us accomplishes this goal, we are ALL winning!

home bakery mindsets

2. I Need to Please Everyone

I’ve come across hundreds of home bakers that say on all their platforms that they “bake anything for any occasion”.

They have a mindset that this is the only way they can get new clients and be successful. I used to say this too! But it is one of the biggest mistakes that's sabotaging your baking business!!

Defining a niche is a MUST for any business.

The word “niche” means that you plan your menu and home bakery in such a way that it appeals to a small, specialized section of the population.

The word “small” may be a bit alarming, but let me explain the incredible advantages of defining your niche.   I’ll use a metaphor to illustrate my point.

Let's say you have a headache and go to the pharmacy to buy some tablets to fix your headache. On the pharmacy shelves you see 2 possible options to help you fix your headache.

On the left you see a box with the words “Quick, effective relief for headaches!”.

On the right you see a green bottle that says: “The tablet that does it all! Fixes hair loss, pimples, stomach cramps, headaches, nausea and dementia”.

Which medicine would you choose? You’d choose the box that specifically fixes headaches, right?

Because it’s purpose and focus is clear. You know that it understands your problem and that it will solve that problem for you. And the same principle applies in EVERY single type of business.

Defining a niche that you are passionate about and good at will grow your business because it will appeal to and thoroughly answer the needs of a very specific type of customer.

That’s why doctors specialize in specific areas of medicine. It’s why hardware stores, jewelry stores, book stores, butchers, carpenters (I could go on and on and on) still remain successful.

They’ve defined their target market and do what they are good at and passionate about. They’ve defined their niche and stuck to it.

They’re considered as experts in their niche and are famous for giving their clients the best service possible.  

Imagine if a jewelry store also sold hardware?! American Swiss Jewelry & Hardware.

Your perceived value of their jewelry would decrease drastically, wouldn’t it??

Their reason may have been: “But then we will appeal to more clients! People who want jewelry AND people who want hardware! Our potential clients will increase by 62%!”

BUT by trying to please everyone, even their current jewelry clients will end up moving on to another store that caters specifically to their needs.

So remember, if you’re trying to please absolutely everyone with your selection of products, you will end up pleasing no one.

 

3. Struggling to Distinguish a Personal Expense from a BUSINESS INVESTMENT

One of my TOP MISTAKES that held my Home Bakery for 3 YEARS is my inherent, championship grade frugal-ness. I absolutely LOOOOVE saving money. I’ve even written a post on 5 Tips to Save Money in your Home Bakery.

But I failed to understand and embrace the one thing that is BETTER than saving money… And that is making more PROFIT.

Buying something that will enable my business to generate more profit is not “spending”. Such a purchase an investment in the success of your business.

It’s not like you’re buying a dress that you just wear, enjoy and eventually throw out. If it’s a tool or resource that will empower your business to generate more profit, go for it.

The investment will pay itself off in a matter of weeks and you’ll be FAST-TRACKED TO SUCCESS!

In the name of “saving money” I held my business back for 3 long years and I seriously regret it. Investing in a few programs and tools earlier on would have gotten me to my goals 3 YEARS FASTER.

3 Years is a lot of time.  

Time is something you can NEVER get back, but Money is something you can make back.

During those first 3 years I regularly placed myself in a position where I’d rather spend my time than spend my money. This mind set is the ANTIDOTE to success.

YOUR TIME IS THE MOST VALUABLE RESOURCE YOU HAVE. Don’t treat it like it’s limitless – because it is absolutely not. It’s priceless.

Invest in time saving tools & resources wherever you can. This will get you to your goals FASTER.

home bakery mind sets

4. Transitioning from a Freelancer to a Boss

I recently watched a video by online entrepreneur Courtney Johnston on this topic. All home bakers start out as freelancers meaning that someone asks for a certain bake for a certain day and we proceed to make it for them.

The client calls the shots. They determine what we make and when we make it. This means that our business strategy is to just REACT to our clients.

You might still be running your Home Bakery this way and be thinking “well, what other way is there??”…  

There is another way my friend and that is to become a BOSS and start running your business like a boss.

A boss decides what services and products they do and do not offer. They call the shots and determine the course of their business.

A freelancer is just reacting to clients and their business will end up going wherever their clients end up taking them – which could be in circles and not forward.

There is a COLOSSAL difference between a freelancer and a boss!!

ALL Home Bakers do start out at freelancers, but if you desire success for your Baking Business, you will need to make the mindset shift into the boss world – sooner rather than later.

As soon as you have defined a niche you want to commit to, it’s time to put on your boss pants.

Your clients will no longer be deciding what you bake and when you bake it for. YOU will now be the one deciding how your business is going to operate.

Another amazing benefit of boss pants it that you get to decide who you want to work with or not.

I sometimes get emails from potential clients and their tone will be quite aggressive like they own me or something. Experienced that before?

In theory I know I could accommodate their order, but they don’t respect my batch quantity rule or collection times or expect me to reply to their email over a weekend. ALL of those are signs of someone I do not want to work with.

So then I say NO.  

And the BEST perk of boss pants is that you will get to create your own signature products that you can sell over and over again without the need to customize every single bake for every single client.

This enables you to:

Deliver the best possible bakes for your clients,
charge more because the quality is so high,
bake what YOU enjoy and
save MASSES OF TIME!!

Are you ready to make that mind set shift into the boss world?

Mindsets that are sabotaging your Home Bakery right under your nose! Home Baking Business tips, home bakery tips

5. I Need to be Like Sally

Comparison can be the biggest stumbling block in your journey as a Home Baker.   But I’ve learned that the authority of comparison is only as severe as I allow it to be.

You can walk out of it, free, at any time YOU CHOOSE. Think of it as the “V for Vendetta” prison cell scenario.  

Believe me, I know first-hand how difficult it can be to make this mind set shift! We were all raised in a competitive environment as kids. We were graded on everything and every single activity, test, event, etc. was an opportunity for competition!

This has caused our brains to constantly compare our work to other people’s work. Sometimes people close to us will even accidentally say things like “why can’t you be more like that?”.

Any CREATIVE absolutely needs to overcome the obstacle of comparison in order to find their own voice because nothing stifles your own creativity (and confidence) like constant comparison.

Confidence and success will not magically come to you the day that everyone else’s work sucks. That’s impossible! Everyone around you has to keep growing and exploring.

We need to learn how to deal with the brilliance of others and be your own true, awesome self in the midst of that.

Being exposed to the baking talents of others needs to be a healthy, objective experience EVERY time. Remember that all home bakers are your friends – not your enemy or competition!! (read mind set #1 – Scarcity Mind Set)

If you keep comparing your baking to anyone else’s, you will never be able to gain the open ground you need to explore your OWN creativity and authenticity.

Your Home Bakery’s BEST CHANCE AT SUCCESS is completely embracing who you are meant to be – NOT who Sally is meant to be.

 

6. Fear of Failure

BONUS Mindset!! 😀 But, truth be told, I started writing about this crazy prevalent mind set that MOST Home Bakers struggle with and quickly realized that overcoming the Fear of Failure is a whole blog post on its own…

So I’ve decided to discuss this topic with you NEXT WEEK. I have so many valuable perspectives to share with you about conquering fear – I cannot wait!! They’ve transformed my life and my business.

Which mindset are you going to start shifting this week? Let me know in the comments below!

I’ll see you next week – same time, same place 😉

Aurelia

Hi! I'm Aurelia 🙂

I'm a Self Taught, Full Time
Home Baker empowering
HOME BAKERS to
unlock their FULL potential
& MAKE A LIVING from
Home Baking
!

POPULAR BAKING BIZ TIPS

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food market | food market stall | baking business tips | baking business from home




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These Pear Cupcakes are SO SCRUMMY! In one bite you get: crispy, chewy, fresh, smooth, depth and crunch. These Pear Cupcakes are just the quintessence of autumn to me and I absolutely adore them! Topped with Cream Cheese Frosting, salted caramel & hazelnuts - YUM!

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Pumpkin Fritter Cake

Pumpkin Fritter Cake

Pumpkin Fritter Cake

I started LOVING all things pumpkin from a very young age because of a silly old wives tale that pumpkin will make your hair curly. Since my lifelong wish was to have curly hair, I just dove into every opportunity to eat pumpkin!

Well, 29 years later and my hair never even developed a miniscule kink! It’s still straight as an arrow.

BUT, I am grateful that this old wives tale was about a tasty vegetable like pumpkin and not about tinned asparagus or something! Phew!

 

So in all my pumpkin munching years, it was inevitable that pumpkin fritters would enter my life. In South Africa we serve them as a sweet or savoury dish – and ALWAYS with caramel sauce – YUMMM!!!

The first time I had pumpkin fritters I had them as a dessert with vanilla ice cream and of course caramel sauce.

I knew my life would NEVER be the same again. It was one of those food moments where angels erupt into song in the background.

Today, Pumpkin Fritters are my still FAVOURITE food. I love them more than chocolate, more than burgers, more than sushi, more than ice cream and even more than cookies 😀

So, being a home baker, I just HAD to turn that incredible, life changing food experience into a cake!

pumpkin fritter cake

Recipe Techniques

This is quite a long recipe. But I promise you, IT’S SO WORTH MAKING. It is ridiculously delicious.

There are some extra steps in there like roasting the pumpkin, but do not skip these steps. Caramelization makes a COLLOSSAL difference in adding more FLAVOUR.

I’ve used this same principle of “flavour by caramelization” in my Ultimate Banana & Chocolate Cupcakes.

Caramelizing fruits & veggies before adding them into batter intensifies and boosts the flavour like you won’t believe.

It’s extraordinary.

This recipe makes a 2 layer, 9 inch cake, but you can also make it as a 3 layer 8 inch cake (I know that many bakers prefer 3 layer cakes.)

You’ll also see that the cake is filled and finished toasted pecans. Do not settle for regular, raw pecans. Toast them in the oven for 8 minutes at 180C and turn them halfway through. That’s all there is to it and the flavour you get from toasting the pecans is surreal! So good! You’ll never go back to raw pecans again.

 

I like to use Butternut for this recipe, but I don’t see any reason why it could not work with other orange fleshed pumpkin species as well.

Also, please do not ask me why I have not put pumpkin fritters on top of the cake. The ACTUAL cake tastes like pumpkin fritters. Also, if there were pumpkin fritters on top, everyone would just pick those off and not bother eating the cake – know what I mean?

Super amazing pumpkin flavour, light, creamy, more-ish (that’s an adjective, right?). Paired with my favourite Ultimate Cream Cheese Frosting, salted caramel, a tiiiny bit of Dark Chocolate Ganache (that tiny hit of bitterness adds amazing balance in every bite), toasted pecans and of course my favourite cake decoration – caramelized cheesecake shards!!

pumpkin fritter cake, fall cake, autumn cake, pumpkin cake

 

We are headed into spring here in South Africa, but I just had to share this recipe for the sake of my Northern Hemisphere baker friends – because I am totally obsessed with autumn. And pumpkins. And baking.

Pumpkin Fritter Cake
 
Prep time
Cook time
Total time
 
Author:
Ingredients
FOR THE CAKE
  • 1100 g Butternut (dark orange flesh)
  • 1 Tbsp Canola Oil
  • 1 tsp Salt
  • 450 g Cake Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • ½ Tbsp Salt
  • 2 ½ tsp Cinnamon
  • 2 ½ tsp Pumpkin Pie Spice (1 tsp Cinnamon ¾ tsp Ground Ginger, ¾ tsp Ground Nutmeg
  • & small pinch Ground Cloves)
  • 170 g Egg
  • 350 g White Sugar
  • 275 g Canola Oil
  • 1 Tbsp Vanilla Extract/Essence
  • Water
FOR THE CARAMELIZED CHEESECAKE SHARDS/BITS
  • 20 g Egg
  • 120 g Plain, non-aerated Cream Cheese (about 25% fat), COLD
  • ¾ tsp Vanilla Extract/Essence
  • 30 g Icing Sugar FOR THE FROSTING
  • 200 g Whipping Cream (35% fat), COLD
  • 500 g Lancewood Plain Medium Fat Cream Cheese, COLD
  • 175 g Icing Sugar
  • 4 tsp Vanilla Extract/Essence
FOR THE SALTED CARAMEL
  • 125 g Whipping Cream (35% fat)
  • 30 g Butter
  • 200 g White Sugar
  • 60 g Water
  • ¾ tsp Sea Salt
FOR THE GANACHE
  • 110 g Whipping Cream (35% fat)
  • 80 g 65% Dark Chocolate
  • 20 g Milk Chocolate
  • 1 tsp White Sugar
FOR GARNISH
  • 80 g Toasted, unsalted Pecan Nuts
Instructions
FOR CAKE AND CARAMELIZED CHEESECAKE SHARDS/BITS
  1. Place the cubes of butternut on a greased roasting tray. Toss with the tablespoon of oil and teaspoon of salt. Roast at 210°C for 35-40 mins until soft and a bit caramelised.
  2. Prepare the cheesecake bits batter. Beat the egg and cream cheese together till completely smooth. Beat in Icing Sugar and vanilla extract till completely combined. Grease a very large baking tin SUPER WELL with non-stick spray. Spread blobs of the mixture out fairly thinly onto the bottom of the tin.
  3. Once the butternut is done roasting, remove it from the oven and set aside to cool. Reduce oven temperature to 180°C and bake cheesecake mixture for around 35 mins. Keep an eye on it as it can catch and burn quite easily. Rotate the pan halfway through the baking time for more even caramelization.
  4. While the cheesecake bits are baking, prepare your cake tins. Spray two 9 inch cake tins with non-stick spray on the sides and line the bottoms with a circle of baking paper. Soak two towel strips in water and squeeze out till they are no longer dripping. Fasten a towel strip tightly around the outside of each tin with a large paperclip. *This helps the cake to rise more evenly.
  5. Next, mix the cake batter. Whisk together the flour, baking powder, bicarbonate of soda, spices and salt. Set aside.
  6. In a separate large bowl, whisk together eggs and sugar for 1 minute on high speed till light and fluffy. Stir in oil and vanilla extract.
  7. Mash cooled butternut with a potato masher until smooth. Measure weight as you add it into the batter and top the butternut’s weight up with water until you reach 690 g. Stir with a balloon whisk to combine.
  8. Add dry ingredients to wet ingredients and stir with balloon whisk to combine. Scrape down sides of bowl and stir again until combined.
  9. When the cheesecake shards are half golden brown and half white, they are done baking, remove them from the oven.
  10. Pour cake batter into your prepared tins. Bake at 170°C for 30 – 40 mins and rotate the pans halfway through baking. Test with a toothpick to see if it’s done. Once baked, remove the cakes from the oven and set aside to cool.
FOR SALTED CARAMEL
  1. While the cake is cooling you can make the salted caramel. Place sugar and boiling water in a heavy based saucepan on medium-high heat.
  2. While the sugar is dissolving, place butter, cream and salt in separate small saucepan on another burner on medium heat. As soon as it starts to boil, turn the heat right down to its lowest setting just to keep it warm.
  3. Swirl the sugar and water mixture occasionally until the sugar is completely dissolved. Now just leave it to stand and caramelize.
  4. Watch the sugar like a hawk! The colour will start to go golden from 7-10 minutes. Gently swirl the pan every now and then so the sugar doesn’t only caramelise in one spot.
  5. Keep cooking until traces of light smoke releases from the mixture and the sugar is a dark-ish amber colour.
  6. Remove sugar from the heat and immediately pour in the warm cream mixture in four phases, continually whisking with a balloon whisk until fully combined. Return the caramel to medium heat and cook for another 2 minutes. Set aside to cool and transfer to a squeeze bottle when cool.
FOR THE FROSTING
  1. Once the cake is completely cool, make the frosting. Whip cold cream to stiff peaks with an electric hand mixer in a medium mixing bowl. Beat in cold Cream Cheese till smooth. Scrape down sides of bowl and beat again till smooth and thickened. About 1 minute in total.
  2. Beat in Vanilla and icing sugar. Leave to stand for 1 minute so that sugar can melt into the cream cheese thoroughly. Beat again till smooth and thick – about 1 minute.
  3. The longer you beat the frosting, the thicker it becomes. If it gets a bit runny once the sugar has fully dissolved, just keep beating it in one spot and it will thicken up. After this the “thickness” spreads to the rest of the mixture when you incorporate it. Stir with a metal spoon to smooth out the biggest air bubbles.
ASSEMBLING THE CAKE
  1. Cut off any dome-age on the cakes. Transfer 1 layer to a cake board (Bottom side down and remember to peel off the baking paper!). Spread a bit less than half the frosting on the first layer of cake. Smooth out the top with a pallet knife. Place in fridge for 1 hour. Place remaining frosting in fridge as well.
  2. While you wait, make a little bit of ganache to put in between the layers of cake. Place 20 g of chocolate and 20 g of cream in a microwave safe bowl. Microwave for 30 seconds. Leave to stand for 30 seconds and stir till smooth.
  3. You can also loosen the caramelized cheesecake bits off the tin in this time. Cut and break it up into shards to decorate the top of the cake with later. Crumble the most caramelized bits into a separate bowl to use in between the cake layers.
  4. Once the hour is up, remove the cake from the fridge. Drizzle salted caramel onto the frosted layer (leave a clean 1 cm border around the outside). Follow with caramelized cheesecake bits, drizzles of ganache and ⅔ of the toasted pecans.
  5. Carefully place the second layer of cake on top (bottom side up); lightly press it down so that it adheres to the frosting below. Remember to remove the baking paper!
  6. Beat the remaining frosting again on high speed till stiff. Spread it over the top of the cake and thinly on the sides of the cake with a pallet knife. Smooth out edges as much as you are able.
  7. Make more ganache with the remaining ingredients. Bring cream and the teaspoon of sugar to a simmer over medium heat. Once simmering, remove from the heat. Add chocolate to the cream, lightly stir and leave to stand for 1 minute so that the chocolate can melt. Stir till smooth and glossy.
  8. Drizzle swirls of salted caramel onto the cake in the centre. Drizzle ganache down the sides of the cake in a “drip” style. Fill up ganache another 2 cm along the top border of the cake.
  9. Decorate all along the edge with caramelized cheesecake shards, chocolate curls and remaining pecan nuts.
  10. Cut a ginormous slice and enjoy!

 

If you're NUTS about pumpkin (like me), then you'll definitely want to make my Pumpkin & Cream Cheese Muffins as well! I've sold around 10 000 of them in my career as a full time Home Baker, so it's safe to say that they are AMAZING!!

Thanks for reading and do tag me #philosophyofyum on social media if you make this amazingly YUM cake!

See you soon

Aurelia 🙂

Hi! I'm Aurelia 🙂

I'm a Self Taught, Full Time
Home Baker empowering
HOME BAKERS to
unlock their FULL potential
& MAKE A LIVING from
Home Baking
!




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These Pear Cupcakes are SO SCRUMMY! In one bite you get: crispy, chewy, fresh, smooth, depth and crunch. These Pear Cupcakes are just the quintessence of autumn to me and I absolutely adore them! Topped with Cream Cheese Frosting, salted caramel & hazelnuts - YUM!
6 Tips to Drastically Boost your Baking Productivity

6 Tips to Drastically Boost your Baking Productivity

6 Tips to Drastically Boost your Baking Productivity

The most effective answer to higher baking productivity is not a bigger oven or a better mixer (although those tools can increase your productivity).

I’m talking about tips that go way beyond any piece of equipment.

Resourcefulness can accomplish a whole lot more than resources my friend.

So today’s tips are more about practical advice on mindsets, planning and time management. If you manage your thoughts and time effectively, I promise you that your productivity will increase in ways you never expected it to.

So here are my 6 tips for drastically increasing your baking productivity.

 

1. Start the day in “Creating Mode”, not in “Comparison Mode”

This is a tip I recently learned from Angie Lee on The Influencer podcast by Julie Solomon. (Wow – so many names! Lol! But I believe it’s super important to give credit where it’s due.)

Every morning you wake up; your mindset and thought patterns seriously determine the rest of your day.

Those thought patterns will literally call the shots on your work speed, accuracy and efficiency.

 

Going on Instagram first thing in the morning to look at the feed of your heroes and idols is one sure way to put a rain-cloud on your productivity for the day.

Here’s what happens when you look at all that spectacular feed, deeply inhaling your coveting fumes and singing “I wanna be like you-ou-ou!”…

Your mind is forming a sub-conscious conclusion that you are not good enough and that you’ll probably never be enough and you should actually be more like this and less like that.

There’s a list of thousands of these thoughts that have the power to torment you the rest of the day because you’ve opened yourself up to all of those thoughts.

All of those thoughts are RUBBBBBBISSHHHHHHHH.

baking tips, baking business, home bakery

So instead of going on Instagram first thing in the morning and providing fertile soil and a greenhouse for those thought patterns, just don’t even open that box my friend!

Wake up in CREATING mode instead! This means that you wake up with the intention to CREATE beautiful, delicious things today.

Your goal is to make something, to add something to the world by brightening up someone’s day with a yummy treat made just for them! Engage your thoughts in that glorious mission and your baking day will be so much more productive!

 

Your Evening Routine

If you feel lethargic and meh on your work day, you may need to get honest with yourself about your evening routine.

Yep, I’m talking to you Netflix-er!

Watching movies and series can be a good way to unwind and laugh at the end of a rough day, but you absolutely need to keep an eye on the clock.

If you want your mind and body to function optimally the next day, make it your mission to sleep enough and give your body all the rest it needs.

 

And here comes the difficult part… Stay away from ANY screens for at least half an hour before you go to bed. Digital screens have a very particular kind of light that stimulates our brains and keeps them awake.

So, switch your phone to airplane mode half an hour before you plan to sleep and don’t look at it again. Rather take this time to listen to read a bit or colour in (it works wonders for relaxation!!).

Planning your evening routine instead of letting it just “happen”, will give your body the rest it needs which will make you more productive the next day.

 

Divide Your Day into Phases

I just rubbed my hand over my face as I read this heading, because I realized that I keep forgetting to apply this tip!

Life is busy. Life is hard. Unless you look at it in part. (Just made that up. Quite like it.)

By this I mean that it’s not a good idea to look at EVERYTHING you need to do today AT THE SAME TIME. This will lead to severe overwhelm.

Last time I checked, “overwhelm” is not an ingredient in the recipe for productivity.

Overwhelm overloads your mind and emotions with expectations. A list of 20 expectations will absolutely shut you down, weigh you down and prevent you from functioning productively.

Breaking the day up into separate tasks does not help me either – because the amount of tasks is still overwhelming!

 

What I like to do is divide my day up into phases. Defining the different phases of my day helps me to focus clearly on a handful of tasks that all fall under the same type of category.

By focusing on 1 phase at a time, I don’t clutter my thoughts with too many tasks or wonder “WHEN am I going to get that thing done?!”. I know when I’m going to get that done. It will get done in my late afternoon phase, so I don’t need to spend any energy worrying about it.

 

I encourage you to test which tasks fit better into which phases of your day.

Some tasks might be easier for you to complete in the morning than for others.

I’ve heard that it’s bad for creatives to answer emails first thing in the morning, but I love it! The world is still quiet and I get to chat with awesome peeps like you first thing – I love starting my day this way.

But laundry is a late morning phase thing for me. The thought of doing laundry first thing in the morning makes me want to cry.

So there are no rules here. Divide your day into phases and distribute your tasks as YOU like them.

Don’t force yourself to do laundry first thing in the morning just because people label such a routine as “super productive”!

Rather be realistic and honest with yourself about which tasks suit you better at certain times of the day.

 

baking productivity, baking tips, baking business, home bakery

 

Do Tasks in Bulk

It’s a whole lot more efficient to simply to do things in bulk wherever it’s possible because jumping between tasks wastes heaps of time.

Doing things in bulk will streamline your productivity and business like crazy.

This also means setting aside times in the day for certain tasks and sticking to that schedule!

For example: Do not answer emails all throughout the day. Decide on 2 half hour slots per day for answering emails – one in the late morning and one in the late afternoon.

 

Keep your phone AWAY from your kitchen when you are baking!! Instagram is the graveyard of time!! Schedule “Insta-times” for yourself in the day, but it cannot be during baking time.

If you had a corporate job, ANY boss would be infuriated if you went on Instagram every 10 minutes, because that means you are stealing his time and being unproductive.

Well my friend, YOU are your own boss now which means that you are actually stealing your own time. Yikes!

Batching is also essential in your baking tasks. PREP IS EVERYTHING.

Rather sift all your dry ingredients for the day into little baggies. This way you won’t have to jump between dry and wet ingredients for every single item you mix and your counter space will be less cluttered.

 

INVEST in TIME savers

Time is something you can NEVER get back, but Money is something you can make back.

I recently learned this from Sterling Griffin! And upon hearing this and really letting it sink in, I quickly became SHOCKED by how little value I put on my time.

I am super frugal, so I often place myself in a position where I’d rather spend my time than spend money.

This mindset is the ANTIDOTE to productivity.

YOUR TIME IS THE MOST VALUABLE COMMODITY YOU HAVE. Don’t treat it like it’s limitless – because it is absolutely not. It’s priceless.

 

Invest in time saving tools wherever you are able to. This will get you to your goals FASTER.

Let me use a super obvious example to illustrate my point.

There was a time when a cheese grater was a new invention… Up until then, everyone was just slicing vegetables and other foods with simple knives.

I’m SURE there were women those days that said: “I cannot afford a grater! Money is scarce! I’d rather just keep slicing my carrots by hand for my carrot cakes.”

But others saw the opportunity this grater device was offering. It would save them TIME. If they didn’t need to spend an hour on slicing carrots for 1 cake, they could now double their carrot cake production for the day and MAKE DOUBLE THE PROFIT!

 

Initially you may need to spend some money to buy a time saving tool, but consider your RETURN ON INVESTMENT.

Will this tool/service save you time?

Will this tool/service increase your baking capacity and grow your business?

 

If the answer is YES, then borrow money to invest in that tool. The tool will pay itself off and then proceed to save you time, generate more profit for you and grow your baking business.

baking tips, baking productivity, baking business, home bakery

 

REST is an Investment in Productivity

RESTING STRATEGICALLY MAKES YOU MORE PRODUCTIVE!!!

I apologize for all the caps and exclamations, but I just had to include them because most bakers struggle to rest.

You NEED to be disciplined about resting.

I used to see resting as wasting time and kept thinking of how much I could be doing in that time.

But here’s another perspective:

You can’t be productive when you burn out, can you?

You can’t be productive if you are constantly exhausted, can you?

 

Lately I've been colouring in for 30 minutes a day with classical music and a cup of tea. IT WORKS WONDERS!! No wonder life was so FUN and exciting when we were kids!

And do not watch series or movies because that won't let the emotional part of your brain rest (read up on “mindfulness“)

But whatever works for you, find a way to REST – even for just 15 minutes a day. The world can wait for 15 minutes. You're not THAT important 😜

 

Resting at the same time every day also gives you something to look forward to! It’s a time slot that’s YOURS. Having this time to recuperate, rest your body and mind will make you more productive throughout the rest of the day.

 

I hope you’ve enjoyed my 6 tips to boost your productivity!

Which of these tips are you going to apply this week? Let me know in the comments below 🙂

Aurelia

Hi! I'm Aurelia 🙂

I'm a Self Taught, Full Time
Home Baker empowering
HOME BAKERS to
unlock their FULL potential
& MAKE A LIVING from
Home Baking
!




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Caramelized Cheesecake Shards

Caramelized Cheesecake Shards

Caramelized Cheesecake Shards are a thing, yes… sort of. Well, I guess I’m the first person doing it, so IF it becomes a “thing” – remember you heard it here first 😉

What are Caramelized Cheesecake Shards?

They are thin discs of cheesecake that have been baked in the oven until they are golden brown around the edges. Think of them as thin cheesecake cookies made from cheesecake batter.

How Did They Originate?

The idea for this creation was a number of factors really.

First of all, I am an artisan baker insisting on using ONLY delicious ingredients as decorations and ZERO FONDANT, buttercream ornaments, modelling chocolate or gum-paste.

Chocolate shavings and nuts make great cake decorations, but you can’t really put them on every single cake.

Doing so makes your menu look a tad monotone eventually, which is why I’m always looking for new, TASTY decoration ideas.

 

There’s an absolutely delectable muffin I’ve been baking for coffee shops in particular for 5 and a half years now – Pumpkin & Cream Cheese Muffins.

This is not a “new” idea, I mean the basic recipe idea has been around for years, BUT I created my own spin on the cream cheese filling. It’s not just made up of cream cheese, but rather a type of cheesecake mixture – without any eggs.

When these muffins bake, this filling tends to ooze out a bit onto the baking tray below. These blobs obviously get exposed to more heat from the oven and the direct contact with the baking tray makes it cook faster and caramelize.

Over time I even started overfilling these muffins “by accident” so that more filling would bake out and I would have more caramelized cheesecake bits to feast on! SO YUMMY!

 

caramelized cheesecake shards | easy cake decorating | delicious cake decorating

 

After about 4 and a half years of full time baking, I decided I want to make a cake full of the stuff that I LOVE.

This included a proper, soft, moist, super flavourful vanilla cake (recipe in resource library) with my ultimate vanilla frosting, salted caramel, a little bit of chocolate ganache and these caramelized cheesecake bits that I just could not get enough of!

I made the cheesecake mixture as usual, except this time I added a bit of egg to help with the post-baked stability. I smeared thin circles of it onto a WELL greased baking tray, baked it until deeply golden around the edges and there it was.

I’m now using these caramelized cheesecake shards as flavourful decorations on 3 different cakes in my home bakery.

I’ve even added sprinkles on top of the cheesecake circles before they go in the oven to create fun fetti caramelized cheesecake shards!

Although they are crisp for the first few hours after baking, they will lose that crunch quite soon. I do not see these shards as a “crunch” element in my bakes, but rather a flavour element. It also doesn’t hurt that they look super cool, right? 😉

Here’s how to make Caramelized Cheesecake Shards!

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Caramelized Cheesecake Shards
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 20 g Egg
  • 120 g Plain, non-aerated Cream Cheese (about 25% fat), COLD
  • ¾ tsp Vanilla Extract
  • 30 g Icing Sugar
Instructions
  1. Preheat your oven to 180°C/356°F.
  2. Beat the egg and cream cheese together in a medium sized bowl till completely smooth. Scrape down the sides of the bowl and beat again till smooth.
  3. Beat in the Icing Sugar and vanilla extract till completely combined. Set aside.
  4. Grease a large baking tray SUPER WELL with non-stick spray. Spread identical-ish blobs of the mixture out fairly thinly (about 2mm thickness) and evenly onto the bottom of the tin.
  5. Reduce oven temperature to 175°C/347°F and bake cheesecake mixture for around 30 mins. Keep an eye on it as it can catch and burn quite easily. Rotate the pan halfway through the baking time for more even caramelization.
  6. When the cheesecake shards are half golden brown and half white, they are done baking, remove them from the oven.
  7. Leave them to cool on the tray completely. Slide a knife underneath each disc of caramelized cheesecake to loosen it from the baking tray.
  8. Cut into shards as desired and use to decorate your cakes as desired! It’s so delicious that I even crumble it up between cake layers.

 

Thanks so much for reading! If you give this recipe a go, tag me @philosophyofyum so that I can see your work.

See you again soon

Aurelia 🙂

Hi! I'm Aurelia 🙂

I'm a Self Taught, Full Time
Home Baker empowering
HOME BAKERS to
unlock their FULL potential
& MAKE A LIVING from
Home Baking
!




POPULAR BAKING TIPS

Grainy Ganache | Broken Ganache | Split Ganache
shiny brownies | brownies shiny | brownies shiny crust
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