Why I’m Scaling Down From Full-Time to Part-Time Home Baking

Why I’m Scaling Down From Full-Time to Part-Time Home Baking

Why I’m Scaling Down From Full-Time to Part-Time Home Baking

Hey baking friends 🙂

This post has been on the back-burner for quite some time. I’ve felt so unsure about sharing this important update with you, but I’ve decided to finally post it.

For 6 years I baked out my heart and soul – and my body as well as it turned out!

It’s hard to believe how much I was baking every week from Jan 2013 – Dec 2018. At one point I was baking for 7 Different Coffee shops AND all my direct clients. There was even a time when I was fully booked for up to 3 months in advance!

I’m extremely grateful for my entire Home Bakery Business journey… It’s grown me into the person I am today. Starting my Home Bakery has been one of the most incredible adventures of my life.

However, over the past 2 years things have been changing in my business. That’s what today’s post is about.

I really want to be honest with you about the reality of my baking business. I’ve been so hesitant to share these things with you because I’ve been afraid.

There’s a fear inside me that you’ll think I’m not a “legit home bakery owner” if I don’t bake full-time anymore. And that you therefor won’t be open to anything I want to teach you about the business of home baking anymore.

But despite these fears I still desire to be honest with you, because that’s what friends do.

So here goes…

Here are all the reasons why I’ve decided to scale down from full-time home baking to part-time home baking.

 

1. My ankle (and the rest of my body) is annnnngggrrrry

If you’ve been following me on Instagram you’ll know that my right ankle started giving major trouble in August 2019.

I was just wrapping up a day of baking and suddenly felt quite a lot of pain in my right ankle. With every step the pain escalated severely.

I knew something was VERY wrong.

Less than a minute after the pain started I couldn’t put any weight on my foot at all anymore. I couldn’t even put my foot on the floor.

I went to a physio and apparently my walking action has been wrong for the past 19 years. This made me overuse a certain tendon in my leg & ankle.

For 2 weeks I couldn’t stand or walk. I had to cancel all my clients’ orders and take a month off from baking.

Despite exercises and stretching my ankle still isn’t doing that great. I can literally only bake 1 day per week otherwise my ankle freaks out.

Now please don’t worry that something like this will happen to you if you stand and bake a lot!

You’ll be just fine!

This is just happening because my body is FAR from normal.

Long story short I had a tumour in my spinal cord and brain as a baby. The doctor surgically removed half of it. The Lord Jesus Christ made the other half disappear. The doctor even wrote “miracle” on my file.

I still can’t believe this really happened, but it did. All glory to Father God.

The tumour had grown inside me for more than a year though and in that time it caused a lot of damage to my nervous system.

My entire right side of my body is smaller and weaker than my left side. My right side also has quite a lot less functionality. This is a photo of my feet and ankles.

When I was 12 I also had to undergo surgery on my right leg to make it straight because it was completely skew. During this massive operation the doctors also operated on my foot and ankle.

So with all these operations and permanent nerve damage and scoliosis – it’s safe to say that my body is FAR from normal.

I’ve been trying to ignore this fact my entire life.

All my life I’ve tried with every ounce of will power in me to look normal. All my life I’ve been trying to PROVE to other people (and myself) that I’m normal. And in the process I’ve totally overextended myself.

I’ve been pushing my body to do MORE than it’s able to… For YEARS now.

The TRUTH is that I’m NOT normal.

And I’m starting to realize that that’s okay.

My body is different. It’s weak and limited. And it’s not a reflection on who I am as a person. My body IS just different.

So I’m deciding to finally cut my body some slack. It’s been going along with all the crazy amounts of work I’ve forced it to do.

Now it’s my turn to go along with what my body really needs.

And that’s physical rest.

Over the past few months I’ve figured out that my limit is baking 1 day per week. If I bake more than that my ankle just starts hurting again.

I’m EXTREMELY grateful that I CAN at least bake for 1 day per week. It could just as well have been the end of my Home Bakery Business, but thankfully it’s not.

 

2. Right now, my help is needed more elsewhere

Philosophy of Yum was originally just the name of my Home Bakery Business. I never thought I’d start a blog.

As I kept baking the same things over and over and over again for my wholesale and direct clients I began to discover some fascinating baking tips & tricks!

Baking tips like:
How to bake perfect cupcakes.
How to get a shiny crust on your brownies.
The EASIEST way in the world to temper chocolate.
How to fix split chocolate ganache.
And so many more!

I figured that this info will be helpful to other home bakers out there and a blog seemed like the best way to share this info.

Eventually people started asking me questions about my Home Bakery Business and reaching out to me for help in starting their own.

I then realized that it might be a good idea to show people how to start & grow their own Home Bakery. Online courses seemed like a great way to help home bakers right around the world!

In August 2017 took an online course to help me create my own online courses. And the feedback has been INCREDIBLE!

Like Cameron’s story:

“In the course I felt empowered to just keep moving forward and not to be afraid even if I don’t have everything figured out and don’t feel ready. Then I decided on a date and launched my business. Week 1 – I sold out! Week 2 I’ve sold out again!”

And Angie Watts’s story:

“Since I’ve started working with Aurelia, I haven’t had one week go by without an order! It’s the best investment in myself & my business I’ve made. THANK YOU! I feel more confident in myself as a baker and moving forward in my home bakery business!”

After baking full time from home for 7 years I've started making some drastic changes. I want to keep being honest with you so that you make good decisions in your Home Bakery Business. Here are the reasons why I'm scaling down to part-time Home Baking... #homebakery #homebaking #bakingbusiness #cakebusiness

 

>> I never thought that I’d be a teacher or coach. And never in my wildest dreams did I think my little life would help bakers around the world to believe in themselves and start their own businesses.

What’s happened in the process is that the more students enroll, the more time I need to invest in supporting them. My students have become my top priority. Their success is my priority. Once they’re part of my programs, they have my support 100%.

There aren’t many people online who help home bakers to build successful businesses. There’s help for cake decorators yes, but for humble home bakers like you and me – not so much.

Look, I know that cake decorators have taken over the baking scene. There’s a time and place for cake decorating, but you and I both know that tasteless decorations can’t comfort people and connect families like DELICIOUS home baking can.

So it’s my mission to help flavour-obsessed home bakers to get the confidence and business skills they need so they don’t feel intimidated to share their irreplaceable gift of comforting home baking with people who need it.

These amazing home bakers deserve to get the help they need. Their community, the world, NEEDS their delicious home baking. And if I can show bakers how to reach those people, it would be wrong to just keep my head down and do nothing to help them.

Baking is still super important to me.

But helping other flavour-obsessed bakers to reach more people with their baking is now MORE important to me in this season of my life.

 

May I just say that I’m extremely grateful to the Father for TIMING everything so… so… perfectly (which seems like a total understatement).

He knew all along that my body would get to a point where it can no longer bake full-time.

He knew.

And He started carving out a new way for me 2 whole years before it happened… I’m just beyond humbled by His faithfulness.

 

If I’m totally honest I still would’ve preferred to have a stronger, normal body that could bake all day long. That would’ve been AWESOME.

That would’ve been a lot simpler.

I wouldn’t have needed to learn so many new things about blogging, online business, creating courses, optimizing my SEO (aka getting found on Google) and so many other complicated things.

I could’ve stayed in my comfort zone – my tiny kitchen – keeping to myself and never needing to put myself out there.

BUT…

I also wouldn’t have met YOU.

Or any of the other gold-hearted home bakers I’m blessed enough to support in their journey to confidence and success.

God’s way is BETTER.

It’s not easier.

And it’s not un-complicated.

It requires us to stop hiding and step into who He has MADE us to be.

It requires us to open up to letting mountains go and open up to His healing, Lordship and restoration.

His ways are higher than our ways.

And I’ve come to see that the more I look to Him and His ways, the more I become exactly who I REALLY am.

 

I hope this post encourages you to also open up to who God has REALLY made YOU to be. That you’ll stop fighting Him.

That you’ll stop running away.

That you’ll join me in surrendering to our glorious Father. And surrender to who He has made you to be; therein lies so much freedom.

We were made for Him.

And a kinder, more loving or patient being than Him has never existed.

Join me in continually hearing from Him who we REALLY are and not what the world tells us we’re “supposed to be”.

Lots of love

Aurelia

Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment)

The Most DELICIOUS, Ultimate Chocolate Frosting!

The Most DELICIOUS, Ultimate Chocolate Frosting!

The Ultimate Chocolate Frosting Recipe

This Ultimate Chocolate Frosting is not a recipe that happened over night. I used to HATE frosting actually! Maybe you feel the same way about icky sweet buttercream as I do?

My childhood memories of frosting are completely grim. Conventional Chocolate Buttercream piped onto semi-dry sheet cakes with a star tip was a STAPLE at every single birthday party as a kid.

Oh and don’t forget the garnish of chocolate vermicelli sprinkles, glace cherries or the tiny rosettes of dulce de leche! Even though every birthday party had a themed cake, there was always one of these chocolate sheet cakes on standby in the background.

As fond as my memories are of childhood birthday parties, the chocolate sheet cakes are not included in that fondness.

That frosting was just too darn sweet. The overwhelming sweetness penetrated into your gills and made your mouth turn skew!

Every time I ate chocolate cake, I hoped this chocolate frosting might taste different, and every time the outcome was the same…

I ended up having one tiny bite, proceeded to SCRAPE OFF ALL THE CRAZY-SWEET FROSTING and ate the semi-dry cake on its own instead (which suddenly seemed a whole lot yummier after tasting that awful frosting!). Did anyone else also do this??

In the end I was so opposed to ANY kind of frosting.

I’d just never tasted a frosting that actually had FLAVOUR of its own. Not just sweet fat to make a dry cake seem less dry. I apologize for the clouds of criticism… I’m just so passionate about flavour 🙂

 

A Second Date with Frosting

My mother was writing Low Fat Low GI recipe books throughout my school years. The series is called “Eating for Sustained Energy”.

The carrot cake recipe is just fantastic! Naturally they had to take a road less traveled when it came to the frosting. Butter is not exactly “low fat” 😀

They also wanted a frosting with less sugar. Problem with buttercream is that you need to add a LOT of sugar to achieve the right consistency and something resembling flavour.

Thus, a smooth cottage cheese (which is even lower in fat than cream cheese), was the option they went for.

IT

WAS

SOOOOO

GOOOOOD!!!!!!

Finally, a frosting that had a great flavour and didn’t make my head spin from sweetness! A frosting you wanted to eat, as is, with a spoon!

The frosting was often a bit temperamental though… If you mixed it too much, it would go runny in seconds. Even so, the flavour and different approach was a great lesson I would draw from in the future.

 

Ultimate Chocolate Frosting Development

When I started baking part-time in 2012, I kind of avoided frosting. I knew I wouldn’t use buttercream. EVER. And I was honestly too scared to make my mom’s frosting out of fear that it would go runny. I needed something pipe-able.

Ultimate Chocolate Frosting elevates cake to a whole new dimension of YUM! It goes with EVERY CAKE FLAVOUR known to man. You'll never want to eat buttercream again. #deliciousfrosting #creamcheesefrosting #lowsugarfrosting #chocolatefrosting

I realized that cream cheese on its own would be too solid and cheesy tasting, so adding whipped cream would make it lighter. Truly, I had never read about whipped-cream-cream-cheese-frosting before or heard about it or anything! It just seemed like a good idea.

The great thing about cream cheese is that it already has flavour and it’s softer than butter, so you can add WAY less sugar to achieve the right consistency and sweetness. Wonderful!

It worked out PERFECTLY. Easy to pipe, super yummy and it seriously goes with ANY cake.

At this point I was still using chocolate ganache as my chocolate frosting. Although I LOVE ganache, it is a bit intense and heavier – even if you whip it. I wanted something more mellow, but still very chocolate-y.

About 2 years later I was watching another episode of Unique Sweets (all my stories seem to involve this show! LOVE IT!). The crew was visiting The Yellow Leaf Cupcake Co in Seattle, Washington. It is a unique cupcake eatery that makes an INSANE amount of cupcake flavours. Like 150+ flavours! The frosting they use is Swiss Meringue Buttercream (SMBC).

The one cupcake flavour on the episode was the “Tomato Soup Cupcake”, which is a flavour one of the owners had as a kid at every birthday party. Amazing! On top of this cupcake they put chocolate SMBC and it just looked divine.

At that moment I realized that I can easily turn my vanilla cream cheese frosting into a chocolate frosting by adding melted chocolate. I tried it and it was amazing.

Low Sugar Chocolate Frosting is so easy and TASTIER!! Photos by Alice Swan

So here is my super classified (until now) Philosophy of Yum Ultimate Chocolate Frosting recipe. I have made it 1000’s of times, refined it and perfected it in my 5 years of full time baking.

I guess if you wanted to be technically correct you could call it whipped-cream-chocolate-ganache-cream-cheese-frosting.

 

Reasons to Make This Ultimate Chocolate Frosting:

# It’s so flipping DELICIOUS!!! So delicious in fact that it makes you giggle, squirm and dance from the deliciousness.

# My Ultimate Chocolate Frosting contains a staggering 75% – 80% LESS SUGAR than any other frosting, but it is completely sufficiently sweet enough.

# It’s actually a whole lot quicker and easier to make than buttercream or traditional cream cheese frosting.

# You don’t need a stand mixer to make this chocolate frosting! A simple electric hand mixer is ideal.

# Because there is no butter in this frosting, it is also 55% lower in fat than any other conventional frosting. What a bargain!!

Let’s get started! My instructions are going to be rather thorough so that there’s little room for error. I really want  you to experience the awesomeness of this ultimate chocolate frosting.

 

5.0 from 3 reviews
Ultimate Chocolate Frosting
 
Prep time
Total time
 
Author:
Serves: 15
Ingredients
  • 30 g Whipping Cream (at least 33% fat) with ½ tsp Granulated Sugar
  • 50 g Dark Chocolate (at least 65% cocoa solids), chopped
  • 70 g Whipping Cream (at least 33% fat), ICE COLD
  • 200 g Full Fat Cream Cheese (at least 25% fat), non-aerated, ICE COLD
  • 2 tsp Vanilla Extract
  • 65 g Pure Icing Sugar
Instructions
  1. First make the chocolate ganache. Place chopped chocolate in a ceramic or glass bowl.
  2. Place 30 g cream and ½ tsp sugar in a saucepan and heat till just simmering.
  3. Add the hot cream to chopped dark chocolate. Stir well until fully combined and glossy. It's totally fine if the ganache splits a bit. Transfer to the fridge to cool down for at least 5 minutes.
  4. Next make the frosting. Whip cold cream to stiff peaks with an electric hand mixer in a medium mixing bowl.
  5. Beat in cold Cream Cheese till smooth. Scrape down sides of bowl and beat again till smooth and thickened. About 1 minute.
  6. Beat in Vanilla and icing sugar. Leave to stand for 2 minutes in the fridge so that sugar can melt into the cream cheese.
  7. Beat again till smooth and thick – about 1 minute. The frosting will be a bit runny at first, but just keep your beaters in one spot and keep beating on max speed and it will thicken up. You're essentially re-whipping the cream inside the frosting.
  8. Beat in the cooled chocolate ganache till the frosting is uniform in colour. If you want your frosting even more chocolatey, go ahead and beat in some cocoa powder.
  9. If I'm using the frosting for layer cakes I use it as it is. Let each layer of frosting chill in the fridge for at least 2 hours before adding another cake layer on top. This frosting isn't ideal for stacking more than 2 layers of cake.
  10. If I'm using this chocolate frosting for cupcakes I make sure that it's at the perfect consistency first before I start piping it. Signs of my perfect consistency: when you tap the side of the bowl, the frosting jiggles a tiny bit. When you scoop up a spoon, it takes about 2,5 - 3 seconds to drop back into the bowl.
  11. Stir the chocolate frosting with a spoon to smooth out any air bubbles before transferring to a piping bag or smoothing onto a layer cake.
Notes
This batch of frosting is enough for about 12 Cupcakes

I hope you’ll try out my Ultimate Chocolate Frosting Recipe! It’s a perfect match with my Banana & Chocolate Cupcakes, not to mention my Ultimate Chocolate Cupcakes.


If you give this recipe a go, tag me on facebook, twitter or instagram #philosophyofyum because I would LOVE to see!

Next time I’ll be sharing a recipe to go with this frosting… a VERY special recipe since it is Philosophy of Yum Blog’s 1 year birthday! 😀

Chat soon!

Aurelia 🙂

Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment)