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Welcome back to the new look The Business of Cake Making Podcast. This month Bronya has Annie Bennett from The Profitable Baker Academy co-hosting. What happens when you want to turn from being a home baker selling some cakes into a cake business owner? The shift in mindset and confidence will be crucial to your professionalism, confidence and success. In this episode we chat about confidence. We touch on pricing. We discuss messaging. And we hone in on how to increase revenue without giving up more of your time.

The Business of Cake Making is changing! After 5 years we are entering Season 2 of the Podcast.  This tiny-mini ep is an appeal fr new Co-Hosts. Bronya will be continuing the podcast and is inviting you to come and co-host an episode with me. If you think you have a topic or an expertise that will interest and help the listener please get in touch. Slide into the DMs or go and fill out the Co-Host Pitch Form here: https://daisycakeandco.com/be-a-business-of-cake-making-co-host-pitch-an-episode/

This week we're back with an apology for being absent, and a great chat about Boundaries. Boundaries are like picket fences we put up to protect ourselves in our businesses. We have both been in business a long time and have made mistakes by not having boundaries, or not enforcing them. We now have clear and firm boundaries and in this episode we chat through them and explain what they are and why we have them. For the Bigger Slice over on Patreon follow: https://www.patreon.com/c/thebusinessofcakemakingpodcast/membership

We thought this week we would share our routines and schedules. We both work very differently in our businesses now than when we when we first started. We have learnt the hard way to be careful and structured with our time. We hope our experience can help you on your business. Head over to Patreon to get the Bigger Slice Episode:  https://www.patreon.com/c/TheBusinessofCakeMakingPodcast

Today we are revisiting a subject we tackled back in February 2021 - our favourite bits of equipment. A lot has changed in 5 years and we're seeing if we're still using the same things or if we've changed things up. There is also our either/or question - Plain or Self-Raising Flour. Which do you use? For our Top Tip, Product of the Week, and Bronya's Egg experiment head over to Patreon: https://www.patreon.com/c/thebusinessofcakemakingpodcast/membership

This episode we are chatting about The Comparison Trap. Sammie recently had a session with Bee from Episode 173. Afterwards Sammie realised that we needed to chat about this very important topic, so here we are. Do you repeatedly compare yourself to other cake makers and bakers. We chat about what happens to us when that happens and how we deal with it. Foe more chat, Product of the Week and Top Tips head over to The Bigger Slice episode on Patreon: https://www.patreon.com/c/thebusinessofcakemakingpodcast/membership

This week we're chatting about Cake Trends. We're not only talking about what is trending in 2026 in terms of looks, flavours and accessories. But we're also talking about if you should follow trends, when you should pick them up and when you shouldn't. What's going to be big in 2026 and will you be making it? For the extended episode head to Patreon: https://www.patreon.com/c/thebusinessofcakemakingpodcast/membership To sign up to The Baker's Bulletin follow: https://daisycakeco.substack.com/

We're starting 2026 with positivity and have invited Bee from Zala Coaching to come and talk to us about Mindset. What is mindset and how can it help you in business? Bee has a wealth of information, hints and tips to help you in 2026. For more information, or to work with Bee head to https://www.zalacoaching.com/zalamindset https://www.instagram.com/itsbeewallis/ For the Bigger Slice episode with more content, Top Tip and Product of the Week head over to: https://www.patreon.com/c/thebusinessofcakemakingpodcast/membership

This is our last podcast of 2025, so we are doing a round-up of 2025 to see how many goals we set back at the beginning of the year. We also set 2026 goals and chat about where we'd like our businesses to go. We return on January 5th with a guest, which we are very excited about. If you'd like to listen to the longer Bigger Slice episode head over to Patreon: https://www.patreon.com/c/TheBusinessofCakeMakingPodcast

This episode we are chatting about the podcasts that we like to listen to. We include some of cake making a,d cake businesses, small business and small business advise, as well as a few others that we just generally enjoy. We went on quite a journey with these so we hope you enjoy our picks. If you have any podcasts of your own that you listen to then please let us know! To get the Bigger Slice Podcast and hear our weekly Product of the Week and Top Tip head to: https://www.patreon.com/c/thebusinessofcakemakingpodcast/membership

In this episode Bronya and Sammie share their thoughts on the 2025 Cake International and Bake International. There are interviews with Molly Robbins, Jenny Chambers and the development team at PME. Also, Sammie went shopping and shares all the bits and pieces she bought at the show. We would love to hear your thoughts on this years Cake International. Did you enjoy it? Was it better or worse than previous years? Did you compete and how was the experience?   For the full Bigger Slice Episode sign up to our Patreon: https://www.patreon.com/c/thebusinessofcakemakingpodcast/membership

Back in March, the much loved app Bake Diary closed it's doors. It sent the cake world into turmoil, and our Sammie nearly had a breakdown over it.  After a very stressful summer Sammie was nearing the end of her tether. That was until Bake Genie was launched!! A new app with all of Bake Diary's functionality and a whole lot more. Today we are chatting to founder Annabel Fletcher on the trials of bringing the Bake Genie app to the market with such speed, whilst running her own business, in order to help the desperate cake community. She chats about what Bake Genie can do right now, and new developments she hope to bring to the app in the coming months. For more information, head over to https://www.bakegenie.co/ and sign up for a free 14 day trial. For the Bigger Slice episode of The Business of Cake Making, head over to Patreon now: https://www.patreon.com/c/thebusinessofcakemakingpodcast/membership

This week we are chatting about Allergens with Natalie Stanton and Caroline Benjamin. Natalie is The Safety Expert, a chartered EHO, and Caroline is from Food Allergy Aware. This week they answer our questions, and some of yours, all about allergens and food intolerances, and best practices to keep your customers and yourself safe. For the full Bigger Slice Episode head over to our patreon: https://www.patreon.com/c/thebusinessofcakemakingpodcast/membership Links for the episode: The Safety Expert: https://www.thesafetyexpert.co.uk/ Food Allergy Aware; https://foodallergyaware.co.uk/ Level 2 Food Allergen Awareness in Catering Course: https://www.thesafetyexpert.co.uk/level-2-food-allergen-awareness/ Get Certified: https://foodallergyaware.co.uk/grow-your-business-allergen-management/get-certified-allergen-management/ Allergy Pal: https://allergy-pal.co.uk/

We have had a bit of a nightmare with some tech for the next episode. At the moment we’re hoping we don’t have to re-record it, but anyway…….while we iron all that out we’ve decided to rerelease one of our favourite episodes from 2022: Today we chat to Brette, from Hobblecreek Cake Company and The Out of Home Baker about how she changed her mindset around money to really charge her value and worth. Brette decided to become the resource that she never had when she was starting her cake business, and she now coaches people to price their cakes correctly - and it's not just about the numbers. Hear how she talks about being able to serve your customers well, whilst still making a good living. Also, listen to the story around the delivery of her most expensive cake to date - which she took up a mountain! Get a special listener discount to her Pricing Masterclass by quoting BCM15 when you check out. https://theoutofhomebaker.gumroad.com/l/uroig?_gl=1*dcxjqt*_ga*NTQzMDE2OTQyLjE2NTUyNjUwMzE.*_ga_6LJN6D94N6*MTY2NDIxODk3NS4yNi4xLjE2NjQyMTg5ODAuMC4wLjA.

This week we are chatting about the tricky topic of plagiarism. When does your research and inspiration just become down right copying? And if you do want to copy a design what should you do? Its a tricky subject, which was harder to tackle than we first thought. If you have any opinions or thoughts on this matter we'd love to hear them! To listen to the Bigger Slice which includes a product of the Week, and Top Tip head over to our Patreon: https://www.patreon.com/c/thebusinessofcakemakingpodcast/membership