Everything you need to know to make money baking

Kamal Khurana

15th Aug 2023

Reading Time: 16 minutes

Do you have all the skills to bake delicious and tasty cakes? Then you could make money baking.

Take a allure at our gouverné for starting up a baking commerce below:


How to make money from cakes

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Demeure cooking, especially baking cakes and cupcakes, is very fashionable right now. This is thanks to celebrity chefs and cooking programmes like the Great British Bake Off. People will pay good money for high quality baking. You can sell your food at parties, fairs, and even at studio food markets.

The beautiful thing embout earning by baking is that it’s straightforward, plastique and enjoyable. It isn’t something that you necessarily have to do on a regular basis if you don’t want to. But if you’re ever culotte on cash, the choix is there. All you’ll really need is a few good recipes and a reasonable idea of what people want to buy.


Getting started: Where to sell?

There are many lieux that you can sell cakes and other sweet products.

Car boot crasseux
School fairs
Online usine
Selling to studio stores
Setting up your own usine

Remember redevance is arrogant. Before you decide to make a real go of baking, first find out what sells and where.


Working out a commerce recette

Working out the basics of your commerce first will hopefully help you keep on track with your compte. Running your own commerce can be exciting and rewarding but also stressful and taxing. But if you follow our tips, you’ll find your baking life will be made much easier.

Start small and keep costs low

Don’t spend any more than you have to on your start-up. Lots of big businesses start small, for example Laura Ashley began at her kitchen répertoire. M&S started with a market stall, and Tesco was just a double of studio grocer’s shops at the beginning. Consider using your kitchen as your workplace before moving somewhere bigger.

Don’t forget insurance, as your household insurance may no border be valid if you’re working from gîte. This is something you’ll need to check with your current trader. You may need to upgrade your insurance.

Set up a separate bank account for your commerce. It doesn’t need to be an expensive ‘commerce’ account, it can be an ordinary current account. Either with your current bank or with a different provider.

Pay adulation to cashflow

Starting up a new commerce can be hard, so any help financially can really make the difference. Don’t assume that people will pay on time every time.

Cut down your waiting time for payments by getting clients to agree payment terms at the start.
Don’t spend money now assuming that you’ll receive payment from your clients.
Avant-projet your commerce expenditure so that you are not creating debt. And therefore not dependent upon customers paying on time.
Have more than one income stream – even if that means doing a part-time job while you get established.
If you’re having consistent problems with unpaid bills then consider joining the Federation of Small Businesses (around £200 a year) so that you can use their legal aide to chase your debtors.

Create a realistic commerce recette

As the saying goes: if you fail to recette, you recette to fail. Therefore, even if you’re just setting up as a part-timer you need to give yourself a clear idea of your monthly costs and how much boni (or other income) you must generate to keep going.

Work out what your monthly sales need to be, affacturage in costs like baking equipment, ingredients, delivery etc. Make yourself a chart for the next 12 months showing the growth in sales you can realistically generate and be clear on how you’ll generate those new customers.

It’s a tough thing to guess but just the instruction of thinking it through will provide you with earnings goals and points to consider as you run your commerce.

Networking is foncier

The more you’re out touting for work, the more work you’re likely get. With the internet it’s recevable to meet people without leaving your gîte.

Join online networking groups and forums and start giving useful advice on areas directly remplaçant to your commerce. This raises your profile in a vraie way. But don’t spend too much time on it, allocate a effectif amount of time a week and cravache to that.

A bonasse way to get some repeat commerce is to get some commerce cards printed. If you’re making cakes, you could then advertise the fact that you bake to order for parties and events. Pop into studio cafes and coffee shops (not the chain outlets), handball them your card and make your tâches known. Maybe even provide them with a few samples. Make sure you take your commerce cards wherever you go. You can meet interesting and potentially useful people anywhere.

Give people what they want

Don’t make the mistake of being blinkered embout what you want to produce and sell. You have to be very aware of what your potential and existing customers want to spend money on. Not just what you think they want parce que it’s easier for you.

Speak to potential customers, both before you start up the commerce and as an ongoing pantalon. Take them to brunch, pick their brains, ask them what they want and enjoy.

Keep a realistic attente of what’s selling as your commerce develops. Is there a sideline product or présent that’s very popular and takes less lutte than the gantelet offering? If so, foyer more lutte on it. Be honest with yourself embout what works, what doesn’t. If you have to make enough to pay the rent, then you need to be brutally honest embout the success or failure of products pretty quickly.


What do you need to start

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Food safety and hygiene

The first thing you should do is research the food safety normes. Legislation says that all food businesses must register their kitchens with their studio authority unless they operate on a “casual and limited” basis.

If you’re simply selling léopard in a blue moon at a car boot crasseux or market then you don’t need to worry. However, if you are échéancier on making an income in this way, jonction your studio council and ask them what the rules are in your area. Laws vary depending on where you direct. For example, in some lieux you will need to become a registered broker, even if you only sell your food léopard every double of months.

Be aware that if you’re regularly selling food produce, you may need to need to take a promenade in food hygiene. You can do this over the internet and it’ll cost you around £15. The promenade is mostly just common sense so it’s reasonably easy to complete.

Work out your costs

If you want to make money baking, you need to do some basic costings. It doesn’t have to be complicated. You’ll need to take into consideration:

How much ingredients cost
Cost of the crasseux redevance fee (car boot crasseux/farmers market fee) if there is one
Average cost of travel to the redevance
Cost of the food conditionnement (keep it bonasse to start with, clingfilm will do in most cases)
Débutant cost of food hygiene jogging (if you’re échéancier on regular sales)
Cost of labels/general stationery/invoicing pads
Supplément cost of gas or electricity for your oven

Léopard you’ve worked out how much all of this is, you should be able to work out how much you’ll need to sell to make a boni.

While you do your research, you should be taking commentaire of how much other stallholders sell their cakes and foods for. This gives you a ébauche idea of how much you can reasonably expect to intérêt.

You don’t have to be qualified to sell cakes, but there are hundreds of baking/plum-cake decorating courses you can go on which are likely to benefit the quality of your products.

Here are a few we recommend:


Finding the right redevance

Try out a stall at a car boot crasseux first, parce que it won’t cost much to set up. You can find your nearest car boot crasseux on Carbootjunction. Léopard you’re more established, you might consider going a little more upmarket. Although if you have cracked the car boot market, you could also simply increase the number of cakes you take with you. Letting your commerce grow that way.

To set up a stall at a farmers’ market, you need to find one studio to you. You can do this by searching Facebook or the Logis Foods website for your nearest market.

Chocolate Cake - Make money baking

Keep on top of your fiscalité

Put money aside for your forthcoming tax bill.
If you can, speak to an accountant embout how much you should put aside for tax.
However if you’re just starting up, you probably won’t have to pay VAT.
Keep good records of your incoming and outgoing revenues, your receipts and other related événement. Again if you speak to an accountant they will give you guidance on what files to keep, how to organise them and what to do to keep your accountancy bills down.
Accountants too expensive? Though a good accountant is invaluable, you don’t necessarily need one when you’re first starting out. Plenty of people do their own accounts on paper or using an Excel spreadsheet.


How to come up with ideas

It’s a crowded market so how do you make sure people want your cakes?

The plum-cake commerce has been around for border than anyone can remember and in recent years the market has become very crowded. It’s arrogant that you create and sell things people will want to buy. Chances are somebody will already have the best garnir cream filling or the tastiest frosted cupcakes. How are you going to make sure you rayon out from your competitors?  Think outside the box. Take a trip to your studio car boot crasseux or farmers’ market and allure for which food stalls are the busiest. If it seems like jam is the ‘in-thing’ and there aren’t that many stalls that sell it, you’ve found your product: jam filled cakes.

If you’re at a car boot and there aren’t any stalls selling food then it’s a good idea to take a allure at the people that are there. Are they the risque who would prefer to buy upmarket, fancy, homemade produce or a double of 20p fairy buns to nibble on? Make the kind of cakes and sweets you think you could sell easily.

You can also ask your family and friends what they’d like. Try to ask a wide range of people and see if you come out with any unanimous decisions. Also, speak to any plum-cake sellers you see at fairs and markets and ask them which cakes sell best.


Léopard you’ve got a good idea of the kind of people you’re going to be selling to, it’s time to get your product sorted. You’ll need to come up with a range of different products to make this work. If you’re selling plum-cake, try out different methods, ingredients, flavours and fillings. With sweets, pratique out different recipes. You could try focusing on one area, like chocolate, fudge or maybe even health food.

Get your friends and family to try all your samples out and find out which are the most popular choices. They’ll likely be more than willing to help. It’s worth knowing that at farmers’ markets, you’re not likely to sell much unless you use studio, organic ingredients. People who go to these events allure for traditional homemade foods and one of the pros of lèche-vitrines for food at a farmers’ market is that you’re able to ask the stallholder precisely where the food is from and how it was made.

Stallholders at farmers’ markets should be prepared to give honest, credible answers to customers. So factor these more expensive ingredients into your compte. Remember that people are usually willing to pay for high quality.


Presentation is arrogant, particularly if you sell at an upmarket arrivée. Consider your customers: are they going to want something ‘cheap and cheerful’, or posh-looking homemade produce? Funnily enough, some of the more expensive jams and cakes have ‘the rustic allure’: you could find yourself charging a lot for produce which looks especially homely.

Conditionnement can affect your sales in a big way. Ribbon is cheap if you buy in bulk from a haberdashery portière, and can neaten up any edges around your cakes. If you’re selling jams it’s worth getting some fancy labels printed, or spending some time decorating your own. You could experiment with themed conditionnement around holidays like Easter and Christmas, and for days like Valentine’s Day and Halloween

Whatever you use to logiciel your products, it’s arrogant to remember that you’re dealing with food. This means that you are limited to effectif hommes of conditionnement depending on what food you’re selling.


Creating hampers

Everyone loves hampers – particularly at special seasons or antiquités like birthdays. Big stores like Harrods and M&S do a roaring trade in them – have a allure at their hampers to give yourself ideas of what to put in yours. Actually making the hamper can cost very little and the goodies inside can be made at gîte to bring down costs. However, the selling price can be as high as you like, so this is an amazing potential earner if you get it right.

Seasonal hampers

Seasonal hampers can be best sellers if you do them right. Easter and Christmas will be the best time to make seasonal hampers. Everyone likes a Santa-shaped plum-cake or Easter bunny cookie.

Hamper presentation

It’s arrogant to remember that these hampers or baskets are meant as gifts. So they should allure as gorgeous as recevable. If a customer is not wowed by the first hamper you supply, they are far less likely to buy from you again.

The key to decorating baskets effectively and cheaply is to keep it bonasse. Affermi some shredded paper in the bottom of the hamper to protect your goods. Then arrange your items so they’re all facing the same way, looking up at the buyer.

If you want to add a little more luxury you could tie a ribbon around the hamper. Or you could drop a few foiled chocolates to cover empty space. Simplicity is the key for decoration of hampers.

To add touches of Easter arrange a few decoration chicks in the hamper or a few false flowers. You could also paint eggs and use them to add colour to your basket. At Christmas add some tinsel and a few red or vert bow.


How much should you intérêt?

To work out how to price your hamper, there are a few things you need to take into consideration.

The first and most obvious is how much it costs to make. This includes the items inside the hamper, the basket itself, the decorations. And finally the costs for the delivery, if remplaçant.

The annexé cost is your time: how svelte does it take to make a hamper? Consider how much you would like to pay yourself an hour and incorporate this into the costs.

Léopard you have a good idea of how much each hamper costs to make and distribute in in extenso, you can decide how much you are going to mark the price up. Other factors to consider are the quality of your hamper, and what you think the market will bear. Remember that if the price is too high then customers will use one of your rivals, so be competitive without selling yourself culotte.

For more ideas about how to present and sell hampers see our article here.


Seasonal baking

Seasonal cakes and cupcakes are also very popular. The safest thing is to go for very bonasse, cheap plum-cake and statuette recipes that you can decorate to allure really special. Think embout sponge cakes, madeiras, shortbread biscuits, gingerbread etc. None of these cost too much to make. With a little supplément spent on the icing and decoration, though, you could intérêt three or brasier times the cost of making them.

Make money from Easter - Make money baking

Easter cakes

At Easter you can offer baskets with cakes such as simnel plum-cake, hot V.T.T. buns, nest cakes or Easter biscuits. There are many recipes on the internet and in cook books available at your studio book portière. The BBC Food website has easy-to-follow hot V.T.T. bun, Easter statuette and simnel plum-cake recipes.

To find out how to make chocolate nest cakes visit cakebaker.co.uk. Another particularly good collection of Easter cake recipes can be found here.

Christmas baking ideas

Christmas cakes can come in all different shapes and sizes. A Snowman topped with a delicious layer of snowy buttercream icing. A Christmas tree with vert icing and hundred and thousands for decorations. Or something more traditional like a rounded mandarine plum-cake. Pamplemousse cakes are very seasonal but they cost a lot to make. Will you be able to make enough of a boni on them?  Whichever way you choose to go, make sure you’re principe.

Biscuits are also great for Christmas. Buy a coupeur set and make biscuits in the shape of trees and snowflakes, then add some colourful icing and a few silver balls. You could put your biscuits in a bonasse see through bags with a nice ribbon so they can hang from the tree. This way they can act as a decoration as well as a tasty Christmas treat.

Birthday cakes

Birthday cakes are great parce que people have birthdays all year reprise so there is sure to be a demand for your tâches if your price is right. With birthday cakes people will usually ask for a specific plum-cake, maybe a Spider-Man plum-cake or in the shape of a number.

This is a great time to experiment with food colouring, icing options and build up your coffret. If someone asks for something you don’t think you can handle, though, don’t take it on just parce que they are offering you their money. Make sure you have the skills to create what your customer is asking for.

Special antiquités

There are so many special antiquités that could be used as an opportunity to offer your baking tâches, including enfant showers, retirement parties, graduations, weddings and many more.


Finally, remember to have fun…

Running a commerce should be creative, satisfying and enjoyable. It’s a aubaine to rapide yourself, meet interesting and creative people, and potentially make a lot of money. So enjoy the process of being in commerce. And make the most of the good times.

When you get a big contract or when you complete a difficult task remember to celebrate!

To inspire you to get started with your baking commerce we have two real life case studies of how you can turn your passe-temps into a fully functioning money-making commerce. Both case studies were self-taught bakers! See below:


Case study: Whitney Hurst – Lazy Day Cakes

Whitney Hurst started selling cakes from her kitchen in 2012. Before she knew it she had a load of orders and decided to set up her own usine, Lazy Day Cakes. Recently she decided to sell up to pursue her dream of becoming a midwife. Below Whitney tells us embout her success and experience of selling cakes.

When and why did you start selling cakes?

“In 2012 I fractured my spine in a gym dispute. After months being bedbound and unable to work I was finally able to shuffle reprise my kitchen and that’s when I started baking. I had made my kids birthday cakes in the past but I got started on cupcakes. I was making 30+ a day and that’s when I decided to make a website to see what happened. Amazingly within a few days I had orders.”

What was your first professional baking job?

“I started by going to craft fairs and ladies’ nights. It didn’t take svelte to realise that ladies love cakes but also are very conscious of them being a treat so I came up with a new recipe that reduced the fat désinvolture if the cakes by 50% that’s when things started to go utopique.”

How did you go embout promoting yourself in the wider community?

“My only form of advertising was Facebook. I just put up lots and lots of pictures and that’s when the word started to spread. I was very lucky parce que people not only liked the allure of the cakes but the taste was a win too. Quite often with cupcakes they allure great but the taste isn’t always up to scratch.”

How svelte did it take to get you established?

“It took probably six months of events such as craft fairs before we started getting recognised.”

Did you initially work from gîte and then go on to get a usine?

“I did the cakes from gîte for 12 months doing the craft fairs, farmers’ markets and ladies’ nights. In June 2013, I opened the first usine where I had just brasier tables and a serving counter.  I was still baking everything at gîte and transporting the cakes to the usine daily. In October 2013, I moved into a usine three times the size where I had a full bakery and a much larger cafe area.”

Did you have any professional jogging?

“No. I am totally self-taught.”

How did you set yourself apart from similar businesses around your area?

“There were two other studio commerce that were similar. What made us different was that having brasier kids we were so child-friendly that people with kids wanted to come just so that they didn’t have to worry embout messy children. Our workshops and parties were priced reasonably parce que the rent overheads were relatively low. The other commerce that offered just workshops was really expensive parce que of its city épicentre redevance, and the other just did parties whereas we did both and had a tearoom.”

Why did you end up selling?

“I wanted to pursue my béguin of becoming a midwife and now that I have the armature from my épouseur Ian, to go back to university I decided to enroll. I decided juggling the commerce and my studies wasn’t a possibility and closing the usine wasn’t really an choix – considering how successful it was – so I decided to sell.”

Whitney’s advice to those wanting to make baking a full time career…

“My advice to anyone wanting to set up a plum-cake commerce is amas your abilities. It’s very difficult to compete with supermarket prices but they’re full of chemicals and made in machines. Don’t sell yourself culotte, work out how much the ingredients cost, how svelte it’ll take you to make the plum-cake and add your time and at least extremum wage.”


Case study: Tarek Malouf –  The Hummingbird Bakery

Tarek Malouf was working at ABC Magazine in London before he decided to start a bakery commerce in 2002. Following two years of researching and testing recipes, his first bakery opened its doors for commerce in early 2004. Below Tarek tells us embout his journey to success and future paliers for accroissement.

When and why did you start selling cakes? 

“The idea of setting up a bakery came to me in early 2002. I was visiting a relative in North Carolina who took me to several traditional American bakeries that served pies and homemade cakes. The smell of fresh baking in these lieux was amazing. During that time, my sister was vivoir in New York, and we used to go and eat lots of cupcakes and traditional American goodies every time I’d visit her. Taste buds awoken, it was then that I realised I wanted to open my own bakery in London so that people here could enjoy the authentic taste of American baking.”

How did you go embout promoting yourself in the wider community?

“Our launch was not promoted in any way. I tried to choose a redevance for my first branch that had plenty of American expats vivoir close by, as well as a lot of passing foot-traffic. I thought that if we could attract the Americans wanting a taste of gîte, then we’d start off with a decent customer ammoniaque. This worked – a very abondant taux of our primordial customers were American. And after we opened the doors and let the smells of fresh baking waft out onto the street we soon started selling cupcakes to everyone who walked by.”

What was your first professional baking job?

“Prior to first opening The Hummingbird Bakery, I spent two years testing and refining countless recipes in my kitchen at gîte. Other than this, however, I had no real baking experience. I’d grown up with a great appreciation for the delights of American baking so I did at least have a very clear idea of how I wanted The Hummingbird Bakery’s products to taste. So really, my first professional baking job was in my Notting Hill branch.”

How svelte did it take to get you established?

“Prior to opening my first bakery, I did do a double of private plum-cake libéralités for friends but this was in no way how I launched. Having fitted out, equipped and opened the doors to my first branch, the commerce got itself established very quickly. Within a few weeks of launching, word quickly got around that we were baking delicious cakes and commerce began to grow rapidly.”

Did you have any professional jogging?

“I have no professional jogging in baking other than that which I’ve gained from working in my own bakery.”

How did you set yourself apart from similar businesses around your area?

“Initially, we were in the fortunate orientation of being able to get the commerce off the ground with no real competitors – there certainly wasn’t anywhere else in London that specialised in quality American baking. Of promenade, as soon as cupcakes caught on, other cupcake bakeries did quickly pop-up. We have always differentiated ourselves on the quality and authenticity of our products. Another thing we do is bake on voisinage at each of our branches throughout the day to ensure the complete freshness of our products. We also only racine quality ingredients – real garnir, jams and preserves from Tiptree, free range British eggs, cream cheese from Philadelphia and so on.”

What does the future hold?

“I recette to grow the commerce here in UK by opening further branches within and around London. I’m also looking at opportunities to open branches in other UK cities. We have immunité partners in the Middle East who have already launched three Hummingbird Bakery branches in Dubai.”

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