It was fun and difficult "playing bakery" fulfilling actual cupcake orders. I've learned to be more organized, planning out orders a few weeks in advance. I've discovered the limitations of my refrigerator and freezer, which maxes out at 4 dozen cupcakes. I've learned that it's not wise to make creative or technical decisions at ten at night. Above all, I've learned that I need more practice. I need to be able to make my products with consistent results and with consistent high quality. So I may be making the same frosting ten times before I feel I can do it instinctively.
I've also learned that doing kids' parties may not be for me. I love the creative aspect - designing a one of a kind cupcake for the birthday boy/girl. But the gigs are irregular and frankly, I don't know if I can charge much in that market.
Instead, I've decided to target local cafes. Why not sell to businesses that are already established? It's less scary than trying to open my own bakery.
I would like to focus my energy in the next few months on honing my recipes, practicing, and coming up with some fall flavors. My first challenge: pumpkin. Stay tuned...
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I just interviewed this bakery owner who started out testing her cupcakes at the restaurant where she waited tables. I say just show up with samples at places that even sound mildly interested during that first initial inquiry. Good luck! Am really proud of all you've done already!
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