Cake Business Lockdown – Social Media Tips

During this recent lockdown, your cake business may have taken a turn in a new direction or closed for business for a while. If you plan on still having a business when life returns to normal, it is so important to keep active on your social media.

Here are my top social media tips…

Cake Business

Hashtags – Research and use the correct hashtags on Instagram and see what other accounts are using. You can have up to 30 hashtags in a post so use them wisely. Also use a hashtag in stories too. You can reduce the size in stories if you don’t want them too prominent.

Use location in posts and stories. This way any person searching locally may come across your page and ta-da… it may lead to an order.

View insights – Review these regularly and post at your peek times for top engagement. Track this for 1 week and keep a chart on how posts have done.

Find people on Instagram to follow, search for local businesses, research hashtags, location etc.

Join relevant groups on facebook and promote your business… e.g., other cake forums,( get involved, answer questions, be helpful), local area groups, networking groups.

Use viral or popular content. By posting content which is already popular, you’ll be increasing your reach.

Be active, show people you are carrying on despite whats going on. Be positive and keep a positive mindset.

Learn – Create some content, get up to date with online techniques to learn while you are at home, learn new skills, make display cakes, focus on the autumn and what you can do push the business forward for then, create autumn theme cakes and advertise them…

And most importantly… Think like a business owner.

How can you expect to run a successful business if you don’t have a business mindset.

Take a look at my 1-2-1 Cake Coaching Programme if you need any further help.

https://www.bluedoorbakery.co.uk/class/1-2-1-cake-coaching

 

 

Red Velvet Cake Recipe

The lightest, yummiest, moist sponge ever with that gorgeous Red velvet cake taste…

Red velvet cake recipe

120g unsalted butter

200g caster sugar

3 medium eggs

2-3 teaspoons of vanilla extract

180ml buttermilk

2 tablespoons of red food colouring (Sugarflair Poppy red)

260g plain flour

2 tablespoons of cocoa

2 teaspoons of baking powder

½ teaspoon bicarbonate of soda

1 teaspoon of cream of tartar

 

Frosting

125 g unsalted butter

125g cream cheese

500g icing sugar

¼ lemon juice

Soften the butter a little. Add this into your mixer bowl along with your sugar. Give it a good mix up for 3-4 minutes on a high speed. Remember to scrape down your bowl once or twice during this time.

Add an egg, one at a time into a jug then into the mixer (by adding it into a jug first we can check for egg shells before it goes in the mixer). Scrape down and mix. It may look a little scrambled but don’t worry.

red velvet cake

While this is mixing, you can weigh out all your dry ingredients into a separate bowl. This is your flour, baking powder, bicarbonate of soda, cream of tartar and cocoa powder. Mix this up to ensure it is even before putting in the mixer.

In a jug, add your wet ingredients. This is your buttermilk, vanilla extract and red colouring. Mix this up.

Add a spoon of flour mixture into the mixer and switch on a low to medium speed. Then a spoon of red wet mixture and mix again. Keep going, alternating and mixing after each one for around 10-20 seconds until it is all combined.

red velvet cake

Line your tins with butter and baking paper on the bottom. Add an even amount of batter into each tin. We used 3 x 6 inch round tins.  Pop your tins into a preheated oven at 150 degrees, gas mark 2.

These cook for 25 minutes or until a knife or skewer comes out clean.

Leave for 20-30 minutes before taking out of the tins and then cool further on a cooling rack.

red velvet cake

To make the frosting, add softened butter and cream cheese into a mixer and mix on high for 6-7 minutes, scraping down a few times.

Add in the icing sugar and mix again for a further 5 minutes. Squeeze in your lemon juice and mix to combine it all together. Ta-da!

To Decorate – Slice the tops off your cakes when cool. Using a disposable piping bag, add in around half of your frosting. Cut about 1 inch off the bottom of your piping bag. There is no need for a nozzle.

red velvet cake

Begin piping around the edges of each layer. You’ll need to pipe quite close to the edge. Hold the piping bag over the cake edge and squeeze down. Keep your piping bag still until a ball of frosting comes out. Then stop squeezing and pull up to create peaks. Continue this all around the edges of all layers.

To fill the middle of the peaks, pipe swirls of frosting, making sure you leave the top layer.

Now stack your cakes on top of one another. Finish off the top of the cake with more peeks.

A few hints and tips

Using an oven thermometer will ensure you are at the right temperature to get a better bake.

You can use other colours such as sugarflair red extra or Christmas red. You do need to add a lot of food colour to get the deep red colour. Feel free to add less than stated.

We would recommend using gel colours rather than liquid food colouring. Gels are more concentrated so you’ll get a richer colour.

The frosting can become soft quickly so don’t over handle it or over fill your piping bag.

Finish off the top with grated chocolate or crumble some cake cut offs and sprinkle on.

Now pop the kittle on, make a nice cup of tea, cut off a big slice and enjoy!

red velvet cake

Black Forest Gateaux Recipe

 

black forest gateaux recipe

What you’ll need …

Self Raising Flour – 250g

Eggs – 6
Butter – 200g
Bicarbonate of soda – 1tsp

Cocoa Powder – 110g

Light brown sugar – 230g

Buttermilk – 100ml

Unsalted Butter – 200g

Icing sugar – 400g

Extras –
Cherries in Kirsch or Cherries in Syrup

Cherry Jam

Chocolate 150g

Flake and cherries for decoration

black forest gateaux recipe

 

Weigh out all your dry ingredients first. This is the sugar, flour, cocoa powder and bicarbonate of soda.

Next on a low setting, melt the butter in the microwave. Leave to cool slightly for a few minutes. Also, melt the chocolate and leave to one side to cool.

In a separate bowl, whisk the eggs until well mixed. Add in the buttermilk and mix

black forest gateaux recipe

Add the butter into the dry mix and mix for 30-45 seconds. Then slowly pour in the egg mixture and mix until combined and smooth.

Prepare 3 6inch round tins and evenly distribute the batter between the 3 tins. Pop in the oven on 170 fan oven for 25-30 minutes or until a skewer comes out clean.

Whip the butter on its own for 5 minutes. Add in the icing sugar and mix for a few minutes on high.

Add 1 tbsp of cocoa to add a mild chocolate flavour to your buttercream. Finally add 2 – 3tsp of hot water to soften to a good piping consistency.

black forest gateaux recipe

Decorating

While the cakes are cooling, take some fresh, washed cherries and half dip in your cooled melted chocolate and leave to set on some baking paper.

When the cakes are cooled, take your cherries in kirsch or cherries in syrup. Using a spoon scoop out some of the kirsch or syrup and drizzle over the top of your cakes. This keeps them super moist and adds lovely flavour.

Stack your cakes. On the top, pipe small swirls of buttercream and add on a chocolate dipped cherry. Crumble flake over the top. Drizzle the kirsch or syrup over the buttercream and cherries to finish. Yum!

black forest gateaux recipe