CakeFest Magazine

Your cake and baking guide

Magazine 2018

THE CAUSE

Touching lives through Edumed Trust The Cake Festival Moments HOT CAKE TRENDS

Mawe -Tatu Baking Essential Baking Equipment Recipes from Top Chefs and Bakers BAKING CONVERSATIONS

Baking Business Set-Ups The Do’s & Dont’s of Wedding Cakes

Bakers and Cake Specialists | Wedding & Events Planners | Baking Equipment Manufacturers & Suppliers

Do you want to be part of something big?

THIS IS IT!

Registration open to sponsors, exhibitors, vendors, baking & kitchen equipment manufacturers/ suppliers, baking ingredient suppliers, bakers & bakeries, professional training institutions, home science & home economics students.

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Forward

Welcome to the 7th Edition of the CakeFest Magazine.

It is yet another time, the best and the finest in the baking industry convene to showcase their mastery in cake art while helping keep a bright needy student in school. The Cake Festival is your default extravaganza destination to celebrate and learn together with family and friends about the baking industry in Kenya.

Last year we witnessed the growth of customized cakes and in this edition we feature some of the pieces that stood out at the 2017 Annual Baking Competition & Ultimate Bake Battle. We present expert delicious recipes that are easy to follow and give tips on baking without oven- Bake with Mawe Tatu’ We have also for you, cutting edge informative, insightful and reflective pieces on a wide array of guides among them on how to choose a wedding cake. We highlight the reason hundreds of bakers gather every year to bake so much cake and the resolve thousands buy tickets to sample the same, it’s all about keeping a bright, needy student in school!

We would love to feature as many cakes as possible from around the world. We always appreciate hearing from you!

Enjoy your read.

Elizabeth Waichinga Team Leader The Cake Festival

EDITORIAL BOARD: Charles Njoroge Elizabeth Waichinga Wairimu Gichui-Kioko SUB EDITOR: Allylah Msenya DESIGN & LAYOUT: Wairimu Gichuhi–Kioko

PHOTOGRAPHY: Cover photo: myphotographer.co.ke Matt Mash Machismo Photography ORGANIZING COMMITTEE: Elizabeth Waichinga Charles Njoroge

Allylah Msenya Esther Wanjiru Joyce Muhoro Abraham Githinji LOGISTICS: Robinson Muimi Jacob Mutia

SOCIAL MEDIA: Vanessa Njambi Petter Meshack GUEST CONTRIBUTORS: Sandra Oima Maureen Amari Vanessa Njambi

The Trust Secretary, Edumed Trust, P.O. Box 1025-00502, Nairobi, Kenya, Telephone: 0710-551119/0788-551119, Email: info@cake-festival.com, Website: www.cake-festval.com @cakefestivalkenya

@cakefestivalke

@thecakefestival

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CONTENTS THE CAUSE Why we love The Cake Festival Touching lives through Edumed Trust HOT CAKE TRENDS Perfect taste Recipes Mawe-tatu Baking Cake festival 2017 in pictures Ultimate bake battle in pictures CAKE CONVERSATIONS Types of baking business setups Do’s and don’ts of choosing a wedding Essential Baking Equipment Bakers near you

Help educate

a bright needy student

by giving a minimum of kes. 500 a month 4

5 8 11 30 21 24 32 36 31 40

Have

Your say Why we love The Cake Festival Waswa N. Mercy I Look forward to this festival yearly; especially this year because Hey! I am planning my wedding and having all those cake masters will give me an easy task of settling on my supplier. Le fiancée specifically likes this design from last year’s festival and wants to witness if it’s even real!

Faith Owuor Do you fancy another day of sugar, cake and learning my people? Because I do!

Prince Anjejo Apart from sampling cakes from different bakers and meeting them in person, you’re reminded of the great course of the even- Giving an opportunity to bright but needy students.

Julz L’etivallière Kumz I loved being there because of ALL that CAKE!!!

The experience, the music, the various bakers’ connections, new TASTES (cake made with brown flour n honey.) A dream come true, literally!

Patience Chichiswan It is always a treat for my daughter! She remembers the KWS dummy lion with nostalgia and I remember how her plate was always full of cake samples. She keeps on asking me when The Cake Festival is next.

Sarah Kalunde Lots of fun at The Cake Festival! Bravo KWS game drive was the best with excellent grounds. I always look forward to this great event.

Gabriella Lucy The cause of keeping students in school is the good part. The better part is you get to enjoy the entertainment and also see the creativity of the bakers. The best part is you get to sample all types of cake and get free gifts at the stands. Once I ate cake made with green leaves which was quite fascinating.

Kenlord Muthugumi The Cake Festival has always been my best place reason being 1. Helping keep a child in school 2. Learning and sampling different cakes since I love cakes a lot, more so I do bake 3. I enjoy the nature at KWS Lastly lots of fun, music and games during the day 5

t e k c i t a y u b u o y e Every tim festival, you help e k a c e . l h o t o h to c s n i d l i h c a keep 6

y to a sweet wa

educate a

edy Child

bright ne

Trust

A Word from the

secretary

I always marvel at how cakes generate excitement and bring joy to many. Used to mark significant milestones in life, from a promotion, to a wedding, celebrating a graduation to national anniversaries, the excitement runs from royalty to the crownless, among the old and the young. For us at Edumed Trust, cakes help change lives and that’s why we are pleased to bring the 9th edition of The Cake Festival.

& CEO

We thank God that since its inception, over one hundred bright needy students have been kept in secondary school, gone on to graduate from colleges and universities and are transforming their families and communities. A crowning testimony to the enormous effort that goes into the event.

The festival continues to grow in stature and we strive to make it a memorable event for all. To our partners both new and continuing, thank you for supporting our cause. I thank Unga Limited for the title sponsorship and KWS for hosting the event.

I salute our organising team, staff and volunteers for the tremendous effort, the trustees and board for guidance and our beneficiaries for making it worthwhile. Beyond the festival, please partner with us to transform a life.

Enjoy the festival. Now, where’s the cake?

Charles Njoroge Trust Secretary & CEO Edumed Trust

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THE CAUSE

Touching Lives Through

Edumed Trust EDUMED VISION “A godly response to the cry of the needy”

“For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, I needed clothes and you clothed me, I was sick and you looked after me, I was in prison and you came to visit me.”

Matthew 25:35-36.

The Journey Edumed Trust began in 1996 when it was established by the founders Solomon Mwangi and Henry Rugendo, who as Christians, were convicted to practically support the needy and begun to set modest funds aside from their personal resources. In 1997, they picked the first needy student to support and registered the Trust in the year 2000. From the humble beginning of two people supporting one student, Edumed has grown in leaps and bounds. Currently, the Trust boasts its growth now supporting its 389th student, a remarkable progress made possible by kind and unwavering gesture drawn from resources given

by Kenyans.

Who runs the Trust?

Edumed Trust is run by a Board of Trustees who offers strategic corporate direction by way of setting 8

out policies, fundraises and steers the Trust’s vision.

Executive Board is charged with the responsibility of strategic planning and the day to day operations. It is imperative to note that all Trustees and Executive Board members are volunteers who are passionate about the Edumed tenets espoused by our mission. The Trust has a Secretariat with a lean staff establishment that complements the execution of operations and a pool of volunteers who assist them.

Who do we support?

The Trust grants secondary school scholarships to bright and needy students from across the nation irrespective of religion, tribe or creed and over 300 students have already completed secondary education. Presently, there are 66 students from 61 secondary schools nationwide under the sponsorship programme as we strike to build our portfolio to 100

students mark per annum by 2020. There are over 120 past beneficiaries presently in Kenyan colleges and universities while three have attracted international presence now on full scholarships in universities in Czech Republic, United States & China.

Mentorship Programme Knowledge with character is a transformed life.

The Trust has a continuous mentoring mechanism in place and holds an annual Students Mentorship Retreat which provides spiritual, academic and career guidance as well as psychosocial counseling to the students. The retreat also provides a forum for partners to interact, share experiences and network with the beneficiaries for collegiate deliberations on how to better our initiatives. Our alumni have always ploughed backed through engagement into various Trust activities and we seek internship and job opportunities for them.

Funding Edumed raises funds from ordinary Kenyans who shares our dream and have without ceasing given part of their income regularly and presently have over 200 active partners who on average give at least Kshs. 1,000/- a month besides, other partners drawn from corporates and churches.

For sustainability, the Trust has formulated complementary initiatives including The Cake Festival, an Annual Dinner whose proceeds go to support the work of the Trust.

To better serve and live up to our aspirations, we kindly call on you to plug in and engage.

We are forever indebted to all our stakeholders for the steadfastness in supporting us.

Students at a Mentorship Retreat

9

10

Strawberry Pie Recipe Ingredients • • • • • • • • •

1 ½ cups of EXE All-Purpose Flour Six tablespoons of unsalted butter, softened (Plus more for pie plate) 1 ½ teaspoons of baking powder One cup plus two tablespoons of sugar ½ cup of milk ½ kg of strawberries hulled and halved ½ teaspoon of salt One large egg One teaspoon of pure vanilla extract

Directions • •

• • •

Pre-heat oven to 3500. Butter a 10-inch pie plate. Sift flour, baking powder and salt together in a medium bowl.

Put butter and one cup of sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until pale and fluffy for about three minutes. Reduce speed to mediumlow; mix in egg, milk and vanilla.

Reduce speed to low and gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter and cut sides down and as close together as possible.

Sprinkle remaining two tablespoons of sugar over strawberries.

Bake the cake for 10 minutes then reduce oven temperature to 3250. Bake until cake is golden brown and firm for about 1 hour.

Let the pie cool on a wire rack and cut into wedges.

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Mandazi Recipe Ingredients • • • • • • • •

2 cups of EXE Mandazi Flour 1 ½ teaspoons of baking powder One teaspoon of butter ¼ cup of milk ¼ cup of water ½ teaspoon of cardamom One egg beaten Vegetable oil

Directions • • • • • • •

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Mix together dry ingredients except sugar.

Cut in butter and add sugar.

Beat together egg, milk and water and add to dry mixture.

Knead dough to soft roll out and cut into any shape that lights your candle.

Deep fry in oil until golden brown on all sides.

Drain and serve warm

Swiss Roll Recipe Ingredients 1.

Flour 100g 2.

Sugar 115g 3.

Eggs 5pcs 4.

Vanilla essence 2 drops 5.

Jam 100g 6.

Baking powder 1tsp Method •Separate egg yolk and egg whites • Whisk egg white and sugar together until it foams • Add egg yolks and continue whisking • Sieve flour and baking powder together • Fold in the flour • Pour the butter in a greased baking tray lined with grease proof • When ready • Spread strawberry jam and roll with help of greaseproof • Baking temp. 200*C • Baking time 20 minutes

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for baking cup cakes and a healthy addition to your baking collection. The earthy aroma and texture of

Golden amaranth cup cakes recipe With zesty lemon glaze Preparation time: 30 minutes Cooking time: 30 minutes Makes 15–18

Moderately easy

1.

2.

3.

170 g sugar 225 g margarine 4 teaspoons lemon rind (grate the skin of a lemon with the smaller teeth of a carrot grater) 4. 4 eggs 5. 100 g self raising flour 6. 1 teaspoon baking powder 7. 125 g amaranth (terere) flour 8. 1 cup milk 9. 3 heaped tablespoons icing sugar 10. 2 teaspoons hot water Before starting: - Place paper cups into cup cake tins - Pre-heat oven to 170°C

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plentiful supply. Bake these in large quantities as they can keep for over 2 weeks in the fridge. Leave out at room temperature for 1 hour then serve or pack.

1. Mix sugar and margarine with a wooden spoon or mixer until very 2. Break the eggs one by one in a separate smaller bowl. Add to the mixture and continue to beat until frothy. sieve and sieve into a bowl. wooden spoon. 5. Add the milk. Continue mixing to incorporate the milk well. ready oven. in the tin for 10 minutes. Turn out onto a plate or cake rack.

8. To make the glaze, put about 2 drops of warm water into the icing sugar and stir to a thick, white paste.

9. Pour a teaspoon of glaze on top of each cup cake and sprinkle with lemon rind. Let them dry before serving. Serve with milk, tea or

VANILLA AND CHOCOLATE MARBLE Recipe: Item

Qty

Vanilla Chocolate Cream Cake Mix

500g

Egg

175g

Oil

150g

Water

90g

METHOD: Mixing Time Mixing (use Paddle) Slow Mixing

1 Min

Medium Mixing

3 Mins

Detail Cake Mix + Eggs

Scrape the bowl Slow Mixing 3 Mins Oil + Water Deposit batter in alternate loop for vanilla and chocolate in loaf tins / muffins moulds Product

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Baking Temperature

Baking Time

For Tin Loaf (400g)

180oC

40-42 Mins

For Muffins (60g)

210oC

22-25 Mins

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18

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Annual Baking C 2017 Winners 1st category (C1)-WEDDING CAKE MINTEES CAKES Gold Standard, Professional Category CAKE CITY Silver Standard, Professional Category CAKE CREATIONS BY FREEDA Bronze Standard, Professional Category …………………………………………

2nd category (C2) - CELEBRATION CAKE (NOVELTY 3D) JOYBELLS CAKE CENTRE Gold Standard, Professional Category BLACK PEACH KITCHEN Silver Standard, Professional Category CAKE CITY LTD Bronze Standard, Professional Category ………………………………………………

EMERGING CATEGORY 1st category (C3) -CELEBRATION CAKE (REGULAR SHAPE) TAMIMAS TAMTAM Gold Standard, Professional Category BLACK PEACH KITCHEN Silver Standard, Professional Category MINTEES CAKES Bronze Standard, Professional Category ……………………………………………

JUNIOR CATEGORY 1st category (C4) -BEST FLAVOR CAKE ST. CHRISTOPHERS SECONDARY SCHOOL Gold Standard, Junior Category 20

LORETO CONVENT MSONGARI Silver Standard, Junior Category STATEHOUSE GIRLS HIGH SCHOOL Bronze Standard, Junior Category …………………………………………

PROFESSIONAL CATEGORY 1st Category (C5) -SIGNATURE CAKE (OWN FLAVOR)

Tam

JOYBELLS CAKE CENTRE Gold Standard, Professional Category CAKE CITY LTD Silver Standard, Professional Category SWEET ADDICTION Bronze Standard, Professional Category ……………………………………………

2nd Category (C6)-THEME CAKE JOYBELLS CAKE CENTRE Gold Standard, Professional Category NAIVAS SUPERMARKETS Silver Standard, Professional Category CAKE CITY LTD Bronze Standard, Professional Category ……………………………………………

3rd category (S1-SUGARCRAFT (A FLORAL SHOW PIECE)

Sw

JOYBELLS CAKE CENTRE Gold Standard, Professional Category SWEET ADDICTION Silver Standard, Professional Category SWEET N SPICY Bronze Standard, Professional Category ……………………………………………

F

Competition

amimas Tamtam

Black Peach Kitchen

Mintees Cakes

Cake City

Joybells Cake Centre

Cake Creations By Freeda

weet Addiction

Naivas Supermarkets

Sweet N Spicy

Food Concept

IHTI

Amboseli Institute

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Annual Baking Competition 2017 WINNERS

4th category (S2) -A NON FLORAL ARTISTIC CREATIVE 3D DESIGN SWEET ADDICTION Gold Standard, Professional Category JOY BELLS CAKE CENTRE Silver Standard, Professional Category FOOD CONCEPTS Bronze Standard, Professional Category ……………………………………………

St. Christophers Secondary School

INSTITUTIONAL CATEGORY 1st Category (T1) - BREAD BASKET IHTI Gold Standard, Institutional Category AMBOSELI INSTITUTE Silver Standard, Institutional Category ………………………………………………

2nd Category (T2) - SIGNATURE CAKE

Loreto Convent Msongar

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Statehouse girls high school

IHTI Gold Standard, Institutional Category AMBOSELI INSTITUTE Silver Standard, Institutional Category ……………………………………………

SEASON II ARE YOU A CAKE ARTIST? HERE’S A CHANCE TO SHOW YOUR SKILLS & CREATIVITY AND WIN A GRAND CASH PRIZE

Registration open to amature and proffessional bakers from 1st July 2018. www.ultimatebakebattle@cake-festival.com

www. cake-festival.com 23

2017

LIRRYS CAKES Gold Standard, Wedding Cake Class

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NAIVAS SUPERMARKET BAKERS Bronze Standard, Wedding Cake Class

PHIMAR BAKERS Silver Standard, Wedding Cake Class

WINNING CAKES

MINTEES CAKES Gold Standard, Wedding Category

RITA BOCHERE KENYANYA Bronze Standard, Wedding Category

AAISHA SAMBUL Silver Standard, Wedding Category

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Sweet potato fruit cake recipe Preparation time: 30 minutes Cooking time: 1 hour Serves 8–12 (1 kg cake)

Easy Before starting: - Prepare a round, 8 inch baking tin - Pre-heat oven to 170°C

1. Place sugar, margarine and vanilla essence in a large bowl.

2. Mix with a wooden spoon or mixer until very 3. Break the eggs one by one in a separate smaller bowl to avoid using spoilt ones. Add to the mixture and continue to beat until frothy.

5. Mix again with a wooden spoon. The mixture will turn a beautiful light orange colour.

6. Add the milk. Continue mixing to incorporate the milk well.

bouncy when pressed.

9. Let it cool in the tin for 15 minutes. Turn out onto a plate or cake rack. Arrange cherries on top and dust with icing sugar. Serve with milk, tea or

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SAMPLED RECIPES Ingredients aa bb cc dd ee ff gg hh

500g wheat flour 12g yeast 300ml milk 3 eggs 125g margarine 60g caster sugar 25g currant 25g sultan

A: Chelsea Buns 1.

In a small bowl cream the yeast with little milk.

2.

Place flour into a bowl and make a well in the centre, add the creamed yeast sprinkle with little flour, cover with a cloth , leave in a warm place until the yeast ferments [bubbles]

3.

Add the eggs, margarine, milk, knead to a smooth and soft dough. Cover and keep on a warm place for 1hr

4.

Roll the dough, brush with melted butter, sprinkle with Âź castle sugar

5.

Sprinkle with the currants and sultans. Roll up the dough into a swiss roll. Cut the roll into slices. Brush with melted margarine

6. Meanwhile preheat the oven to 220oC. Grease the tray with melted mangarine then place the swiss rolls.

7.

Place the tray into the oven, lower the temperature to 180oc. Bake for 20 min or until ready

8.

For bun wash: Heat a pan, add milk, sugar and boil to thick syrup

9. Brush the buns immediately with the syrup and serve.

B: Victoria Sandwich Cake Ingredients a b c d e f

1.

250g butter 1 tbsp icing sugar (optional) 5 eggs 250g self-rising flour 2 tbsp jam 250g caster sugar

Cream the butter and sugar until soft and fluffy.

Gradually add the eggs

2.

Sieve the flour and lightly fold in

3.

Transfer into a greased tin and bake at 180 o C for 45 min

4.

Allow to cool. Cut the cake into two, spread jam on one half and place the other half on top. Dust with icing sugar. Serve

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HOT CAKE TRENDS

Mawe-tatu Baking Baking without an Oven

Who says baking is an oven only affair? Many have tried the mawe- tatu baking an interesting trending method for the experimental cake lovers who want it to do at the comfort of their home.

No lies, some have failed terribly because unlike the oven where a knob helps regulate the time and temperature, your discretion and judgment is part of the recipe in the mawe tatu baking!

Procedure

Tips of Mawe- tatu baking

• First you need to have two sufurias, one bigger than the other. The smaller sufuria is the one to hold the cake while the other is to act like the oven!

• Place 3 small stones inside the large sufuria and place it on the fire on low heat.

• Cover the sufuria to Pre- heat it for five minutes.

• Put your cake mixture in a baking tin (the smaller sufuria) and place it inside the improvised oven (the bigger sufuria) balancing it on top of the three stones.

• Cover the smaller sufuria and place low heat charcoal on top of the smaller sufuria or use a big sufuria to enclosing the cake tin.

• Bake using low heat for about 30 – 50 minutes • Monitor from time to time after you get the cake aroma.

• You can use a knife to test how well cooked it is.

• Do not open the lid too many times to check; use the aroma to gauge the cake progress and open as few times as possible to monitor • Bake time varies between 30 to 50 minutes as this depends on the heat and sufuria weight • Use a heavy and flat based sufuria for the improvised oven (the bigger one) it gives a better oven effect and heat distribution • Never at any point should the smaller sufuria be in contact with the heat source, the stones are used to prevent contact. The stones should be about 2 inches thick • Use low heat – this is key!

• If you are placing charcoal (again low heat) on the cover make sure there is reasonable distance between the cake and the lid. i.e. use a deep baking tin.

• Flip the cake when ready to avoid sticking to the base of the pan.

Failed mawe-tatu cake by Lydia Korir -Let’s Cook Kenyan Meals

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BAKING CONVERSATION

Baking Business Four types of

Set Ups

by Maureen Kamari

The baking industry in Kenya is really growing in scale and popularity; this is because more consumers in Kenya are more willing to buy cakes for most occasions and at a higher price than ever before. Cake is a luxury that has become a ‘necessity’ in most occasions and functions, especially in major cities. In turn; baking for business has now become something popular and acceptable to individuals in Kenya.

I highlight 4 main types of set ups you can choose from to help you plan out the first steps to take when deciding on a particular baking business set-up.

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HOME-BASED/ONLINE BAKERY For most bakers who are starting on a small budget; this is the best way to start – from your own home kitchen. Once you have developed your baking skill and recipes; you can start baking in your kitchen and delivering products to your clients. The benefits of this set up include the lower cost of expenses (e.g. no rent to be paid at first) and it helps you get a foot-hold into the industry while starting out lean. You can slowly grow your client base at home. It is advisable though, to have a long-term plan on how to move from your home kitchen to another set-up within a year or two at the most.

The disadvantages of this set up can be the fact that some people like to visit a bakery to talk to the baker for larger, more detailed or custom orders. This shouldn’t worry you too much though – you can always plan a meet-up with your client in a location that can work for both of you. With home-based set ups, you also have to work harder in your marketing since you can’t rely on walk-ins and you have to build trust with potential clients; this means that your marketing strategy has to be quite consistent, very innovative and effective. Another challenge for the baker; is separating home ingredients & equipment and those for your business. In this particular case; you can get one shelf or cabinet (preferably a lockable one) where you store the ingredients and equipment for your baking business. This will help you with stock control, stock taking and costing.

order for it to stay open. Once again, marketing is also very important in this particular set up as well.

When setting up this type of business you need to consider production equipment such as an oven and mixer, you also need refrigerated display units and coolers to store your baked good and beverages (if offered in your menu).

Labor: you’ll need at least 2 – 3 individuals or more depending on the production output or sales you want to make per day.

Legal requirements: you have to be up to date with your business and health permits and licenses required to operate your business at all times.

Other issues include: Store-front Aesthetics Products & Services to offer and Location Great examples of such bakery set-ups in Nairobi are Joybells Cake Centre in Buruburu, Cakes and Muffins on Ngong Rd Prestige area.

Retail Bakery Shop This bakery business set-up is a great way to set up your business if you have a good budget for start-up capital and a prime location. The advantages of this set-up are that you get custom orders in various ways including from online orders and also get the benefit of walk-in clients in the area. This is why being in a prime location is important.

The disadvantage of this type of set-up is in case of slow sales periods; cake slices or any other pastries on display may be left over at the end of the day and you may have to discard them; you can resell them the next day, but this over time may compromise the quality of your products. Overhead costs (e.g. rent, utilities, payroll, etc.) for this set-up also tend to be higher than a home-based set-up; and since they are consistent and have to be paid each month – you have to make sure that your business always makes sales in

Custom Cake Shop The difference in this setup as opposed to the retail bakery shop; is that it deals with custom orders only.

Walk-in customers won’t find ready to sell products in the shop; they walk in to order cake to be picked or delivered later. The advantage of this setup is that any order being worked on has been paid for which eliminates the issue of having left-over baked products in the refrigerated display.

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On the flip side of this; it means that you have to work hard on marketing and branding, grow your business in a way that ensures a steady stream of orders that will guarantee daily sales. Location is still important since walk-in customers are still welcome to come in and place orders as well.

The factors to consider in this type of setup are the same as the retail bakery shop. The only difference is that the products offered can just be a menu of cakes, there’s no need to consider a hot kitchen or other services from the kitchen. However, you can still choose to have a sitting area and beverages to serve any clients who may be waiting to pick a cake order.

A great example of such a bakery setup in Nairobi is Cakes.co.ke in Kilimani.

Industrial Baker This setup requires a large amount of start-up capital.

The pro is that you don’t have to worry about the aesthetics of the bakery since you don’t rely on walkins. This bakery also has the potential for maximum growth if you market it well and you’re able to produce at capacity daily, you can make lots of profit this way.

When you choose a niche (e.g. cookies or breads and scones) and you’re able to reduce costs of production, this can be a very profitable setup. The cons are that you do have to market properly to the right clients who you will buy in bulk; it will be a huge loss to you.

You also have to figure out the best way to distribute your products e.g. do clients collect? Do you have to distribute to your clients? Should you have outlets for

34

distribution and other distributors as well e.g. bicycle and motorcycle riders?

Factors to consider in this setup include:

Equipment required; you need large ovens and mixers; you may also need plant equipment for efficiency e.g. dough mixer and dividers, etc.

Working Capital: You have to have enough working capital to keep daily operations going on for long periods of time. This is because payment periods from your clients may be longer than expected (e.g. 30 – 90 days) and you have to keep producing until the time payments can be made.

Labor required: you will need a large workforce in order to meet demand and production goals e.g. 1,000 loaves a day. You need bakers, office/administration personnel, book-keeper or an accountant, etc.

Other issues are: Bakery Premise, Legal and industry requirements and a working Distribution method: Example of these setups in Kenya, are bakery brands such as Kenblest, SupaLoaf, Festive and Snack Rack limited.

Happy Baking and lots of success in your business as well!

Amari is a baker and a blogger. You can check out more baking for business articles on www.amaribread .com You can find the full article on https://amaribakery. com/2018/06/04/4-types-of-bakery-businesses-to-setup/

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Do’s and Don’ts of

Choosing Wedding Cakes

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So your wedding day is fast approaching, and you have a million things to do in the shortest time possible. Your cake should not be one of the things giving you a migraine. Here are a few do’s and don’ts for wedding cakes to ensure that you are covered in this area.

Do your research first We all know how well things turn out when you walk into a bakery with no idea what you’re looking for. You almost always walk out empty handed or with something you don’t really want. So spend some time thinking about what sort of cake flavours and styles interest you before you even approach a baker. This will make it easier to find a great baker that specializes in the sort of thing you have in mind.

Don't micromanage your baker If a decorator strongly recommends against a specific design element based on certain factors, ask why and listen to any recommendations they may offer instead.

Do book your baker early As soon as you have your wedding date set, it’s a good idea to reserve your cake maker. You can finalize details closer to the time once you’ve sorted other things, but reputed bakers often get booked up for popular dates even 6 months in advance.

Don't get too complicated Some couples try to incorporate too many elements into their cake design, which can result in a busy mess -- I tend to blame the cake reality shows! For example, they try to add the bride's dress pattern plus the favorite colors of the bride/groom (usually very different) along with their pets and meaningful landmarks like buildings on one cake...yikes. Years from now, you want to look at your wedding photos and see a beautiful cake that still represents the couple but doesn't look like a train wreck on your special day.

Do personalize your cake A wedding cake is a great opportunity to put a bit of your personality into it.

Have fun with your favourite colours, flavours and decorative details that mean something to you as a couple. Nowadays, anything goes, so you don’t have to get hung up on tradition if it’s not important to you.

Do taste it The baker should be able to give you a sample of a similar cake. If that’s not a service they provide, ask if she or he can contact a couple who picked the cake you want and ask them to call you with a reference. If neither of those things work, at least try some of the cakes that are available, even if they’re not wedding cakes.

Don’t try to please everyone You cannot! If you love chocolate fudge cake with vanilla Swiss meringue buttercream, then go for it! There’s no way you’ll appeal to every one of your guests with flavour and style, so your only option really is to go for something you both love .

Don't pick up the cake yourself.

There's a reason that cake designers charge for delivery, and many times these cakes are not designed to travel completely assembled without asking for disaster.

Don't forget to show color swatches What you may think is red may not be the same red your decorator is thinking about or even what he/she is capable of producing with food coloring. Some reds may come out a deep red, some an orange-like red, or a soft red. Solution: Ask for a color swatch and leave samples of what you want.

Don't choose an inedible color.

Red, royal blue, purple, and hot pink are the worst. They color everyone's lips and tongue, and if the bride gets any smashed on her face or on her dress she will be permanently stained for the night, and her dress will never be white again! We suggest that if you are wanting to use those colors that you use a fabric ribbon so that it can be easily removed or use the color in the flowers.

By Vanessa Njambi

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Essential

Baking Equipment Rubber or Silicone Spatulas: Rubber or Silicone spatulas are one of the most versatile and important tools in a baking kitchen.

Rubber spatulas have mostly been replaced with silicone spatulas which are easier to clean and have a higher heat resistance. Spatulas have many uses including scraping batters down from the sides and bottom of a mixing bowl, spreading fillings, stirring stove top custards and chocolate while heating, folding lighter ingredients into heavy batters, scrambling eggs, and more.

Spatulas come in a variety of sizes and may be made of a solid piece of silicone or have a silicone blade attached to a wooden, plastic or stainless steel handle.

A small 1 inch spatula is handy for scraping out the inside of measuring cups and containers. A 2 inch spatula is good for stirring, blending, and scraping the sides and bottom of a mixing bowl. A larger 3 inch spatula is best for folding ingredients together.

Wire Whisks:

Whisks come in various sizes and strength of wire.

The stronger the wire, the heavier the task the whisk can perform. A sauce whisk is long and narrow, designed to blend mixtures, reach into the corners of a saucepan, and whisk out any lumps without incorporating a lot of air into the mixture. A round, fat balloon whisk is designed to add air to mixtures and is the best choice for whipping egg whites and heavy cream. A small mini whisk is also helpful for small jobs such as beating eggs or egg yolks.

Wooden Spoons: Nothing beats a good set of wooden spoons in the kitchen. Wooden spoons are strong and durable, withstand heat, won’t scratch nonstick pans, and perfect for stirring almost anything, including hot liquids on the stove top. Purchase spoons that are well made, strong, and made from a hard wood.

Adopted from The Baking Pan Blog

A wire whisk is another versatile baking tool, used to whisk or stir wet or dry ingredients together, beating egg whites or cream, stirring ingredients as they heat in a saucepan and folding ingredients together.

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Near you Bakers

CBD

Cake City Ltd

Yummy tummy treats

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Lirryz Cakes & Delicatzen Where cakes meet style!!!

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Sweety & Spicy Flava Sweety and spicy

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Cake City Ltd

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For your best quality cakes and pastries

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Kata Keki Handmade Cakes

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Proffesional bakers with a homely feel.

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Classy Cakes and Pastries

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Cookies & Cream

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Judy ‘s Cake Art

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Tunu Bakery

‘It’s the simple pleasures in life’

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THIKA ROAD Blooming Impressions

Freli Bakers

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Cakes for all seasons

Cake City Ltd

great taste for every occasion

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Cherry on Top Bakery

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Cupcakes Homemade

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Dee’s Cake World

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Making the edible incredible

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Tasty Delights

OTHERS SOUTH LANDS Cake City Ltd

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Cake Ville

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Four S Bakers

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Kate’s Bakers

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Smat Cakes

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CONTACTS The Trust Secretary, Edumed Trust, P.O. Box 1025-00502, Nairobi, Kenya, Telephone: 0710-551119/0788-551119, Email: info@cake-festival.com, Website: www.cake-festval.com @cakefestivalkenya

@cakefestivalke

@thecakefestival 43

Valentine Valentine School Of Cake

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s l a i t n e s s E

! t n n e e m h o c t M Ki r Every Fo

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