So it is 4 days into the new year and I have still not recovered from the baking bug! I have not been baking much for some time now. The last order that I made was for probably Deepika's daughter in October. I have not made so much at home either since my full time job has become more than full time of late since I started managing a new project there.
But I'm just back to work after a break now and I am quite keen to start baking again. I have decided that I am probably not going to be able to make really expensive cakes, cakes with elaborate fondant work or couverture chocolate or vanilla extract since I do not have the clientele for such cakes. What will work for me is making classic flavours and making neat cakes.
So my plan for the new year is to first focus only on flavours. I have come up with a list of 10 flavours that I will try to make over the next 10 months. I will make 40 cakes in all, making a single cake 4 times in one month so that I feel confident enough of adding the cake to my menu. At the end of 2016, I will publish my menu with the list of 10 eggless cakes and the flavour pairings.
These 40 cakes are going to be apart from the monthly bakes that I wish to do for my family, they will also be apart from the cakes that I make for family celebrations. This is mainly because I often like to tweak family celebration cakes to the personal preferences of my family members. My family members do not often go for classic flavour pairings since they are used to too much customization.
The 40 cakes are also going to give me the opportunity to focus on neat cakes, clean edges on the frosting and different piping techniques for the borders.
Given the chance, I would have also liked to make one figurine in a month and other techniques as well but I do not believe that I have the time to do such things. It will be a tough ask for me to do these 40 cakes each week in this year but that is what I am going to focus and commit towards.
I will not do any promotions for Galga this year, not solicit any orders. I will not plan to conduct classes eithers - the sole focus will be to work on my strengths and ensure that I can deliver the flavour, texture of cakes that I want to.
There's another thing that working on the same flavour of cake multiple number of times is going to help me achieve - buying ingredients monthly instead of weekly. No more last minute trips to the supermarket hunting for that elusive ingredient and getting stressed or compromising when I do not find it. I plan stuff 1 month in advance so I can make the cakes I want to comfortably.
Another thing that I am going to decide is that these cakes will be made only during the night. I am yet to plan how I will do this but this is what I am going to do.
Apart from this, I also wish to make bread twice a week, cookies and muffins once a month. I am willing to let go of the bread until I fulfill my kitchen aid dream because it's quite impossible that I have the time to make bread twice a week. Also with my recent inclination to eat bread everyday in the mornings and my family's capacity to make an extra large loaf disappear completely at breakfast, it will become impossible for me to meet my family's demand for bread with my home made loaves.
But I'm just back to work after a break now and I am quite keen to start baking again. I have decided that I am probably not going to be able to make really expensive cakes, cakes with elaborate fondant work or couverture chocolate or vanilla extract since I do not have the clientele for such cakes. What will work for me is making classic flavours and making neat cakes.
So my plan for the new year is to first focus only on flavours. I have come up with a list of 10 flavours that I will try to make over the next 10 months. I will make 40 cakes in all, making a single cake 4 times in one month so that I feel confident enough of adding the cake to my menu. At the end of 2016, I will publish my menu with the list of 10 eggless cakes and the flavour pairings.
These 40 cakes are going to be apart from the monthly bakes that I wish to do for my family, they will also be apart from the cakes that I make for family celebrations. This is mainly because I often like to tweak family celebration cakes to the personal preferences of my family members. My family members do not often go for classic flavour pairings since they are used to too much customization.
The 40 cakes are also going to give me the opportunity to focus on neat cakes, clean edges on the frosting and different piping techniques for the borders.
Given the chance, I would have also liked to make one figurine in a month and other techniques as well but I do not believe that I have the time to do such things. It will be a tough ask for me to do these 40 cakes each week in this year but that is what I am going to focus and commit towards.
I will not do any promotions for Galga this year, not solicit any orders. I will not plan to conduct classes eithers - the sole focus will be to work on my strengths and ensure that I can deliver the flavour, texture of cakes that I want to.
There's another thing that working on the same flavour of cake multiple number of times is going to help me achieve - buying ingredients monthly instead of weekly. No more last minute trips to the supermarket hunting for that elusive ingredient and getting stressed or compromising when I do not find it. I plan stuff 1 month in advance so I can make the cakes I want to comfortably.
Another thing that I am going to decide is that these cakes will be made only during the night. I am yet to plan how I will do this but this is what I am going to do.
Apart from this, I also wish to make bread twice a week, cookies and muffins once a month. I am willing to let go of the bread until I fulfill my kitchen aid dream because it's quite impossible that I have the time to make bread twice a week. Also with my recent inclination to eat bread everyday in the mornings and my family's capacity to make an extra large loaf disappear completely at breakfast, it will become impossible for me to meet my family's demand for bread with my home made loaves.
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