HOW TO START A PROFITABLE CAKE BUSINESS WITH NO TOOL OR CAPITAL

[00:00:00]Cupcake business is one business that you can venture into and you will not regret it. It is not just very profitable, but it's very easy to put together. I have been doing this business right from my university days up to date and I kid you not, it is not one you will regret. Now, do you have a heart to make money? Are you a stay-at-home mom, a student, or a baker that just want to add more income to what you have already? This part of the business or this part of cake business you should venture into. You see how I made it look so real. To tell you that all these were baked in my kitchen. You can see my cooler, you can see my red oily keg. Yes. To tell you that even if you don't have an oven, you can just get this done. I'm going to teach you also how to get this package just in case you want to start selling to supermarket or you want to supply people or just want to sell to your customer. I'll teach you how to package. Most people don't also know how to preserve their cakes in the right way. I've gotten a lot of question, please how do we get this preserved? I'm going to show you what I use, the quantity I use, and how to do it the right way. Looking at this, you can see it's written there satisfied food grade. Yes, so that it should tell you that you are using a very safe food product. And we are also going to use this spirit alcohol, liquid alcohol.

[00:01:11]Costing is a big issue for some people.

[00:01:13]So, in this tutorial too, guys, I'm going to hold you guys' hands so that we are going to do the costing step-by-step of all the ingredients used in making this tutorial. So, you see, this is going to be a very long detailed class.

[00:01:26]So, that when you are starting your business, you're going to enjoy it. It is a tutorial you won't like to miss.

[00:01:31]Please subscribe, like, share, and drop >> [music] [music] [music] >> So, we need two cups of flour. We also need sugar, either 3/4 or 1/2 cup. 4 Tbsp of vegetable oil, 7 Tbsp of water, two eggs, cold water, not hot water, please. So, you can mix your flavors.

[00:02:03]You can mix milk flavor, vanilla, or any other good flavor that you like. Then, you also use salt. You also need baking powder. We need some nutmeg and also we need this dry preservative. So, at the end I'm going to show you guys the quantity we use and we'll good to go.

[00:02:20]I'm also going to add this liquid alcohol, that's Chef City. There are other different plain brands you can get there. It is satisfied food grade. So, tell you that you're actually using the very good product. So, don't fear. It is food satisfied and it's very good for consumption. I also use this by making bread, that's the dry preservative. So, don't get so scared. You are not causing harm to yourself or causing harm to your customers. We also need a sachet of this milk flavor, the one that is 100 naira.

[00:02:50]The last time somebody complained about using milk. So, today's tutorial no milk at all. We need 3 Tbsp of margarine or 3 Tbsp of butter, anyone that you have.

[00:02:59]You need a bowl that contains the margarine or the butter, depending on the one you are using. Go in with the sugar and then we are going to combine this.

[00:03:08]Note, someone is going to say, "Since you're not going to use butter or true or since you're not going to use margarine or true, can't you just dump everything together?" Please, I beg you in the name of God, no. So, just still treat this quantity of margarine and butter as if you're treating a larger quantity of margarine and sugar. So, just cream until this combines together.

[00:03:30]Then, you can add your vegetable oil little at a time. But, one advantage about this is that you are not going to pay so much attention like as if you're going to make sure you cream it, it doubles in size and all the rest. So, far or once you get a color change and the appearance, you are good to go. Do not over cream or do not over mix this.

[00:03:55]If not, it's going to give you a tough cake and trust me, that is not what you want. So, I just went in with the vegetable oil and now I'm going to go ahead to start the creaming process.

[00:04:06]When you add the vegetable oil, one thing I've noticed is that it doesn't take time. There will be a color change.

[00:04:12]The color reaction speeds up so fast that it's very visible to the eyes. So, now you can see the color is still changing but the butter the butter the butter sorry or the margarine the vegetable oil and the sugar is not ready yet. So, just going to continue doing this until there is more visible color change. One of the margarine that I've noticed that gives a good volume is King's margarine and also um delicious or delightful or there about. You can also use any sachet margarine of your choice to achieve a very beautiful result. So, at this point I have gotten this well combined. I'm going to set it aside and then crack the eggs one at a time. I usually love cracking my eggs one at a time into a smaller bowl so that I can be able to detect any eggshell as also I can be able also to detect anyone that is bad at the moment.

[00:05:07]So, just imagine you cracking your eggs directly into the bowl you are using to bake only for you to crack one two three four five. Maybe on the verge of cracking the sixth one and it's now bad.

[00:05:21]Maybe very very bad that you might try to scoop out some but you still have some tiny particles of some tiny piece of the egg that will also find its way into the batter and to end up ruining what you have. So, now I've carefully cracked this into a little glass bowl.

[00:05:38]I'll just go in with my other small whisk and then give this a beautiful whisk just like you can see me do in this video. So, if you have watched to this extent you have not subscribed, please consider subscribing. Consider dropping your questions, guys, and consider dropping a beautiful comment.

[00:05:56]Also, what will make your customers keep on coming over and over again is your ability to combine flavors. In this video, I make use of only condensed milk flavor. So, you can also go ahead to combine condensed milk flavor, vanilla flavor, a dash of Supermilk, um milk flavor, any amazing flavor that you know out there. Also, a dash of banana flavor makes a whole lot of difference. So, just play around, know how to combine your flavors, and trust me, you will like the outcome. Into the sieve, I'm just going to go ahead to combine all the dry ingredients. I started with adding the flour. Now, I'm going to add half tablespoon of baking powder. Now, you can see I'm trying to level this out, right? This is the right way to measure your baking powder anytime.

[00:06:46]Do not add heapsful. That is going to give you wrong measurements of what you're trying to measure. Now, we're going to the dry preservatives. This is the brand that I use. There are also amazing brands out there. So, because it's not the right one, this I can vouch for. I've been using this for years, and it has never disappointed.

[00:07:07]Please, do not be tempted to add overly too much. It's going to give you a bitter outcome. Trust me, and you will not like it. So, for these two cups, I'm just using 1 tsp. Don't add more than 1 tsp. Your cake will be bitter. Now, for this recipe, I'm not going to make use of a sachet of this 100 naira milk flavor. I've already used some from it before. So, I'm just going to add. So, if you're going to make use of yours, make sure you add an entire pack. In the past, this used to be 50 naira, 40 naira, thereabouts. But, now we are buying it for 100 naira. There are different amazing brands out there, so just buy any one that you can find in your locality or you can find in your area. See one of the reasons why you have to sieve. Aside from adding air into your baked product, it also helps you to catch all the slumps. So, imagine you just pouring the flour directly, these slumps are going to cake and sit at the bottom of your pan. And trust me, you won't like it. You can also see some of the particles of the lumps make in the sieve, too, right? That is the importance of always sieving, anytime, any day. Now, I'm going in with my salt.

[00:08:18]I usually do not sieve the salt, so I just went in with the salt, and now I'm going to go ahead to combine this. So, just take your time to just do this little at a time. Do not rush it if not it's going to fly all over your working surface, and you're going to have more than half of your mixture on the surface or on the table. So, when this is combined, I'm going to go in with water.

[00:08:43]Initially, I went in with 4 Tbsp of water. This was not enough, so later on I'll still add more. Now, I'm going to go in with 1 tsp of this Chelsea. So, I bought this pack for 150. We're not going to use all, so I just added 1 tsp.

[00:08:58]Now, with these two preservatives we've added so far, this is going to help preserve your cake for up to two, three weeks, there about. You get right? So, cake is not an is not an everlasting product that you can keep to last so so so so long. So, at least this can stay two weeks, three weeks on the shelf, and you'll be able to sell them out even before such time frame. So, just go ahead to combine this. You can see it's looking a bit thick, so that was why I said I'm still going to add extra um 3 Tbsp here to make it up to five, seven Tbsp later of water. So, just go ahead and combine this. At this point, you can also use your hand mixer, just [snorts] in case you want to squeeze and switch to one, or you can just continue with your hand mixer. But, because this video is targeted for maybe new beginners or new bakers that might not have much, so we can also continue with our hand whisk. So, the batter looks a bit thick, like I said. And I just went ahead to add extra 3 tbsp of water, like you guys saw me do in the video. Now, after mixing this, the batter will be a bit lighter compared to when we started.

[00:10:09]Please, do not be tempted to add more water so that you can get more volume. No, don't try that. What it do is that it's going to make your cake heavy and to make you have a strong cake. Yes, that is what you will get. So, you're just going to go ahead and mix this, like you can see me do in the video. Once it's properly combined or once it's thoroughly mixed or once everything has come together like a beautiful homogeneous mixture, I'm going to set this aside. So, at this point, you can see the consistency I have. So, I'm just trying to mix everything so that all the batter I have by the side of the glass, I'll be able to work everything in. You can see what I have. Just in case you don't want to This is for cupcakes, so you can also pour this into a bigger pan and also bake. But, for today's tutorial, we are making cupcakes. So, now I'm just going to go ahead to prepare my pan. With the end of this little brush, I make use of this so that it doesn't make a mess if I'm just using my finger. Take some margarine and then apply all over the cupcake tins that I'm going to use. You can see what I'm already doing. I've already done this off camera, but I just have to demonstrate and show you guys. Add some flour, tilt it around, and then empty into next pan. So, just repeat the same process until you exhaust all the pans that you have. So, this is exactly the way I am doing mine in the video.

[00:11:31]And this is actually the way you should also do yours in the video. So, now I just have to mix the butter once more.

[00:11:39]Mix it all over again and then we go ahead to start dispensing this into our cupcake pans. So guys, just in case you have watched to this extent and you have not subscribed yet, I come asking you, why haven't you done that? Subscribe because there are also amazing video tips of also amazing tutorials I'll be dropping here and trust me, you will be hooked and you will love to come back over and over and over and over again because you're going to be learning so much. Like this is a full baking school.

[00:12:12]Like basically it's a full baking school. There's so many things you can learn here. Whether it's from baking um cake recipes, bosses, decorations, so many things. So, I don't like my butter mixing up. I'm just going to wash my finger and make sure I can bring everything out. So, I got this number at the end of the day. Always make sure you bank um your cake pans on the flat surface. This will help you get out any trapped in air. Now, I have five pieces, right? So, some of you might go ahead to ask me, why do I have six? So, behind the camera I was scared it might get full and over pour. I just had to use that very tiny pan over there to just remove small small small from the five pans and that was how I got that other pan. So, after this, the next thing now is to go ahead to bake.

[00:13:05]So, just in case you want to start this business and you are worried, I don't have an oven, this, that, that. You can even see the steam coming out for yourself, right? So, just I get a pot in your kitchen. Just buy extra stove top like you can see me do. I usually don't like using sand or gravels because you never can say. You might not be so careful and all, but who knows? But if you can be careful, good. Instead of that, you can just buy this aluminum foil, place on the base of your pots, and then drop your pans and bake. That works magic, too. So, now I'm just trying to do the check to know whether they are properly baked. So, looking at this puffy nature or looking at the elevated nature, you can know that this is properly baked and well cooked in baked. So, now you can see how clean it came. It didn't get burnt. You can see.

[00:13:53]This is a recipe that works. A beautiful commercial recipe that works. So, just in case you want to start this business, try this recipe. Trust me, guys, you are going to love the outcome. This looks so good, and above all, it tastes amazingly great. So, just in case you also want to learn how to make your own label, just in case you want to start this as a business, do let me know in the comment section. Let me consider filming another video to teach you guys different ways you can make your own label, the easy way, the hard way. I'll teach you guys how you can make your own label for your business. So, I just had to cut some and package some for my children to use for their school snacks the next day.

[00:14:36]As you can see. So, this can also serve as a snack for your children, for yourself if you go to work and not feel well. You can also cut this off, store them in the fridge for the kids, and also store in the fridge for yourself and enjoy. Snack on it.

[00:14:49]You can actually be your own customer.

[00:14:50]What do you think about that? But now we are thinking about how to make more money. So, let's focus on that. So, to package the cake, you're going to make use of this glass nylon. This is number three. Yes. So, um this is what we're going to use. I've forgotten how many pieces it was that I bought, around that 400 or 500 naira. So, this particular size couldn't contain this cupcake. So, this is size three. You can also buy size four. So, that that one will be a bit bigger than this size. I just want to show you guys how it's being done because I tried struggling putting this and a part of it got done. So, if you don't want yours to get done, that means you have to buy a size that is a bit bigger than mine. Another expo for you to get the accurate um size of nylons, when you're going to the market, please go alongside with the cake pan you intend using. God being so kind, the seller of the nylon might be so um generous enough to allow you measure, because most people might not allow you measure. So, you never can say the person you might meet might be generous enough to allow you measure, and you'll be able to get the accurate nylon for your pan. So, this one did not even enter at all, so I didn't even waste my time trying to try at all. So, from here you can even spot what the inside of this cake looks like. You guys see it was very nice. So, now I'm going to also show you how to place your nylon so that you can um seal up the right way. In that first one, I made a mistake by trying to seal the nylon in front of the cake. No. So, this is the right way to place your cake. You get right? So, the back of the cake should be facing you, while the front of the cake should be facing downwards. You get right? Uh-huh.

[00:16:35]So, that when you flip over, you seal at the back, instead of sealing in the front, like I mistakenly did in the first one. So, you can see the difference. Now, it's going to review the beautiful appearance or the beautiful face of the cake, compared to this one on my right. You can see. So, the one on the left is the right way to seal. So, please stick to that um procedure or stick to that method. So, let's pack this up, the one that the kids will use for school tomorrow, and here we go. So, the next thing for us now to do is the costing. Remember that I said we're going to do this costing bit by bit, so that we can be able to know all the ingredients that we used.

[00:17:17]So, for the 3 Tbsp of margarine, I'm going to give this for 250 naira. For the 3/4 cup of sugar, um that 250 g that that is for 500 in my area. So, that means um if I have 250 there, that means I have 1/4 into five places, right? Uh-huh. So, if you divide it um into four, that means one part will be giving you 125.

[00:17:43]So, 125 * 3, that will give you 375 g. So, for the eggs, we have two. This is 500, 250 for one. So, for the milk flavor, 100 naira. The vegetable oil, 150. The flour, 500. Um the flavor, 150 cuz I'm using industrial flavor. The sachet alcohol, 150, but I used 50 naira worth of it. So, for the baking powder and the salt, 50 naira.

[00:18:13]The dry preservative and Nutmeg, 50 naira. Then, for my nylon, I bought um let me say about 100 pieces for 500 naira. So, you can add plus or minus 600 naira for your own transportation. And then, you sum to get the total. So, from there, you can now divide to know how much you will sell one.