Quote:
Originally Posted by BakingIrene 
You need to start with some real simple basics:
1. Keep your personal details OFFLINE. In one post you are a single mom, in another you have a DH and a MIL... You need to be aware that computer geeks like me sometimes save the threads that we comment in, that means it has been saved whether you deleted it or not. You MUST assume that what you post online will be "out there" forever.
2. Make a separate web page for business ONLY. Make sure that every single word is spelled properly, make sure that your best pictures are posted, make sure you put important information on there (deposits, order cancellation deadline, allergy) for your customers. Forget about Fakebook that's for social (meaning PERSONAL) not real business. Forget about discussing your business plans online. The only people who need to know your business schedule are those who email you for a cake order.
3. Get your labelling organized. Take all your ingredient labels to a copy shop and copy the ingredients at MAX enlargement. Put those into a notebook and highlight the allergy info that is required by law to be shown on every label. Learn what those words mean by reading info on the USDA (or your country) food regulatory website, they are written in plain English. Organize your allergy info into a written sheet that you can give to customers and that you can email BEFORE you accept an order.
4. Get your schedule organized. There has to be an adult NOT YOU taking care of your kids when you are running around the kitchen with hot cake pans. And doing that on no sleep is NOT the way to keep your license in good standing. Bake ONLY those cake orders that you can make safely and cleanly. I'm telling you this as I have told so many people in the past, that YOU must work safe at all times.
5. LEARN about your ingredients. Rethink your ingredients based on the label info. There is NO reason that I know of to use Lindt chocolate. In fact there are good reasons to use cocoa or a brand of chocolate that is NOT finished in a candy factory where nuts are almost always added. You MUST learn something from your original post--that is that YOU are responsible for knowing what could be in your cakes.
So however long it takes for you to get all your ducks properly in a row is how long you should take a break from cake sales. It's up to you to work all this stuff out, it's not something that you just set a timer for. Most of this information is online with Wikipedia or your local board of health, as well as in public libraries and your county agricultural extension service. But some of it comes from hands-on foodservice work.
You need to start with some real simple basics:
1. Keep your personal details OFFLINE. In one post you are a single mom, in another you have a DH and a MIL... You need to be aware that computer geeks like me sometimes save the threads that we comment in, that means it has been saved whether you deleted it or not. You MUST assume that what you post online will be "out there" forever.
2. Make a separate web page for business ONLY. Make sure that every single word is spelled properly, make sure that your best pictures are posted, make sure you put important information on there (deposits, order cancellation deadline, allergy) for your customers. Forget about Fakebook that's for social (meaning PERSONAL) not real business. Forget about discussing your business plans online. The only people who need to know your business schedule are those who email you for a cake order.
3. Get your labelling organized. Take all your ingredient labels to a copy shop and copy the ingredients at MAX enlargement. Put those into a notebook and highlight the allergy info that is required by law to be shown on every label. Learn what those words mean by reading info on the USDA (or your country) food regulatory website, they are written in plain English. Organize your allergy info into a written sheet that you can give to customers and that you can email BEFORE you accept an order.
4. Get your schedule organized. There has to be an adult NOT YOU taking care of your kids when you are running around the kitchen with hot cake pans. And doing that on no sleep is NOT the way to keep your license in good standing. Bake ONLY those cake orders that you can make safely and cleanly. I'm telling you this as I have told so many people in the past, that YOU must work safe at all times.
5. LEARN about your ingredients. Rethink your ingredients based on the label info. There is NO reason that I know of to use Lindt chocolate. In fact there are good reasons to use cocoa or a brand of chocolate that is NOT finished in a candy factory where nuts are almost always added. You MUST learn something from your original post--that is that YOU are responsible for knowing what could be in your cakes.
So however long it takes for you to get all your ducks properly in a row is how long you should take a break from cake sales. It's up to you to work all this stuff out, it's not something that you just set a timer for. Most of this information is online with Wikipedia or your local board of health, as well as in public libraries and your county agricultural extension service. But some of it comes from hands-on foodservice work.
Thanks, and my DH and all of that is my personal business, some may understand how you can "feel like a single mother" even with a fiance or husband.. looooong working hours = no help with the kids anyways enough about that.. Ill work on everything I already have almost everything you have stated on a piece of paper.
As for the whole internet thing, well I could care less what CC members read.. but my customers well that's another thing.. If I could erase this whole thread I sure would!
