Just “Do it”

No this isn’t sponsored by that well known sports shoe company but rather the title of an action I must do.

My business went official very early in 2012 and when I mean official I mean in registering all aspects of the legal requirements for my business and creating my own little brand.

In that time I have seen myself go from a hobbyist to a micro cakepreneur with big ideas, I mean really big ideas as I feel I have gone from strength to strength.

This is partly down some amazing support I get from all aspects of my life, from my family delivering my orders, as well as supporting in other ways,to friends and customers coming back to me with orders and recommending me to others, plus all the new contacts I’ve made through networking who I consider friends too, as well as baking some half decent cakes even if I say so myself.

I have trialled a good amount of cupcake flavours, made mistakes, had nightmare cakes that won’t co operate,made celebration cakes that do, got red velvet mix up the walls ( don’t ask ) made lots of other bakes, networked, been to workshops, researched and now I’m stuck.

I am stuck because I feel I can’t move forward because of the day job, the very same day job that is keeping a roof over my head and the bills paid that the very thought of giving up this security scares me A lot , but on the other hand the very thought of working for myself makes me tingle, that it overrides a lot of that anxiety, and if you have or have ever thought about running your own business you will understand exactly where I am coming from.

So how do I know it’s time?

In conversation last week someone said to me

“if you were going to do it you would have done it by now”

So I thought “Do it” did this person mean start a business??? Because if they did then what have I been doing for the past 18 months ?? ***Scratches head***

So by “Do it” do they realise:
-The stopping up till the early hours finishing off orders
-Getting a business name and website created
-Me engaging with customers and other businesses on social media
-Working frantically to get the finances up to date for the accountant before the clock strikes January
-The numerous networking I have done
-The numerous events I have done to raise my profile
-The cakes I have sold
-The coffee shop I supply
-the sacrifices that have been made
-maintaining health, a positive attitude and a work life balance
-The driving to collect supplies
The list goes on………………..

Us 5-9 ers have a very challenging time, there are many I know hold down a full time job as well as work very hard to work on our passions to build a biz in our spare time.

But I know I’m being pedantic as I know they mean leave the day job but it’s funny as last year and even the year before that I felt I was ready, but being where I am today I know I wasn’t because it’s only now I really feel ready, I have learnt so much even more in the first part of this year alone.

So I think it’s time I “Do it” I have some time off from the day job, and a lot of things planned for this week, so even if it may seem there’s not much happening there is usually loads going on behind the scenes.

You sometimes don’t realise what you’ve until you see it laid out oh and excuse some of the screen shots πŸ™‚

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So here is it is the beginning of the next stage and the real adventure in Kakeland begins, wish me luck.

Not quite a Merveilleaux

Hi all, it’s been a while since my last post ( I was doing so well too) it’s just I have been so busy working in the business and as usual not enough time working on it hence behind with my post.

So what’s been going on? I’m currently still supplying the coffee shop along with continuing to supply my own customers with endless supplies of celebration cakes and Cupcakes, I’ve been working on a business plan as well as networking, and have been considering joining Birmingham Chamber of commerce to move things forward even more.

So with this post I’m sharing my attempt at making a dessert inspired by a French Merveilleaux

So me and the Merveilleaux came to be after a Twitter conversation with Bruno from a Brunos Bakes and Coffee, he mentioned in a tweet he was making some giant Merveilleaux and quite honestly I was intrigued, as I hadn’t heard of them before.

here are the links for the social media profiles of Brunos bakes and coffee https://twitter.com/BrunoFrenchBake http://www.Facebook.com/brunosbakesandcoffee

So after some googling I discovered they are French desserts that originate from a traditional recipe in the Northern region of France.

It is meringue,sandwich together with whipped cream and then covered in chocolate shavings.

20140614-183539-66939374.jpg traditional Merveilleaux

Now as well as a love of Cake I adore meringues they are just so right for serving in the summer months when you want something a little sweet but are so light and crisp, they are pretty hard to resist, as well as been low in fat (without the cream of course) and gluten free.

In the summer months I am partial to making my Brown sugar Meringues with crushed hazlenuts topped with dollops of thick double cream and and loads of summer fruit so really what’s not to love.
I even have a copy of the Meringue Girls cook book which is simply gorgeous and definitely worth a read www.meringuegirls.co.uk

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So back to the Merveilleaux the day I decided to make one the weather was glorious so really there was no better day to give it a try and since I had some strawberries and raspberries in the fridge I decided a summer homage to the traditional mervilleaux was a must.

So to start I made some meringue
Here is the recipe I used:

4 medium egg whites at room temperature
225g caster sugar
1tsp vinegar
You will also need some soft fruit of your liking
Double or whipping cream
A little extra caster sugar
Vanilla extract
A piping bag
Palette knife
Parchment paper
And something to serve it on.

So to begin with Whip the egg whites until they start to froth, slowly add caster sugar and when all the sugar is added add a teaspoon of white vinegar, your meringues should be thick and glossy.

I then piped the meringue into three disks, onto baking parchment that is secured on top of a baking tray.

***tip*** draw around a side plate on your baking parchment so the disc of meringue are the same.

Then bake for approx 3 hours on a low heat, basically the lowest heat setting of your oven

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Make some chantilly cream with vanilla and a little caster sugar, I love Neilson Massey vanilla it’s a bit pricey but you can definitely taste why vanilla Extract

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To stop the meringue moving I piped a little onto the centre of the board’ and then added the first meringue layer and then pipe a circle of cream />20140614-191223-69143677.jpg

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Add some chopped fruit and repeat the process once more

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Now you carefully need to smother the whole of this deliciousness in the whipped cream with a palette knife, this is tricky as the meringue is so delicate

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When completed cover in some chopped white chocolate and decorate with more fruit

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Ta dah a summer fruit Mervilleaux aka Meringue gateaux, and so I had to tweet Bruno to see what he thinks, and the verdict

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To be continued………. πŸ™‚

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