October 11, 2023 • 33 mins
Imagine baking a three-tier cake for your first order - daunting, right? That's precisely what Nam, the owner of Dreameecakes did. Today I sat down and spoke to the cake artist about how he got started in the industry and what does it look like to be a one man show.
This episode is a delightful narrative of Nam's journey from being a complete novice to a successful entrepreneur – all self-taught, backed by the support of family and aided by the power of social media. His story will not only satiate your sweet tooth but serves an inspiring dose of resilience, determination, and passion from when you just put yourself out there.
Nam shares the significance of setting boundaries, creating compelling social media content, and focusing on quality over quantity.
In this episode we will cover:
- How Nam started out with growing his business
- What advice he has for those wanting to step into the luxury market
- How he schedules his day to day operations
- How he uses social media to grow his business and more
Want to connect with Nam? Be sure to follow his page on social media by clicking here
Two ways I help my students earn $2-10k monthly👇?
1.) Grow your home bakery business inside The Entrepreneur Community by clicking here
2.) Learn to sell digital products inside Digital Product Community by clicking here
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Hey, sweet friends, my name is Chef Schaumburg.
I started my baking businesswith the bottle of DeCerono and
one Bundt Cake man.
Fast forward to today, fromnews to magazines, speaking on
national stages and more.
I can truly say that baking haschanged my life.
So now, as a bakery businesscoach, I get to help others have
the same success.
I've helped hundreds of mystudents across the world in my
(00:24):
global membership program createsix-figure businesses, mainly
from home.
The Baking for Business podcastis an extension of that, from
actionable tips to valuabletools and resources that can
impact you as a business owner.
I truly believe y'all.
We would never have been givena gift if we couldn't profit and
prosper from it.
So come on, darling.
What are you waiting for?
(00:45):
Hey, sweet friends, and welcomeback to the Baking for Business
podcast.
I'm super excited to have youguys here with me today.
Today we have someone whosework will literally stop the
scroll.
Today we're here with Nam fromVietnam, who is amazing, and
(01:06):
he's also the owner of DreamyCakes, which you guys probably
follow on social media.
But he has a beautiful style,beautiful feed, and so today we
get to get to know him.
So thanks so much for coming onthe podcast.
How you doing today.
Speaker 2 (01:20):
I'm doing good.
How are you?
Speaker 1 (01:22):
I'm doing wonderful.
I'm also happy because you'reour second guy, oh yeah.
Speaker 2 (01:28):
Yeah, thank you for having me.
Speaker 1 (01:30):
Absolutely so before we get into the baking, because
your work is super beautiful.
What got you into baking?
What got you started?
Speaker 2 (01:42):
Oh, I mean, actually that was like how to say it's
really not in the purpose.
You know, because back then in2019, some of my friends in
South Africa, you know, going tocelebrate their birthday, and
when we take a look of the cakeonline because we want to order
it.
So I said, what about?
(02:04):
Like I'm challenging myself,you know, to make their birthday
cake for the very first time,even though I never baked before
or I even didn't know how toturn on the oven.
So I really had to ask mypartner to help me with the
setting and all of that.
But I tried to Google therecipe, you know, and then
(02:27):
adjust it according to my taste.
So I make them three tier cakesin like a different flavors and
for the first time.
So I said, oh, hope that itworks.
And then at that moment I evendidn't know how to stack the
tier cake together, you know.
So I don't know why we need touse dowel, why we need to use,
(02:50):
like, support, a cake board andall of that.
I just stuck all of them on topof each other and, lucky that
it was in winter time, so thecake still survived to the end
of the celebration, you know.
So after that they said whydon't you just try and put the
word out there, you know, andstart selling cake?
(03:12):
So I said, okay, that's such anice idea, since I had nothing
to do, because during that timeI am like, basically my visa did
not allow me to work in SouthAfrica, so I am only doing that
as like a hobby, you know so.
And then after that I startedposting my cake on social media
(03:37):
and you know I really had to,like, create my own cake or
using dummy cake, you know, justfor the content, because I at
that moment I didn't have anycustomer yet.
So after posting for a month,surprisingly that the traffic
(03:58):
started coming in, you know so,people thought, liking my
picture on social media and theyshared the word to each other
and then, I think in the secondmonth I got the first order and
then after that it's just goingup like crazily.
(04:18):
You know, yeah, because I wasnot a local there in South
Africa, so it's really hard toask people or friends or family
to share the word out there.
So most of my customer comesstraight from Instagram.
And because I also likephotography or taking video,
(04:41):
recording video, so at the sametime, like while making cake for
customer.
I just record video of theprocess how I am going to make a
back cake, or sharing some tipsand tricks along the way, and
then take a few pictures toshare with the people out there,
(05:01):
you know.
So the main purpose of thatperiod of time is just to share
the picture and hopefully to getmore orders.
Speaker 1 (05:12):
Yeah, absolutely, and it definitely worked in your
favor.
That is pretty enormous, though, to do a three-tier cake as
your very first cake.
Speaker 2 (05:23):
And I even told myself that, okay, I never
frosted a cake before, so itwould be easier to do like a
semi-naked cake, like kind ofwedding cake, you know.
But people said that now to geta nice semi-naked you need to
get it perfect, otherwise, likethe imperfection will be showing
(05:44):
off, you know.
So I said I would just try itout and luckily it worked.
Speaker 1 (05:51):
Yes, it definitely worked out for you, and so one
of the things I noticed is thatyou actually post a lot of
beautiful stacked cakes, tieredcakes.
How did you decide on simplydoing like the, because I would
consider you kind of like aluxury or elegant brand.
What made you decide on doingthat type of style of cakes?
(06:14):
Because most bakers they playaround, so I'm like cupcakes,
cake pops, stuff like that.
Did you always have a passionfor cakes or did you also, you
know, dabble and try otherthings?
Speaker 2 (06:27):
Actually that I like cakes and cupcakes, but you know
that I enjoy decorating cakesmore than cupcakes and, to be
honest, because you know like Iwanted to focus on making cake
to earn a certain amount ofmoney, you know, instead of
making so many cupcakes and youjust like a little bit at a time
(06:52):
.
So, but I also do that at thesame time, but then once I'm
getting busier, so then I justfocus on making cake.
I always told myself, andactually lucky that I have fully
supported from my family and mypartner, so that's why maybe
I'm also not too stressed aboutfinancial basically.
(07:13):
So that's why I still can keepup my standard and doing what I
like.
That is really importantbecause I know that many bakers
out there they still need totake care of their family and
their children, so of coursethat they will take whatever
come in, you know.
So they that's why they have todo like cake, pork, cupcakes or
(07:36):
many things.
I'm not sure if they reallyenjoy doing that or sometimes
it's just for financing.
So and then I told myself and Itold everyone that okay, I will
just keep my standard and doingwhat I like, and definitely
that there will be a market forit, you know.
So that's what I am doing Untilnow.
Yeah.
Speaker 1 (07:58):
You made a couple really good points.
Usually when people start off,I told them the same thing do
what you love.
But if they jump too soon orthey do it too soon, then they
do end up doing a lot of things,because then it does become
okay why I need to make money.
Speaker 2 (08:13):
Yeah.
Speaker 1 (08:14):
And so yeah, so kudos to you for just saying from the
start, I'm just going to followmy passion and do what I really
enjoy.
And so how did you get thecourage because a lot of people
in our industry to struggle withpricing and you share some
amazing tips on your feed, whichI love how did you get the
(08:35):
courage to charge the price?
I don't want to say that you'reworth because we're invaluable.
You know we're all worth a lot,but how did you get the courage
to charge the price for yourcakes to attract that type of
luxury customer?
Speaker 2 (08:51):
Yeah, so, like at first, of course, that I also
want to have more sell and liketo have a chance to make more
cakes, more style, you know.
So I will give my price alittle lower to get.
But I always tell my customerthat is the promotion for that
(09:11):
period of time.
I don't, I didn't tell themthat is a set price, you know.
So then they will be expectingthe same price for the next
order how to describe myself?
But I mean, I charge for what Iam thinking that is worth my
(09:34):
time and my skill and not forthat kind of market, for example
.
So let's say that it takes mefive hours to finish that cake
and I think, like, how much perhour could worth my time making
it?
So I set my standard, I set myown standard and of course that
(09:55):
to be able to charge that priceyou also need to improve your
skill every single day, you know, because when the customer
receive the cake then they mustsay that oh yeah, it's worth it,
you know.
So that also make you stand outfrom the market.
So, and of course that I amthere, will always be like
(10:20):
senior bakers out there and wewould always be new.
So how to stand out from themarket, that's what we need to
think about.
So I said I don't follow anyone, as I mentioned earlier,
because I am also not toostressed about financial, so
that's why I am able to keep mystandard and doing what I like,
(10:46):
so luckily that people alsounderstand it and as we all know
that, there will always be themarket Average, luxury or
whatever depends on what you'relooking to.
Speaker 1 (11:01):
Absolutely, and that is just so powerful to, just
like you stated, make sureyou're paying yourself hourly,
take all things intoconsideration, but to charge the
price, because there willalways be a market that loves
luxury, just like always be amarket that loves cheap, but
we're not trying to really goafter that market Absolutely so
(11:24):
over time because you also saidsomething that you don't really
follow trends, and I don't thinkyou do either.
You have a look and a stylethat's very much your own and
some people are afraid to dothat.
They actually follow everysingle trend.
So, aside from not having toworry financially, are you just
(11:44):
that much of a creative?
Is it the creative portion ofyou, or is it just that you like
bringing you joy?
But what do you think is thecommon trend with some of your
cakes and the looks of yourdesigns?
Speaker 2 (11:57):
Well, I couldn't say that I am not following a
following trend, but sometimeswe also need to follow it Just
to get more engagement.
For example and I don'tnormally do the same style every
now and then because I will getbored of it.
So when you do something youneed to enjoy doing it.
(12:21):
So, for example, there is a mancake with a black cake with
white bottles.
I got like a thousand orders ofit and of course that I get
bored, but sometimes I also hadto decline the order just to
give it a break from that style.
(12:43):
And I mean, like trend is alsogood if you know, if you're able
to catch the trend and make itwork.
And at the same time you alsoneed to have your own style.
It's really hard to have yourown style at the first period of
time because you don't knowwhat you love or what could be
(13:06):
right for you.
So it's same for me.
So for the first period of timeI also follow other bakers cake
style, for example try to notreally a copycat, but try to
follow their style and then makeit slightly different and turn
it into our style.
(13:27):
And then after that, once youunderstand the process, once
you're familiar with all thetechniques.
Then you can start creatingdifferent style for your own.
Speaker 1 (13:40):
Absolutely.
Yeah, we're all inspired bysomething, but making it your
own is definitely what counts.
What does the day to dayoperations look like for you
running your cake business?
Do you have a certain amount oforders you take per week?
Do you prefer working on theweekend or what's like a typical
week look like for you?
Speaker 2 (14:00):
I would not to pick key because people normally
celebrate on the weekend so wecan't just say sorry.
I'm not accepting order on theweekend.
That's a must, because that isthe only time that we can
celebrate or enjoying time withfamilies and friends.
(14:21):
But I'm also a little greedy,even though you say you're a
little greedy.
Yeah, because I am working aloneby myself.
Sometimes I get help from mypartner, but basically I also
need to bake cake, decoratingcake and sometimes for wedding
cakes then I also have to createsugar flowers and all different
(14:45):
material from across.
So it's really hard to handleit, but I tried.
So normally I will acceptmaximum seven cakes per day and
it's all tall cakes.
But sometimes I want to take abreak and then it will be like
one or two kicks per day, but ofcourse not every day the order
(15:08):
will be coming in, you know.
So there will be sometimes twobreak in between.
But for you know that as a homebaker and you work for yourself,
then you like to answering thequestion and all the queries day
and night, you know.
But my partner told me that weneed to set the time limit for
(15:33):
the customer to be aware.
Let's say that you will beanswering all the questions or
queries on, like, a specific day.
Let's say that on Tuesday orThursday, the other day you
don't answer it.
So then the customer will beaware.
Ok, then they could not likehow to say, complain that why we
(15:56):
don't reply them or why likethis, like that, you know.
So, ok, I follow it.
But sometimes you know, whenyou are on the phone and you see
messages coming in and youcould not reply, then you also
feel, oh no, I want to, but ifyou keep replying them in the
middle of the night, they willcontinue the conversation.
(16:17):
Yeah.
Speaker 1 (16:18):
Yeah, correct, and that's so important because I
know on your page you mentionedyour one man show and that's
definitely possible, but so manysmall business owners struggle
with putting systems into place,and so I agree with your
partner it's good to have timeswhere you cut off or no is no,
(16:38):
even if you're on your phone.
Is that?
Is that hard for you when yousee?
Speaker 2 (16:43):
I'm not really once.
I get used to that kind ofoperates operation, then that's
totally fine for me and thecustomer also understand it, you
know.
So who just keep going on andon about replying or whatever,
that is not my customers,because my customer understand
all of it.
Speaker 1 (17:02):
Yes, right, that is so true.
And I have people who say thatI'm like, why are people calling
you in the middle of the nightLike they can't call you know
Walmart or Target or a grocerystore in the middle, exactly,
exactly, right.
So, yes, definitely settingthose boundaries.
So you mentioned that youposted on social media and now I
(17:24):
know you post quite frequentlyon social media.
How is it being consistent?
Because so many people strugglewith marketing their business,
even when they know somethingworks, they just struggle with
showing up.
Do you set a time to put outyour content or around?
How often per week do you poston social media?
Speaker 2 (17:46):
For the first six months when I started posting on
social media, because I alsohad some knowledge about social
media before then.
I just do what I believe that itworks.
So there will be certain timesthat I try it out and I also
(18:07):
shared on some of live streamthat we let's say that we all
don't know, like, how Instagramwork or social media platform
works, so we need to figure outhow ourselves.
Let's say that there will bebusy times in the day, just like
a working time, you know therewill be peak hours and there
(18:29):
will be less busy hours.
So we're playing around that.
So I post, let's say, in themorning, around 8 or 9 am,
because that time then peoplejust get to work and they still
haven't started their work yet,you know.
So they will be scrolling onsocial media and then during
(18:51):
lunch time, that is the onlytime that they can relax a bit
on their phone, and evening timewill be after dinner time, so
they have more time, you know,relaxed before going to bed.
Those period of time in a dayneed to be posted.
So I just try and see how itworks.
(19:12):
You need to create really a lotof contents because you can't
just post today and in anotherweek and you post another post,
you know.
So social media could not pickit up and audience also couldn't
know, like when exactly you gointo, post or share your
(19:34):
contents.
They can't.
Just, maybe they expect that,ok, maybe next week, or then
next week they don't seeanything.
Then they get kind ofdisappointed.
You know then, and it's reallyhard, but I tried.
I tried because I just put thecamera there at the angle that I
like and I continue doing whatI am doing.
(19:55):
So, frosting the cake, therewill be how many pods, you know,
like a crumb coat, final coat,something easy for me, but maybe
it will be something valuablefor other people.
That's what my sister told me.
So don't think that is easy foryou, then don't share it.
So I said, ok, I will startsharing, sharing everything,
(20:20):
even something very simple buthelpful for other people.
That's why I divide it into fewparts that I think that helps
other people crumb coat, finalcoat, decorating part, or
creating, creating something foryour decoration, whatever, and
(20:43):
then just for one cake.
Then I basically get about four, five contents, right, and then
for trying three times, likethree different times in a day,
then I need three contents right.
I can't just post the samecontent in different times.
That's why I need to keep it upfor at least three weeks, like
(21:07):
that.
So once I get, if it works, okay, if actually that social media
is something that sometimes youalso need to get a little luck.
You know, not every singlecontent creator make it work, so
maybe it's time for you to shy.
Then you shy, that's the thing.
(21:27):
So, but you also need to keepit up, you know, and show your
audience that you reallysincerely want to share tips and
tricks that help us to getbetter.
That's what I think at the veryfirst time, because I didn't
pay for any courses, because Iam, like I learned it by myself,
(21:49):
so self-becker, so that's why Ijust think, okay, no one helped
me at that time and I know howstruggle I was, so I just think
that it could help some peopleout there not all, but maybe
some people out there that wantto start this kind of journey.
(22:10):
You know, then, luckily, thatyou know sometimes I think that
very simple thing, but it works.
I didn't expect that it works,but yeah, it even went viral,
just for simple thing, yeah.
Speaker 1 (22:28):
Yeah, sometimes people fail to realize a couple
things.
Number one every day someonenew is coming into this industry
.
So your sister is right whatcomes easy to you may not come
easy to someone else.
And then also number two somany people struggle with the
basics.
Speaker 2 (22:47):
Yeah.
Speaker 1 (22:47):
And you know you got to kind of narrow those basics
down before you move on to themore advanced stuff.
So I like the fact that whichwe have a couple people on the
podcast before who do bakeryphotography and they're always
telling people to break thecontent down.
So I like the fact that you'resaying you're getting like four
(23:09):
to five pieces of content justout of one order.
That is awesome.
So to anyone else who wants todo like you, to just step into
that luxury realm, to startdoing more gourmet, elegant
cakes, what advice would youhave to someone to just get
started in the industry?
Speaker 2 (23:29):
It's hard right, and because you need to get used to
the basic stuff first and youneed to like how to say dare to
try, because I mean to try itout.
It costs money, it costs time,but you need to try it out first
before accepting order.
(23:50):
Because, I said, to approach aluxury market or to be able to
charge that price, you need toimprove your skill, your
knowledge, your technique everysingle day and really take a
look close, like close, the lookto this, very small details.
That's what I like to do.
(24:11):
So maybe for other people ittakes only two hours to finish
that cake.
It may take me three or fourhours, because I want every
single details look perfect.
So they need to do like doinggood what they are doing and
then dare to try new stuff andbrought this every single day.
(24:33):
Luckily, when I take a look onsocial media whatever the new
stuff, because I'm also new atthat time so I just watch a lot
of reals video on Instagram andI wonder myself how, how, how
(24:53):
that they, they do that you know.
So I will just figure it outmyself, because not really not
everyone will tell you what they, what they are doing and how
they do it, you know, becausesometimes we also need to keep
something for ourselves, notlike we are being selfish, and
but yeah, if you want to be abetter version of yourself, you
(25:16):
also need to learn from yourself, you know.
Or sometimes we need to spendsomething to learn something new
absolutely yeah.
So if you are, because they alsotext their own time or spend so
much time to figuring it out,experimenting, and spend so much
money and time and effort forthat new techniques or need to
(25:40):
go to school, take courses, sowhy they?
We also could not blame on themthat, why they could not share
everything you know, then theythey share on social media that
is already sharing.
We need to figure it out howthey do that, or we need to
(26:00):
spend money, spend time toexperimenting it, and that's
what I am doing until now yeah.
Speaker 1 (26:09):
I love it.
I love it and you actuallyshare yourself on YouTube, so
you're not just on Instagram,but you have some tutorials and
stuff on YouTube yeah, I try toplay around on all kind of
platform.
Speaker 2 (26:24):
So first I only started on Instagram because you
know that foreign people, likeforeign country western people,
like to use Instagram a lot.
So once I get back to Asia, inAsia they use Facebook and
TikTok.
So that's why I also need tostart posting on TikTok.
(26:46):
And then, to be honest, I don'tearn anything from posting
content on Instagram or TikTok.
So that's why I try to create achannel on YouTube.
And actually that because youknow how you, if you want to be
(27:08):
growing on that platform, youneed to understand how that
platform work.
So for Instagram, it works withshort rails, about like a 15 to
like 7 to 15 seconds.
You know, unless that you postlike tutorial, then it can be
over one minute.
So on TikTok, then you need topost like the whole process,
(27:31):
from beginning to the end, tothe final result, and but
sometimes like audience couldnot follow like in in the stages
you know on Instagram and it'sall like a speed up video.
So they said that, oh, I loveyour contents, but unfortunately
(27:54):
I could not follow it becauseit's too fast or whatever.
So that's why I also createYouTube channel to show them
like the whole process with likea real time speed, you know.
So I explain everything in thevideo and hope that they can
(28:14):
follow it.
Speaker 1 (28:16):
Awesome.
Well, you do a wonderful job inyour videos, and so, for anyone
who wants to follow you or getmore information, where can we
find you on social media?
Speaker 2 (28:27):
They actually before I had like what's that number,
but just for accepting order.
But then people also starttexting me to ask like, can you
explain these tips or can youtell me tips and tricks about
how to make this and that?
To be honest, I get a littleannoyed because it will be
(28:50):
messed up with my orders andaudience messages, you know.
So I close down with thatwhat's up and they only can
message me like on Instagram,and I would.
I will, I definitely that readall the messages, I will go
through all of them and willanswer whatever I think that is
(29:16):
needed.
You know, because other stuff.
Then they can take a look on mypage or on my stories or during
my live stream.
I share it all.
Speaker 1 (29:26):
Yeah, absolutely, and , and that's that's normal.
I think sometimes people don'tthink.
You know, we have lives, wehave schedules.
It's hard to answer everysingle person's question, but
you do a great job, though.
I know we can find you onInstagram, at dream you cakes,
as well as on YouTube, and youhave an amazing highlight
section which answers a lot ofquestions and stuff that you get
(29:48):
there, so that's awesome.
Before I let you go, are youready for lightning round?
Yeah, yeah, all right.
What is your favorite color?
Speaker 2 (29:58):
A lot Like navy, black, red, orange.
Speaker 1 (30:11):
What is a dessert you can't live without?
Speaker 2 (30:16):
Oh, it's hard.
It's hard to say I think I canlive without most of the dessert
.
Speaker 1 (30:23):
You have a favorite that you'd like to eat.
Speaker 2 (30:37):
I think it's called choux crackling.
Speaker 1 (30:43):
So that's crazy.
In America, cracklings are likefried pig fat, is it yeah?
Speaker 2 (30:51):
This is what I made yesterday.
Speaker 1 (30:53):
Okay, that's beautiful y'all All right.
So, yeah, he's showingminiature cakes.
You guys, those are cute, loveit.
And who is your celebrity crush?
Speaker 2 (31:06):
Taylor Swift.
Speaker 1 (31:08):
Aw, okay, you're not alone.
What is a kitchen utensil youcannot live without?
Speaker 2 (31:17):
Silicon spatula.
Speaker 1 (31:19):
All right, silicone spatula for the win From the
bottom of my heart.
Thank you so much for coming onand talking today.
I really appreciate you sharingyour business and giving me
success.
Speaker 2 (31:29):
Thank you so much for having me.
Speaker 1 (31:30):
Absolutely.
You're welcome, darling.
How amazing was Nam.
You guys you know we're reallyliving in a day and age where
anyone can grow on social media.
Sometimes I think people reallyforget how grateful we are that
we can use free platforms toshow up, to share, to raise
(31:54):
brand awareness and to reallytell more people about our
business, and Nam is doing areally great job with that.
If you're not following himalready, I have all his
information in the show notesand special thanks to him for
just coming and sharing allabout his luxury cake brand and
his thoughts as well.
I hope you guys enjoyed today'spodcast.
(32:16):
Take care and bye for now.
Music you.
Hey, sweet friends, my name is Chef Schaumburg.
I started my baking businesswith the bottle of DeCerono and
one Bundt Cake man.
Fast forward to today, fromnews to magazines, speaking on
national stages and more.
I can truly say that baking haschanged my life.
So now, as a bakery businesscoach, I get to help others have
the same success.
I've helped hundreds of mystudents across the world in my
(00:24):
global membership program createsix-figure businesses, mainly
from home.
The Baking for Business podcastis an extension of that, from
actionable tips to valuabletools and resources that can
impact you as a business owner.
I truly believe y'all.
We would never have been givena gift if we couldn't profit and
prosper from it.
So come on, darling.
What are you waiting for?
(00:45):
Hey, sweet friends, and welcomeback to the Baking for Business
podcast.
I'm super excited to have youguys here with me today.
Today we have someone whosework will literally stop the
scroll.
Today we're here with Nam fromVietnam, who is amazing, and
(01:06):
he's also the owner of DreamyCakes, which you guys probably
follow on social media.
But he has a beautiful style,beautiful feed, and so today we
get to get to know him.
So thanks so much for coming onthe podcast.
How you doing today.
Speaker 2 (01:20):
I'm doing good.
How are you?
Speaker 1 (01:22):
I'm doing wonderful.
I'm also happy because you'reour second guy, oh yeah.
Speaker 2 (01:28):
Yeah, thank you for having me.
Speaker 1 (01:30):
Absolutely so before we get into the baking, because
your work is super beautiful.
What got you into baking?
What got you started?
Speaker 2 (01:42):
Oh, I mean, actually that was like how to say it's
really not in the purpose.
You know, because back then in2019, some of my friends in
South Africa, you know, going tocelebrate their birthday, and
when we take a look of the cakeonline because we want to order
it.
So I said, what about?
(02:04):
Like I'm challenging myself,you know, to make their birthday
cake for the very first time,even though I never baked before
or I even didn't know how toturn on the oven.
So I really had to ask mypartner to help me with the
setting and all of that.
But I tried to Google therecipe, you know, and then
(02:27):
adjust it according to my taste.
So I make them three tier cakesin like a different flavors and
for the first time.
So I said, oh, hope that itworks.
And then at that moment I evendidn't know how to stack the
tier cake together, you know.
So I don't know why we need touse dowel, why we need to use,
(02:50):
like, support, a cake board andall of that.
I just stuck all of them on topof each other and, lucky that
it was in winter time, so thecake still survived to the end
of the celebration, you know.
So after that they said whydon't you just try and put the
word out there, you know, andstart selling cake?
(03:12):
So I said, okay, that's such anice idea, since I had nothing
to do, because during that timeI am like, basically my visa did
not allow me to work in SouthAfrica, so I am only doing that
as like a hobby, you know so.
And then after that I startedposting my cake on social media
(03:37):
and you know I really had to,like, create my own cake or
using dummy cake, you know, justfor the content, because I at
that moment I didn't have anycustomer yet.
So after posting for a month,surprisingly that the traffic
(03:58):
started coming in, you know so,people thought, liking my
picture on social media and theyshared the word to each other
and then, I think in the secondmonth I got the first order and
then after that it's just goingup like crazily.
(04:18):
You know, yeah, because I wasnot a local there in South
Africa, so it's really hard toask people or friends or family
to share the word out there.
So most of my customer comesstraight from Instagram.
And because I also likephotography or taking video,
(04:41):
recording video, so at the sametime, like while making cake for
customer.
I just record video of theprocess how I am going to make a
back cake, or sharing some tipsand tricks along the way, and
then take a few pictures toshare with the people out there,
(05:01):
you know.
So the main purpose of thatperiod of time is just to share
the picture and hopefully to getmore orders.
Speaker 1 (05:12):
Yeah, absolutely, and it definitely worked in your
favor.
That is pretty enormous, though, to do a three-tier cake as
your very first cake.
Speaker 2 (05:23):
And I even told myself that, okay, I never
frosted a cake before, so itwould be easier to do like a
semi-naked cake, like kind ofwedding cake, you know.
But people said that now to geta nice semi-naked you need to
get it perfect, otherwise, likethe imperfection will be showing
(05:44):
off, you know.
So I said I would just try itout and luckily it worked.
Speaker 1 (05:51):
Yes, it definitely worked out for you, and so one
of the things I noticed is thatyou actually post a lot of
beautiful stacked cakes, tieredcakes.
How did you decide on simplydoing like the, because I would
consider you kind of like aluxury or elegant brand.
What made you decide on doingthat type of style of cakes?
(06:14):
Because most bakers they playaround, so I'm like cupcakes,
cake pops, stuff like that.
Did you always have a passionfor cakes or did you also, you
know, dabble and try otherthings?
Speaker 2 (06:27):
Actually that I like cakes and cupcakes, but you know
that I enjoy decorating cakesmore than cupcakes and, to be
honest, because you know like Iwanted to focus on making cake
to earn a certain amount ofmoney, you know, instead of
making so many cupcakes and youjust like a little bit at a time
(06:52):
.
So, but I also do that at thesame time, but then once I'm
getting busier, so then I justfocus on making cake.
I always told myself, andactually lucky that I have fully
supported from my family and mypartner, so that's why maybe
I'm also not too stressed aboutfinancial basically.
(07:13):
So that's why I still can keepup my standard and doing what I
like.
That is really importantbecause I know that many bakers
out there they still need totake care of their family and
their children, so of coursethat they will take whatever
come in, you know.
So they that's why they have todo like cake, pork, cupcakes or
(07:36):
many things.
I'm not sure if they reallyenjoy doing that or sometimes
it's just for financing.
So and then I told myself and Itold everyone that okay, I will
just keep my standard and doingwhat I like, and definitely
that there will be a market forit, you know.
So that's what I am doing Untilnow.
Yeah.
Speaker 1 (07:58):
You made a couple really good points.
Usually when people start off,I told them the same thing do
what you love.
But if they jump too soon orthey do it too soon, then they
do end up doing a lot of things,because then it does become
okay why I need to make money.
Speaker 2 (08:13):
Yeah.
Speaker 1 (08:14):
And so yeah, so kudos to you for just saying from the
start, I'm just going to followmy passion and do what I really
enjoy.
And so how did you get thecourage because a lot of people
in our industry to struggle withpricing and you share some
amazing tips on your feed, whichI love how did you get the
(08:35):
courage to charge the price?
I don't want to say that you'reworth because we're invaluable.
You know we're all worth a lot,but how did you get the courage
to charge the price for yourcakes to attract that type of
luxury customer?
Speaker 2 (08:51):
Yeah, so, like at first, of course, that I also
want to have more sell and liketo have a chance to make more
cakes, more style, you know.
So I will give my price alittle lower to get.
But I always tell my customerthat is the promotion for that
(09:11):
period of time.
I don't, I didn't tell themthat is a set price, you know.
So then they will be expectingthe same price for the next
order how to describe myself?
But I mean, I charge for what Iam thinking that is worth my
(09:34):
time and my skill and not forthat kind of market, for example
.
So let's say that it takes mefive hours to finish that cake
and I think, like, how much perhour could worth my time making
it?
So I set my standard, I set myown standard and of course that
(09:55):
to be able to charge that priceyou also need to improve your
skill every single day, you know, because when the customer
receive the cake then they mustsay that oh yeah, it's worth it,
you know.
So that also make you stand outfrom the market.
So, and of course that I amthere, will always be like
(10:20):
senior bakers out there and wewould always be new.
So how to stand out from themarket, that's what we need to
think about.
So I said I don't follow anyone, as I mentioned earlier,
because I am also not toostressed about financial, so
that's why I am able to keep mystandard and doing what I like,
(10:46):
so luckily that people alsounderstand it and as we all know
that, there will always be themarket Average, luxury or
whatever depends on what you'relooking to.
Speaker 1 (11:01):
Absolutely, and that is just so powerful to, just
like you stated, make sureyou're paying yourself hourly,
take all things intoconsideration, but to charge the
price, because there willalways be a market that loves
luxury, just like always be amarket that loves cheap, but
we're not trying to really goafter that market Absolutely so
(11:24):
over time because you also saidsomething that you don't really
follow trends, and I don't thinkyou do either.
You have a look and a stylethat's very much your own and
some people are afraid to dothat.
They actually follow everysingle trend.
So, aside from not having toworry financially, are you just
(11:44):
that much of a creative?
Is it the creative portion ofyou, or is it just that you like
bringing you joy?
But what do you think is thecommon trend with some of your
cakes and the looks of yourdesigns?
Speaker 2 (11:57):
Well, I couldn't say that I am not following a
following trend, but sometimeswe also need to follow it Just
to get more engagement.
For example and I don'tnormally do the same style every
now and then because I will getbored of it.
So when you do something youneed to enjoy doing it.
(12:21):
So, for example, there is a mancake with a black cake with
white bottles.
I got like a thousand orders ofit and of course that I get
bored, but sometimes I also hadto decline the order just to
give it a break from that style.
(12:43):
And I mean, like trend is alsogood if you know, if you're able
to catch the trend and make itwork.
And at the same time you alsoneed to have your own style.
It's really hard to have yourown style at the first period of
time because you don't knowwhat you love or what could be
(13:06):
right for you.
So it's same for me.
So for the first period of timeI also follow other bakers cake
style, for example try to notreally a copycat, but try to
follow their style and then makeit slightly different and turn
it into our style.
(13:27):
And then after that, once youunderstand the process, once
you're familiar with all thetechniques.
Then you can start creatingdifferent style for your own.
Speaker 1 (13:40):
Absolutely.
Yeah, we're all inspired bysomething, but making it your
own is definitely what counts.
What does the day to dayoperations look like for you
running your cake business?
Do you have a certain amount oforders you take per week?
Do you prefer working on theweekend or what's like a typical
week look like for you?
Speaker 2 (14:00):
I would not to pick key because people normally
celebrate on the weekend so wecan't just say sorry.
I'm not accepting order on theweekend.
That's a must, because that isthe only time that we can
celebrate or enjoying time withfamilies and friends.
(14:21):
But I'm also a little greedy,even though you say you're a
little greedy.
Yeah, because I am working aloneby myself.
Sometimes I get help from mypartner, but basically I also
need to bake cake, decoratingcake and sometimes for wedding
cakes then I also have to createsugar flowers and all different
(14:45):
material from across.
So it's really hard to handleit, but I tried.
So normally I will acceptmaximum seven cakes per day and
it's all tall cakes.
But sometimes I want to take abreak and then it will be like
one or two kicks per day, but ofcourse not every day the order
(15:08):
will be coming in, you know.
So there will be sometimes twobreak in between.
But for you know that as a homebaker and you work for yourself,
then you like to answering thequestion and all the queries day
and night, you know.
But my partner told me that weneed to set the time limit for
(15:33):
the customer to be aware.
Let's say that you will beanswering all the questions or
queries on, like, a specific day.
Let's say that on Tuesday orThursday, the other day you
don't answer it.
So then the customer will beaware.
Ok, then they could not likehow to say, complain that why we
(15:56):
don't reply them or why likethis, like that, you know.
So, ok, I follow it.
But sometimes you know, whenyou are on the phone and you see
messages coming in and youcould not reply, then you also
feel, oh no, I want to, but ifyou keep replying them in the
middle of the night, they willcontinue the conversation.
(16:17):
Yeah.
Speaker 1 (16:18):
Yeah, correct, and that's so important because I
know on your page you mentionedyour one man show and that's
definitely possible, but so manysmall business owners struggle
with putting systems into place,and so I agree with your
partner it's good to have timeswhere you cut off or no is no,
(16:38):
even if you're on your phone.
Is that?
Is that hard for you when yousee?
Speaker 2 (16:43):
I'm not really once.
I get used to that kind ofoperates operation, then that's
totally fine for me and thecustomer also understand it, you
know.
So who just keep going on andon about replying or whatever,
that is not my customers,because my customer understand
all of it.
Speaker 1 (17:02):
Yes, right, that is so true.
And I have people who say thatI'm like, why are people calling
you in the middle of the nightLike they can't call you know
Walmart or Target or a grocerystore in the middle, exactly,
exactly, right.
So, yes, definitely settingthose boundaries.
So you mentioned that youposted on social media and now I
(17:24):
know you post quite frequentlyon social media.
How is it being consistent?
Because so many people strugglewith marketing their business,
even when they know somethingworks, they just struggle with
showing up.
Do you set a time to put outyour content or around?
How often per week do you poston social media?
Speaker 2 (17:46):
For the first six months when I started posting on
social media, because I alsohad some knowledge about social
media before then.
I just do what I believe that itworks.
So there will be certain timesthat I try it out and I also
(18:07):
shared on some of live streamthat we let's say that we all
don't know, like, how Instagramwork or social media platform
works, so we need to figure outhow ourselves.
Let's say that there will bebusy times in the day, just like
a working time, you know therewill be peak hours and there
(18:29):
will be less busy hours.
So we're playing around that.
So I post, let's say, in themorning, around 8 or 9 am,
because that time then peoplejust get to work and they still
haven't started their work yet,you know.
So they will be scrolling onsocial media and then during
(18:51):
lunch time, that is the onlytime that they can relax a bit
on their phone, and evening timewill be after dinner time, so
they have more time, you know,relaxed before going to bed.
Those period of time in a dayneed to be posted.
So I just try and see how itworks.
(19:12):
You need to create really a lotof contents because you can't
just post today and in anotherweek and you post another post,
you know.
So social media could not pickit up and audience also couldn't
know, like when exactly you gointo, post or share your
(19:34):
contents.
They can't.
Just, maybe they expect that,ok, maybe next week, or then
next week they don't seeanything.
Then they get kind ofdisappointed.
You know then, and it's reallyhard, but I tried.
I tried because I just put thecamera there at the angle that I
like and I continue doing whatI am doing.
(19:55):
So, frosting the cake, therewill be how many pods, you know,
like a crumb coat, final coat,something easy for me, but maybe
it will be something valuablefor other people.
That's what my sister told me.
So don't think that is easy foryou, then don't share it.
So I said, ok, I will startsharing, sharing everything,
(20:20):
even something very simple buthelpful for other people.
That's why I divide it into fewparts that I think that helps
other people crumb coat, finalcoat, decorating part, or
creating, creating something foryour decoration, whatever, and
(20:43):
then just for one cake.
Then I basically get about four, five contents, right, and then
for trying three times, likethree different times in a day,
then I need three contents right.
I can't just post the samecontent in different times.
That's why I need to keep it upfor at least three weeks, like
(21:07):
that.
So once I get, if it works, okay, if actually that social media
is something that sometimes youalso need to get a little luck.
You know, not every singlecontent creator make it work, so
maybe it's time for you to shy.
Then you shy, that's the thing.
(21:27):
So, but you also need to keepit up, you know, and show your
audience that you reallysincerely want to share tips and
tricks that help us to getbetter.
That's what I think at the veryfirst time, because I didn't
pay for any courses, because Iam, like I learned it by myself,
(21:49):
so self-becker, so that's why Ijust think, okay, no one helped
me at that time and I know howstruggle I was, so I just think
that it could help some peopleout there not all, but maybe
some people out there that wantto start this kind of journey.
(22:10):
You know, then, luckily, thatyou know sometimes I think that
very simple thing, but it works.
I didn't expect that it works,but yeah, it even went viral,
just for simple thing, yeah.
Speaker 1 (22:28):
Yeah, sometimes people fail to realize a couple
things.
Number one every day someonenew is coming into this industry
.
So your sister is right whatcomes easy to you may not come
easy to someone else.
And then also number two somany people struggle with the
basics.
Speaker 2 (22:47):
Yeah.
Speaker 1 (22:47):
And you know you got to kind of narrow those basics
down before you move on to themore advanced stuff.
So I like the fact that whichwe have a couple people on the
podcast before who do bakeryphotography and they're always
telling people to break thecontent down.
So I like the fact that you'resaying you're getting like four
(23:09):
to five pieces of content justout of one order.
That is awesome.
So to anyone else who wants todo like you, to just step into
that luxury realm, to startdoing more gourmet, elegant
cakes, what advice would youhave to someone to just get
started in the industry?
Speaker 2 (23:29):
It's hard right, and because you need to get used to
the basic stuff first and youneed to like how to say dare to
try, because I mean to try itout.
It costs money, it costs time,but you need to try it out first
before accepting order.
(23:50):
Because, I said, to approach aluxury market or to be able to
charge that price, you need toimprove your skill, your
knowledge, your technique everysingle day and really take a
look close, like close, the lookto this, very small details.
That's what I like to do.
(24:11):
So maybe for other people ittakes only two hours to finish
that cake.
It may take me three or fourhours, because I want every
single details look perfect.
So they need to do like doinggood what they are doing and
then dare to try new stuff andbrought this every single day.
(24:33):
Luckily, when I take a look onsocial media whatever the new
stuff, because I'm also new atthat time so I just watch a lot
of reals video on Instagram andI wonder myself how, how, how
(24:53):
that they, they do that you know.
So I will just figure it outmyself, because not really not
everyone will tell you what they, what they are doing and how
they do it, you know, becausesometimes we also need to keep
something for ourselves, notlike we are being selfish, and
but yeah, if you want to be abetter version of yourself, you
(25:16):
also need to learn from yourself, you know.
Or sometimes we need to spendsomething to learn something new
absolutely yeah.
So if you are, because they alsotext their own time or spend so
much time to figuring it out,experimenting, and spend so much
money and time and effort forthat new techniques or need to
(25:40):
go to school, take courses, sowhy they?
We also could not blame on themthat, why they could not share
everything you know, then theythey share on social media that
is already sharing.
We need to figure it out howthey do that, or we need to
(26:00):
spend money, spend time toexperimenting it, and that's
what I am doing until now yeah.
Speaker 1 (26:09):
I love it.
I love it and you actuallyshare yourself on YouTube, so
you're not just on Instagram,but you have some tutorials and
stuff on YouTube yeah, I try toplay around on all kind of
platform.
Speaker 2 (26:24):
So first I only started on Instagram because you
know that foreign people, likeforeign country western people,
like to use Instagram a lot.
So once I get back to Asia, inAsia they use Facebook and
TikTok.
So that's why I also need tostart posting on TikTok.
(26:46):
And then, to be honest, I don'tearn anything from posting
content on Instagram or TikTok.
So that's why I try to create achannel on YouTube.
And actually that because youknow how you, if you want to be
(27:08):
growing on that platform, youneed to understand how that
platform work.
So for Instagram, it works withshort rails, about like a 15 to
like 7 to 15 seconds.
You know, unless that you postlike tutorial, then it can be
over one minute.
So on TikTok, then you need topost like the whole process,
(27:31):
from beginning to the end, tothe final result, and but
sometimes like audience couldnot follow like in in the stages
you know on Instagram and it'sall like a speed up video.
So they said that, oh, I loveyour contents, but unfortunately
(27:54):
I could not follow it becauseit's too fast or whatever.
So that's why I also createYouTube channel to show them
like the whole process with likea real time speed, you know.
So I explain everything in thevideo and hope that they can
(28:14):
follow it.
Speaker 1 (28:16):
Awesome.
Well, you do a wonderful job inyour videos, and so, for anyone
who wants to follow you or getmore information, where can we
find you on social media?
Speaker 2 (28:27):
They actually before I had like what's that number,
but just for accepting order.
But then people also starttexting me to ask like, can you
explain these tips or can youtell me tips and tricks about
how to make this and that?
To be honest, I get a littleannoyed because it will be
(28:50):
messed up with my orders andaudience messages, you know.
So I close down with thatwhat's up and they only can
message me like on Instagram,and I would.
I will, I definitely that readall the messages, I will go
through all of them and willanswer whatever I think that is
(29:16):
needed.
You know, because other stuff.
Then they can take a look on mypage or on my stories or during
my live stream.
I share it all.
Speaker 1 (29:26):
Yeah, absolutely, and , and that's that's normal.
I think sometimes people don'tthink.
You know, we have lives, wehave schedules.
It's hard to answer everysingle person's question, but
you do a great job, though.
I know we can find you onInstagram, at dream you cakes,
as well as on YouTube, and youhave an amazing highlight
section which answers a lot ofquestions and stuff that you get
(29:48):
there, so that's awesome.
Before I let you go, are youready for lightning round?
Yeah, yeah, all right.
What is your favorite color?
Speaker 2 (29:58):
A lot Like navy, black, red, orange.
Speaker 1 (30:11):
What is a dessert you can't live without?
Speaker 2 (30:16):
Oh, it's hard.
It's hard to say I think I canlive without most of the dessert
.
Speaker 1 (30:23):
You have a favorite that you'd like to eat.
Speaker 2 (30:37):
I think it's called choux crackling.
Speaker 1 (30:43):
So that's crazy.
In America, cracklings are likefried pig fat, is it yeah?
Speaker 2 (30:51):
This is what I made yesterday.
Speaker 1 (30:53):
Okay, that's beautiful y'all All right.
So, yeah, he's showingminiature cakes.
You guys, those are cute, loveit.
And who is your celebrity crush?
Speaker 2 (31:06):
Taylor Swift.
Speaker 1 (31:08):
Aw, okay, you're not alone.
What is a kitchen utensil youcannot live without?
Speaker 2 (31:17):
Silicon spatula.
Speaker 1 (31:19):
All right, silicone spatula for the win From the
bottom of my heart.
Thank you so much for coming onand talking today.
I really appreciate you sharingyour business and giving me
success.
Speaker 2 (31:29):
Thank you so much for having me.
Speaker 1 (31:30):
Absolutely.
You're welcome, darling.
How amazing was Nam.
You guys you know we're reallyliving in a day and age where
anyone can grow on social media.
Sometimes I think people reallyforget how grateful we are that
we can use free platforms toshow up, to share, to raise
(31:54):
brand awareness and to reallytell more people about our
business, and Nam is doing areally great job with that.
If you're not following himalready, I have all his
information in the show notesand special thanks to him for
just coming and sharing allabout his luxury cake brand and
his thoughts as well.
I hope you guys enjoyed today'spodcast.
(32:16):
Take care and bye for now.
Music you.
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