January 16, 2025 • 35 mins
Baked By Caryn is a local bakery in Paducah, Kentucky. In this episode, you will hear how she stepped out on faith 🙏and grew her brand from 0 to hitting $10k + months.💵
Shop Caryn's delicious recipes 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 a bottle of DeSorono and
one Bundt cake pan.
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 programsix-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.
Today is a lovely day becausewe have an amazing baker.
Karen is the owner and founderof Baked by Karen, located in
Kentucky.
(01:05):
Not only is she an awesomewedding cake designer, but she
does lots of different things,from cupcakes to gluten-free
offerings and so much more, andso today you're going to hear
her story all about how shecontinues to scale as she grows
and some of the awesome thingsthat she's working on that.
She has coming up.
So, karen, thanks so much forswinging by.
(01:27):
It's so nice to see you.
Speaker 2 (01:30):
Thank you, thanks for having me Absolutely.
Speaker 1 (01:33):
And so, for those who don't know, how did you get
started in the baking slash foodindustry?
I know that you're actually aclassically trained pastry chef,
so how did you start yourjourney?
Speaker 2 (01:51):
Yeah, so obviously, growing up, I love making cake
mixes with mom and things likethat, and I just absolutely love
being in the food world.
So I went to a culinary college, got a baking and pastry arts
degree, learned the sciencebehind how everything works
which is absolutely wonderfuland then have spent, oh gosh,
almost 10 years working indifferent bakeries just trying
to build up all of the knowledgeI can what works, what doesn't,
(02:14):
why is a recipe so good, moist,while this one is such a soft,
delicate texture, and how toblend those together, which is
my favorite part.
Speaker 1 (02:25):
So, yeah, I love that and throughout that process,
because I know we can take awayso many lessons from working
with and from others on the job.
What made you decide to say, ok, I want to do this as my own
business.
What year did you start yourbusiness?
Speaker 2 (02:46):
hey, I want to do this as my own business.
What year did you start yourbusiness?
Well, I always had thisinclination that I wanted to
open up a bakery, but obviouslyI wanted to get the experience
first.
And then, years down the road,2020 happened and I lost my job.
And at that point, I wasworking for a little brunch spot
locally who let me recreatetheir whole brunch menu.
(03:08):
Um, I also worked on thepastries and, to say the least,
I busted my butt working forsomeone else, um, and realized,
well, if I can work for someoneelse doing that much hard work,
why can't I do that for myself?
So at the end of 2020, a littleevent planner business a
(03:30):
one-stop shop for brides reachedout to me saying that she
needed a new cake decorator forweddings.
And I looked at my husband.
I just said you know what?
I'm going to try it.
If I love it, great.
If I don't, then I know I needto pivot my life and see if I
need to go in a differentdirection.
Fell in love with it.
(03:52):
Cake decorating was never myforefront in college.
I love the science-y aspect ofbuilding recipes, but jumping
head first, which is not theideal way to go around for most
people, but jumping headfirstwas what I needed and that's how
I fell in love with, like, theart of cake decorating as well
as making a wedding.
(04:13):
I knew I could make a cake thatpeople could enjoy and you know
a market for wedding cakes thatpeople will actually eat.
I've seen so many differentweddings where people just skip
the cake altogether or have abite just to say they did and
then move on.
So that is my number.
One thing that my clientsreally enjoy is the fact that
people actually eat their cake.
Speaker 1 (04:37):
Yeah, I always say because I'm not a fan of fondant
, but whenever I see fondant ona cake gosh, I know those of
y'all who are listening if youhave children, cover their ears
but whenever I see fondant on acake, it always reminds me of
being with a man that's notcircumcised, because it's like
you have to pull back a layer ofsomething to get to what it is
(04:59):
that you really want, and I donot like that.
Like I'm a big girl man.
When I want to put something inmy mouth, I need it to be ready
.
So, yeah, I feel you.
I've been to many cakes wherepeople just don't even eat the
wedding cake.
So that's crazy.
So sorry for everyone listeningout there, but y'all know it's
the truth.
That's exactly what it is like.
So the wedding cake industry somany people will say it's so
(05:24):
saturated and like it's so hardand to get booked weekly how did
you find a steady rhythm andjust putting yourself out there
and growing your wedding cakebusiness over the years.
Speaker 2 (05:43):
Well, starting out, I was very lucky having a event
planner essentially provide meto her clients, so I definitely
had maybe not one wedding aweekend by any means, but I had,
I think, my first year otherproducts such as birthday cakes,
holiday boxes, things like that, because what I wanted to
originally my plan was to have afull operating uh bakery and I
(06:16):
fell in love with the wholewedding cake side.
So every year I was like, well,let's put a little more into
our wedding cake advertising.
The second year I was inbusiness, I did a wedding expo
through our local town and itwas huge and just so happened to
be it was 2021 and all of theother cake decorators didn't go.
(06:41):
So, lord had it, I was the onlyperson there and so I booked,
probably from that first expo,almost 20 different weddings for
the following year.
And then you take that withsome word of mouth from having
cakes that have actually beeneaten at weddings and that look
(07:01):
wonderful.
Obviously, I've had a fewmishaps.
You definitely take inconsideration what can I do
better with each and every cakethat you do.
And then, as I've realized,like what do I want my clientele
to be?
I've had I don't want to say abridezilla I hate that phrase,
but I've had some clients thataren't ideal.
(07:22):
And then I've had some that arelike family to me and I'm just
like, how do?
I've had some that are likefamily to me and I'm just like,
how do I get those people thatare like family to me to
appreciate what I do?
But then they take it uponthemselves to be my advertising.
They are my word of mouthpeople.
So just over the years it'sbuilt that way and it's amazing,
it's like building a littlefamily for yourself.
Speaker 1 (07:44):
Absolutely.
I love that.
I always tell people,especially whenever going into
the wedding industry, thewedding industry is really,
really fueled by collaborationand really partnerships Because,
honestly, it's the venuesgetting on those preferred lists
, it's the planners.
(08:04):
Especially when people say, youknow, I want a high-end bride
or I want a bride who'll pay memy worth, I'm like, okay, well,
those people, they have planners.
So those are the connectionsthat you know you need to be
making.
So I love the fact that youstarted out and that you knew to
really invest in the shows,because sometimes new people
they'll post and say, well, isthis worth it or should I go?
(08:24):
And I'm like, are you worth it?
You know, I think I think showsare.
Yeah, shows are all right.
Speaker 2 (08:32):
You're so absolutely right.
It's, um, the shows are usuallya hefty investment but the
amount of return and it's not animmediate return but it is
returned over the course of ayear I have a bride actually
this coming up.
She saw me at a bridal show twoyears ago and she scoped me out
and she's one of my highestclients right now and it's just
(08:55):
being there being seen, havingthose conversations, getting out
there.
Don't worry about what Susie'sdoing back anywhere else at her
bakery.
Just kind of focus on your ownthing and then invest in
yourself.
Just say, okay, this is what Ihave to do to get out there.
Try it once.
If it works, great.
If it doesn't, then it doesn't.
(09:16):
But my biggest thing is,whenever you want to kind of get
the word out, like you said, goto those event planners I'm a
big believer in my sweet speakfor themselves.
Take everybody free samples youknow what's a couple of dozen
of cupcakes or cake slices oranything along those lines and
just talk to people.
Sweeten up your vendors andyour photographers, people that
(09:41):
brides and grooms book.
First, you know, try to get toknow them and then they'll help
share that work, cause I can'ttell you how many clients come
to me and if they don't have aphotographer by the time they
come to cake decorator usuallyone of the last few people that
they book.
I have my friends that I referto them, so it kind of just
helps.
Speaker 1 (10:02):
Absolutely.
Connections are so underrated,but they are 1000% what everyone
needs.
I love that, and so one of thethings that I know you do also
is you're always sharing yourgluten free items, which is
amazing because lately, so manypeople who have intolerances or
(10:23):
food insensitivities.
thank you, they love those typesof options.
And so you have your boxes thatyou do.
That I've been blessed to see.
That always looks so yummy, butthen you also have your
chocolates and your dipped items.
(10:44):
So how has diversifying yourportfolio with the things you
offer, how has that, helped yougrow?
Speaker 2 (10:52):
Oh, my goodness, I was terrified to start
gluten-free products.
So a lot of people don't knowthis.
I'm actually gluten sensitivemyself.
This is where some people thinkthe the world has its own thing
.
At the end of 2020, right afterI started my business Um, I
actually had to go gluten freefor health reasons and I was
(11:15):
like, okay, gosh, darn it.
Um, that's not what I washoping for, but I've spent so
many years just in regularrecipes I don't want.
I'm not going to give that up.
So, three years down the road.
I go to this health food storeand they've always pestered me
about hey, come sell yourproducts, please sell your
(11:36):
products to us.
We have clients that want thatand I was like I don't know how
to do that safely becausethere's gluten sensitivities,
intolerances, and then you havegluten allergies, which any type
of cross-contamination is ahuge issue.
Um, and they've guided me intowhat I can do to alleviate those
things, such as havingdedicated bowls and like a
(11:58):
little handheld mixer versus akitchen aid just specifically
for gluten-free products Makesit a little easier for me.
But since I've introduced that,the word has gotten out
tremendously.
It's been fascinating to see somany people.
Obviously, gluten-free productscome with a higher price, but
(12:22):
people love the fact that theycan now be included.
So I personally have pastriesat a health food store and a
coffee shop.
Now they can go to their coffeeshop and get their gluten-free
latte and then go get agluten-free muffin or fudgy
brownie cookie or anything alongthose lines and feel so
included and not have to hideand just eat at home or stay
(12:46):
home and do things.
So seeing that I've got acouple more brides this year
that are gluten-free as well, itkind of gets everybody coming
back to be included, which is ahuge thing.
Speaker 1 (12:58):
Yeah, I love that, and you're right.
And for anyone else who islistening, color-c coded
utensils Absolutely, that'sdefinitely one of the best ways,
because that's it's definitelynot something that you want to
play with, even if you haveinsurance, you know it's one
thing to have it, but it'sanother thing to have to use it,
(13:19):
and so I love that fact.
But not only that, but now Ithink people will be able to
relate to you so much morebecause you can relate to them
now.
Speaker 2 (13:26):
Absolutely.
I always tell people I'm like,listen, I'm going to be totally
honest.
Like, if you have an allergy,you may not.
You know, I still bake regularcakes, things like that.
But if you're just wanting tostay away from it or if you can
handle minimalcross-contamination, obviously
you have to have your healthserve, safe knowledge and things
of those lines.
But it definitely makes peoplewant to have that conversation
(13:52):
like, oh my gosh, she's sorelatable, she knows my issues,
she knows all of that.
You don't have to know everyallergen, you don't have to know
every single detail onspecialty diets.
I and I appreciate people thatdo Um, but it's also nice seeing
like, okay, there's somebodythat's knowledgeable enough that
(14:13):
I can trust.
If they say, yes, I can be ableto eat this or hey, there is a
risk, then at least they know.
Speaker 1 (14:22):
Absolutely, and I love seeing all of your things
on your feet because they lookso beautiful and so delicious.
And so sometime around I thinkit's been a little over a year,
though, because I've beenwatching you for a while but you
actually joined our community,the entrepreneur community, and
we're so blessed to have you andI always love the feedback to
(14:47):
have you and I always love thefeedback.
I can't thank God enoughbecause there's always so many
amazing men in there and womenin there but who absolutely
positively help each other in areally, really authentic way.
And so what made you decide to?
Because so many people don'twant to invest in themselves.
You've already went to school,which was one huge investment.
What made you decide to joinand to say, okay, I really want
(15:08):
to sign up for this or learn, orwhat was the one thing that
caused you to join theentrepreneur community?
Speaker 2 (15:15):
When I started my business, I was doing this all
by myself.
I felt stuck in the world.
I felt like there was no onethere to understand, to help me
out, like there has got to besome information somewhere.
I'm terrible with YouTube, I'mterrible with technology and I
was just like where.
(15:36):
I've worked in other largerbakeries, but sometimes they're
not.
They're not thriving, theystill have those slow ones, they
still have all these downtimesand I was just like, okay, how
can I combat that?
I, you know, I operate out of acommercial kitchen as a
commissary kitchen, so I have avery non-traditional bakery set
(15:59):
up.
How do I combat that?
And I actually came across yourpodcast, looking for anybody
that had any kind of informationspecifically on bakeries.
And, oh my goodness, you aretalking about home bakeries and
this and that which I used tothink home bakeries are dirty.
They're not.
(16:19):
You changed my mind on that.
You changed my mind onmarketing just through this
podcast and I was like, oh mygoodness, you spoke about the
entrepreneur community and I waslike I have to.
If I don't do that now, I'mgonna feel stuck.
I'm gonna feel like I'm, bymyself, held up in a corner,
trying to make barely a livingwage.
(16:41):
At that time I wasn't evenpaying myself.
I was doing everything for freeand or not for free, but I was
not spending money where moneyshould have went.
And joining your entrepreneurgroup has been so insightful and
just golden nugget after goldennugget, with everybody who has
(17:04):
a question can post in the groupand we all answer and we all
can learn from each other's lifestories.
So I find that such aninvaluable thing.
And then, obviously, yourselfas well, being such a wonderful
mentor.
It's changed my mind on homebakeries and actually I still
run my wedding cake bakery,essentially like a home bakery,
(17:27):
just in a commissary kitchen,and I find that I am less
stressed compared to otherbakery owners in our area.
And I can take time off.
They can't.
I know bakery owners that workI kid you not from 5 am until 6
pm every single day and theydon't takea week off.
(17:49):
So it's absolutely just aninvaluable community and
everyone in there is so kind andso sweet and they root for you
no matter what, and it's justfabulous.
Speaker 1 (18:01):
And we're so lucky to have you in there.
One of the things I love seeingfrom you, sisman in there, is
you actually got started.
I know you scaled over theyears, but with the community
classes and so your first year.
How did adding communityclasses help you in your
business?
Speaker 2 (18:22):
Oh my goodness.
So community classes weresomething I thought about my
first year.
I didn't do any classes.
The second year, just beforethe start of my second year, I
was like you know what, let'stry it.
I just want to see what happensIf somebody enjoys it.
Great idea what I was going totalk about.
(18:48):
I was nervous as could be.
It was what I thought wouldhave been terrible.
It was so much fun and sorelaxing.
I was like, oh my goodness, I'mjust talking.
I had a group of six kids withtheir parents and it was at
Christmas time.
They were so overjoyed.
I made one post with photos and, I kid you not, I got so many
inquiries.
I booked three more classesthat month, fully booked out six
(19:09):
kids per class.
Everybody was like, why, wherecan I get more?
When can we do more?
And then I ended up that fueledmy next year.
So I did two to four classesevery single month the next year
and so as a wedding cake bakeryI wasn't doing a whole lot of
wedding cakes.
I might've had 20 or 30 mysecond year and I did an equal
(19:33):
amount of classes in that and Iturned into having one-on-one
classes with a few families andthey wanted to do that weekly
and it was such a wonderfulthing and I had the space for
that, which is fabulous.
I'm still limited by mycommissary space on days of the
week and certain timeframesgiven.
(20:06):
Well, if it's the phrase yousay, you're only given all of
these gifts, you have to dosomething with them, and it was
able to really help give me apaycheck help fund my wedding
cake side, so I was able toactually go to those wedding
expos and things like that.
Speaker 1 (20:22):
And oh, wow, you just said that perfectly.
You said it was able to fund mywedding cake side, and I love
that because so many people,when they do get in this
industry as a baker, a lot oftimes people are torn, like you
know.
It's like we're in the sameindustry, but they choose sides,
like you know.
Well, I'm a wedding cake baker,so I'm not going to be a
(20:42):
cupcaker baker, so I'm not goingto be a cupcaker.
And then it's like, okay, butyou can be.
And here's the thing I'm notsaying I don't want you to be a
wedding cake person, but ifyou're not getting booked and
you're not making money, aren'tthere other things you can be
doing so that you're?
And that's that thing that noone wants to talk about.
It takes time to, like we saidearlier, to build those
(21:04):
relationships, to build thosecollaborations with other people
in the community, and so I likethat.
You said you used your classesto help fund you, to spend more
marketing dollars towardsgetting the wedding cake portion
of your business out there, andso fast forward.
I know, last year in Decemberbecause, like I said, you've
(21:25):
been with me for a while you hada very, very awesome goal your
first five figure month, over10,000 in sales.
You go girl.
So how was that that hugemoment of like holy snaps?
I've just started generatingfive figures a month.
Speaker 2 (21:43):
Oh my goodness, and believe it or not, it wasn't
even from any wedding cakes.
I think I only had two weddingcakes that year or that month.
Excuse me, but um no, it was itwas a shock to me.
Speaker 1 (21:59):
Do you remember the table Cause you?
You had a spread like literallycookie platters and stuff.
Every I was was like this iswhat I'm talking about, and
people always think that you canonly get it from wedding cakes.
You had it from all the otherthings you made exactly.
Speaker 2 (22:15):
Um.
One thing that I make that nota lot of people, not not even a
lot of my customers know is I docookies and just simple drop
sugar cookies, chocolate chip.
Around the holidays you got tohave gingerbreads and I put
together this really cool justcookie platter and I was
thinking, oh my gosh, what am Igoing to do?
How do I charge for this?
(22:36):
One thing the group has beenawesome in that you know, if you
don't think you're chargingenough, charge a little extra.
But I was able to put that outand I had a company who's been
buying from me for the last twoyears.
It actually came originallyfrom my connection that got me
even started the event planner.
(22:58):
She got me this connection andevery year they bought a few
trays from me.
And you know, in the marketwhere you think everything is
going downhill, all thesebusinesses wanted to spoil their
clients and I was able to helpwith that.
So they called me and said giveme some cookie trays.
I said great, I went tomidnight, called in my husband,
(23:19):
I had a couple of friends tohelp volunteer and I think we
baked four or 5,000 cookies overthe course of 10 days.
Wow.
So to make all of those cookietrays.
I think we ended up in eitherseven to 10 days.
We sent out 80, about 85 cookietrays, and then we also did
(23:43):
some breakfast pastry traystrays, and then we also did some
breakfast pastry trays.
Um, and it's just, it's just abeautiful thing just to see.
Oh my gosh, I made how muchfrom cookies.
Um, anything extra, because Ican't do cookie math bless you
cookiers that do.
I am a cake gal.
Um, I either over bake or underbake tremendously.
(24:05):
There's no in between all ofthose extra ones I put out in a
flash sale and which I don't dovery often, and they sold for
teacher gifts.
So now I'm like, okay, maybe Ineed to think about teacher
gifts next year for Christmas.
Maybe I need to think aboutsome other gifting opportunities
as well as keeping thosecorporate clients.
So it's, it's just a wonderfulthing.
(24:27):
At the end of the month I waslike I had the flu at Christmas.
I had a day where I finallyfelt better and I looked at my
numbers and I was like, oh mygoodness, how is this even
possible?
Speaker 1 (24:51):
I love it.
I love it and you're absolutelyright.
I'll definitely have to sharethis amazing picture on social
media, but I love the fact thatyou had all the little shock
faces.
Started off with zero, so thisis from your actual post.
Started off with zero ordersbefore December 1st, which is
rare, but by the end of themonth I reached over 10,000,
five figures in sales.
This month literally surpassedmy own personal goal by an extra
(25:12):
1K.
That is so freaking awesome.
You go girl.
Oh my gosh, you go girl.
So I'm so happy for you.
So now, just along with watchingyou grow and watching you scale
and all the amazing because youguys, when I tell y'all this
young lady is, she's always sokind, always positive.
I'm always commenting on herfeed.
(25:34):
She's always open.
If I have an idea, like and mystudents know if I have an idea
I'm not texting you, I'm voicemessaging you.
I'm calling you because, like,I don't care, you're my family.
Now I pick up the phonerandomly like, hey, what you
doing, here's an idea for you,and Karen's always open.
And so now you're just at thepoint to where you're going to
(25:54):
get started with digitalproducts soon, which I'm so
happy because I know you havesuch a wealth of knowledge, so
what are the things that you'reworking on digitally to help not
just people in your communitybut other people with all of
your awesome gifts?
Speaker 2 (26:09):
Well, so I'm going to start out with some gluten-free
recipes, things of that nature,just selling a simple recipe.
Some people think gluten-freeis terrifying and scary and
you've got to have sevendifferent flours.
Sometimes you do.
I work with a lot of recipesyou don't, and I want to be able
to share those with you,especially recipes that I've
built and then converted myselfboth ways just to test them
(26:32):
myself.
So that's definitely coming out.
And I am actually looking atcreating some cake decorating
courses.
So I've always done thecommunity classes.
I've got clients that want todo them at home too, because
sometimes you just don't want toget out, you need a rainy day
plan.
(26:52):
So just basics for cakedecorating.
And I'm actually looking at howto stack a wedding cake or how
to transport a wedding cake,what I think is the easiest
thing.
That's the number one questionI get from even clients.
They're like isn't that scary?
No, absolutely not.
Not if you know what you'redoing.
So, and then same thing withbuilding a toolkit for those
(27:16):
whoopsie daisies that mighthappen.
So I always bring my toolkitfor that as well.
So that will all be hopefullyin a course before the end of
the year, hopefully by nextmonth.
Speaker 1 (27:28):
Oh, I love that.
You guys and I'm going to haveher social media in the show
notes, but all of my studentsknow too.
When her course does come out,you'll see it from me because I
definitely will vouch and tellyou.
Now.
She is a really reputablesource.
Her wedding cake work isamazing, very neat, very
detailed, and she always has acaring spirit on social media.
(27:48):
And so, from the bottom of myheart, Karen, thank you.
I actually call her y'all.
She's a kind Karen.
Karen is not the name for 2024,2025, but yours is with a C and
so that's why I always say yeah, kind Karen, she's extremely
kind y'all.
But thank you so much from thebottom of my heart for joining
(28:10):
us today.
But before I let you go, I wantto play a game of lightning
round.
Are you ready?
I'm ready, let's do it.
What is your favorite color?
Purple, awesome.
What is your favorite utensil?
Speaker 2 (28:25):
OK, this one is a silly one, but it's my hands.
I was always told like yourbest tools are your hands, and
so I tell everyone like your Godgiven tools.
Speaker 1 (28:36):
Definitely a culinary arts graduate.
And what?
Speaker 2 (28:38):
is your favorite book .
Just a heartfelt read isTuesdays with Maury Um just a.
Speaker 1 (28:52):
You know, a heartfelt read is Tuesdays with Maury.
It's one I read when I was ateenager and it is just just
really sweet.
Who is your celebrity crush?
Speaker 2 (28:57):
Oh gosh, I was thinking about this earlier.
I'm going to say Tom Cruise, hejust ages so well.
Speaker 1 (29:05):
OK, he does, he does.
It is a.
It is a white chocolate $200pound cake that he buys from a
(29:26):
local bakery in California.
I thought that was so sweet andthey've been family owned for
like years, so cool.
Yeah, that's so.
When you said Tom Cruz, Iimmediately thought of that
pound cake cause I've beenwanting to make it.
But yeah, okay, because I'vebeen wanting to make it.
But yeah, I've.
He's never sent one to me.
But hey, all right, let's see.
And lastly, did we, do we docolor utensil book celebrity
(29:51):
crush.
What is one dessert you cannotlive without?
Speaker 2 (29:55):
oh gosh, uh, s'mores.
I'm a sucker for like just awarm toasty marshmallow on some
chocolate and a graham cracker.
It's life simplicity.
Speaker 1 (30:07):
There's nothing wrong with that.
You know, homemade marshmallows, even that's a whole elevated
flavor.
Speaker 2 (30:14):
Listen.
Gluten-free graham crackers areterrible when they're
store-bought.
I haven't made a gluten-freeone yet, but I've got to.
But homemade s'mores.
If we're getting snow or ice,that is my go-to.
We've got a fireplacedownstairs.
I'm like oh, it's s'mores.
Speaker 1 (30:32):
I love it from the bottom of my little Southern
heart.
Karen, thank you so much forswinging by the Bacon for
Business podcast.
Speaker 2 (30:39):
Thank you.
Thank you so much for having me, for swinging by the Baking for
Business podcast.
Thank you.
Speaker 1 (30:45):
Thank you so much for having me.
So how inspiring was Karen'sstory.
I just love her bubblypersonality.
But more than anything, what Ido love about Karen is that she
is not afraid to work for whatshe wants, because I run into a
lot of bakers who are lookingfor microwave results.
They expect something to comethe next day for what she wants,
because I run into a lot ofbakers who are looking for
microwave results.
They expect something to comethe next day, especially those
(31:07):
people who are wedding cakeartists.
It's like they just want to bebooked the very next day.
But Karen does it all, fromwedding cakes to cookies, to
treats, and what I love is thatshe always tries and tweaks
things.
Like you heard her say, she didclasses and she utilized the
profits from her classes inorder to invest in the wedding
portion of her business to helpthat grow.
(31:28):
And that's really big.
You guys because I meet so manyof you guys who want to do
wedding cakes and I'm like, well, hey, why aren't you doing
anything else in the in-between?
And you feel like, okay, I onlyhave to do this thing.
So you go months without beingprofitable and then eventually
give up.
Or, on the opposite, I meet alot of treat makers who are not
hitting those goals becausethey're not necessarily
expanding.
(31:49):
That is what I'm all aboutMultiple streams of income.
Karen has nailed it.
And can I tell you somethingelse?
She is gonna blow up with hergluten-free desserts because you
guys just the care she putsinto them, the fact that she
does know the science behindthem.
But, honestly, when I tell youthe look, the way she's always
(32:11):
booked for those of you guys whoare looking to add gluten-free
to your brand, you definitelywant to check out her recipes.
I'm going to add herinformation to the show notes.
One of the things that stops alot of people from growing is
that they feel like I know itall.
And the reason why I loveKaren's story is because, like
you heard her stated, eventhough she went to school, even
though she has a degree, shestill was open to expansion and
(32:33):
it led to so many more blessings.
In fact, karen Lee recentlyjust shared in our entrepreneur
community she ended 2024 withseveral five-figure months, over
10K.
So this wasn't just like aone-time thing multiple times.
And that is what I love,because so many bakers they hear
oh, I want six figures, oh, Iwant to do this, I want to do
(32:55):
that, but you have to breakthose goals down, and that is
really what we're all aboutinside of the entrepreneur
community is working with youmonth after month, every single
year, seeing increase, runningyour own rates Towards the end
of the year.
My students are always DMing meyou know their profit and loss
statements or their incomestatements just because they
(33:15):
want to show me the growth.
When they see that arrow andit's green, they just love
showing me the growth and I takethat information to heart.
It is private, it is sacred,because everyone is growing in
their own way every day, and ifyou would like to see growth in
your business, then I would lovefor you to join us.
(33:35):
The doors to special pricing forthe entrepreneur community are
now open, and so theentrepreneur community is
dedicated to helping bakersstart and grow profitable and
thriving baking businesses, andwe do that by helping you
increase your pricing, helpingyou get out there, helping you
become the go-to expert in yourfield, but, more than anything,
(33:58):
helping you to become confidentwith the products you have, as
well as finding different waysto maximize your revenue.
And if that's not where youwant to be right now, if that's
not a season for you, then youcan also join digital product
community.
You know, karen's actually inboth because she's been around
for a couple of years and she isready to accelerate to the max.
(34:20):
And that's all about helpingbakers get started with their
own digital products.
The whole purpose is, if thereis a way that I have found that
is successful to earn an incomeas a baker, then I teach it.
I pour it right back into mystudents.
So, whatever path you're on, wewould love for you to come join
us.
I hope that Karen's storyinspired you and I will link
(34:44):
show notes below for you to joinus inside of the entrepreneur
community or the digital productcommunity as well.
And if you're not ready but youwant to get some of Karen's
tasty, delicious recipes thatsell out every time and add them
to your home bakery, be sure tocheck the show notes and get
the link for her also.
Thank you guys so much fortuning in.
(35:05):
I pray again that this reallydid bless you and pour into you.
This is my first podcast of2025.
Thank you guys so much forhanging out and rocking with
your girl.
I appreciate all of y'all.
So, as you know, take care andbye for now.
Hey, sweet friends, my name is Chef Schaumburg.
I started my baking businesswith a bottle of DeSorono and
one Bundt cake pan.
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 programsix-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.
Today is a lovely day becausewe have an amazing baker.
Karen is the owner and founderof Baked by Karen, located in
Kentucky.
(01:05):
Not only is she an awesomewedding cake designer, but she
does lots of different things,from cupcakes to gluten-free
offerings and so much more, andso today you're going to hear
her story all about how shecontinues to scale as she grows
and some of the awesome thingsthat she's working on that.
She has coming up.
So, karen, thanks so much forswinging by.
(01:27):
It's so nice to see you.
Speaker 2 (01:30):
Thank you, thanks for having me Absolutely.
Speaker 1 (01:33):
And so, for those who don't know, how did you get
started in the baking slash foodindustry?
I know that you're actually aclassically trained pastry chef,
so how did you start yourjourney?
Speaker 2 (01:51):
Yeah, so obviously, growing up, I love making cake
mixes with mom and things likethat, and I just absolutely love
being in the food world.
So I went to a culinary college, got a baking and pastry arts
degree, learned the sciencebehind how everything works
which is absolutely wonderfuland then have spent, oh gosh,
almost 10 years working indifferent bakeries just trying
to build up all of the knowledgeI can what works, what doesn't,
(02:14):
why is a recipe so good, moist,while this one is such a soft,
delicate texture, and how toblend those together, which is
my favorite part.
Speaker 1 (02:25):
So, yeah, I love that and throughout that process,
because I know we can take awayso many lessons from working
with and from others on the job.
What made you decide to say, ok, I want to do this as my own
business.
What year did you start yourbusiness?
Speaker 2 (02:46):
hey, I want to do this as my own business.
What year did you start yourbusiness?
Well, I always had thisinclination that I wanted to
open up a bakery, but obviouslyI wanted to get the experience
first.
And then, years down the road,2020 happened and I lost my job.
And at that point, I wasworking for a little brunch spot
locally who let me recreatetheir whole brunch menu.
(03:08):
Um, I also worked on thepastries and, to say the least,
I busted my butt working forsomeone else, um, and realized,
well, if I can work for someoneelse doing that much hard work,
why can't I do that for myself?
So at the end of 2020, a littleevent planner business a
(03:30):
one-stop shop for brides reachedout to me saying that she
needed a new cake decorator forweddings.
And I looked at my husband.
I just said you know what?
I'm going to try it.
If I love it, great.
If I don't, then I know I needto pivot my life and see if I
need to go in a differentdirection.
Fell in love with it.
(03:52):
Cake decorating was never myforefront in college.
I love the science-y aspect ofbuilding recipes, but jumping
head first, which is not theideal way to go around for most
people, but jumping headfirstwas what I needed and that's how
I fell in love with, like, theart of cake decorating as well
as making a wedding.
(04:13):
I knew I could make a cake thatpeople could enjoy and you know
a market for wedding cakes thatpeople will actually eat.
I've seen so many differentweddings where people just skip
the cake altogether or have abite just to say they did and
then move on.
So that is my number.
One thing that my clientsreally enjoy is the fact that
people actually eat their cake.
Speaker 1 (04:37):
Yeah, I always say because I'm not a fan of fondant
, but whenever I see fondant ona cake gosh, I know those of
y'all who are listening if youhave children, cover their ears
but whenever I see fondant on acake, it always reminds me of
being with a man that's notcircumcised, because it's like
you have to pull back a layer ofsomething to get to what it is
(04:59):
that you really want, and I donot like that.
Like I'm a big girl man.
When I want to put something inmy mouth, I need it to be ready
.
So, yeah, I feel you.
I've been to many cakes wherepeople just don't even eat the
wedding cake.
So that's crazy.
So sorry for everyone listeningout there, but y'all know it's
the truth.
That's exactly what it is like.
So the wedding cake industry somany people will say it's so
(05:24):
saturated and like it's so hardand to get booked weekly how did
you find a steady rhythm andjust putting yourself out there
and growing your wedding cakebusiness over the years.
Speaker 2 (05:43):
Well, starting out, I was very lucky having a event
planner essentially provide meto her clients, so I definitely
had maybe not one wedding aweekend by any means, but I had,
I think, my first year otherproducts such as birthday cakes,
holiday boxes, things like that, because what I wanted to
originally my plan was to have afull operating uh bakery and I
(06:16):
fell in love with the wholewedding cake side.
So every year I was like, well,let's put a little more into
our wedding cake advertising.
The second year I was inbusiness, I did a wedding expo
through our local town and itwas huge and just so happened to
be it was 2021 and all of theother cake decorators didn't go.
(06:41):
So, lord had it, I was the onlyperson there and so I booked,
probably from that first expo,almost 20 different weddings for
the following year.
And then you take that withsome word of mouth from having
cakes that have actually beeneaten at weddings and that look
(07:01):
wonderful.
Obviously, I've had a fewmishaps.
You definitely take inconsideration what can I do
better with each and every cakethat you do.
And then, as I've realized,like what do I want my clientele
to be?
I've had I don't want to say abridezilla I hate that phrase,
but I've had some clients thataren't ideal.
(07:22):
And then I've had some that arelike family to me and I'm just
like, how do?
I've had some that are likefamily to me and I'm just like,
how do I get those people thatare like family to me to
appreciate what I do?
But then they take it uponthemselves to be my advertising.
They are my word of mouthpeople.
So just over the years it'sbuilt that way and it's amazing,
it's like building a littlefamily for yourself.
Speaker 1 (07:44):
Absolutely.
I love that.
I always tell people,especially whenever going into
the wedding industry, thewedding industry is really,
really fueled by collaborationand really partnerships Because,
honestly, it's the venuesgetting on those preferred lists
, it's the planners.
(08:04):
Especially when people say, youknow, I want a high-end bride
or I want a bride who'll pay memy worth, I'm like, okay, well,
those people, they have planners.
So those are the connectionsthat you know you need to be
making.
So I love the fact that youstarted out and that you knew to
really invest in the shows,because sometimes new people
they'll post and say, well, isthis worth it or should I go?
(08:24):
And I'm like, are you worth it?
You know, I think I think showsare.
Yeah, shows are all right.
Speaker 2 (08:32):
You're so absolutely right.
It's, um, the shows are usuallya hefty investment but the
amount of return and it's not animmediate return but it is
returned over the course of ayear I have a bride actually
this coming up.
She saw me at a bridal show twoyears ago and she scoped me out
and she's one of my highestclients right now and it's just
(08:55):
being there being seen, havingthose conversations, getting out
there.
Don't worry about what Susie'sdoing back anywhere else at her
bakery.
Just kind of focus on your ownthing and then invest in
yourself.
Just say, okay, this is what Ihave to do to get out there.
Try it once.
If it works, great.
If it doesn't, then it doesn't.
(09:16):
But my biggest thing is,whenever you want to kind of get
the word out, like you said, goto those event planners I'm a
big believer in my sweet speakfor themselves.
Take everybody free samples youknow what's a couple of dozen
of cupcakes or cake slices oranything along those lines and
just talk to people.
Sweeten up your vendors andyour photographers, people that
(09:41):
brides and grooms book.
First, you know, try to get toknow them and then they'll help
share that work, cause I can'ttell you how many clients come
to me and if they don't have aphotographer by the time they
come to cake decorator usuallyone of the last few people that
they book.
I have my friends that I referto them, so it kind of just
helps.
Speaker 1 (10:02):
Absolutely.
Connections are so underrated,but they are 1000% what everyone
needs.
I love that, and so one of thethings that I know you do also
is you're always sharing yourgluten free items, which is
amazing because lately, so manypeople who have intolerances or
(10:23):
food insensitivities.
thank you, they love those typesof options.
And so you have your boxes thatyou do.
That I've been blessed to see.
That always looks so yummy, butthen you also have your
chocolates and your dipped items.
(10:44):
So how has diversifying yourportfolio with the things you
offer, how has that, helped yougrow?
Speaker 2 (10:52):
Oh, my goodness, I was terrified to start
gluten-free products.
So a lot of people don't knowthis.
I'm actually gluten sensitivemyself.
This is where some people thinkthe the world has its own thing
.
At the end of 2020, right afterI started my business Um, I
actually had to go gluten freefor health reasons and I was
(11:15):
like, okay, gosh, darn it.
Um, that's not what I washoping for, but I've spent so
many years just in regularrecipes I don't want.
I'm not going to give that up.
So, three years down the road.
I go to this health food storeand they've always pestered me
about hey, come sell yourproducts, please sell your
(11:36):
products to us.
We have clients that want thatand I was like I don't know how
to do that safely becausethere's gluten sensitivities,
intolerances, and then you havegluten allergies, which any type
of cross-contamination is ahuge issue.
Um, and they've guided me intowhat I can do to alleviate those
things, such as havingdedicated bowls and like a
(11:58):
little handheld mixer versus akitchen aid just specifically
for gluten-free products Makesit a little easier for me.
But since I've introduced that,the word has gotten out
tremendously.
It's been fascinating to see somany people.
Obviously, gluten-free productscome with a higher price, but
(12:22):
people love the fact that theycan now be included.
So I personally have pastriesat a health food store and a
coffee shop.
Now they can go to their coffeeshop and get their gluten-free
latte and then go get agluten-free muffin or fudgy
brownie cookie or anything alongthose lines and feel so
included and not have to hideand just eat at home or stay
(12:46):
home and do things.
So seeing that I've got acouple more brides this year
that are gluten-free as well, itkind of gets everybody coming
back to be included, which is ahuge thing.
Speaker 1 (12:58):
Yeah, I love that, and you're right.
And for anyone else who islistening, color-c coded
utensils Absolutely, that'sdefinitely one of the best ways,
because that's it's definitelynot something that you want to
play with, even if you haveinsurance, you know it's one
thing to have it, but it'sanother thing to have to use it,
(13:19):
and so I love that fact.
But not only that, but now Ithink people will be able to
relate to you so much morebecause you can relate to them
now.
Speaker 2 (13:26):
Absolutely.
I always tell people I'm like,listen, I'm going to be totally
honest.
Like, if you have an allergy,you may not.
You know, I still bake regularcakes, things like that.
But if you're just wanting tostay away from it or if you can
handle minimalcross-contamination, obviously
you have to have your healthserve, safe knowledge and things
of those lines.
But it definitely makes peoplewant to have that conversation
(13:52):
like, oh my gosh, she's sorelatable, she knows my issues,
she knows all of that.
You don't have to know everyallergen, you don't have to know
every single detail onspecialty diets.
I and I appreciate people thatdo Um, but it's also nice seeing
like, okay, there's somebodythat's knowledgeable enough that
(14:13):
I can trust.
If they say, yes, I can be ableto eat this or hey, there is a
risk, then at least they know.
Speaker 1 (14:22):
Absolutely, and I love seeing all of your things
on your feet because they lookso beautiful and so delicious.
And so sometime around I thinkit's been a little over a year,
though, because I've beenwatching you for a while but you
actually joined our community,the entrepreneur community, and
we're so blessed to have you andI always love the feedback to
(14:47):
have you and I always love thefeedback.
I can't thank God enoughbecause there's always so many
amazing men in there and womenin there but who absolutely
positively help each other in areally, really authentic way.
And so what made you decide to?
Because so many people don'twant to invest in themselves.
You've already went to school,which was one huge investment.
What made you decide to joinand to say, okay, I really want
(15:08):
to sign up for this or learn, orwhat was the one thing that
caused you to join theentrepreneur community?
Speaker 2 (15:15):
When I started my business, I was doing this all
by myself.
I felt stuck in the world.
I felt like there was no onethere to understand, to help me
out, like there has got to besome information somewhere.
I'm terrible with YouTube, I'mterrible with technology and I
was just like where.
(15:36):
I've worked in other largerbakeries, but sometimes they're
not.
They're not thriving, theystill have those slow ones, they
still have all these downtimesand I was just like, okay, how
can I combat that?
I, you know, I operate out of acommercial kitchen as a
commissary kitchen, so I have avery non-traditional bakery set
(15:59):
up.
How do I combat that?
And I actually came across yourpodcast, looking for anybody
that had any kind of informationspecifically on bakeries.
And, oh my goodness, you aretalking about home bakeries and
this and that which I used tothink home bakeries are dirty.
They're not.
(16:19):
You changed my mind on that.
You changed my mind onmarketing just through this
podcast and I was like, oh mygoodness, you spoke about the
entrepreneur community and I waslike I have to.
If I don't do that now, I'mgonna feel stuck.
I'm gonna feel like I'm, bymyself, held up in a corner,
trying to make barely a livingwage.
(16:41):
At that time I wasn't evenpaying myself.
I was doing everything for freeand or not for free, but I was
not spending money where moneyshould have went.
And joining your entrepreneurgroup has been so insightful and
just golden nugget after goldennugget, with everybody who has
(17:04):
a question can post in the groupand we all answer and we all
can learn from each other's lifestories.
So I find that such aninvaluable thing.
And then, obviously, yourselfas well, being such a wonderful
mentor.
It's changed my mind on homebakeries and actually I still
run my wedding cake bakery,essentially like a home bakery,
(17:27):
just in a commissary kitchen,and I find that I am less
stressed compared to otherbakery owners in our area.
And I can take time off.
They can't.
I know bakery owners that workI kid you not from 5 am until 6
pm every single day and theydon't takea week off.
(17:49):
So it's absolutely just aninvaluable community and
everyone in there is so kind andso sweet and they root for you
no matter what, and it's justfabulous.
Speaker 1 (18:01):
And we're so lucky to have you in there.
One of the things I love seeingfrom you, sisman in there, is
you actually got started.
I know you scaled over theyears, but with the community
classes and so your first year.
How did adding communityclasses help you in your
business?
Speaker 2 (18:22):
Oh my goodness.
So community classes weresomething I thought about my
first year.
I didn't do any classes.
The second year, just beforethe start of my second year, I
was like you know what, let'stry it.
I just want to see what happensIf somebody enjoys it.
Great idea what I was going totalk about.
(18:48):
I was nervous as could be.
It was what I thought wouldhave been terrible.
It was so much fun and sorelaxing.
I was like, oh my goodness, I'mjust talking.
I had a group of six kids withtheir parents and it was at
Christmas time.
They were so overjoyed.
I made one post with photos and, I kid you not, I got so many
inquiries.
I booked three more classesthat month, fully booked out six
(19:09):
kids per class.
Everybody was like, why, wherecan I get more?
When can we do more?
And then I ended up that fueledmy next year.
So I did two to four classesevery single month the next year
and so as a wedding cake bakeryI wasn't doing a whole lot of
wedding cakes.
I might've had 20 or 30 mysecond year and I did an equal
(19:33):
amount of classes in that and Iturned into having one-on-one
classes with a few families andthey wanted to do that weekly
and it was such a wonderfulthing and I had the space for
that, which is fabulous.
I'm still limited by mycommissary space on days of the
week and certain timeframesgiven.
(20:06):
Well, if it's the phrase yousay, you're only given all of
these gifts, you have to dosomething with them, and it was
able to really help give me apaycheck help fund my wedding
cake side, so I was able toactually go to those wedding
expos and things like that.
Speaker 1 (20:22):
And oh, wow, you just said that perfectly.
You said it was able to fund mywedding cake side, and I love
that because so many people,when they do get in this
industry as a baker, a lot oftimes people are torn, like you
know.
It's like we're in the sameindustry, but they choose sides,
like you know.
Well, I'm a wedding cake baker,so I'm not going to be a
(20:42):
cupcaker baker, so I'm not goingto be a cupcaker.
And then it's like, okay, butyou can be.
And here's the thing I'm notsaying I don't want you to be a
wedding cake person, but ifyou're not getting booked and
you're not making money, aren'tthere other things you can be
doing so that you're?
And that's that thing that noone wants to talk about.
It takes time to, like we saidearlier, to build those
(21:04):
relationships, to build thosecollaborations with other people
in the community, and so I likethat.
You said you used your classesto help fund you, to spend more
marketing dollars towardsgetting the wedding cake portion
of your business out there, andso fast forward.
I know, last year in Decemberbecause, like I said, you've
(21:25):
been with me for a while you hada very, very awesome goal your
first five figure month, over10,000 in sales.
You go girl.
So how was that that hugemoment of like holy snaps?
I've just started generatingfive figures a month.
Speaker 2 (21:43):
Oh my goodness, and believe it or not, it wasn't
even from any wedding cakes.
I think I only had two weddingcakes that year or that month.
Excuse me, but um no, it was itwas a shock to me.
Speaker 1 (21:59):
Do you remember the table Cause you?
You had a spread like literallycookie platters and stuff.
Every I was was like this iswhat I'm talking about, and
people always think that you canonly get it from wedding cakes.
You had it from all the otherthings you made exactly.
Speaker 2 (22:15):
Um.
One thing that I make that nota lot of people, not not even a
lot of my customers know is I docookies and just simple drop
sugar cookies, chocolate chip.
Around the holidays you got tohave gingerbreads and I put
together this really cool justcookie platter and I was
thinking, oh my gosh, what am Igoing to do?
How do I charge for this?
(22:36):
One thing the group has beenawesome in that you know, if you
don't think you're chargingenough, charge a little extra.
But I was able to put that outand I had a company who's been
buying from me for the last twoyears.
It actually came originallyfrom my connection that got me
even started the event planner.
(22:58):
She got me this connection andevery year they bought a few
trays from me.
And you know, in the marketwhere you think everything is
going downhill, all thesebusinesses wanted to spoil their
clients and I was able to helpwith that.
So they called me and said giveme some cookie trays.
I said great, I went tomidnight, called in my husband,
(23:19):
I had a couple of friends tohelp volunteer and I think we
baked four or 5,000 cookies overthe course of 10 days.
Wow.
So to make all of those cookietrays.
I think we ended up in eitherseven to 10 days.
We sent out 80, about 85 cookietrays, and then we also did
(23:43):
some breakfast pastry traystrays, and then we also did some
breakfast pastry trays.
Um, and it's just, it's just abeautiful thing just to see.
Oh my gosh, I made how muchfrom cookies.
Um, anything extra, because Ican't do cookie math bless you
cookiers that do.
I am a cake gal.
Um, I either over bake or underbake tremendously.
(24:05):
There's no in between all ofthose extra ones I put out in a
flash sale and which I don't dovery often, and they sold for
teacher gifts.
So now I'm like, okay, maybe Ineed to think about teacher
gifts next year for Christmas.
Maybe I need to think aboutsome other gifting opportunities
as well as keeping thosecorporate clients.
So it's, it's just a wonderfulthing.
(24:27):
At the end of the month I waslike I had the flu at Christmas.
I had a day where I finallyfelt better and I looked at my
numbers and I was like, oh mygoodness, how is this even
possible?
Speaker 1 (24:51):
I love it.
I love it and you're absolutelyright.
I'll definitely have to sharethis amazing picture on social
media, but I love the fact thatyou had all the little shock
faces.
Started off with zero, so thisis from your actual post.
Started off with zero ordersbefore December 1st, which is
rare, but by the end of themonth I reached over 10,000,
five figures in sales.
This month literally surpassedmy own personal goal by an extra
(25:12):
1K.
That is so freaking awesome.
You go girl.
Oh my gosh, you go girl.
So I'm so happy for you.
So now, just along with watchingyou grow and watching you scale
and all the amazing because youguys, when I tell y'all this
young lady is, she's always sokind, always positive.
I'm always commenting on herfeed.
(25:34):
She's always open.
If I have an idea, like and mystudents know if I have an idea
I'm not texting you, I'm voicemessaging you.
I'm calling you because, like,I don't care, you're my family.
Now I pick up the phonerandomly like, hey, what you
doing, here's an idea for you,and Karen's always open.
And so now you're just at thepoint to where you're going to
(25:54):
get started with digitalproducts soon, which I'm so
happy because I know you havesuch a wealth of knowledge, so
what are the things that you'reworking on digitally to help not
just people in your communitybut other people with all of
your awesome gifts?
Speaker 2 (26:09):
Well, so I'm going to start out with some gluten-free
recipes, things of that nature,just selling a simple recipe.
Some people think gluten-freeis terrifying and scary and
you've got to have sevendifferent flours.
Sometimes you do.
I work with a lot of recipesyou don't, and I want to be able
to share those with you,especially recipes that I've
built and then converted myselfboth ways just to test them
(26:32):
myself.
So that's definitely coming out.
And I am actually looking atcreating some cake decorating
courses.
So I've always done thecommunity classes.
I've got clients that want todo them at home too, because
sometimes you just don't want toget out, you need a rainy day
plan.
(26:52):
So just basics for cakedecorating.
And I'm actually looking at howto stack a wedding cake or how
to transport a wedding cake,what I think is the easiest
thing.
That's the number one questionI get from even clients.
They're like isn't that scary?
No, absolutely not.
Not if you know what you'redoing.
So, and then same thing withbuilding a toolkit for those
(27:16):
whoopsie daisies that mighthappen.
So I always bring my toolkitfor that as well.
So that will all be hopefullyin a course before the end of
the year, hopefully by nextmonth.
Speaker 1 (27:28):
Oh, I love that.
You guys and I'm going to haveher social media in the show
notes, but all of my studentsknow too.
When her course does come out,you'll see it from me because I
definitely will vouch and tellyou.
Now.
She is a really reputablesource.
Her wedding cake work isamazing, very neat, very
detailed, and she always has acaring spirit on social media.
(27:48):
And so, from the bottom of myheart, Karen, thank you.
I actually call her y'all.
She's a kind Karen.
Karen is not the name for 2024,2025, but yours is with a C and
so that's why I always say yeah, kind Karen, she's extremely
kind y'all.
But thank you so much from thebottom of my heart for joining
(28:10):
us today.
But before I let you go, I wantto play a game of lightning
round.
Are you ready?
I'm ready, let's do it.
What is your favorite color?
Purple, awesome.
What is your favorite utensil?
Speaker 2 (28:25):
OK, this one is a silly one, but it's my hands.
I was always told like yourbest tools are your hands, and
so I tell everyone like your Godgiven tools.
Speaker 1 (28:36):
Definitely a culinary arts graduate.
And what?
Speaker 2 (28:38):
is your favorite book .
Just a heartfelt read isTuesdays with Maury Um just a.
Speaker 1 (28:52):
You know, a heartfelt read is Tuesdays with Maury.
It's one I read when I was ateenager and it is just just
really sweet.
Who is your celebrity crush?
Speaker 2 (28:57):
Oh gosh, I was thinking about this earlier.
I'm going to say Tom Cruise, hejust ages so well.
Speaker 1 (29:05):
OK, he does, he does.
It is a.
It is a white chocolate $200pound cake that he buys from a
(29:26):
local bakery in California.
I thought that was so sweet andthey've been family owned for
like years, so cool.
Yeah, that's so.
When you said Tom Cruz, Iimmediately thought of that
pound cake cause I've beenwanting to make it.
But yeah, okay, because I'vebeen wanting to make it.
But yeah, I've.
He's never sent one to me.
But hey, all right, let's see.
And lastly, did we, do we docolor utensil book celebrity
(29:51):
crush.
What is one dessert you cannotlive without?
Speaker 2 (29:55):
oh gosh, uh, s'mores.
I'm a sucker for like just awarm toasty marshmallow on some
chocolate and a graham cracker.
It's life simplicity.
Speaker 1 (30:07):
There's nothing wrong with that.
You know, homemade marshmallows, even that's a whole elevated
flavor.
Speaker 2 (30:14):
Listen.
Gluten-free graham crackers areterrible when they're
store-bought.
I haven't made a gluten-freeone yet, but I've got to.
But homemade s'mores.
If we're getting snow or ice,that is my go-to.
We've got a fireplacedownstairs.
I'm like oh, it's s'mores.
Speaker 1 (30:32):
I love it from the bottom of my little Southern
heart.
Karen, thank you so much forswinging by the Bacon for
Business podcast.
Speaker 2 (30:39):
Thank you.
Thank you so much for having me, for swinging by the Baking for
Business podcast.
Thank you.
Speaker 1 (30:45):
Thank you so much for having me.
So how inspiring was Karen'sstory.
I just love her bubblypersonality.
But more than anything, what Ido love about Karen is that she
is not afraid to work for whatshe wants, because I run into a
lot of bakers who are lookingfor microwave results.
They expect something to comethe next day for what she wants,
because I run into a lot ofbakers who are looking for
microwave results.
They expect something to comethe next day, especially those
(31:07):
people who are wedding cakeartists.
It's like they just want to bebooked the very next day.
But Karen does it all, fromwedding cakes to cookies, to
treats, and what I love is thatshe always tries and tweaks
things.
Like you heard her say, she didclasses and she utilized the
profits from her classes inorder to invest in the wedding
portion of her business to helpthat grow.
(31:28):
And that's really big.
You guys because I meet so manyof you guys who want to do
wedding cakes and I'm like, well, hey, why aren't you doing
anything else in the in-between?
And you feel like, okay, I onlyhave to do this thing.
So you go months without beingprofitable and then eventually
give up.
Or, on the opposite, I meet alot of treat makers who are not
hitting those goals becausethey're not necessarily
expanding.
(31:49):
That is what I'm all aboutMultiple streams of income.
Karen has nailed it.
And can I tell you somethingelse?
She is gonna blow up with hergluten-free desserts because you
guys just the care she putsinto them, the fact that she
does know the science behindthem.
But, honestly, when I tell youthe look, the way she's always
(32:11):
booked for those of you guys whoare looking to add gluten-free
to your brand, you definitelywant to check out her recipes.
I'm going to add herinformation to the show notes.
One of the things that stops alot of people from growing is
that they feel like I know itall.
And the reason why I loveKaren's story is because, like
you heard her stated, eventhough she went to school, even
though she has a degree, shestill was open to expansion and
(32:33):
it led to so many more blessings.
In fact, karen Lee recentlyjust shared in our entrepreneur
community she ended 2024 withseveral five-figure months, over
10K.
So this wasn't just like aone-time thing multiple times.
And that is what I love,because so many bakers they hear
oh, I want six figures, oh, Iwant to do this, I want to do
(32:55):
that, but you have to breakthose goals down, and that is
really what we're all aboutinside of the entrepreneur
community is working with youmonth after month, every single
year, seeing increase, runningyour own rates Towards the end
of the year.
My students are always DMing meyou know their profit and loss
statements or their incomestatements just because they
(33:15):
want to show me the growth.
When they see that arrow andit's green, they just love
showing me the growth and I takethat information to heart.
It is private, it is sacred,because everyone is growing in
their own way every day, and ifyou would like to see growth in
your business, then I would lovefor you to join us.
(33:35):
The doors to special pricing forthe entrepreneur community are
now open, and so theentrepreneur community is
dedicated to helping bakersstart and grow profitable and
thriving baking businesses, andwe do that by helping you
increase your pricing, helpingyou get out there, helping you
become the go-to expert in yourfield, but, more than anything,
(33:58):
helping you to become confidentwith the products you have, as
well as finding different waysto maximize your revenue.
And if that's not where youwant to be right now, if that's
not a season for you, then youcan also join digital product
community.
You know, karen's actually inboth because she's been around
for a couple of years and she isready to accelerate to the max.
(34:20):
And that's all about helpingbakers get started with their
own digital products.
The whole purpose is, if thereis a way that I have found that
is successful to earn an incomeas a baker, then I teach it.
I pour it right back into mystudents.
So, whatever path you're on, wewould love for you to come join
us.
I hope that Karen's storyinspired you and I will link
(34:44):
show notes below for you to joinus inside of the entrepreneur
community or the digital productcommunity as well.
And if you're not ready but youwant to get some of Karen's
tasty, delicious recipes thatsell out every time and add them
to your home bakery, be sure tocheck the show notes and get
the link for her also.
Thank you guys so much fortuning in.
(35:05):
I pray again that this reallydid bless you and pour into you.
This is my first podcast of2025.
Thank you guys so much forhanging out and rocking with
your girl.
I appreciate all of y'all.
So, as you know, take care andbye for now.
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