What Is Rest?

Most of us might feel that rest is a luxury we can’t afford.  What with all the bills piling up? We’d rather work and earn than take a much needed rest.  We are strong, hardworking and healthy. Who needs rest? 

Fact is, we do need rest. Even if we are young and healthy.  Our bodies need a break from all the demands and stresses of life. Rest is when our bodies heal and repair itself so that you can still function wholly after.

Ask any doctor and they will tell you that rest is important for physical and mental health. When the body is deprived of this because of overworking, it won’t be able to rebuild and recharge itself adequately.

Shooo… Ailments!

To stress the point about rest, we have talked to Regional Health Programs Manager for the Middle East and North Africa of the International Committee of the Red Cross Dr. Erwin Guillergan and he enumerated the possible ailments we can develop if we keep pushing our bodies to the limits. In short, overworking!

1. Low back pain
2. Burning sensation in lower extremities
3. Cyst on the wrist
4. Carpal Tunnel Syndrome
5. Migraine
6. Fatigue
7. Depression

At the height of our frenzy to fulfill our tasks, we may not feel the effects of overworking as endorphins are also pumping inside our bodies.  But when endorphin levels go down then we will feel that something is not right.

When we feel a bit of pain, we tend to ignore it or brush it aside. When the pain becomes stronger we just take medication so that it will go away. But Dr.  Guillergan said that before our bodies arrive at a breaking point we should already heed its call.  We only have one so we need to take care of it!

Ways To Avoid Overworking

Most of the time we are not aware that we have been abusing our bodies. Working for 36 hours straight without sleep is probably not a good idea! In fact, it is the worst thing you can do to your body.  

Doc Erwin as he is fondly called by his patients gave us some pointers on how we can avoid overworking.

Pace Yourself

If we always do multitasking and taking in more tasks that we could handle then it will all add up to stress.  Not to mention the work that we are doing will be of lesser quality as we are trying to do so many different things at the same time.  So, pace yourself!  Do your best at your own speed.  This way, you can really put your full attention to details that need to be addressed.

Take Breaks

It is easy to forego breaks when we are so into our work.  But it is a good habit to be conscious when taking breaks.  Make time to stretch, walk a little, take deep breaths, have coffee or just have a few minutes to yourself.  You’ll come back fresh and recharged.

Workflow

This has much to do with your work environment.  Are the shelves too high?

Do you bend often to get something?

If you drop something what do you do?

Is your work environment a mess? (Check out our blog on organization and being more efficient)

Are there a  lot of stressors surrounding you?

Stress can cause body pains and aches. Severe headaches. It can trigger so much more if not kept in check. 

If the environment is less than suitable for you to work in,  a way must be devised to alleviate stressors and improve the environment where everything is made easier for you.

So, have a ladder or a step stool when cabinets are too high. Put all the ingredients or tools within reach to avoid unnecessary movement. Work when the kids are asleep or give them activities to buy you an hour or two to do your work.

And most of all, exercise caution  to avoid untoward accidents.

Do Prioritization

Multitasking is stressful. We don’t have to do everything at the same time. We must learn to prioritize.  Identifying the most important task to be finished today is a start. Then do the second, third, fourth and so on. 

Delegate

Learn to delegate tasks to colleagues or family members.  Remember the saying? No one is an island.

If our business is growing, then the demand for our products also grows.  Enlist the help of family members.  Give each one a role. Or assess the business.  It may already be high time to hire some employees!

Worried that they won’t do a good job? Set up monitoring systems. Train and transfer your talent and skills.  This will free you up to more opportunities.  You will be able to think better and do better! Not to mention, this will give  you ample time to rest.

Don’t Forget Your Vitamins and Proper Footwear

Taking B Complex vitamins with zinc regularly can help your body heal faster.  It is also a good idea to have proper footwear to support your feet. We don’t want to have Chef’s Foot , do we? Oh, it’s pretty painful to the heels!

Overworking and Mental Health

One of the affected areas when we abuse our bodies is our mental health.  In our culture, mental health is not being addressed as much as it should. Yet. It is still a stigma when you go to a psychiatrist.

As Doc Erwin pointed out, talking to someone you trust is a big boost to your mental health.  Also, doing what you love to do.  Pursue hobbies and passion.  Or at the very least, put on some good music to clear your mind.

It is also very important to separate your career or your job with your personal life.  Blending the two will just give you a stressful life.  And as we have discussed, stress is a very big factor that will affect not only our physical health but our mental health as well. 

Take Time And Smell The Flowers

We only have one body.  If we don’t take care of it as we should then one day our bodies will just give up on us.

It is also better to pace ourselves and only do what our body can take.  Take time and smell the flowers. Be grateful.

There is life beyond working. 

The post Overworking…When Is It Enough? appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Do We Need to Look Our Best?

Of course we do!

We know how hectic it can be to bake, pack, clean up and deliver. Or meet with a client then rush to meet deadlines. There is no time to fix ourselves. The star of the show is our products not us, anyway.  So, why bother? Well, we should because our overall appearance can make an impact on our image as a business owner.  Our look can define how we run our business.  As home bakers and  home cooks, we need to look neat, clean and presentable. I mean, would you trust a baker with dirty fingernails? 

We talked to the “experts” Professional Makeup Artist Rae Salazar and Wedding and Food Photographer Noel Salazar about our concerns and they shared their recommendations.

Good Skin Care

“ Start and invest in your  skin… skin care is your best friend…alam mo pag gising mo ang fresh mo na. Additional nalang ang makeup.”

Rae Salazar

Having good skin certainly has a lot of advantages.  We can look fresh and young if our skin is healthy. We would need minimal makeup too! This means more time for our products. Isn’t that great? So, let us invest in good skin care!

But wait,  wouldn’t that be expensive and time consuming? 

Not at all. 

Having good and healthy skin doesn’t need a gazillion products and procedures.   Aside from maintaining a balanced diet, all you need is cleanse, tone and use moisturizer with spf.  Also, don’t underestimate the power of keeping hydrated! 

MakeUp In 5 Minutes

Sometimes, even with diligent care for our skin we can’t help but have late nights, bad days, hormonal changes and other skin emergencies.  This time we need makeup to cover our flaws and enhance our best features. 

And as promised, Rae has given us tips to be Zoom ready in 5 minutes with the use of only 5 tools!

Full Coverage Foundation Powder

This is to prepare the canvas which is your face. Apply  a thin layer of full coverage foundation powder all over your face.. This is to cover some imperfections such as puffy eye bags, slight redness of the skin and even out the skin tone.  This will act as your foundation, concealer and powder in one.  Use this with a brush for a more even coverage. 

Contour

Zoom or having meetings online can make you look flat. You need contouring to give your face the depth and life it needs.  Use a shade darker than the shade of your full coverage foundation powder. Dust them on your cheekbones, neck, nose line and temples. But don’t overdo it! Remember we are trying to go for something natural. 

Blush and Lip Tint

These add color to your cheeks and lips making you look rosy and healthy. Apply a light shade of blush on the apples of your cheeks for a healthy glow. Add a pop of color to your lips by applying a tinted lip balm. This is a great way  to moisturize dry chapped lips while looking Zoom-worthy!  

Eyes

We just want something natural and simple. Yup, no dramatic dark smokey eyes for a Zoom meeting. We aren’t competing in a beauty contest! HAHAHAHA

Mascara can do wonders in lifting those tired peepers.  Apply a coat or two and it will do wonders for your eyes. It would also not hurt to apply some neutral eyeshadows to add a bit of color to your lids. 

Eyebrows

Well-groomed eyebrows are key to a neat and presentable look.  Trim, brush and clean excess eyebrow hair. Fill in spots with sparse or less hair to make your eyebrows look even. Go for eyebrow pencil colors that are close to your hair shade. Safe colors for Asians would be chestnut or ash brown. Here’s a quick guide to make those eyebrows dandy in a jiffy!

Also, check out this course Make Up 101 for all the essentials you’ll need in knowing the best kind of makeup suited for you!

Tips and Tricks For The Camera

That wasn’t too hard, was it? It’s nice to know that we don’t need a luggage full of makeup and brushes to achieve a well-groomed look.  But there’s more tips and tricks to look even better especially for online meetings! 

“ First, have a good night’s sleep. Second, get a camera with a better resolution. Third, achieve good lighting through natural or artificial light.”

Noel Salazar

There is no substitute for a solid eight hours of sleep.  It will really show! Your eyes are more alive, your skin is clearer and you’ll look fresh and ready to handle anything.

Getting an expensive external camera for online meetings is really not necessary.  Most phones now have great front cameras that work just fine. But if you have the budget, then, why not?

With online shopping nowadays, getting a ring light is easy peasy! That’s basically all you need to illuminate your face. If this isn’t available, natural light to the rescue! Just position yourself in front of a window with a sheer curtain and you are good to go! …Uhhh, make sure your meeting is during the day!

Oh and Noel added that your camera angle matters.  We should position our camera higher than our faces.  This would “hide”  flaws such as double chins and wide faces.  We want to have leaner features, right? Also, avoid slouching! This would give an air of being unprepared. Sitting up straight, on the other hand, will make you appear confident, prepared and ready to take on life’s challenges!

Our Products Too!

Now that we’re all set and Zoom ready, let’s talk about how to make our products drool-worthy on our social media pages! Most of us eat with our eyes first. Let’s admit it, better food pictures usually have the edge over ones that aren’t really scrumptious to look at.

The question is how do we take good food pictures? Do we really need an expensive camera to have beautiful images?

The answer is NO! You don’t need an expensive camera to make your food look amazing in pictures. Phones nowadays have good quality cameras and you should take advantage of this. However, there are still a few guidelines that we need to follow to capture great food photos. Noel shared practical tips and tricks to get us started.

It is important to light your food.  But never use flash as it can flatten the image.  A light source can give shadows and show textures making the subject more interesting. Artificial light is good as you can shoot anytime fo the day. But if you don’t have access to artificial light yet, natural light can help you create stunning images too!

Another tip would be to highlight your food’s best and unique feature. Focus on the cake’s chocolate drip, the fresh strawberry on top of a cupcake, the juicy meatballs on a spaghetti platter and the bite mark on a brownie. You get the drift, right? The Bailiwick Academy has a course on mobile photography if you want to learn more. Here’s a sneak peek:

Now, let’s go shoot some awesome food photos!!!

The post Ways To Look Your Best appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

“Pwede ko na i-let go ang work ko eh kase ang kita sa pagbi-bake ay doble na sa kinikita ko sa aking trabaho…dreams do come true!”

These were the words Joanna Cabrera-Tabuac uttered when we did her interview.  There was no trace of bragging but just a sincere aura of gratitude and happiness. Wouldn’t you be just as excited if you were in her shoes?

Humble Beginnings

Joanna lived a simple life in the Philippines. She graduated with a nursing degree and worked as a nursing assistant  in a mental facility.  She’s also very enterprising and sold all kinds of knick-knacks as a side job.

She moved to Ireland  in the year 2009  with the hope of having something better  for her family.   She started out as a babysitter and cleaner  for different families. Life was hard in a foreign land but she held on with the belief that everything will get better in time. 

Joanna is a goal oriented person.  She knows that once a goal is set she will do everything in her power to achieve it.  With hard work and perseverance, Joanna was able to land a job as a health care assistant in a retirement home. But nursing for her  was just a means to an end.  Joanna’s dream is to really have her own business. She still doesn’t know what business she’ll get into so it remained at the back burner for some time.

And then COVID 19 happened.

Joanna and The Bailiwick Academy

Joanna lost her babysitting side job when the pandemic hit.  She also lost a big chunk of her earnings. During this time, social media is showing that baking was becoming a trend. Joanna decided to give it a try. As she was browsing YouTube for recipe videos she chanced upon an ad for The Bailiwick Academy. 

Joanna got curious and she clicked on the ad.  The presentation of the courses impressed her. But what really caught her eye was the Artisan Ensaymada class.  But Joanna didn’t have the tools to make the ensaymadas so she opted for the Bibingka class instead. 

From that class,  she was able to buy the tools needed so she can produce more products to sell. She also enrolled in more classes.  The Bailiwick Academy was such a big help to her that she has this to say:

“ Kailangan ko mga ‘to. I keep on enrolling kahit wala sa budget… nakaka adik ang mga class. Talagang magugustuhan mo ang classes! … And yung mga instructors, hindi ka nila hahayaan nalang after ng class. They answer your questions and you can really feel that they care for the students. Hindi ka nila talaga papabayaan.  Yun po talaga ang pinaka nagustuhan ko.”

Joanna Cabrera-Tabuac

Her Growing Business

“When you love something, it doesn’t feel like work.” – Natalie Massenet

Natalie Massenet

This quote holds true for Joanna.  She started out small.  She gave samples to her friends and co-workers. Her market eventually grew through word of mouth. Now she hardly has any rest days!  If she is off from work, she makes use of this time to fulfill baking orders.  Among her bestsellers are the Artisan Ensaymada, Spanish Bread and Pan de Sal.  All these, of course, are courtesy of The Bailiwick Academy!

In less than a year, Joanna has established herself in her community as a successful home baker. However, she didn’t stop there. She researched about Filipino stores in her area.  She inquired and brought her products for taste tests.  A few weeks had passed and she didn’t hear anything from these stores.  Joanna was disappointed but this didn’t deter her from going after her dream. She just kept on trying.  After several tries, she got a call from a Filipino Store that she can already supply bread.  Joanna was so happy!

On The Rise

On the first drop of her products, she noticed that there are 5 sellers of Filipino bread.  Same products as hers.  She was nervous, scared and doubtful. A lot of what ifs in her head.

“What if my products won’t sell?” 

“What if the customers won’t like my bread?”

But backing out or giving up isn’t on her plan.  She just hoped that she could sell at least a few.  

Just hours after, she got a call from the owner of the shop!  Her products were almost sold out! And the owner was asking when she could replenish her stocks.

That was just the start.

Now, Joanna supplies bread to 4 Filipino stores in Dublin through her Facebook page, Eirebelle’s Delights. She developed a system to balance her job, family duties and her baking business.  She is a proud registered business owner too! 

Joanna The Dreamer

“Ako po kase ang tao na pag may ginusto hindi ako titigil hanggang maabot ko siya…”

With her earnings from baking and her savings, she was able to pay off the mortgage of their house in Ireland. And the dreamer that she is, Joanna someday hopes to have her very own coffee shop. No doubt that this dream will become a reality in the very near future!

But until then , Joanna is very happy to have financial stability, a thriving business and a career. Yes, we can do it all if we just put our mind to it!   Joanna nowadays is happy to juggle her job, her baking and her family.

Wouldn’t you want to become just like Joanna?

The post Joanna Cabrera-Tabuac: Dreams Do Come True appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

So, how clean should our kitchen be? 

We have gathered a lot of important information about food safety from our chat with food technologist Malaya Polidario. 

Where We Work

The kitchen is our workspace.  We spend hours and hours of mixing, kneading and baking (speaking of baking, we have some awesome courses we’re sure you’d like) here. This is where we create products for our livelihood.  Hence, it is just right that we make sure we maintain a clean and sanitary kitchen. In a recent chat with food technologist Ms. Malaya Polidario, she shared with us guidelines to help us ensure that our kitchen is a safe, sanitary and hygienic place for food production. 

Guidelines

• The kitchen needs to be enclosed. This is to  keep out unwanted elements. Outdoor kitchens, though “in” right now, is really not an ideal spot for baking our ‘panindas’. 
• The floors should be smooth, easily cleaned and moisture proof. Those  beautiful wooden floors won’t be such a hit in this line of business. In fact, rubberized paint is recommended.
• Walls should be concrete and painted in light colors. This promotes good lighting and dirt, stains and  such  can easily be detected.  Mood lighting ain’t apt here!
• Windows should have screens. This is to keep out our hungry little unwanted visitors such as spiders, ants, cockroaches and the not-so cute rodents. Yeah, they’re only cute in cartoons. 
• High ceilings are recommended. It should have a good exhaust system to avoid condensates from forming.  Light colored ceilings are also encouraged as it refracts light better.  We don’t want some strange looking particle swimming in our soup, right?
• The kitchen should be well lit with white light.  This would ensure that contaminants will be easily detected and that the color of the food is its actual color. Light and airy is your palette!
• There should be a regular flowing water source available in the kitchen. Potable water is important for cooking, washing and drinking.

Be Aware Wash With Care

Ms. Polidario also touched on the topic of hand washing and hygiene.  We can’t stress this enough. Hand washing is a very important component of food safety. We work with our hands and it is just right that we keep them clean all the time. So, here are helpful tips from Ms. Polidario. 

Hand Washing Station

We should have a hand washing station and it should be different from the dish washing area.  There should be liquid soap in a liquid soap dispenser, drying tools like disposable towels and an option to have a disinfectant. Ideally, the faucet and soap dispenser should be hand-free. Seems like much? Well, better safe than sorry!

When Do We Wash Our Hands

Just when is the right time to wash our hands? Before and after handling food, we know this much. But did you know that there are more instances in which we need to wash our hands? 

• Before we start work
• When we handling raw food
• In between changing gloves
• After using  the toilet
• When we handle raw eggs
• After clearing the tables 
• After we throw out the trash

Last but not the least, long and artificial fingernails and nail polish are discouraged in food handling.

Plus, jewelry is also prohibited. Yup, even the plain wedding band. 

Love the Glove

One of the most used tools in the kitchen are the gloves.  These handy dandy things protect our hands from dirt, soils and contaminants. Or do they? Ms. Polidario also gave tips on how to use gloves the right way.

1. Single use gloves are only to be worn once. Hence, the label “single use”.  Nope, don’t keep it for another day.  This is where recycling is not good! 
2. Use the size that is right for your hands.  It should be snug, not tight. Comfortable but not loose. It should also enable your work easily and comfortably.
3. The need for change… of gloves! If we are doing the same repetitive task we should change our gloves once every 2 hours. And, yep, don’t reuse your gloves. 
4. We need to wear  gloves when handling ready-to-eat food such as salads, sandwiches and baked goods. 
5. When in the event we really need to use our bare hands, we can only do this with food that will still be cooked. 

Squeaky Clean

Oh no! We’re not done yet! There is still more to learn.  So, we now know how our  workspace will function, we know how to properly wash our hands and use gloves correctly.  But we need to learn how to clean and sanitize our workspace to keep it ideal for our livelihood. Per Ms. Polidario:

1. We need to clean our kitchen before opening and after opening. No ifs and buts, we need to have everything clean all the time. 
2. Label the containers when you transfer cleaning and disinfecting solutions. Yeaaah, we don’t want to accidentally drink some cleaning solution and end up in the hospital, right? 
3. To avoid contamination, cleaning tools are stored away from the food production area.
4. It is better to use single-use towels if time is not on your side. 

Throw The Trash

Along with the one mentioned above, effective waste management is essential in food safety. Here are the things we need to remember:

1. Segregate biodegradable, non biodegradable and recyclables. This is a pain, I know. But it is a must!
2. Keep waste away from the kitchen. Don’t let your garbage can full of garbage stay the night! Ugggh! This will  attract nasty icky little pests like  flies, cockroaches, spiders and rodents. Daily removal of waste should be the norm. 
3. Are you familiar with Trademark Control? Remove logos from packaging before throwing away your waste. This is to avoid future problems in the future.
4. If you are reusing boxes, bottles and the like, you need to remove the original label and put on a new label.  You don’t want to reach for a box of “flour” and you’ll find out too late that it was laundry soap inside, right?

How The Pest Was Won

There are three words for effective pest control. Identification, control and elimination!

We can’t have pests in our kitchens! That is not good for food safety. First, we need to identify the tiny unwanted visitors roaming in our kitchen. We need to know how to control them. How? Well, by doing regular “general cleaning” to remove their sources of food and water. If we use pesticides or baits, we need to change them. Ideally, every three months. These little critters are smart so we need to outsmart them!

Also, take note of this ratio on cleanliness and maintenance of our workspace. 75% cleanliness, 20% good maintenance and 5% application of chemicals.

So, this is how we will win over these pesky little creatures!

After learning all these, do you feel the itch to clean your kitchen right now? I know you do!

The post Keep It Clean If You Know What I Mean appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

My heart skipped a beat and I felt a sinking feeling in the pit of my stomach. My mouth went dry. And a million scenarios and excuses were making my brain go on overdrive.

Does this sound familiar to you? Have you forgotten to do an order a few times?  It’s the worst, isn’t it?

As our home business grows, so do our tasks and responsibilities.  So, here are a few tips to help you avoid days of forgotten orders.

Plan Ahead

Planning ahead can give you a good advantage to allocate your time for a certain project. This will enable you to focus on the preparation and tasks that need to be done in a less stressful way. Having foresight will get the work done minus the panic and anxiety.

Don’t forget to mark your calendars!

Be Organized

A messy and disorganized workplace  is never  conducive to productivity.  How can you work when you can’t even find where the spatulas are! So, make sure that your space is neat, clean, tidy and organized.  

To save time, prepare items that can be made ahead a day before the actual baking or decorating takes place.  Pre-mix your dry ingredients and have your mise en place ready.  These are some ways which you can cut down your preparation time in half!

Work Smart And Focus

Do small tasks that can help you move forward while waiting for some to finish.  Waiting for the dough to rise? Wash some of the used baking tools. A cake takes an hour to an hour and a half to bake, this is a lot of time to fold your cake boxes, make gumpaste letters or start on your cake toppers. 

These can help you move forward with your project compared to aimlessly checking your social media.  

Clean As You Go

Hey! Don’t wait for those dishes to pile up! CLAYGO! 

The process of making a cake from scratch is already tiring. After arranging the last piece of topper on that cake, you just want to plop down on your bed and sleep for 24 hours, right? Oh, you deserve the long rest, no doubt…but what about the mountain of “hugasin” in your sink? 

See, dirty dishes with bits and pieces of edible stuff on it will attract visitors.  Now I am sure you’re not going to like them one bit. These creepy crawlers aren’t only disgusting to look at but they bring disease by contaminating our plates, utensils and food with germs they pick up from garbage dumps, sewers and all the yucky stuff you can think of! 

Kitchen Reinforcement

Okay, so you did all these but still the workload isn’t letting up! Practicing all these will get you off your feet. But, there will come a time that you  might already need a bigger and more efficient mixer and oven.  By the way, we have a guide on ovens and mixers, just for you!

If your orders are growing, it means that your present kitchen equipment may already be too small for the demand.  Why would you tire yourself from making a dozen batches when you can make a single batch in one go?  Buying a bigger and more efficient oven and mixer might be expensive at first but you will realize their value later. You need to spend more to earn more!

Being Productive

Why do we need to do all these? The answers are simple. These will help you become more productive.  Thus, your customers will be happier which in turn will give you positive reviews. There will be less stress because you already have a system. And you can take more orders. Or better yet, more free time to spend with your family! 

Deadlines will be met when you plan ahead, be organized, clean as you go  and work smart!

Now, are you ready to take on  BULK orders?

The post 4 Ways To A More Productive You appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

She’s the female powerhouse that founded Way Beyond Cakes which specializes in these unique and novel cakes that changed the norm of cake decorating.  Her cakes are these awesome works of art that you can hold, carry and sometimes they defy gravity.  Let us get to know the woman behind these masterpieces.  

Mayen was a teacher in the Philippines teaching high school BIology and Chemistry.  Later on, she also joined the corporate world as a medical representative of a multinational pharmaceutical company before moving to the United States in the early 2000s.  As she settled in a new country, she continued her career in the pharma industry. 

Way Beyond Box Mixes

But it wasn’t until several years later that Mayen got interested in baking. She had a hard time conceiving so for the baptism of her son she wanted a really grand cake.  The price of custom cakes urged her to make cakes for her kids.

“ …I started with a box mix. I baked it and nakakatuwa pala ang feeling na something from the box turned into something you can eat. Parang nakaka-amaze!… Doon ako na hook! …Pag naalala ko yung first cake ko. It was the most unimaginative cake, pinaka ordinaryo na cake na nakita ko pero nung ginawa ko sobra akong happy!”

She started doing more cakes and she learned through trial and error. While she was making more cakes she realized that this will make her stay home with the kids. This can be a career for her.   She also started a YouTube channel with the aim to help beginner bakers shorten a twenty step process into four steps. Well, once a teacher… always a teacher.

So, that’s how Way Beyond Cakes by Mayen got its start. 

Of Lemons and Lemonade

Now, with almost 12 years of cake decorating experience and several international awards tucked under her belt, Mayen is a sought after international cake artist and educator.  She travels the world to teach her unique cakes.  In fact, she has a gravity-defying cake class here at The Bailiwick Academy.

But despite her success and stature, Mayen experienced loss and uncertainty when the pandemic hit.  Her workshops, which are her bread and butter,  got cancelled.  There were even no cake orders.  It was an awful time.  

But as the saying goes,”When life gives you lemons, use them to make lemonade!” And so she did! Instead of wallowing in defeat and giving up, she created cake decorating kits that can be shipped and made more online teaching tutorial videos.  Now, she’s back on track and as busy as she’ll ever be.

Mayen’s Tips

Fortunately for us Bailiwickers,  Mayen shared valuable tips and advice on work ethics, pricing your cakes and dealing with challenges.  Read on to find out.

Think Outside The Box

Competition is fierce in the cake-ing world. One way to stand out is to have something unique and different to offer. Look around you, everything is an inspiration for cake design. Go beyond the ordinary!

Don’t Turn Down Cake Orders

Dealing with difficult designs or designs that you aren’t comfortable with will make you grow as a cake decorator. You will learn new skills, gain confidence and discover new abilities that you think you don’t have.

Work Smart and Know Your Worth

Aside from the ingredients, we also need to put a premium on the time spent creating a cake.  Sadly, this is the most neglected factor but it is also the most valuable.  Clients  should not only pay for a cake made of flour, eggs and milk.  They should pay for the design and all the years you spent perfecting your craft. Don’t underestimate yourself. Charge what you’re worth.

Be Comfortable In Discussing The Budget

This is an awkward situation for most of us. But we also need to protect ourselves. It is always a must to safeguard our business by requiring  the client to pay a downpayment before we discuss our ideas with them.  You have the option to decline too if you feel that this project is not worth your time.

Identify Your Market

Selling your premium cakes with premium prices won’t work if you sell them in the wrong market.  You must first need to know what your market is and then make products that your market can appreciate. 

Paid vs Free Tutorials

Sure, there are a lot of free tutorials out there but you’d still undergo trial and error for the most part.  Whereas, paid tutorials are almost foolproof. You will be guided accordingly by the instructor.  Not to mention, you will learn a lot of tips, tricks and industry secrets. We have lots of excellent classes here at The Bailiwick Academy that can jumpstart a business in baking (some of them are free too!)

Practice Makes Perfect

Even if you watch hundreds of free and paid tutorials, they won’t be making much of a difference if you don’t practice what you learned. It is only through constant practice that you will be able to hone, improve and perfect your craft.  

Mentorship and A Support System

Having a mentor and a good support system behind you is one way to ensure that you stay on the right path.  

Lastly, Mayen has this to say to newbies and oldies alike.

“Persevere! I think that is the key word. You should have this mindset to keep on going. You have to persevere through all the challenges that will come.  Because the only way that you will fail is when you stop trying…”  

Mayen Orido

The post Beyond The Ordinary with Mayen Orido appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

I feel that the more we analyze, the more questions are formed instead of answers. Well, you have to figure out exactly what you want to do first. 

Are you baking for profit, passion, hobby or any combination of the three?  What do you plan on making? 

Types of Mixers

Before we determine what mixer is best for you.  It wouldn’t hurt to know its different types and the extent of what they can do.

Vertical or Planetary Mixer

This type of mixer comes in a table top and floor variety.  It comes with a paddle, wire whisk and a dough hook attachment. It’s mixing bowl is stationary. This is good for cakes and bread.

Horizontal Mixer

This is a high-intensity mixer used in handling large batches of dough.  It has a tilt bowl feature and comes with a ribbon, plough, roller or breaker bars and paddle agitators.

Spiral Mixer

A spiral mixer is a large industrial type of mixer fitted with both an agitator arm and a spiral. It comes with a protective wire cover.  This is ideal for bread production. 

Artofex Type Mixer

A large mixer designed with a bowl and a pair of agitators constructed with moving arms to mix the dough. It is also known as a double arm mixer.

Twin Cake Mixer

This type of mixer is fitted with two wire whisks to improve the speed of aeration of beaten egg whites for use in chiffon and sponge cakes. 

Choosing Your Mixer

Now, you know the most common types of mixers. The next thing we’ll do is to guide you to choose an ideal mixer for you. 

The Hobby Baker

Baking as a hobby has its perks.  You can learn to bake cookies, cupcakes, banana loaves and the like in your free time. You are baking just for the fun of it. This means that you only bake occasionally. Thus, you don’t need to have a heavy duty mixer. A twin cake mixer or a hand mixer will do. You can start out with a local brand that is within your ideal price range. Or if you can stretch your budget a bit you can start with a branded 5 quart mixer. 

The Home Baker

You’ve been bitten by the baking bug! You have transitioned from being a hobby baker into a more serious type of baking.  At this stage, you are getting orders for celebration cakes, small to medium wedding cakes and fairly large amounts of cookies or bread.  This time you’ll need a bigger and more efficient mixer.  A planetary mixer is on top of our list as it can hold larger amounts of dough.  Our recommendation is at least 8 quarts.

The Professional Baker

You’ve finally made baking your profession.  This is it! 

And for the amount of dough you will be mixing daily, a spiral mixer will be a great addition to your mixer arsenal. Spiral mixers are a must if bread is a part of your offerings.   With the planetary and spiral mixer combo, success is not far behind! 

As your business grows, so does your need to upgrade to more industrial types of mixers like the horizontal and artofex mixers. 

Things To Consider

You’re all set to purchase your new mixer.  You next question will be:

“What brand of mixer will I get?”

Before considering the brand, check out the after sales service first.  Are they easy to contact? Do they have service centers near you?  Do they provide you with a temporary mixer while yours is still in the shop? After these, that’s when you consider the brand.  Most expensive brands have powerful motors that would be useful to your mixing needs. 

But always remember that the size of your mixer should be proportionate to your oven.  It wouldn’t make sense when you have a large powerful 10-quart mixer but you only have a 45L table top oven, would it? (Incidentally, we have an oven guide too)

And the last but the most awaited part in choosing a mixer… the aesthetics! Are you into the modern and sleek? Or would you rather have a cute vintage type of mixer? They come in different colors too.   The choice is endless!

Do’s and Don’ts

Finally, you bought your mixer! Are you excited to use it? I’m sure you are! But let us give you a few tips on how to take care of it. 

Do’s

• Be sure to read the manual before you start using the mixer.
• Always clean a newly purchased mixer before use.
• Check the bowl and all the attachments if they are properly fitted and locked before turning it on.
• Position the mixer on any solid, level and non‐skid work surface that is non flammable.
• Have service agents change the oil every 6-12 months depending on the use.
• Clean as you go. Dry the beaters/dough hooks before storing or using them again.

Don’ts

• NEVER place your hand or any kitchen utensil in the bowl when the mixer is running.
• Do not overload your mixer.
• Do not leave the mixer unattended when it is running.
• STOP the mixer before removing or installing attachments.

Now that you’re all set, don’t forget to tag us when you post a picture of your first finished product!

The post All About Mixers appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

A party without a cake is just a meeting.

Isn’t this one of the most honest things you have read? I mean, the cake is really the star of the party, right? We have special celebration cakes for birthdays, promotions, anniversaries, Christmas, Valentine’s and New Year’s. Sometimes we just make excuses to have cake!

Originally reserved for the extremely posh and wealthy, the use of cakes to celebrate momentous occasions has been a long-standing tradition. Some sources even link special celebration cakes all the way back to ancient Roman times. We Filipinos are no exception to this tradition. Our gatherings are never complete without this, perhaps, even impossible to exclude a delicious cake tucked in its ribbon-wrapped box when we think of planning any kind of celebration.

A Li’l Bit Of Cake Introduction

Cakes have evolved over time. The traditional cake we all came to know, eat, and love took its form in 17th century Europe. The process of baking cakes has changed as well. It has become more accessible to everyone and easier to bake on your own as well. Th ever-expanding range of tastes and flavors to satiate the appetites of the pickiest of eaters lead to more cake innovations. The presentation of these cakes is highly customizable as well, ensuring that there truly is an appropriate cake for any occasion, for everybody.

Cakes In The Time of COVID

Even amidst an ongoing pandemic, Filipinos, show no signs of stopping themselves from having a cake to go with their at-home celebrations. The influx of online sellers for baked goods have grown exponentially this past year. Many commercial bakeshops have embraced the new normal and opened themselves up for online orders and delivery. This means that we can safely satisfy our sweet and sinful cravings.

Being stuck at home does get boring fast, and I’m sure that a lot of you have spent the time picking up new skills and hobbies. Dusty aprons once tucked away inside shelves and drawers are now seeing the light of day once again. Many of us want to try out our hands at baking our own cakes and desserts at home. This is either to pass the time or to revisit an old skill that was hidden away due to the “busyness” of life.

True, it may be daunting at first. But many have taken up the challenge of home baking and came out winning, happy, and on top! Baking ingredients and tools have never been more accessible than they are now.

Commercial cakes may be but nothing truly beats the feeling of savoring homemade food made completely from scratch! They come complete with personal touches that allow you to fully own the baking experience. Whether you are a simple home baker wanting to try new skills, or a business person baking to sell and earn, we have the right class for you!

Life Is Short, Let’s Bake Three Cakes!

In this baking class, we will be learning how to make some cakes based on familiar and well-loved flavors.

“Some cakes?”, you ask.

Some is three impressively delicious chiffon cake recipes! All three of them are sure to add flavor and piquancy to our days at home. Each cake features its own special character and unique personality that will elevate the cake making (and cake eating!) experience for everyone!

Chiffon Cakery

A chiffon cake is basically made from stiffly beaten egg whites. This is commonly known as meringue. Its success mainly depends on how correctly you beat and fold your egg whites into the batter.

The batter is baked in an ungreased and unlined pan. It must be cooled upside down on a cooling rack right after baking. This is to retain its height. Wait for it to completely cool before piping on your frostings and other toppings.

Uhhh, did I lose you there? Anyway, don’t worry about it. All these will be discussed in full detail!

Learn how to confidently make Ube Macapuno, Mocha Praline, and Caramel Crunch Cake like a pro. These sure fire hits will surely become a staple in any celebration not only because it’s light and not too sweet, but because it also looks amazing on a cake stand. I simply can’t wait to tell you more about these delectable desserts!

Here’s a sneak peek of the Celebration Cakes class.

About The Chef

Before we go into further detail, allow me to introduce the chef instructor for this Special Celebration Cakes class.

Guiding us in our cake-creating journey will be Chef Joey Prats, a highly distinguished pastry chef who started baking when he was 12 years old. Through the years, this talented and highly skilled chef has worked in different food service establishments and academic institutions, as well as being the proud owner of his very own company. Chef Joey has several classes found here at The Bailiwick Academy.

Considering all that experience under his belt, Chef Joey will serve as a perfect guide on how to level up your chiffon cake game through this class. You will definitely learn top tricks and tips to ensure your baking success. With Chef Joey at the helm, you truly are in excellent hands. You will bake celebration cakes effortlessly in no time!

The Cakes

It’s time to start going in-depth about the delicious and sinful special celebration cakes we will be learning in this class! All the cakes featured in this class are chiffon cakes of different flavors.

Now, it may sound scary, but it’s totally worth it once you master the basics. The cakes will be softest and fluffiest chiffon cakes you will even taste! They are simply sublime! This melt-in-your-mouth cake eating experience will have us begging for more!

Ube Macapuno Cake

First up on our list of special cleebration cakes is the Ube Macapuno Cake. A very Filipino take on a classic chiffon cake.  For many, just hearing the word “ube” will bring back memorable Pinoy celebrations featuring the sweet and creamy purple cake at the center of the festivities.

This vibrantly purple chiffon cake features flavors that hit close to the Filipino home. Ube jam is nestled snuggly in the cake’s layers.

The cake is bathed in a subtly sweet Ube buttercream frosting. The cake is topped with strips of luscious macapuno to further enhance its flavor. And another Filipino favorite which adds a pleasant nutty flavor into the mix. Taking a bite out of this cake is sure to be a nostalgic experience for many!

(Incidentally, The Bailiwick Academy also offers a class featuring the heirloom ube jam recipe of Chef Joey. )

Mocha Praline Cake

Next up on our list is a deliciously creamy Mocha Praline chiffon cake.

Mocha-flavored desserts are also a staple in celebrations. The combination of milk’s richness combined with the warm, soothing cup of coffee produces a taste that appeals to most of us Filipinos. As such, it’s no wonder that many bakeshops have taken advantage of the versatility of mocha’s rich flavors.

The chiffon cake layers are covered with luscious mocha buttercream and walnut praline. Both add a new depth to the familiar and classic taste on which this cake is based on. These walnut pralines compliment the taste and texture of this cake beautifully! It gives a delectable savory crunchiness which is a perfect contrast to the soft cloud-like chiffon. Don’t you just love the thought of that?

Now you can make your very own sinful and oh-so-luscious Mocha Praline Cake!

Caramel Crunch Cake

Lastly, but definitely not the least, we have a light and fluffy Caramel Crunch Cake. Its layers of the signature cloud-like chiffon cake is made unique with crunchy honeycomb.

From the honeycomb-infused filling to the whipped cream coating and honeycomb topping, this cake is sure to satisfy any craving. That extra crunch is sure to pack a punch to this otherwise light and creamy cake.

Quality Content

Just writing about these special celebration cakes makes my mouth water! I can’t wait to bake these beauties and share them with my family and friends. I’m sure you are also very excited to join the class.

If this class is any indication, you will surely see a glimpse of how we are at The Bailiwick Academy.

We are committed to bring you only quality online classes. They not only teach you to bake cakes but also present you with opportunities to earn. We have a bunch of successful Bailiwickers who have become their own bosses! These courses can be accessed from any device. Yup! Wherever you might be in the world!

Whether it be desktop PCs, laptops, tablets, or mobile phones, the convenience of learning online is a surefire way to pick up and learn some new skills!

The way the classes are setup also benefits those that are still busy at home. It is a great choice for busy people who don’t have the luxury of time in their hands. The courses can be paused and continued at any time.

Just like the rest of the courses from The Bailiwick Academy.

We have made life even easier for you! We devised a guide to help you navigate through our courses and even threw in some free ones for you to try. Check this: Your Success and The Bailiwick Academy.

Everything you’ll need for the recipes can also be easily seen in the included PDF file.

The Bailiwick Community

The students of The Bailiwick Academy are treated with the utmost care. A Facebook page is dedicated to answering the questions any Bailiwicker has after viewing the class. Instructors are very approachable.

The page also serves as an avenue where students and instructors alike can exchange baking tips and tricks. And proudly display their works as well. The community is active and supportive, no bad vibes here at all!

Sounds awesome? What are you waiting for?

The post Special Celebration Cakes appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Have you ever baked a cake, followed the recipe to a T and it didn’t come out quite right? Maybe it isn’t the recipe.  You might be using the wrong pan for your baked goods.  Yes, knowing the right types of pans and their uses matters!

Choosing the right types of pans is as important as using the right flour to achieve the perfect bake.  After all, it is the vessel that holds your batter until the baking process is complete.

Moreover, it is quite confusing to know which are the right types of pans for your tasks when these come in all shapes and sizes!

Round pans for cakes? Why don’t you use square pans instead? Tube pans, what are those? Bundt pans, cupcake pans, silicone pans and the list goes on and on and on.

To make things simpler, let’s get to know the most common types of pans and their uses. If you are a new baker or somebody who wants to expand their cooking ware collection, you will be glad to know that you don’t need to buy all the pans you see on display in a baking store. If you are a seasoned baker and would like to declutter, this list will help you choose which ones are for keeps.

Traditional Cake Pans

Traditional pans are used to bake cakes.  They are typically circular, square and rectangular. There are some that are hexagon-shaped. Some are oval. But they all have high straight sides and a flat bottom.  The cakes from this type of pan are ideal canvasses for cake decorators.  These are an absolute must-haves in your kitchen.

Sheet Pans

A sheet pan has a shallow rim (approximately 1/4 of an inch) on all of its sides and a flat bottom. This is the most versatile type of pan to have. You can bake cookies, scones, breads and the like. They are also used to bake and roast savoury dishes! You can call it the most hardworking pan in your kitchen.

Sheet pans comes in several sizes. Quarter sheet pans (9′ x 13″), half sheet pans (13″ x 18″ ) or baking sheets, and full sized commercial grade sheet pans (18″X26″).

Cookie Sheet

Cookies sheets are quite similar to baking sheets. But they are flat. This is to ensure that cookies will bake evenly and are easier to maneuver with a spatula since there are no sides to speak of. Although some models sport a “lip” on one side for ease of sliding them in and out of the oven. But of course you can still bake your cookies in a sheet pan if you prefer. For more in depth knowledge on these yummy little bite-sized wonders , The Bailiwick Academy has a great course on just cookies!

Cupcake or Muffin Pans

These pans are used to make muffins or cupcakes. They have individual pockets or wells and this his is where the batter is poured. 

However, these type of pans aren’t limited to cupcakes and muffins. They have also other uses. How about mini deep dish pizzas? Sounds good? Ensaymadas, cinnamon rolls, dinner rolls…ahhh, I could go on and on. Oh, and if you have excess milk, stock or fruit juice that you don’t want to throw away… you can pour them into these muffin pans and freeze them! You’ll have instant individualized portions! Pretty neat, huh?

Loaf Pans

Now here is another type of pan that can be considered a kitchen essential. Loaf pans are rectangular in shape with deep sides.  It comes in variety of sizes. The most commonly used one is the 9″x5″. A loaf pan is best known to make loaves of bread or pastries such as the ever-popular banana loaf.  But did you know that breads and pastries are not the only ones that you can make with your loaf pan? Yup, another versatile pan here! You guessed it right! You can use this pan to make savoury dishes such as meatloaf! How about lasagna? Yup, you can absolutely do lasagna and other delicious dishes and favourites such as terrines, pull-apart breads, pasta bakes and even ice cream!

Bundt Pans

Have you seen those unique ring shaped cakes that looks gorgeous even without any fancy frosting?   Oh yes! Those were made possible by using the Bundt pan. A Bundt pan has distinct decorative concaves on its sides and a tube in the middle which makes a hollow center in the cake.  The tube in the middle results to more of the dough touching the surface of the pan.  This means that the heat distribution within the pan is even and makes the baking process quicker.  Bundt pans are usually used for dense cakes such as butter and pound cake.  A Bundt cake, as mentioned, is easy to decorate.  With its unconventional shape, dusting it with powdered sugar or pouring chocolate ganache on it will already give you that picture perfect cake.

Tube Pans

A Tube pan is similar to the Bundt pan when it comes to the hollow tube situated in the middle of the pan.  But tube pans have straight sides and flat bottoms.  Tube pans are usually used to make light and airy textured cake such as the angel cake, sponge cake as well as chiffon cakes.  This is the reason why it is also referred to as the Angel Food cake pans. These types of cake use very little chemical leavening agents or none at all and rely simply on the whipped egg whites for leavening.  And since this pan is usually used for these kinds of cake, Tube pans are designed with a detachable bottom and has a cooling feet.  The design of the Tube pans help as the batter expands and rise and preventing these delicate cakes from collapsing. 

Springform Pans

Springform cake pans are the kind of pans that have detachable sides.  It comes with a latch on its side.  This latch is used to loosen and detach the sides of the pan from its bottom part.  This type of pan is usually used for cream cheesecakes, ice cream cakes and other desserts that are delicate, those with loose toppings and those that will get damaged once pan is inverted.

Pie Pans

Pie pans or plates are round bottomed pans used to bake all sorts of pies.  They have slightly slanted shallow sides which is approximately 1 to 1 ½ inches in height. 

Have you already thought of what to bake in your pie pan? Buko pie or Lemon Cream Pie perhaps? Incidentally, The Bailiwick Academy has great classes that carry these pies, namely; Meringue Desserts and Fabulous Pies. Or How about some savoury favourites like the classic Chicken Pot Pie?

Just imagining it makes you drool, right?  So while standard pie pans have shallow sides, those used for savoury dishes are deep.  It is usually an inch higher than the standard ones. 

Jelly Roll Cake Pans

Jelly roll cake pans are similar to sheet pans with about an inch rim surrounding its sides. They are mainly used to bake thin sheet cakes that are rolled into a log. Yes, Jelly Rolls!

Pannerisms

Have we made things easier for you? We hope we did!

Since we know that your time is important, we’ve shortened all those information and made an easier reference for you! Here is a quick guide on the types of pans.

Of Types of Pans and Classes

Having a glimpse of the types of baking pans and their uses, I know you are all ready to bake some delicious treats.  Well, have we got something for you!

Check out our great classes at The Bailiwick Academy where you will get to use your pans and more!

More is learning foolproof recipes that will definitely earn the WOWs of your family and friends! What’s even better? You can make a business out of this! As a result, you will earn while doing what you love to do!

Don’t wait for doors to open. Break through and create your own opportunity. Click on that button now!

The post Pan Matters: Types Of Pans appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

While in Canada, she was happily busy with her job as a Personal Care Worker and her family but she had to stop working when she had her baby.  However, when Jackie was ready to go back to work, a still unknown virus brought the world down to its knees. Later known to be COVID 19, this virus spread and quickly turned into a pandemic. Jackie unfortunately  had a hard time looking for a job.  But tenacious as she is, she decided to enrol in IT classes with hopes that she could be adept in this industry and land a job.  

Discovering Her Passion

Maybe it was fate that brought Jackie to this building to enrol in an IT class because  this is where she saw a lot of beautiful cakes on display in a cake shop in the building.  She was wide-eyed and mesmerised!  Jackie immediately went inside and inquired for cake decorating classes.  Fortunately, they were offering classes. Without batting an eyelash, she enrolled and finished a short cake decorating course. 

But she wanted more! This was when she knew  that this is the path she wanted to take.

As with all newbies in this field, she scoured the deepest alleys of  the internet for recipes and cake decorating tutorials.  She found a lot of them on Youtube and Google. She started her journey into baking and cake decorating. However, most of the recipes and video tutorials were hit or miss.  Sometimes the recipes turn out great but more often than not she needed to tweak and experiment to achieve better results.

Jackie’s Baking Journey and The Bailiwick Academy

Through word of mouth, Jackie slowly gained some clients. She would bring some of her baked goods as gifts to her friends as trial for her products.   Her products were good but she knew she could do better. 

As her passion for her new craft grew, her quest to be better also intensified.  She joined baking groups so she could immerse with fellow home bakers and was able to learn a slew of techniques and ideas. Still, she wasn’t entirely satisfied.

Until one fateful day, she found The Bailiwick Academy on Facebook.

It immediately sparked her interest.  She explored The Bailiwick Academy’s website and she was happy to find baking and cake decorating classes. Without hesitation she enrolled in Timeless Cake Rolls by Chef Jimbo.  She chose this class because there was shortage of fresh cake rolls in her area. She decided that offering freshly made cake rolls would be a good idea.

After enrolling and watching the class, she discovered that she can definitely still improve her skills and techniques. She also learned new ones. So, she enrolled in more classes.  She noticed that her baked goods really did improve a lot in taste and presentation.  For instance, her bestselling Ube cake went from good to spectacular!

And what’s more…her cake rolls became a huge hit! Her product line also expanded. She now offers ensaymadas, custom cakes and other pastries which she also learned from The Bailiwick Academy. The pandemic did not hinder Jackie from achieving success.  In fact, she became so busy she now considers this as her full time job! More of her baked creations can be viewed on her Facebook page, Jackie’s Creative Cakes and Sweets.

 Sometimes, Jackie gets so busy she would be working for 36 hours straight!

What’s even more admirable?  She is doing all these while taking care of an eighteen month old baby!  Amazing, isn’t it?

Why Pay?

She is very proud to say that most, if not all, the recipes of the baked goods she is offering she learned from The Bailiwick Academy. And she has this to say to all naysayers who think that a paid class is a waste of money:

“…free recipes and tutorials are not comparable to the classes of The Bailiwick Academy. You gain a lot of knowledge, the correct techniques and useful tips. It helps a lot. The chef instructors are all professionals and highly skilled. My skills have improved greatly. Ever since I took up classes at The Bailiwick Academy I never went back  to Youtube.  Also, the fee is so worth it! When I enrol in a class I don’t think of the money I spend. The classes  pay for themselves. Because of The Bailiwick Academy,  I don’t need to look for a job anymore. “

And for everyone who is new to baking, Jackie has 3 Ps for you. Patience, practice and persistence!

“I never dreamed to be a baker and cake decorator. Don’t be afraid, just take the risk. You’ll have a hard time at first but once you get the basics don’t be afraid to explore … and fail. It is when you fail that you learn a lot. Don’t give up and keep on trying. Practice, practice and more practice! Just keep going. I should know because I’ve been there.”

Do you want to be like Jackie and be your own boss? More tips from Jackie here:

What are you waiting for?

The post Jackie Isip: From Unemployed to Lady Boss appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.