I Want to Start a Home Bakery. But First I Need to Learn to Bake
Published July 7, 2025
This is an idea-slash-dream-slash fantasy: to create a home-based business doing something I’m passionate about.
I have two big passions in life.
The first is sharing realistic, beginner friendly budgeting skills I had to learn the hard way, so others don’t have to. I would’ve loved a space like this back when I started my debt-free journey over a decade ago.
The second? Baking.
Even though I don’t know how to bake very well yet, something about it keeps calling me back.
Attempt #1: Chocolate Cake Gone Crunchy
My first attempt at baking in years was a simple chocolate box cake. I swapped the recommended vegetable oil for olive oil because I’m trying to cut back on seed oils. Butter would’ve been my first choice, but since I’m just getting started, I wanted to keep my grocery costs low.
Well, it didn’t exactly work out.
The result? A cake that was crunchy, crumbly, and dry. I probably overbaked it, and the olive oil may not have been the best match for dessert style baking. Lesson learned.
Attempt #2: Red Velvet, Small Batch Style
A few weeks later I gave it another shot, this time with red velvet box cake. And yes, I’m sticking with boxed cake for now. Starting from scratch feels overwhelming, and I figured a few trial runs would help me learn the basics before diving into bakery level baking.
To keep things simple (and avoid waste), I cut the recipe in half and swapped the oil for Greek yogurt to add moisture. I baked it for the suggested 23 minutes, but here’s where things took a turn.
I didn’t poke the cake with a toothpick. I wanted the top to stay smooth and picture ready.
After letting it cool for an hour (while I made cream cheese frosting), I came back to a deflated cake. One quick poke in the center told me everything I needed to know… it was still raw. I popped it back into the oven for another 15 to 18 minutes.
When it came out, the cake looked like a failed science experiment. But I was committed to saving my second attempt, so I frosted it anyway.
The good news? It was moist…if you ignored the crunchy edges.
So yes, there was progress.
First cake: crunchy, crumbly, and dry.
Second cake: crunchy edges, slightly moist center.
So… Do I Still Want to Start a Home Bakery?
Yes. I do. Starting a home bakery is still something I dream about, but there are two parts to making that happen.
How to Start a Home Bakery: The baking and the business.
Here’s what I’ll need to figure out on the paperwork side:
Check my state’s Cottage Food Laws to learn what I’m legally allowed to sell from home (usually cookies, cakes, breads, and other low-risk foods).
Find out if I need a business license or a home-based food permit.
Look into food safety certification, sales tax registration, and liability insurance.
Add clear labels with ingredients and allergy disclaimers for anything I plan to sell.
While all of that really matters. I just need to learn how to really well first.
What I’ll Try Next:
Measure more carefully (especially liquids).
Don’t skip the toothpick test, even if the cake looks pretty.
Keep practicing my frosting skills (this part still needs work).
I’ve got a long way to go.
I’m not giving up… so if you want to follow along as I keep trying subscribe, and you can also watch my journey on YouTube.
Bakebit
