Bams_Treats

🎓✨ IT’S MORE THAN JUST A BAKING CLASS!

This class is where passion meets skill, creativity meets business, and beginners become confident bakers. 👩🏽‍🍳🔥

From learning the right techniques to understanding the why behind every process, my goal is to make sure every student leaves with knowledge they can confidently use to create, sell and build a profitable baking business.

And honestly, seeing my students go from “I can’t do this” to “Look what I made!” is one of my greatest joys. 🥹❤️

If you’ve been waiting for the right time to learn, this is your sign.

Your baking journey can start here. 🎂✨

📩 Send me a DM to register for the next class.

Some days can be chaotic while other days are usually calm.

Take away the measuring scale from most bakers today… and see most of them bake rubbish?

Because let’s be honest, some bakers have become so dependent on their scales that without them, they don’t actually know how to measure their ingredients correctly.

Before you come for me… 😂

I’m not saying weighing your ingredients is wrong. It’s actually one of the best ways to achieve consistency.

But if you completely remove the scale, do you understand your measurements well enough to still produce a good cake? And not do a guess work.

Which Team are you?
⚖️ TEAM MEASURING SCALE
🥣 TEAM MEASURING CUPS

You don’t have to wait for a celebration to eat a cake.

That’s why we created this yummy bites to satisfy your cravings.

Order now.

What’s your biggest buttercream problem: melting, curdling, air bubbles, or sweetness?

Before You Blame Your Buttercream Recipe, Check These 5 Things

1. Butter temperature
Too cold and it won’t cream properly, too warm and it’ll turn greasy or split. Aim for room temperature a finger should leave a slight indent, not sink in.

2. Too much or too little liquid
Milk, cream, or flavoring thrown in too fast breaks the emulsion.
Add liquids a tablespoon at a time, and only once your butter and sugar are fully combined.

3. Over/under-whipping
Under-whipped buttercream looks dense and grainy; over-whipped traps too much air and collapses. Whip until pale, fluffy, and just holding soft peaks, then stop.

4. Wrong ratio of butter to icing sugar
Too much sugar makes it stiff and overly sweet; too little makes it soft and unstable for piping. Stick close to a 1:2 butter-to-sugar ratio as your base, then adjust.

5. Working in a very hot environment
Heat is buttercream’s enemy, it’ll turn soupy or split fast. Ensure your space is cool.

Are you still postponing on acquiring knowledge/skill
There’s no better time than now.

Which one of these do you struggle with most,
pricing, costing, or tracking expenses?