How an offer to make a cake with leopard spots spawned a baking business

Dean Brown, founder of start-up Baker B’s, explains how lockdown pushed him in a new creative direction.

“Dont!” I shouted to my wife as she went to throw away some perfectly good over-ripened bananas. “I’m going to bake banana bread.” Lockdown, March 2020.

I bought oats during lockdown to grind into flour, as there were shortages of essentials, which I used to make gluten free cakes.

I often make dairy-free or vegan cakes as my daughter suffers severely with both milk and egg allergies.

During lockdown 2021 a friend mentioned in passing that she couldn’t get a cake made for her son’s 1st birthday. I half joked that I could do it but didn’t think she’d take me up on it. To my surprise she was keen for me to create a lasting memory for her son.

I set about jotting notes down on my phone. I’d always baked brownies, cookies, cupcakes etc but never really made a serious celebration cake, except my wedding cake but I’ll circle back to that.

I had no idea where to begin.

I had next to no tools, including a £9.99 hand mixer from LIDL with a broken clasp that held the whisk attachment in place – meaning I had to hold it with two hands whilst simultaneously keeping the bowl still with my elbows!

The brief: “Can you make a simple mottled cake with leopard spots if you can. Don’t worry, if not.”

I’m competitive by nature. I love to challenge myself, so I decided to  make my life more difficult by using edible paint for the first time (for the leopard spots) and create realistic edible white chocolate leaves instead of using props!

I was pleased with the result and my friend was blown away. I’d delivered beyond her expectations. Through word of mouth, I started getting more requests.

In 2018, whilst trying to save money wherever possible for my wedding, I told my wife-to-be that I will be making the cake. She was worried and sceptical to say the least. I created a three-tier chocolate sponge with vanilla buttercream. The reviews were great in terms of taste but to be honest I hate looking back at the pictures of it as I have improved dramatically since.

I am currently doing this on the side of a full-time job as a retail manager, often baking and decorating on days off and sometimes between shifts up until 3 or 4 am just to complete an order without turning down work. I would love for this to kick off and pursue this full time.

My passion lies in baking and creating something special that can be the talk of the party. I love to be creative and produce something unexpected. I like to use edible elements. I try to avoid using props where possible.

For more information, get in touch.

Email: bak3r_b@outlook.com