In this video, I’m focusing on something we all need in 2025: how to save money in your cake business and spend less, especially with the rising cost of ingredients. This is your cake business school, so I’m sharing practical strategies that help you “save your coins” without compromising the quality of what you deliver to customers. I break it down into 5 simple areas. First, bulk buying—if you have a consistent flow of orders, buying flour, butter and other staples from wholesale-style stores can cut your costs immediately. Next is reducing waste: instead of throwing away leftover buttercream, SMBC, ganache, fondant or whipped cream, store them properly—honestly, your freezer can be your best friend. Third, batch baking helps you cut down on utilities and overhead (electricity, water, mixer use) because you’re baking multiple cakes in one go instead of turning on your oven repeatedly. Then I talk about investing in quality tools and equipment. Cheap tools cost you more long-term because you keep replacing them—my offset spatula has lasted me years. Finally, I share why store memberships/loyalty apps matter: I literally watched our bill drop just by using a membership card. If you buy ingredients from a particular shop often, take advantage of those rewards and discounts—why not?