Social media for Pastry Chef, sorted.
A month of posts written for your line of work: the caption, the hashtags, what to photograph and the day to post. Answer six questions and the first month is free.
Where your plan focuses
The platform and content mix SahiPost starts from for this trade. It is a starting point, not a rule.
Platforms
What you post
A sample post
This is the kind of post that lands in your plan, here for Instagram.
Myth: Eggless cakes are always dry and dense. Fact: With the right binder ratio and a slightly higher bake temperature, eggless sponge is as soft as any other. Most of what leaves this kitchen is eggless and nobody can tell, including the people who insist they can. Come and try it blind.
Photo brief. Split card. Red MYTH half over a dense-looking slice, green FACT half over a soft eggless crumb, shot close enough to see the texture. Natural window light.
Myths your customers believe
Posts that correct a myth earn trust. Your plan includes them, with your business name attached.
Myth. Eggless cakes are always dry and dense
Fact. With the right binder ratio and a slightly higher bake temperature, eggless sponge is as soft as any other. Most of our sponge is eggless and nobody can tell.
Myth. Fondant cakes cannot taste good
Fact. The fondant is the wrapper, not the cake. What is underneath is the same buttercream and sponge. Peel it back and eat.
Myth. Whipped cream is unhealthy because it is non-dairy
Fact. Non-dairy cream is vegetable-fat based and real dairy cream is also an option. The useful question is which one your baker is using, not which one is healthier.
Myth. Custom cakes need a week's notice
Fact. A simple custom design needs forty-eight hours. Only multi-tier and sculpted cakes need five to seven days.
How to choose the right cake size for your party
- Count the guests who will actually eat cake, not just the invitees
- Allow about 100 grams per adult and 60 per child
- Round up one size if the cake is the only dessert on the table
Questions your customers ask
How much notice do you need for a custom cake?
Forty-eight hours for single-tier designs, five to seven days for tiered or sculpted cakes. Same-day is possible for stock flavours if you message before 11 AM.
Do you deliver, and does the cake survive the heat?
Yes, within the city. Cakes travel in an insulated box with ice packs, and buttercream cakes are chilled hard before dispatch.
Do you make eggless, vegan or sugar-free?
Eggless is standard. Vegan and sugar-free are available on three days' notice for most flavours, and both change the texture, so ask for a tasting if it matters.
How should I store the cake?
Refrigerate it, then take it out thirty to forty minutes before cutting so the cream softens. Fondant cakes go in a cool room, not the fridge, because the fridge makes fondant sweat.
Can you print a photo on the cake?
Yes, on an edible sheet. Send a sharp photo as a file rather than a forwarded image, because a compressed picture prints exactly as blurry as it arrives.
How many people does a one kilogram cake feed?
Roughly ten to twelve, and a 500 gram cake four to six, depending on the height. If the cake is the only dessert, go one size up.
Do you do wedding cake tastings?
Yes. A tasting box with four flavours, and the fee is adjusted against the final order.
Can you work around an allergy?
Tell us every allergen before you order. We will say honestly whether we can avoid it, including whether the equipment is shared, rather than guessing.
Hashtags to start with
Ready for a month of posts?
Six questions, about two minutes. No card, and the first month stays free.