Cake Decorating Startup Guide: Legal, Costs, Checklist

Starting a Cake Decorating Business: Permits, Gear, Plan

Pre-Start Foundations

It’s exciting to turn your talent into a business. It’s also a big step. Before you commit, make sure the work, hours, and risk fit your life. If you’re on the fence, review what running a business really means and talk it through with someone you trust. It’s tough when enthusiasm hides the day-to-day reality.

Think about why customers would choose you. People buy custom cakes for moments that matter. They want designs that match the event, clear pricing, reliable delivery, and safe food. Note your strengths and the gaps you’ll need to close. Small wins add up when you plan around what customers value most.

Sketch how you’ll find customers. Start with events in your area: birthdays, weddings, showers, corporate functions, and school activities. List referral sources such as venues and planners.

Use this to estimate demand and to shape your launch plan. For a deeper look at whether business ownership fits you, see Business Start-Up Considerations and get an inside look at owning a business.

Decide where you’ll produce: home kitchen (if allowed), a shared/commercial kitchen, or a small storefront.
Decide what you’ll sell first: celebration cakes, wedding cakes, cupcakes, or a focused menu you can execute well.
Map early partners: venues, planners, photographers, and florists who can refer clients.
Confirm family support for weekend and evening work during peak seasons.

Skills You Need

You need business skills and cake-decorating skills. On the business side, be ready to price projects, write simple agreements, schedule work, and track costs and taxes.

On the craft side, you need stable cake structure, consistent finishes, and safe food handling, plus the ability to transport and set up tiers without damage.

If a skill is missing, decide whether to learn it or bring in help. You can hire a bookkeeper for monthly records, a designer for branding, or a delivery helper for large setups.

If you plan to hire, review guidance on how and when to hire so you know the signals that it’s time.

Food safety is non-negotiable. Build routines around the “clean, separate, cook, chill” framework, keep sanitizer test strips on hand, and make allergen control part of every order conversation and label.

Business skills: pricing, estimating time, basic bookkeeping, simple contracts and deposits, scheduling.
Baking/decorating skills: consistent layers, level stacking, buttercream/fondant finishes, sugar flowers, basic airbrushing.
Food safety skills: handwashing, cross-contact prevention, cold holding, sanitation logs, transport practices.
Client service skills: design consults, sketches or mockups, clear emails, final confirmations before delivery.

Research the Business

Map your market. List local demand sources: wedding venues, event halls, schools, corporate event planners, and community groups.

Review their calendars to see peaks. This helps you set order cutoffs and limits. Use public venue and planner directories to estimate event volume by season.

Study competitors. Note lead times, starting prices, minimum order amounts, delivery radius, and design strengths.

Read menus and galleries to spot gaps you can fill, such as sculpted cakes or last-minute “rush” options. For pricing logic, review supply and demand basics and pricing your products and services.

Define your target client and service scope. Example: “Custom celebration cakes up to three tiers with simple fondant work, cupcakes for add-ons, local delivery only.” Keep it narrow at the start so you can execute well.

Collect five sample quotes from competitors for similar sizes and finishes to calibrate your prices.
Call three venues and ask about required vendor insurance and delivery windows.
Test demand by offering a small tasting box to a limited audience and tracking inquiries that follow.

Business Model and Planning

Pick a model you can open quickly and run safely: a permitted home kitchen (if allowed in your state), a rented commercial kitchen, or a storefront. The choice affects permits, inspections, equipment, utilities, and your startup budget.

Position your offer. Choose a look and experience that match your market: premium wedding designs, playful celebration cakes, or minimalist styles with buttercream textures. Bundle logical add-ons such as delivery, on-site setup, and toppers.

Write a concise plan that covers your niche, menu scope, pricing method, order flow, and setup costs. Use the guides on writing a business plan and creating a mission statement to keep it tight and useful.

One-page plan: who you serve, what you sell first, how orders flow, your delivery rules, startup list, and break-even math.
Packages: set clear sizes, servings, and design levels; price by size and complexity with a minimum order value.
Upsells: tastings, rush fees, premium finishes (sugar flowers, metallics), delivery and setup, keepsake toppers.

Funding

Count only what you need to launch. List deposits for space, must-have equipment, initial ingredients and packaging, permits and inspections, insurance, and simple brand assets.

Leave room for delivery and on-site tools so you do not scramble on event days.

Pick funding sources that match your risk tolerance: personal savings, a small family loan, or a modest line of credit, if you have the history to qualify. Keep it lean. Many cake decorators launch with a home kitchen (if allowed) or a shared commercial kitchen to avoid large rent.

Set up a business bank account and basic bookkeeping. If you need help, meet an accountant and an attorney early; see building a team of advisors for how to work with professionals.

Make a simple budget with must-haves now and nice-to-haves later.
Gather entity papers and your Employer Identification Number for the bank visit.
If you seek a small loan, bring your one-page plan and a list of equipment you will buy.

Legal and Compliance

Choose a structure (sole proprietorship, limited liability company, or corporation) and register your business name with your state’s Secretary of State as required. If you use a trade name different from your legal name, file an assumed name (doing business as) where required.

Apply for an Employer Identification Number with the Internal Revenue Service. It’s free and available online. Many banks require it to open a business account. Be cautious of third-party sites that charge fees for this service.

Register for state and local sales or use tax if your state taxes baked goods or prepared food. Rules vary by state and sometimes by locality. Set up employer accounts for withholding and unemployment insurance if you will have employees. Check workers’ compensation requirements for your state before hiring.

Understand your food regulation path. Most cake decorators selling directly to consumers operate as retail food establishments under state or local adoption of the Food Code model.

Home-based production may be allowed under a state cottage food program with limits on what you can sell and where you can sell. If you manufacture for wholesale distribution, assess whether federal food facility registration applies.

Follow allergen labeling rules for packaged items and review small business exemptions for Nutrition Facts when eligible.

Who to contact: Secretary of State (entity and assumed name), state Department of Revenue (tax registration), local health department or state Department of Health/Agriculture (food permits and inspections).
Smart questions to ask health officials: “Am I considered a retail food establishment or cottage food producer?”, “What plan review and pre-opening inspections are required for my setup?”, “What are the labeling rules for my packaged items and any allergen statements you expect to see?”
Smart questions to ask tax officials: “Do custom cakes qualify as taxable prepared food in this state?”, “Do delivery or setup fees follow the tax status of the cake?”, “How do I file and remit?”

Varies by jurisdiction: Verify with your state Department of Health or Agriculture for retail food or cottage food rules, your local health department for plan review and inspections, your state Department of Revenue for sales tax registration, and your city or county business licensing portal for local licenses and zoning approvals.

Brand and Identity

Pick a name customers can say and spell. Check state name availability and search for matching domains and social handles. If you want national rights in your brand, explore federal trademark registration and what it protects. You can apply online.

Build a simple brand kit: logo, colors, fonts, and a few styled photos that show your best work. This helps keep your site, quotes, and labels consistent.

Publish a basic website that shows your work, flavors, starting prices, and an inquiry form. Add professional cards and simple storefront or vehicle signage if applicable. For practical how-tos, see how to build a website, business cards, business signs, and a corporate identity package.

Confirm name availability at the state level and search the federal trademark database.
Secure your domain and the main social handles before you announce.
Create a one-page brand guide so every message and label looks the same.

Products and Services You Can Offer

Start focused. Offer a core line you can deliver well every time. Build from there only after your workflow is steady. Keep portions, flavors, and finishes consistent so customers know what to expect.

Common revenue streams include custom celebration cakes, wedding cakes, cupcakes or minis as add-ons, edible toppers, and delivery and setup.

Many decorators also sell tastings and design consultations. Teaching small classes can help build your brand once you are permitted to do so.

When you write your menu, state what you do not offer yet. It reduces last-minute requests you cannot safely deliver.

Core products: single- to three-tier cakes, sheet cakes, cupcakes, cake pops or minis.
Add-ons: tastings, sketches, keepsake toppers, premium finishes, rush service.
Services: delivery, on-site setup, stand rental and return policy.

Equipment and Supplies (Essentials Only)

Buy what you need for launch, not for every possible design. Match equipment to your permitted setup.

Home kitchens and commercial kitchens follow different rules, and commercial sites often need equipment that meets food-service standards. Ask your local health department about plan review expectations before you buy.

Keep transport in mind from day one. Stable boxes, boards, dowels, and non-skid mats are as important as mixers and ovens. Build a delivery kit you bring to every setup so small fixes do not delay you.

Sanitation gear is essential. Set up a handwash station, warewashing solution that meets your local rule, and sanitizer with test strips. Keep logs for cleaning and cold holding.

Production: stand mixer and hand mixer, baking pans and sheets, cooling racks, oven, microwave or induction burner, refrigerator and freezer, food thermometers.
Decorating: turntables, spatulas and scrapers, piping bags and tips, fondant tools and mats, cutters and molds, airbrush and compressor, cake boards and drums, dowels and center supports.
Sanitation and storage: handwash setup, three-compartment sink or approved warewashing method, sanitizer and test strips, food-grade bins, airtight containers, shelving.
Packaging and delivery: tall cake boxes, cupcake carriers, non-skid mats, insulated carriers, vehicle space with flat surface, on-site tool kit.
Retail add-ons (if storefront): refrigerated and dry display cases, order counter, point-of-sale terminal, menu board, simple seating or waiting area.

Software to Consider

You do not need complex tools to start. Pick software that shortens tasks you repeat every week. Keep it simple and choose tools you are willing to learn.

Most small decorators use software for invoices and payments, scheduling, photo galleries, and basic bookkeeping. Back up your files and keep copies of contracts and allergen statements with each order.

Use a basic website platform you can update yourself. Add a gallery and start with a short contact form that collects the event date and servings.

Payments and invoices: simple invoicing app with card processing and deposits.
Bookkeeping: basic accounting software with sales tax tracking.
Scheduling and reminders: calendar with alerts for production and delivery windows.
Website and gallery: easy site builder you can edit, photo optimizer for fast page loads.

Physical Setup

Choose a space that fits your model. A permitted home kitchen (if allowed) keeps costs low and limits travel.

A shared commercial kitchen gives you approved equipment and utilities without a long lease. A storefront adds customer space and display but increases rent and utilities.

For commercial spaces, ask about plan review, equipment lists, and pre-opening inspections.

Confirm the need for a Certificate of Occupancy from your building department before you sign a lease. Talk to the fire department about clearances for ovens and any hood or suppression expectations for your menu.

Design for safe flow. Separate clean and dirty tasks, provide handwashing access, and plan cold storage for fillings. Build transport paths from bench to box to vehicle to venue so you load out without damage.

Who to contact: local health department, building and fire departments, and zoning office.
Smart questions: “Do you require a plan review checklist for my layout?”, “What sinks and surfaces do you expect to see?”, “What inspections happen before opening?”
Record utilities you need: electrical load for mixers and ovens, refrigeration clearances, and safe floor drains where required.

Varies by jurisdiction: Verify plan review, inspections, building and fire approvals, and zoning with your city or county portals. Search for “food establishment plan review,” “building permits,” “fire inspection,” and “home occupation permit” if you are home-based.

Insurance and Risk

Confirm the insurance your venue partners expect. At a minimum, most decorators consider general liability and product liability.

If you deliver, ask about commercial auto. If you lease space or own significant equipment, consider property coverage. If you have employees, review workers’ compensation rules for your state.

Some venues require proof of limits and a certificate naming them as an additional insured for the event date. Ask early so you can provide the document with your final confirmation.

Review basic needs and shop with a broker who understands small food businesses. For a primer on choices, see business insurance.

Ask your broker: “What liability limits do venues usually expect?”, “Does my policy cover delivery and on-site setup?”, “What endorsements should I add for short-term events?”
Collect certificates of insurance from any contractors you use for delivery or on-site setup.
Keep a copy of your policy and emergency contacts in your delivery kit.

Suppliers and Maintenance

Open accounts with a reliable bakery supplier for dry goods, boards, boxes, and food-safe colorants. Confirm that decorations and color additives are food-grade. Keep non-edible supports separate and note removal instructions for the client.

Set a cleaning schedule you can keep. Log daily, weekly, and monthly tasks. Keep sanitizer test strips and verify concentrations. Check cold holding with a thermometer and record temperatures during busy days.

Build a backup plan for ingredient shortages. Keep alternate brands listed for flour, sugar, butter, and colorants, and note any flavor differences so your product stays consistent.

Ask suppliers about lead times for boards, tall boxes, and drums.
Keep two sources for packaging sizes you use every week.
Order colorants and specialty items early ahead of wedding season.

Labels, Allergen Statements, and Disclosures

For packaged items, include a statement of identity, net quantity, ingredient list in descending order, and a clear disclosure of major allergens.

The nine major food allergens include milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.

Small businesses can qualify for exemptions from Nutrition Facts in specific cases.

Review the federal exemptions and, if you rely on the low-volume exemption, follow the filing and record rules. If you provide any nutrition information or make claims, format and content rules apply.

Even when the law does not require a panel, list allergens plainly and keep recipes, supplier labels, and batch notes on file. Train anyone helping you to avoid cross-contact and to clean tools and surfaces between tasks.

Keep a master recipe and ingredient label file for each product.
Update labels when any recipe or supplier brand changes.
Use plain-language allergen statements customers can understand at a glance.

Varies by jurisdiction: Check your state cottage food or retail food labeling guidance on your health department portal and match any state-specific label statements or placement rules.

Pre-Launch Readiness

Run test orders before you open. Time each step from batter to box. Drive a mock delivery over the roads your customers use so you know how the cake travels. Fix weak points now while the stakes are low.

Build a small portfolio with clear photos in natural light. Add short notes on size, servings, and design level so clients can compare. Collect two or three testimonials from people you trust to speak to reliability and taste.

Set up simple paperwork and payments. Use a short agreement that covers deposits, cancellations, design approvals, delivery windows, and stand returns. Confirm your card processor and bank account are working before you announce.

Make a tasting box for your target client and practice your consult script.
Prepare allergen and handling notes to include with every order.
Test your invoice, payment link, and confirmation emails end-to-end.

Go-Live Checklist

Do one final compliance sweep. Confirm entity and tax registrations, the right food permit for your setup, labeling for packaged items, and insurance certificates. Put paper copies in a binder you can carry to inspections and events.

Pack your delivery kit the day before each event. Include extra buttercream, tools, gloves, non-skid mats, dowels, and a level. Walk through the venue’s load-in path so you know the route from vehicle to table.

Kick off marketing with a short, clear message about what you offer, where you deliver, and how to order. Launch your site, publish five portfolio posts, and tell partners you are open.

For a simple plan, see how to create a marketing plan. To avoid common traps at launch, review mistakes to avoid when starting a small business.

Final checks: entity, tax permit, food permit, insurance, and labeling file.
Gear checklist: delivery kit, insulated carriers, boxes, non-skid mats, stand and tools.
Marketing kickoff: website live, price guide posted, social handles claimed, partner emails sent.

Government Contacts: Quick Reference and Smart Questions

Keep this short list handy when you call. Note names and dates. If you are not sure who regulates your setup, start with your local health department. They can tell you whether you are a retail food establishment or a cottage food operator in your state.

For tax questions, call your state Department of Revenue about seller’s permits and sales tax on prepared food.

For employer questions, use state labor and unemployment insurance directories to find the right office. For brand protection, review the federal trademark process before you file online.

Ask clear questions and write down the answer. Confirm any next steps by email when possible so you have a record in your file.

Health department: “Which permit applies to my cake business in this location?”, “Do you require plan review and a pre-opening inspection?”, “What are your label expectations for packaged items?”
Department of Revenue: “Are custom cakes taxable as prepared food?”, “Do delivery and setup fees follow the same tax treatment?”, “How do I file and remit?”
Labor and insurance: “Do I need workers’ compensation at my size?”, “How do I register for unemployment insurance if I hire?”, “What posters or notices must I display?”

Varies by jurisdiction: Use your state health or agriculture portal for food permits, your state revenue portal for sales tax, your city or county licensing portal for local licenses and zoning, and state labor directories for employer obligations.

Summary: Your First Week of Action

Pick your model and confirm the rules for your kitchen. Build your one-page plan and startup list. Open your bank account, set up simple bookkeeping, and get insurance quotes. Draft your menu and labels. Run a test order and drive the delivery route. Then announce with a small set of portfolio photos and a clear offer.

You can do this. Keep your steps small and steady. Celebrate each milestone and keep moving forward.

When in doubt, ask the agency or professional who regulates or advises that piece of the work. That habit will save time and protect your launch.

When you’re ready to go deeper on planning, revisit the guides on business planning and supply and demand. Keep refining as you learn from your first orders.

101 Tips for Running Your Cake Decorating Business

Launching a cake decorating business is exciting, but the details matter. Use these practical tips to plan with confidence, protect your customers, and meet U.S. rules that apply to small food businesses.

Keep your steps small and steady, and verify local requirements before you commit.

Each tip is short and actionable so you can move from idea to launch with clarity.

What to Do Before Starting

Confirm whether your state allows home-based cottage food production or requires a commercial kitchen; call your local health department and ask for the exact permit name.
Define your starting menu and limit fillings to those allowed under your permit; add riskier items only after you qualify and are equipped to handle them.
Choose your model: permitted home kitchen, shared commercial kitchen, or storefront; each changes permits, inspections, rent, and utilities.
Set a delivery radius and decide if you provide on-site setup; this affects scheduling, insurance, and minimum order values.
Create a minimum order policy and price by servings and design complexity so every job covers your time and materials.
Estimate startup needs: permits, inspections, insurance, equipment, packaging, initial ingredients, small tools, and deposits for space if renting.
Select a business structure and register as required by your state; consider liability protection and talk with a professional before filing.
Apply for an Employer Identification Number with the federal tax agency; it is free and usually issued immediately.
Check whether your state and locality tax prepared food and register for sales tax if required; note filing frequency and due dates.
Verify zoning or home occupation rules for operating from home, including limits on signage, traffic, and customer visits.
Confirm allowed sales channels under your permit (delivery, pickup, markets, online orders, shipping) and any restrictions.
Write a business plan that covers niche, target customers, starting prices, equipment list, and a 90-day launch timeline.

What Successful Cake Decorating Business Owners Do

Work backward from delivery time to build a production calendar with buffer for chilling, stacking, and transport.
Standardize recipes in weight units and maintain batch records so quality stays consistent and traceable.
Keep a current portfolio with sizes, servings, and price ranges to speed up quoting and set expectations.
Confirm venue requirements early, including certificates of insurance, delivery windows, and load-in paths.
Maintain a supplier table listing lead times, alternates, and order minimums for boxes, boards, butter, and colorants.
Build relationships with planners, venues, and photographers; fast and helpful replies earn referrals.
Carry an on-site repair kit with extra buttercream, spatulas, piping tips, dowels, and a small level.
Use an order form that captures servings, design notes, colors, allergens, delivery details, and approvals.
Require deposits with clear terms for changes, cancellations, and stand returns to reduce last-minute surprises.
Track time for each task and compare to quotes so you refine pricing with real data.

Running the Business (Operations, Staffing, SOPs)

Open a dedicated business bank account and reconcile monthly to keep finances clean and ready for taxes.
Register for any required sales tax account and set calendar reminders for filing deadlines.
Write sanitation, cooling, and transport procedures and keep them in a binder that you can show during inspections.
Use food-safe sanitizer and test strips; record concentrations during prep and cleanup.
Calibrate thermometers on a schedule so cooling and holding checks are accurate.
Label packaged items with product name, net quantity, ingredients in order by weight, allergen statement, and your business name and address.
Store ingredients in food-grade containers labeled with contents and date received; use first-in, first-out rotation.
Schedule allergen-heavy tasks separately and clean tools and surfaces between jobs to reduce cross-contact.
Plan structural supports for tiers with boards and dowels; document the support plan in the order file.
Use tall boxes and non-skid mats for transport; keep cakes level and chilled before loading.
Test your payment processor end-to-end and confirm deposits reach your bank before accepting orders.
If hiring, set up payroll withholding, unemployment insurance, and workers’ compensation as your state requires.
Keep digital and paper copies of permits, inspections, and insurance; bring the binder to venues when required.
Put equipment maintenance and deep cleaning on a recurring schedule to prevent breakdowns during peak weeks.

What to Know About the Industry (Rules, Seasons, Supply, Risks)

Expect peak demand around weddings, graduations, holidays, and school events; cap orders so quality does not slip.
Prices for eggs, dairy, and butter can swing; review costs monthly and adjust menus or pricing when necessary.
Many states limit shipping of home-produced goods and prohibit interstate shipping; verify before offering mail delivery.
Retail food establishments are typically regulated by local or state health departments; know inspection criteria and keep logs ready.
Major allergen disclosure is required on packaged goods; sesame is one of the nine major allergens in the U.S.
Some states require food handler or manager certification; check training credentials accepted in your jurisdiction.
Small retailers may qualify for an exemption from Nutrition Facts panels; if you add a panel voluntarily, follow federal format rules.
Commercial kitchens may need plan review and a Certificate of Occupancy from building officials before opening.
Many venues require proof of insurance with specific limits and additional insured wording; ask for the template early.
Wholesale manufacturing triggers different rules than direct-to-consumer retail; clarify your business model before permitting.

Marketing (Local, Digital, Offers, Community)

Publish a simple website that shows your portfolio, starting prices, service area, and an inquiry form with event date and servings.
Claim your business profile on major map platforms and keep your service area and hours accurate to reduce no-fit inquiries.
Use local hashtags and geotags to reach nearby planners and venues; post consistently with clear calls to inquire.
Offer tasting boxes on set dates to batch production and turn tastings into booked consults.
Partner with photographers and florists for styled shoots that show scale, texture, and clean finishes.
Share short videos of stacking, smoothing, and transport prep to build confidence in your process.
Publish serving charts and size guides so customers pick the right tier without back-and-forth.
Show your booking calendar windows and lead time to steer clients toward available dates.
Rent cake stands with a written return policy and deposit to encourage upgrades without losses.
Send a welcome email template after each inquiry that explains steps, timelines, and payment process.
Request reviews after delivery and prompt for specifics like taste, accuracy to design, and on-time setup.
Offer a simple referral thank-you to venues and planners that complies with local rules and your ethics.
Sponsor one local event that reaches your ideal client and showcase a design that photographs well.
Track which channels convert to paid orders and shift time and budget toward those top performers.

Dealing with Customers (Trust, Education, Retention)

Use a structured consult: occasion, servings, flavors, design style, color palette, allergens, delivery details, and venue contact.
Provide two price options per design so customers can choose without pressure or confusion.
Send a sketch or reference photo with notes and get written approval before production starts.
Confirm delivery details three days before the event and share a two-hour window with a backup contact.
Include storage and serving instructions with every order so the cake is handled correctly after delivery.
Collect the venue’s day-of coordinator name and phone to resolve loading or table issues quickly.
Offer simple flavor flights to help customers decide faster and reduce extra consult time.
State change deadlines and why late changes risk quality or delivery; stick to the policy.
When you cannot meet a request, recommend alternatives you can execute safely and well.
Follow up after delivery to confirm satisfaction and request a review while the event is fresh.

Customer Service (Policies, Guarantees, Feedback)

Publish clear policies for deposits, cancellations, weather delays, rentals, and stand returns on your site and quotes.
Offer a workmanship and food safety assurance, and explain limits once the cake leaves your control.
Document on-site issues with photos and time-stamped notes; attach them to the order record.
Provide an escalation path for complaints with response times and a named contact.
Train helpers on approved responses, tone, and when to escalate to you.
Keep allergen discussions in writing and attach them to the invoice and order form.
Write a simple warranty for rentals and toppers that sets expectations for care and return.
Track complaint themes quarterly and fix root causes in recipes, packaging, or transport.
Send handwritten thank-you notes to repeat clients and include a reminder of booking windows.

Sustainability (Waste, Sourcing, Long-Term)

Standardize recipes to reduce scrap and batch components that hold well, like sugar flowers or fondant pieces.
Use durable stands and boards where allowed and sanitize between uses to extend life and cut costs.
Choose recyclable or compostable packaging when it meets food safety and structure needs.
Plan delivery routes to minimize miles and idle time; combine pickups and drop-offs when possible.
Source from consistent suppliers to avoid remakes caused by variable ingredient quality.
Donate safe, unsold items to community groups when permitted by local rules.

Staying Informed (Trends, Sources, Cadence)

Review your state or local health department site annually for rule updates, new forms, and inspection checklists.
Monitor federal food safety and allergen guidance so your labels and practices stay current.
Subscribe to your state or local small business newsletters for training and compliance reminders.
Ask your insurance broker for annual risk bulletins about events, deliveries, and rentals.
Track monthly price changes for key ingredients and adjust menu or portion sizes when needed.
Keep a binder with current permits, training certificates, and inspection reports ready for review.

Adapting to Change (Seasonality, Shocks, Competition, Tech)

Set seasonal caps and earlier cutoffs during peak months to protect quality and delivery times.
Keep backup contacts for venues and clients to handle last-minute access or timing issues.
Test heat-stable fillings and frostings for summer events and long transports before offering them.
Maintain a second source for boards, boxes, butter, and colorants in case of shortages.
Prepare message templates for weather or road delays that set expectations and provide arrival updates.
Review your menu quarterly; retire slow sellers and add designs customers request repeatedly.

What Not to Do

Do not accept orders beyond your permit scope or kitchen limits; a compliant “no” protects your business.
Do not claim allergen-free unless you have strict controls and a space that supports that claim.
Do not ship across state lines without confirming your permit and federal rules allow it.
Do not copy another bakery’s designs; respect intellectual property and build your own style library.

Sources: U.S. Small Business Administration, IRS, FDA, CDC, USPTO, U.S. Department of Labor, OSHA, USA.gov, eCFR