BakeSafe blog
Practical, plain-English guides for anyone selling cakes and bakes from home in the UK.
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Best food labelling for cake makers: what to look for (and what's free)
A plain checklist for UK cake makers: allergens, reprints when packs change, Canva vs a label maker, and what “free” actually means.
FSA food alerts and recalls for home bakers
What recalls mean for cake makers, why EHOs may want receipts, when batch numbers help, and how to stay on top of alerts without hunting around.
What needs to be on my allergen ingredient label?
Weight order, bold allergens, sub ingredients, business name, address rules and the mistakes bakers often make on PPDS style labels.
SFBB for home bakers: what to fill in (diary, fridge, checks)
Where the Safer Food Better Business pack comes from, what bakers usually write down, and practical fridge tips for a shared home kitchen.
What is Natasha's Law? A home baker's guide
What PPDS labelling means if you sell cakes from home, what usually goes on the label, and how to build labels from the packs you bake with.
The 14 allergens you must label (with baking examples)
The UK's 14 major allergens in plain English, with examples from everyday cakes, cupcakes and traybakes.
Do I need allergen labels for a cake stall or bake sale?
When labels usually apply for stalls, sheds and sales, and when the situation is less clear. Always check current FSA guidance for your setup.
BakeSafe tools these guides point to
- Allergen labels from ingredient pack photos
- Cake stall labels for sheds, markets and bake sales
- Munbyn label printing (direct and multi-print)
- How label scanning works (including bulk upload)
- Natasha's Law overview for home bakers
- Fridge temperature log
- Cake costing
- Customer order confirmation links
- SFBB-style records
- Stock control and FSA alerts