June 14, 2018 7:47 am
I’ve been meaning to make this little concoction for a while – now I wish I had made it sooner!
A punchy Honey, Ginger, Chamomile and Lime Pop that will simultaneously sooth what ails you and give you a jump start towards good health.
The concept was to create a sick-sicle – a pop that would nourish you when you were feeling poorly.
Actually, though I like Blaine from Honey I’m Home‘s phrase better – an elix-icle. As in an elixer.
Whatever it is, it’s a delicious, soothing, immune boosting recipe I think you’re going to love.
Perfecting this recipe as been on my mind for some time now, but with everything else that always pops it got pushed aside.
For the keenly trained eye you might notice the produce looks a little different – smaller limes and ginger. I’m in Bali at the moment, staying warm (Popsicle girls hate the cold don’tchya know) and so I have a little bit of extra time. I didn’t have a popsicle tray with me, but I just tested the recipe in an ice cube tray and they tasted goooood.
A little back story to this……..
The year before I started Delish Ice – in fact I was half way through researching the business and a few months from launch, my dad got diagnosed with cancer. The family had been going through a rather tough with some other matters (hello land development on family farm in the middle of the good old Global Financial Crisis….. but that’s a story for another time…. but actually one of the reasons I started Delish Ice)
… but I digress.
so the diagnosis was of course as always for anyone a real kick in the guts.
I was living at home at the time and it was really tough watching my once strong, fit, happy-go-lucky father go through the stress of the onset of symptoms, weeks between appointments, waiting for test results, getting a referral to see another specialist…. until we finally go the diagnosis.
Fortunately for us, once they removed the tumour and did a few rounds of Chemo they were confident he would be fine.
Chemo was tough – there was the nausea, fatigue, the day we had to shave his head, weakness, hair loss. From memory it was a week of Chemo, then two weeks “off” recovering and then back to it for around 6 months.
At the time I remember it was the nausea that really stopped him in his tracks.
You know what it’s like – anyone that’s had a bad hangover (I think we’ve all been there), had morning sickness (yep), been sea sick (yep), gastro (yep) knows how all consuming nausea is. It’s all body consuming, but it also over runs your mind…. so you are suck in this negative feedback loop where your body is freaking out, and so your mind freaks out, and it’s hard to reason with your mind and so your body just continues to freak out.
What soothes nausea? …. sucking on ice blocks. What helps with a queasy stomach? Ginger
So back in the day we used to freeze Bundaberg Ginger Beer.
But if Delish Ice was around then it would have been a Ginger, Honey, Camomile and Lime Pop
- Ginger to help to settle the stomach and reduce nausea
- Honey – a good, local, raw honey with medicinal qualities
- Lime for (amongst other things) infection fighting and zing
- Chamomile to calm and reduce nausea
I wanted to know a bit more about the health benefits of honey and using honey, and the lovely Blaine from Honey I’m Home (check out her Yagan Square and Maylands Shop for raw honey from their own apiaries and from other local, quality bee keepers)
Different flowers produce different types of honeys, similar to how different grapes produce different wines. This means that seasonal, raw honey will have different colours, viscosities (thickness), textures and of course, flavours. Western Australia produces the cleanest honey in the world, from the healthiest bee colonies in the world. Most of our honeys are produced in state, regional or national bushlands, meaning that it is free from chemical residues.
Using light, raw honey is perfect for desert and sugar replacement with tea/coffee. Light honeys are more delicate in flavour and will sweeten your receipe or beverage without overpowering your flavours.
Medium and dark raw honeys are better for breakfasts, marinades (such as honey soy chicken wings!) or for a more powerful honey flavour in your smoothies or tea.
Some honeys also contain medicinal qualities – anti-bacterial, anti-microbial and other properties – that aid in healing and health. There is a 40 year body of work behind using medicinal honeys for the topical treatment of wounds, ulcers, burns, sore throats etc. Western Australia has some of the highest levels of medicinal honeys in the world. Your local honey producer can tell you where their honeys are tested, and the measure of the medical value should be displayed for the customer.
For more information, please see www.honeyimhome.com for blogs or where to purchase raw, local WA honeys.
Here’s the recipe I concocted, which is dedicated to my amazing father – I can never thank him enough for all the love and support he’s shown me (and Delish) over the years.
I also wanted to make this for all the people going through tough times – struck down with the flu, battling morning sickness, feeling nauseous from chemo or other treatment. I hope this helps, even just a little.
2 chamomile tea bags
2 limes juiced (and zested if you feel like it)
10g Ginger, washed and grated
2 cups hot water
This will make 500ml of liquid, so depending on how big your moulds are, about 6-8+ pops
Grab a bowl (glass preferably) . Zest the limes (if you feel like it, don’t worry if not), and then juice. Add to the bowl.
Weigh out 10g or so of ginger (doesn’t have to be accurate – you can adjust depending on how much you love the spiciness). Wash, grate and add to bowl
Weigh out 50g of raw honey
Add two cups of boiling water and then add the teabags
Leave everything to infuse and extract for around an hour. Taste from time to time and when you are happy with the flavour and the spiciness from the ginger the strain and reserve the liquid.
Poor into moulds, freeze, unmould and enjoy!
PS – feeling fighting fit? Lucky you! I think these would also taste great as a poptail with a splash of dark rum or whiskey. You’re welcome!
PPS In the meantime, looking for something similar? Our Ginger Beer, Mint and Lime pops are available right now in our online shop, made from fresh ginger, mint and lime.
June 4, 2018 11:00 am
This lovely note landed in my inbox the other day, and I actually get asked this question a bit, so I thought why not blog about it.
This blog post will be helpful for
- Anyone looking to fundraise by making and selling pops
- Anyone looking to serve up pops, without access to power
- Anyone wanting to create some home made pops using seasonal fruits, including some secrets to making delicious 100% fruit pops
Our lovely letter from Aussie-in-Canada Allyson
I’m an Aussie Mum (from Perth!), temporarily living in Canada, trying my hand for the first time at homemade fruit popsicles and in searching for new flavours came across your beautiful website. So far, they are a big hit with my 1 and 6 yo kids!
My 6 yo son had a brilliant idea to make “icy poles” for his stall at his school’s business fair this year…..he gets to keep the profits! It’s a bit like selling ice to eskimos here after the 6 month winter of snow and ice that we have just had! I had to explain to the school business fair coordinator that ice blocks at the beach are quintessential Australian childhood experience, and one we wanted to share with the locals out here on the prairies!!
I was very much hoping you might be able to offer some guidance and advice. I’m worried that we won’t be able to keep the icy poles frozen for the 3 hours of the fair in our esky with ice. I’ve wrapped them in wax paper, and put in plastic tubs in our home freezer for now. There’s no power available on site at the fair for a freezer.
Thanks so much for reaching out. Hope you don’t mind me replying to the world.
Great questions – would love to help out and support a budding entrepreneur
Keeping your cool
Keeping ice pops frozen without power or the special ice pop carts is a little bit of a tricky one. I don’t have all the answers as we’ve always tended to use freezers, have generators for power or use our Ice Pop carts.
I usually say to people, that Pops can be a little more resilient than you think, but you also got to show them respect. As in, don’t panic if the pops are out for a little while but at the same time, don’t push them too hard and keep them out for ages.
There are also lots of variables too, to consider if you are going to use an esky and ice, and a few things to remember
- How good your esky is – don’t use a cheapie, better a commercial grade or the like. I think the States seem to have some great foldable cooler boxes with great thermal properties that might work well
- The actual temperature on the day and are you in shade
- How full the esky is of ice and pops. The fuller the better to keep the thermal mass as low as possible
- How often you open and close the lid. The more you open the more cold air will escape. Perhaps you could have an insulation sheet to help keep the cold in.
- What your pops are made from.Rule of thumb is that pops will melt about the same rate as ice (if not faster, if you are using sugar, and also full fruit pops will hold better than water based ices (such as Ginger Beer, or pops with more fruit juice).
- Consider how long the ice pops will actually be out of the freezer for. I know the market may go for three hours but remember you need to pack them in an esky, get them there, set up for the event and then start selling. So maybe the pops are out of the freezer for 1-2 hours before you actually start selling.
Ideas to trouble shoot
- Can you put the esky in the freezer until you need it, so it starts a little colder
- If you live close by can someone drop the esky to you closer to selling time
- If you have a teeny, small chest freezer or a portable, camping freezer (like and Engel or Waeco, pictured below), even without power it would still be a good option. At the very least it’s been sitting at -18C or so before you leave home.
- Just do a test with some of the pops you make to see how long they last on the bench or in the esky with some ice. Will just give you a ball park to work with, and some confidence.
- Is there a local popsicle business that might kindly lend you their cart for the event?
- Just accept that you might have a few dead marines at the end, but it’s for the greater good.
- Could you bring along some cups and turn some melted ones into slushies – just add soda/lemonade?
- Lean more towards whole fruit ice pops, or creamy (dairy or coconut cream) pops rather than water based pops
I was in Canada (BC) a couple of years ago and the fruit in summer was amazing!! I had a quick look online for seasonal availability and found a good article here. Some flavour combinations for summer that I think would work (as a suggestion).
- Orange, Pineapple and Lime (Go Frosty Fruit but better). Make sure the pineapples are really ripe, and use whole pineapple to give the pop some body and juice your oranges and limes
- Rhubarb, Strawberry and Apple – cooked and blitzed (might need some sugar to balance the rhubarb tartness). You’re using whole fruit so this would be quite stable.
- Our biggest seller is Raspberry Lemonade, but you could recreate with raspberries, cooked apple and a bit of lemon juice.
- Peach, orange and raspberries
- Cantaloupe, Honeydew and Mint
- Choc Banana – use really ripe banana where black spots are starting to appear. This is when the starch is starting to turn into sugars.
There are lots of flavour combinations that you can create, so don’t let me constrict you.
When putting together fruity flavour combinations here are some considerations:
- Try and use at least one whole fruit ingredient to help with the texture and stability of the pop. Especially important if not using sugar. Think of how hard an iceblock is straight out of the freezer. That’s why we use things like sugar, fats from dairy and coconut cream, or whole fruits to help with the texture, so its easier to bite into and makes it more enjoyable. Deliciously sweet, well ripened fruit plus the fibre from whole fruit helps creates a pop with a better texture.
- If you are not using sugar at all, the pops will come out of the freezer super hard. Just give them a bit of time (say 5 mins) to soften and the texture and flavour will be much more enjoyable.
- Remember that food doesn’t taste as sweet when it’s frozen so you want to a) use the best fruit possible and this is best in season b) make sure it’s really ripe c) use a touch of sugar (be that white, cane sugar, dates, rice malt syrup, xylitol as a few examples)
- If using sugar, white sugar just dials up the sweetness whereas a lot of the others impart flavours – which is ok sometimes, and other times (in my opinion not). For example in a fresh and fruity flavour like Watermelon Lemonade or Orange, Pineapple and lime I don’t want caramel-mollasses types of flavours
- Can you use other herbs and spices to add flavour – mint, vanilla, cinnamon, star anise as examples.
- I like to add some acidity to whatever fruity flavour combination as it helps to lift the flavour and make it sing. It’s all about balancing flavours – lemons, limes, passionfruit, pineapple, raspberries are some examples. (I might also be overthinking this for 6 year olds, but I take pop making quite seriously 😉
On the day
Here are some little hints and tips to help make your selling – fundraising day a success
- Free samples. Great way to chat to people, and bring them over to your stand, and also help them find the perfect flavour. We just cut up small cubes of the pops and give them to people
- Plenty of spare change
- Portable hand washing station – soa
- Great signage to attract people – you can see below on our pop van the large signage up high. I know you’re not going to go to that complete
- Unwrap the pops and put the wrapper in the bin and put a napkin around the bottom
- Maybe some music to add some atmosphere if you have portable speakers
- Menu board and chalk / liquid pens
- Have fun!
How we can help
Of course if you are based in Canada, at the moment this is the best we can do! However, if you are based in Perth, WA and are looking at doing some fundraising for your school or not for profit then please get in contact.
Leave all the tricky stuff to us – the pop making, packing, and logistics.
We have fundraising packages available and provide you with a cart full of delicious ice pops to sell at your event (plus menu board, umbrella and all the attention seeking trimmings), as well as a checklist of all our pop knowledge to help you make the day a success.
We’ve helped schools and not for profits sell thousands of ice pops over the years – and have popped up at Perth Modern, Iona Presentation College, St Vinnies and lots of others.
Just fill in the “Enquire Here” form at the top of the page on the right and we will get back to you with our fundraising options.
Hope this helps!
Best of luck!
May 8, 2018 2:14 am
My little pop-princess-in-waiting is cutting her second lot of teeth. There’s drool and whingeing abound.
Putting my recipe concocting and freezing skills to work I came up with this natural teething remedy to help ease the pain, and just as importantly to taste delicious.
The main ingredients I used to create these Soothing Teething Ice Blocks (perfect to put into one of those little feeding suckers)
Rosehip is an anti inflammitory and the Vitamin C content is 20 – 40 times more potent than that of oranges whilst also rich in Vitamins B, E, K and calcium.
Chamomile: can help lower pain, is soothing and an anti-inflammatory to reduce pain, swelling and redness.
Cucumber: calming and cooling
Watermelon: sweet and cooling
1 tsp Rosehip
1 tsp Chamomile
1 Lebanese Cucumber
Steep rosehip and chamomile in 200ml of boiling water for a few hours (preferably overnight to extract full medicinal qualities), then strain and add to a blender with peeled cucumber and a chunk of watermelon.
Blitz until smooth and pour into an ice cube tray
Once frozen put a cube into a feeding sucker to help with the pain.
Oh… and I made another discovery ………………….
If your babe doesn’t like it (Sasha does though!) or the teething and the grumpiness is getting you down, I think these ice blocks would go great in a glass of gin and tonic and a splash of lime.
April 30, 2018 1:58 pm
What do you get when you cross a Cocktail and Popsicle?
I think we all want to say “A” because it makes us snigger, but let’s be refined and say “B”.
It’s a “Poptail” people, please!
When you are creating a finely cocktail (or slapping together a few ingredients to take the edge off the day), don’t bother with bland, boring, square ice when you can turn up the flavour and turn down the temperature with a pop.
Lots of our pops pair perfectly with your favourite tipple.
We’ve created this quick Poptail guide to inspire you, filled up with lots of flavours and images from a gorgeous photoshoot styled by Partaya Events and shot by We Are All Stardust, with an array of magical vendors.
Download Poptail Guide
My all time favourite has to be the Basil and Elderflower + a Gin and Tonic.
The story of how the Basil and Elderflower pop was actually created is a nice kind of memory for me. When I started out I was living in Cowaramup (Margaret River region) where I grew up.
Morries was a new bar in town and Billy was the head bar man and bit of a cocktail making legend. Anyway they had a cocktail called “The Basil Smash” on the menu – Gin, Elderflower, Tonic and muddled with basil. Utterly delightful and refreshing.
Later on I met Jeremy, one of the founders of West Winds Gin and he kindly showed me their botanical listing for their gin.
I collected as many of the herbs and spices as I could – lots of juniper of course, Australian Bush Spices such as lemon myrtle, cinnamon myrtle, wattleseed and bush tomato, as well as coriander root, citrus zest, coriander and more.
I created a “gin” syrup, blending it with elderflower, lime juice and infusing it with basil over night. I flipping love this pop!
The “gin” gives it an underlying complexity, which you can’t always tell that it’s there, but you could if you took it away. The elderflower is sweet and floral, lime for the nice acidity and the basil is grassy and refreshing and cuts through it all.
If nothing else – if you ever get a chance to try a basil and elderflower pop, bang it in a nice glass, a glug of your favourite gin, top with tonic and a squeeze of citrus.
You can than me later.
April 7, 2018 12:25 pm
Edible cookie dough?
Yep! It’s a thing. Why are we selling it?
Well, it’s damn delicious.
Let me tell you the long, windy story of how we got here….
Hands up who’s guilty of making choc chip cookies and stealing a spoonful or five of the mix.
So good right? It kinda all started when we got our mini pop moulds and thought they would be perfect as a little dessert – choc chip cookie cup, caramel filling and then mini choc pop on top.
I made two batches of cookie dough and stuck it in the fridge to cool before baking.
I’d just had my daughter Sasha and the tiredness was a killer so if I had an idea I needed to do it in small stages or it was just too much.
Anyway I made the dough, put it in the fridge to bake but it took me a while to bake get to it (actually I took it across to the kitchen and asked Jennie to do it for me)
She created these mini chop chip cups for me using muffin tins and pressing the mixture in and baking.
I made a quick caramel by grabbing a can of condensed milk, sprinkled salt over the top and put it in a small baking dish and then in another baking dish filled with water to create a water bath. See recipe here.
I made Tiramisu Cheesecake Pops to top it all off and make sure it was truly decadent and over the top.
Choc Chip Cup Recipe
Tiramisu Cheesecake Pops
1 can condensed milk
250g block of cream cheese
275ml cold matter cold brew
7 g cocoa
Bring cream cheese to room temperature. Beat in a mixer for a few minutes.
Add condensed milk and beat until combined.
Add coffee, cocoa and cream and beat – but until just combined (don’t over whip the cream)
Pour into moulds and freeze.
Unmould and dust with cocoa.
When you are ready to serve just bring the choc chip cups and caramel to room temperature. Spoon the caramel into the cup, then top with the ice pop and grate chocolate over the top and serve.
Oh yeah… so the cookie dough. A bit embarrassed to say that of the double batch of dough maybe half of it turned into the cookie cups.
Supplies dwindled in between making and cooking and allegedly someone kept sneaking little (big) spoonfuls every time they walked past the fridge.
Anyway, so it turns out that Edible Cookie Dough is a thing. Uncooked flour and eggs (of course) are high risk of salmonella but Kristen from Cookie DŌ NYC pioneered safe-to-eat- straight-outta-the-tub Cookie Dough.
It was soooo good I thought I had a duty to y’all (you can thank me later) to bring this deliciousness to you good people of WA.
There is something about the perfect fusion of flour, butter and brown sugar that is perfection on a spoon.
My favourite combo is Choc Chip Funfetti – there is something about the crunch of the sprinkles and the choc chips. We’ve played around with Pandan and Toasted Coconut for something different, and we’ve got vegan flavours on the cards too such as Choc Mint and Oreos.
It’s been a fun and delicious couple of months getting these together for you and I hope you enjoy!
Find the cookie dough at our events or head on over to our online shop.
Let me know what you think – would you try it?
March 29, 2018 2:34 am
Unicorns… these mystic creatures with their magical horn, rainbow mane, glittery poo and ability to fly with complete disregard to aerodynamics and gravity have been the source of inspiration of many an instagrammer, in particular foodies.
Smoothie bowls, soft serve, cakes and cupcakes of course. I already gave the unicorn pops a crack mid last year with a delightful photoshoot we did with styling genius Belle from Rosewood Events and inspiring artist Janet from Little Sketchy. Check out the post here.
This time I thought we would try something different.
We’ve been playing around a lot in the kitchen with no refined sugar pops. It’s one thing to blitz up some fruit and chuck in the freezer and feed to your kids I think. It’s another thing to create something and sell it commercially.
We’ve been playing around with all different kinds of ingredients, coming up with some delightful new flavours with lots of different ingredients to bring in the sweentnees and creaminess. It’s been fun and challenging and we’ve learnt a lot along the way.
I have to admit, it has been a challenge when you have a baby sized hole in your brain – what would have once been super easy, I struggle sometimes to put even two matching thoughts together!
Ha! Oh well
Anyway, here we are – Unicorn Super Pops – inspired by unicorns and Rainbow Paddle Pops.
[Image from Unicorn Superfoods Insta account)
We grabbed some packs of powder from Unicorn Super Foods – all four actually – but in this recipe we just used Pink Pataya and Blue Spirulina (no reason why you couldn’t use the others too)
Super easy to make and I think a great healthy snack that your kids would love to make with you.
- High in fibre
- Rich in antioxidants
- Contains essential fatty acids
- Beautiful pink colour
- High nutritional content
- Boosts immune system
- Increases energy and metabolism
- Improve digestion and bowel health
Ingredients (made 4 pops)
2 Bananas (we used Carnarvon Sweeter Bananas) – about 155 grams
200ml Coconut Cream
40 grams Cashews
3 x Pitted Dates (about 50g)
1 TBSP Coconut Oil
Pink Pataya Powder
Blender, three bowls and spoons, pop sticks and pop moulds.
Blitzed all ingredients together (except Blue Spirulina and Pataya Powder)
Then divide the mixture between three bowls. Stir in the pataya powder and blue spirulina in until you have the desired colour.
I then messily added spoonfuls of mix into the moulds, dripped some down the sides and played around. You could also be super neat and do them in perfect layers (a piping bag would help).
Pop the sticks in the lid, and then pop in the freezer overnight
Unmould and eat!
Cashews and coconut oil can add to the creaminess. I like to use MCT Coconut Oil or deodorised coconut oil as I often find that regular coconut oils have a strange taste. Maybe that’s just me.
If you don’t want to use dates then other sweetness you can try are:
- Rice Malt Syrup (low GI, does not spike your blood sugar levels)
- Xylitol (also low GI)
- Stevia (Ugh, but why would you… I can’t stand the stuff! I think it tastes horrible…. just like carob. Both put on the earth as some kind of punishment. That being said if you like Stevia go for it!)
- Nothing – get your bananas nice and ripe and you might not even need to use a sweetener.
Bananas – we like to use Sweeter Bananas as they are slower growing and smaller and have a lot more flavour and sweetness. Chuffed that they are grown in Carnarvon and we can support local growers. Wait until the skin gets black dots and then you know there is a delicious sweet banana inside. It’s worth the wait… use them too early an you’ll have bland and tasteless pop.
You could also super charge the pops by sneaking in things like chia (high in protein) or lupin flour (high in protein and fibre… but be careful if someone has peanut allergies as lupin is in the same family)
March 15, 2018 12:05 am
… that was my question.
A few years ago my answer was NO! That the business I built up was based on an experience I had created.
+ Vintage Van
+ Dishy Dames
= Delish Ice
There was a time that I could (and did) wax lyrical about why wholesale would not work for my business.
At that time I was firmly focussed on building the events side of the business. I did that, but then things changed – I got tired and burnt out from early mornings and late evenings back to back dropping vans off and picking them up. The challenges of having to have so many staff on the books to cover the peak times but then try and share the work evenly in the quieter times.
Events became more competitive to get into, and more expensive to attend and turnover reduced.
It was time to pivot.
So after being asked a lot where people could buy our pops outside of markets, I finally got my act together (actually a dear friend helped me source the wrappers, finalise the design work and make it happen. Without him I probably still wouldn’t be ready!)
Launching our wholesale line officially in January 2017 in just over 12 months we have grown the wholesale side of the business to:
- 80 + stockists throughout WA
- Have a Melbourne Distributor
- Enquiries from around Australia
and I’m like
Why didn’t I do this sooner!
No matter. What’s done is done.
I wrote this blog post, because sometimes I see businesses not wanting to give away margin to retailers, but in my opinion you are doing a disservice.
A disservice in the sense that, if you want to grow and expand and share your baby with the world then use wholesale as a piece of the pie.
For example, while I just make the one product in effect, we have many avenues for selling pops
- Markets, festivals and events
- Prepaid catering jobs – weddings, christmas parties
- Fundraising events
- Branded activations
- Online Sales
So wholesale is just one part of that.
Is giving away a margin to retailers worth it?
For me (now that I can see clearly) absolutely.
In my case wholesale has
- Given the brand even more credibility
- Made it easier for people who love our pops to get them
- Brought in fairly consistent revenue to underpin the business cashflow (used to be difficult with events, where if you had lots on but the weather was going to be bad you were cactus… like this weekend)
- Been an almost passive form of income. Rather than us being out at events on the weekend, our pops can accessed 7 days a week. I can still be selling pops whilst be at home with my new baby (super important)
- Opened up other opportunities I never would have thought
- helped the business move from a seasonal business to one that operates all year round
- Added to the value of the business
Before you start wholesaling though it is important that you do your numbers. I preface this in saying that numbers are not my strong point, so talk to your accountant too and see what they think.
I am looking at launching a new line of pops, and I am trying to do things a bit different than I had in the past (I’m more a gut feel / skin of your teeth kinda gal)
In my case there are a few numbers I need to be aware of:
- Cost of Goods
- Manufacturing Labour component
- % of Operating Expenses*
- % Target Profit*
- % Owners Wages*
- % allocated for Tax and Super*
- Margin to Distributor
- Margin to Retailer
I suggest reading/listening to a book called Profit First (there is also a Profit First Australia Facebook Group to Join too). I’ve not yet finished the book but it was an eye opener and inspiration)
- Find out what your costs are to create your product – I used Ingredients + Labour + Packaging Costs and got the total
- Then I added 30% of that total for Operating Expenses, another 30% for tax and super, 30% for Owners Wages and then 10% for target profit.
- Then I had a base in which I could set a wholesale price at. From there I looked at comparable products and set my ideal RRP. Working back from there I set the retailer margin at 40% minimum. In my case I also want to use a distributor** so I need to account for 30% margin for them.
- I played around with the figures until I was happy they were reasonably accurate. Is the RRP reasonable? If I sell X amount will that be enough to make Operating Expenses 30%. Is it reasonable to realise 10% profit straight up or do I need to stage it. Should I build in a % contingency. Does the retailer and distributor margin based on my wholesale price equate to a Retail Price that people will want to pay?
- My spreadsheet looked something like this. Like I said best speak to your accountant. This way of working your numbers out is a little unorthodox but I feel it makes senses. It is making sure that all your business costs (to the best of your ability are accounted for) and that you build in profit for your business and a wage for you. Time after time cashflow for a business is a constant form of stress and the owner works and works with out paying themselves, or if they do even less than minimum wage. THIS HAS TO STOP!!
- I then confirmed the suggested RRP and the concept of the product line with some key retailers to felt confident there was a market before I invested in design and packaging.
- Looking at the spreadsheet I know that I can pick up that extra 30% I had allocated for the distributor and use that for delivery, business development and the like.
- If I have plans to ship across Australia, now would be the right time to try and build in those expected costs, to see if it is feasible to do so or do you need to raise your RRP now so as you don’t strip your margin later (if the market can bare the price). In my instance I feel like there is a top tier people will pay for my product. It does not matter if my costs are higher, I can’t really charge more than $4.50 for a pop.
** A Distributor: In my case, once I built up my wholesale part of the business I wanted to align myself with a distributor. It is quite important than you do it yourself in the beginning. No one sells your product like you do. You will get direct feedback, see why your product is / is not selling, build relationships and loyalty, see where you need other point of sale for different scenarios and just develop a great deal of knowing.
Things I learnt building the wholesale side
- What flavours worked/didn’t work. I could easily suggest a combination of flavours and point people in the right direction based on my experience
- See what kinds of businesses the pops worked best in and why they weren’t as successful in some areas.
- How to best to build and present our sales and on boarding information packs
- Different hurdles and objections and how to overcome them
- No one sees your product like you do
- Probably a lot more but I can’t think right now!
The downside of doing it yourself is TIME and I have liked using a Distributor for a number of reasons.
- It can be a long sales process sometimes, with lots of follow ups (treading the line between being helpful and too intense). We are quite seasonal so I have short windows where people are “primed and more open”
- There s the time that it takes to identify and court potential stockists. My distributor has gotten clients that I never would have thought of approaching, let alone probably gotten anywhere with. Those customers they bought on happen to be some of our biggest buyers. I never would have gotten anywhere if I had not let go.
- There is the time that it takes to properly service your customer after they have come on board. A Distributor has sales staff that are out on the road all the time, speaking to new customers and servicing your existing. When you are starting out, you don’t have time to do everything. You have to hand things away in order to grow. I know it can be scary, but I feel like you have to build your business with the future and growth in mind (If that’s what you want). Be careful not to strangle your business because you are too afraid to let it go
- When I have had a little worry about farming things out, I always ask myself / promise that I will use that time to either – work on another aspect of the business to generate revenue or reduce costs.
- There is also the time it takes to generate invoices for separate customers, chase up debts and also deliver the goods. Sometimes we are still doing that all ourselves and not attributing the true costs of those tasks. With a distributor I deliver one shipment to them, with one invoice.
The hard thing I have found working with a Distributor
- I am one step removed from the customer (as in the cafe owner, Supermarket manager) as well as the customer themself. I don’t think I get as much direct feedback and little issues I would have spotted may not get passed on.
- I am just one in a number of products in a catalogue. Well “duh” but that has it’s upside and downside… no one sells your product like you do.
- If you are not proactive you can get forgotten a little. I have just had a baby (one of the reasons why I needed the help of a distributor. It is good to keep in regular contact
Things I think you should do to (which I don’t necessarily do but should!)
- Set targets and KPIs and review regularly
- Set meetings and make sure that your sales reps understand your product, where it fits and how to sell it. You want to make sure your product is going into places it is successful. Not just anywhere to get one order in and never again.
- Make sure you know which type of business / region your reps cover. Make sure they know how to sell your product and if any new reps start you need to onboard them too.
- Try and get to know who is stocking your product so you can update your stockist list on line, promote on social media and develop a relationship with. I try and reach out at least online and say thank you for taking us on and seeing if they need any extra POS
- If I can, check in with the stockist direct a few weeks later to see how they are going and help fix any issues.
- Support your sales reps and give them information and material to help them do their job
- Write a list of your ideal clients and identify businesses that you think they would work well with. Work with them to approach them
- Do what it takes to help you rep do their job, as you would if you had your own Business Development Rep
- Be professional and easy to deal with
- Be proactive about asking for feedback and suggesting reorders.
I think that’s it for me. A brain dump. Unedited. I have a baby to put to sleep. Hope this helps. Pull me up on any glaring or not so glaring mistakes. I need to rework the spreadsheet a little I think.
Good luck. Relinquish some control. Don’t be afraid. Let your baby fly!!
Love Katie x
March 7, 2018 11:09 am
“Who wants to be involved in a Unicorn Theme Photoshoot?” the Facebook Post read
I have to admit this challenge may have been a little beyond me the first time. I was eight months pregnant, battling exhaustion and to be honest I am not known for my meticulous attention to detail but with all the other unicorn themed foods popping up – cakes, cupcakes, drinks… I felt I needed to bring pops to the stage.
Luckily we had also recently taken delivery of some cute mini moulds that were perfectly suited to unicorn transformation.
With a group of gorgeous WA based #Girlbosses coming together, I loved the images that emerged.
Here is a selection of Delish-centric pics from the shoot.
For the full selection head on over here.
Magical Unicorn Party Ideas – Complete Blog Post – Little Sketchy
Head on over to the blog post for Unicorn Party Planning Advice and Inspiration and Free Printables or Buy Unicorn Mask from Little Sketchy here.
How to make the unicorn pops? Good question – we shot this 7 months ago, and I have since had a baby which means officially my brain has disappeared. Some say it may never come back!
- I used creamy coconut mini pops from us.If I haven’t updated the shop with the mini pops, send me an email and we will sort you out.
- White chocolate melted and mixed with coconut oil. The ratio was about 82.5 : 17.5 as in 82.5grams white choc to 17.5ml of coconut oil. Vegetable oil may have been better. You can see by the images that the chocolate didn’t set cleanly. I think it even seized, but I did not get a chance to investigate and trial properly (the joys of leaving things to the last minute!) I melted the chocolate in a cup in the microwave on low and kept stirring regularly and added oil. I wanted a taller vessel so that I could dip the pops all the way.
- To make the unicorn horns you’ll need some fondant and edible gold paint. I referenced a unicorn cake tutorial such as the one here. It’s not too hard (If I can do it you can too). You will need to make these ahead of time as the fondant needs time to dry out and then paint (and dry).
- Edible Sugar Flowers, such as these. I picked up mine from Woolworths in the baking aisle. You will need 8-10 per pop.
- Edible Black Pen – for drawing the eyes on the chocolate
- Pink or red edible glitter dust – for smudging the cheeks on the unicorn
- Extra melted white choc to stick the flowers and horns on. A little paintbrush would have been really handy but I didn’t have one.
- Make the unicorn horns ahead of time to give time to dry and paint with gold paint. If you are a complete super star then give the ears a crack. I failed (but my skill and patience is low). Set aside
- Fill the cup with good quality white chocolate and oil with the 82.5:17.5 ratio. (You may need to add more chocolate and oil as it melts down). Essentially you need a vessel that is tall enough to dip the pop completely.
- Working quickly dip the pops into the white chocolate. Try and get a clean dip so no lumps form. Put the pops back in the freezer to set.
- One by one, get the choc coated pops out and decorate with the flowers to create the mane. I used melted choc on the back to attach. I tried edible glue but it took too long to dry and the flowers slid around.
- Just before serving draw the eyes on the pops, smudge the cheeks with pink or red dust and attach the horn
Your unicorn pop is complete.
Hints and Tips
As condensation (water) abounds, you need to be quite careful touching the pops so you don’t smudge the edible paint
These are all quite fragile so treat with care.
If you want to make your own pops, any creamy recipe will do, and you could probably find an appropriate mould too.
Would love to see these recreated by a much more talented sweets artist than I. If you make some thing please send them on through.
February 23, 2018 1:09 pm
I just wanted to share some lush images taken as part of a collaborative shoot.
Every time I look at them I am so chuffed – I can’t take any of the creative credit – there were much more talented ladies involved than I – but we did of course supply some finely crafted pops for the occasion.
Ice Pops often get associated with being just for kids, but I really want to show that they can fit perfectly in a sophisticated setting.
.. and I think you can see that they can!
In fact, just over the weekend we provide some pops for the WASO performance with Eskimo Joe. Heyder and Shears created a Whiskey Sour and we created an Orange pop with a cinnamon, star anise and orange zest syrup (and a touch of lemon).
I didn’t get a chance to try them both together but I can tell you the pop was delish all on it’s own. The syrup gave a complex honeyed taste to the pop, and I know the flavours would have matched really well with the whiskey
“The pops were a hit – I must say the highlight was watching our board members and well respected Corporate COO go crazy over them.
Honestly though, super Delish and great fun. Thanks for everything!!”
Thinking of adding a pop to your cocktails. Pops from our crowd pleasing menu can be slipped straight into the following libations.
- Raspberry Lemonade + Prosecco
- Watermelon Lemonade + Watermelon Margarita
- Basil and Elderflower + Gin and Tonic or a Basil Smash
- Passionfruit, Mint and Lime + Mojito
- Ginger Beer, Mint and Lime + Moscow Mule or Dark ‘n Stormy
- Lychee and Pineapple + Lychee Rose Martini
- Creamy Coconut and Passionfruit + Pina Colada
We’ve also played around and created some adults only poptails
- Aperol Spritz
- Gin and Tonic
- Basil Smash
- Pimms Punch
- Espresso Martini
- Lychee and Rose Martini
- Dark and Stormy
Have a party coming up? Let us help you create a poptail menu. We also loving coming up with new recipes too, so give us a challenge to create something different
Anyway, back to the photoshoot!
The shoot was called Ritual – the mastermind of Taya from Partaya Events and Taya Takes Photos.
Concept / Theme
Ritual …. pre-wedding / femme / sweet / stained / decadent / flirty / summer / rich / lush / asiatic / prim / pretty
“Our bride is a very relaxed, zen kind of lady with two extremely close female friends as her bridesmaids. They have chosen to forego the hotel and will dress and prepare for the wedding at the bride’s home.
They choose a balance of healthy and naughty snacks and take their time to pamper, reminisce and bond before the big event.
This is a shoot around the female bond, the pre-wedding rituals we undertake and the simple beauty of “girl time”.
The “rituals” include tea, bathing, makeup, hair, eating and indulging, dressing and the giving and receiving of gifts.”
There were so many lush images from this shoot. I am obviously biased and shared only the Delish-centric shots.
You can gush over the full range of images over at We are All Stardust and over on Nouba.
Undergarments, robes and sleepwear by Jonte Designs and Hunter Rose
Sweets by Savour the Date
Ice pops by Delish Ice
Edible blooms from Wholeflowers
Luscious floral crowns and bouquets by Signature Floral Design
Makeup by Makeup by Meg & Em
Hairstyling by Casey’s Curls
Gown Rue de Seine from Through the White Door
Coordination & Styling by Partaya
If you have an event coming up and want to add a twist to your drinks menu, send us an email (there’s and enquiry form on the right) or check out our menu.
November 25, 2017 9:09 am
We love our Double Choc Pops around here!
My partner eats them by the box load and gets cranky with me when I forget to bring some home.
When I first started Delish Ice we used to get asked all the time if we had “chocolate” flavour.
“Nope” I replied – I don’t about you, but growing up I was never really into the store bought chocolate icecream – Loved chocolate but the chocolate ice cream was my least favourite (used to scrape the vanilla out of the Neapolitan tub, but that’s the only one I would touch!)
We use delicious dark belgian chocolate (also something I manage to eat by the handful), melted in fresh cream and milk, add a bit of coconut cream for nuttiness and some condensed milk for sweetness. All pretty easy.
Now the quantities may look a bit strange – and I don’t think you need to be too exact – it’s just that we make batches of about 25L here, so I just did a quick calculation for about 700ml of mixture, which should be plenty for your moulds at home.
I play around at home with the Donna Hay moulds (for the 8 pops you need about 700ml of mix – so the recipe below should be just about perfect!)
Mel, GG and Tilly – this recipe is for you – thank you for a lovely afternoon!
150ml Coconut milk (I life Chef’s Choice – pure coconut milk, no additives and it tastes great)
100g Condensed Milk
90g Dark Chocolate
Sprinkle of salt
You’ll also need
Extra Dark Chocolate and Coconut Oil for dipping
Mould and Pop Sticks
- Warm the milk and cream gently to about 80C. Take off the heat, and add the chocolate in and whisk quickly. (The sensible way is probably to use the double boil method – melt the chocolate and warm the milk and cream gently and then add together), but I like to live life on the edge….. ) So choose what feels right. You just need to make sure that the milk and cream isn’t too hot and you burn the chocolate, but if it’s too cool the chocolate won’t melt evenly
- To the mix add the remaining ingredients – coconut milk, condensed milk, cocoa powder and a sprinkle of salt to taste
- Pour evenly into moulds and freeze
- When you are ready to unmould fill the sink or a container with warm water and pull on the sticks until they release
If you want to dip these in chocolate melt dark chocolate and coconut oil (85:15 ratio).
Once melted, carefully dip the pop in the chocolate. Hold the pop over the choc and let the excess drip off. Before it hardens completely you can dip into the topping of your choice (sprinkles, coconut, nuts, freeze dried raspberries)
Be careful of course not to get any water in it otherwise it won’t work. When you unmould your pops, put them back in the freezer for a while before dipping so there is no moisture on the pops before you dip them.
I think this is a good base recipe that you could have some fun and blend to your own taste
- Richy-Rich: Add more cocoa for a richer, decadent taste
- Spice it up: Cinnamon, orange zest, chilli.. add a mix of warming spices
- Zesty: Choc-Orange… one of my favourite combos – I’d add more cocoa, orange zest and a splash of juice for a rich and decadent flavour. You could even dip in chocolate and sprinkle with candied orange zest
- Peppermint: This calls for more cocoa again and peppermint oil (and/or infused with fresh mint over night)
- Raspberry: Make a raspeberry coulis (or passionfruit would work well too) and swirl it through when you are pouring into your moulds. Even a cherry compote would be fab.
- Hot ‘n Spicey: Ooohh how about choc chilli? You could use something
- Rocky Road: Marshmallows, cherries, biscuits mixed through…. yum!
Let me know if you come up with any other delish combos and send me some pics of your creations!
Of course, if you want to leave it to us head on over to our online shop and create your own parcel – free deliveries on Thursdays!