Isabelle Forster is a doer! (Photo: © Better Cakez)
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September 19, 2025
Isabelle Forster founded 'Better Cakez': Despite suffering from food intolerances, the lawyer didn't want to miss out on the pleasures of cake. A vegetable content of up to 30 percent ensures a particularly moist texture.
Beetroot, pumpkin, and zucchini – these ingredients probably bring to mind a savory casserole or a vegetable stir-fry for most people. Isabelle Forster, founder of Better Cakez , uses precisely these three ingredients to create her current varieties: Chocolate Fudgy Cake, Peanut Butter Brownie, and Raspberry Chocolate Fudgy Cake.
A vegetable content of up to 30 percent ensures a particularly juicy texture. The cakes in a jar are sold through their online shop – these vegan, gluten-free treats are made entirely without processed sugar.
A business idea worthy of recognition – Isabelle Forster was honored with the Cologne Women Entrepreneurs Award in the Newcomer category just a few weeks ago . The award was first presented in 2025 and was created by the Cologne Women Entrepreneurs Business Network for women in cooperation with the Cologne newspapers Kölner Stadt-Anzeiger and Kölnische Rundschau, and Radio Köln.
"I was incredibly pleased about the award: It focuses on female success stories, which hopefully inspire others to take this step as well. Women celebrate their successes more quietly. It's time for that to change." The cakes are now in such high demand that the production facility in Cologne has long since outgrown its capacity, necessitating a move to near Leipzig.
Operations management
Operations management
Operations management
Better Cakez on "The Lion's Den" on September 22nd: On September 22, 2025, Isabelle Forster appeared on the startup show " The Lion's Den ". The current episode can be watched on RTL+.
"My love for cake began in my youth. I would secretly buy myself a piece of cake from the local bakery almost every day with my pocket money. At the same time, we always ate very healthy, with lots of vegetables, at home. I combined and perfected these two components in my business model."
Forster now employs a team of 20. "Better Cakez isn't just my company; it's the result of a long journey with many health issues. A marathon of medical examinations revealed that I'm intolerant to gluten, lactose, and soy. This also meant that my beloved cake was off-limits from then on. That was a shock for me. While preparing for my state law exam, I started tinkering with a recipe for healthier cakes. My friends were so impressed with the results that after my state exam, I decided to open a cake bakery. What sounds so simple now was a drastic step for me, costing me many sleepless nights and countless conversations with my friends. Looking back, it was the best decision of my life."
She applied to the Cologne Chamber of Skilled Crafts for an exemption, pored over textbooks, passed the theoretical and practical exams, and received the corresponding authorization. "I also benefit from my law studies in my self-employment. When it comes to clauses and contracts, I can draw on my expertise."
In addition to questions about the recipe, packaging, financing, and shelf life, it was also necessary to convince my own critics: "My dad is an absolute numbers person who wondered how to make money with such an idea. Now he's a real 'Dad-Razzi,' who comes along to appointments and award ceremonies whenever possible and captures the moment with his camera. He's very proud of me and my path."
There are many ideas for moving the company forward. The next big goal is to sell the cakes in supermarkets and drugstores. "As a female founder, I initially experienced being underestimated by my counterparts. Especially during investor calls, I felt like I had a harder time than my male colleagues. Fortunately, that has changed now. I've also found my way to deal with the opinions and criticism of others, to categorize them for myself and my company, and to accept them or not. Friendliness, tenacity, and perseverance are the most important ingredients for my business."
The color pink has now become Isabelle Forster's trademark – be it on the website, in the logo, on the cake packaging, on the apron in production, or in the pantsuit the 30-year-old wears to official events. Even though the young company's target audience consists primarily of women between 16 and 55, there are always moments of surprise: "We once went to a sausage/wine/cheese fair and at first felt really out of place. But it didn't take long before we were surrounded by the 65+ generation. Their initial skepticism quickly turned into great enthusiasm, and they bought our cakes."
Whenever there's time between daily production, the stress of moving, and new sales ideas, the Cologne resident loves to relax in nature and take an evening walk with her neighbor and her dog. A true recipe for success.
By Daniela Rissinger, Deputy Press Officer of the Cologne Chamber of Crafts
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