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Posts by smbegg

I am not comfortable serving it. It is like all the glasslike accumulated chunks fell off the machine when processing. It really was just a waste! Do y'all sift your powdered sugar)
I just made my usual batch of buttercream which starts with 8+ pounds of raw materials and apparently one of the bags of powdered sugar contained chunks of crystallized sugar! The whole batch is ruined. I have been doing this for years and never have had that happen before. I don't ever sift, but this is making me double think that! I am so pissed off! What a waste of timeĀ and $$ down the drain.
My daughter wants the Debbie Brown Enchanted Castle cake for her birthday. I have been all over town trying to find the book, but no one has it in stock. I am ordering it online (because I want it) but it will not be here in time for her birthday party. Does anyone have the instructions that they could send me?I would really appreciate the help.ThanksStephanie
Since I am the one doing it, I know that my facilities are sanitized everytime I use them because I do it myself. I don't have cats BARFING in my kitchen (at bit dramatic don't you think?). Go figure that someone who bakes from their home knows to wash their hands, not lick the spoon, put my hair up and even wear gloves!I wonder what percentage of the bakers here actually just one day opened up a shop without first baking at home? Probably very few if any did. I know that...
Seems the main issue is that **SOME** Commercial kitchen owners **ASSUME** that ALL home bakers, including legal ones under CFL are all a bunch of rednecks who have no clue as to how to produce food safely. This is where this issue ALWAYS gets nasty. Please use caution when mass generalizing on the topic as this is not true. I have worked in commercial kitchens that are inspected yet run filthy food productions. As I stated, I am a legal business under the CFL in Texas. I...
I am in Texas and am operating under our CFL. The spirit of the law is a buyer-be-ware and the health department does not inspect, however there IS record kept of any complaints. The law IS limiting:*I cannot produce anything that needs refrigeration (which is VERY limiting on icing type, fillings, cheesecakes, ect)*I HAVE to place a sticker on EVERYTHING I make that says Made in an uninspected home kitchen.*All transactions need to occur in my home. I cannot take online...
I do not bake scratch, but I would think that you need a sturdier base board to keep cakes from bending and cracking. I always use masonite for any large cakes. I also bake smaller 9x13 cakes and put together for full sheets (I have never had trouble with the cracking since they are already split down the middle, giving them flex.)Stephanie
I used that technique for my fish bowl on the Elmo cake. I am actually in the process of the 3D egg myself, so I will be trying along with you, but that is what I am going to do!Stephanie
Research your local competitor prices and go with something near that. Do not underprice now, or it will hurt you later when people want your original prices. Say you only charge for cost, when you start charging 2-3/serving, then people will gaff at the pricing because it will be SO much higher. Trust me, people will pay. I am amazed at what they will not bat an eye to. If they don't want to pay, they can go somewhere else. I never lower my price for a client. Stephanie
Use buttercream to stick together and then cut bottom of the large end flat so it will stand. Tip upright on flat bottom. You can dowel diagonally if you would like extra support. Fondant will really help keep it together if you are comfortable with that.Stephanie
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