Posts by Relznik

Quote: Originally Posted by shanter  You've probably not been to Hawaii and while you were admiring some flowers asked someone what they were and they told you both names. The nearest I've ever been (or am...

  I didn't know.  I'm pretty USELESS at flowers.  

As a rule of thumb for not complicated cakes, you should be looking at 3 x your outlay (ie ingredients, boards, boxes) to charge.   I charge a LOT, LOT more than supermarkets for my cakes.  But then, I know that...

They might even be...

I sent a little 'press release' type thing to my local newspaper along with a photo, which they printed a few weeks...

I have to say that it was drummed into my two boys from the word go that they DO NOT touch any of mummy's cake work.  Ever.   They never have!!  

Seriously?  $1 a dollar a piece?  Even if the customer is supplying the fondant, that is going to take you SO long to do...  you will be losing the will to live after about 30 of them.  $1 each is nowhere near...

Different local authorities have different rules.   When I got in touch with mine, I had to have a food hygiene certificate before they'd come and out and see me (and you can't get registered until they've seen...

I'm not sure if Camp coffee is strong enough for buttercream? It's many, many years since I've used it. It's also sweetened, I think, and buttercream is sweet enough already! I would use a good instant coffee.... A table spoon in a cup...

I use a Victoria sponge (ie equal weights of butter, sugar, eggs (cracked weight) and flour) for all my vanilla sponge cakes.     I marzipan and sugarpaste my cakes, as well as carve when...