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Posts by kakeladi

I see nothing wrong with using purchased flowers.  Here is a pic of one I did yrs ago using both hand made and purchased ones.  http://cakecentral.com/g/i/53839/a/54839/ Certain flowers I could pop out w/no problem others I never did master.  Sometimes we get so busy it's not possible to make as many as you might need for a good sized order.
How much will you have invested in making it?  If you use a box mix it's at least $30 for supplies (including the base board; icing, doll (or pick) etc.  Now decide how much you want to be paid for the time it will take you to completely finish not only the cake but do all the clean up etc. In my book that should be about $75-$90 *minimum*.
Hi.  So glad to hear you love my recipe:) One recipe will fill two 8" rounds.  One recipe will fill one 10 *and* one 6" round. I prefer the look of a 6" top tier to be only 3" tall so if they don't bake up all the way to the top I don't mine:) What I did was fill the 10" pan 2/3rds full first, then whatever batter was left went into the 6"er. So you make the recipe 3 times. The 1st one fills the two 8"ers; the 2nd recipe fills one 10 & one 6 then you repeat that making...
The purple swirls on the base cupcakes would use a tip 10 or 12 round; the owl is filled in w/a large star tip - maybe an 18?  and the wings & white eyes are probably the same. The writing is probably a tip 2 or 3.  Can;'t remember the # of the tip used to make the flowers :)
Let's see if I remember right!  8x2 round needs 2/3 to 3/4 of one mix.  10x2 round uses 1 mix; and a 12x2 round takes 1& 1/2 mix. That's what I used for all my cakes when I had my bakery. I found if you use more batter than that in a pan it rises way over the top of the pan, sometimes spilling making a mess of the oven and you have to level the cake, wasting  all that extra batter/cake :(  By baking each layer following the direction I give in my WASC recipe (link:...
Isn't there pictures of the tips identifying them somewhere (usually at the back of the book) to help you know what it's like? That I think would be a extra large tip - the star opening would be about 1/2" wide. Hope that helps.
I haven't read the other replies yet but I never really charged for  'upgrades'. I had one price for each size cake - unless it had lots, and lots of extras. What you described would have been just the regular charge.
I agree it probably is wafer paper curles because white choco curls would be more off-white/yellowish. Also agree that is is going to be very, Very. WERY! time consuming using either product.
............ want to make a white chocolate raspberry, or banana or lemon blueberry cupcakes...........   What I did was make the 'base' cake the same and for the white choco just add grated white choco bar - how much depends on how much of the base you made.  Then use raspberry as the filling OR/and swirl in some raspberry filling into the batter. For the banana.......that's already been addressed by another poster. For the lemon blueberry - again how much blueberries...
Each 2" tier is cut into 2x2x2 sqs and each 4" tier is cut into 1x2x4 pieces. If the 6/9/12/15 serves 148 then add how many 2" sqs you get from each 2" tier. If the bottom tier is 15" then bake a sq that is 13" & cut it into a hex (cut off the corners - measure very carefully) to go on top of it.  Do similar w/smaller size. No matter what  you most likely will have more servings than they ask for.  That happens all the time.  Just be sure to charge for all the servings...
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