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Posts by kakeladi

Oh my goodness YES! wafer paper can go on b'cream! I have done dozens of cakes like that. No, it does not *dissolve* into the b'cream but is just like putting a very, very thin piece of fondant on top of b'cream. What helps is to coat the back of your wafer paper item with an ultra thin coating of piping gel. Once it touches the b'cream it is stuck for life So be really sure of how you want it positioned before you drop it on.
There is something wrong w/what you say.   I have baked and frozen 100s, if not 1000s of cakes and not had what you describe. Did you wrap them?  You don't say so.  Maybe you just chucked them into the fzr Unwrapped??  They it's not that they didn't thaw - they dried out! It might also have been the cake recipe used.  I see you are in England so maybe it was a fruit cake?  Over baked? Lots of ? that need answers before we can try to help out.   ............ Maybe just...
I have used royal decorations on b'cream w/o problems.  It depends on what the piece it - how thick is it & such.  The bigger/thicker the better.  Also be *very* sure the piece is completely dry. You want to place those decos as close to the p/u time as possible.  They might soften some but I've not have any melt into a puddle :) Depending on what the deco is you can put it on top of a sugar cube or pipe a spike of royal on the back that you push into the cake allowing...
newcakebaker: Your cake is nice overall. It looks like it is b'cream. You need to work on getting your icing smoother. Just a guess, but I think your b'cream is a bit dry. Try adding up to 1/4 cup more fat (be it butter or shortening) - *not* liquid. The writing and decorations are nicely done and placed, but birthday could maybe have been 'squashed' together just a bit so it didn't overlap the border. Did you use different shades of blue for the border or did the...
I've been trying for 3 days to post a reply - don't know if it is my computer or the site but it would not allow me to type anything So the way to figure out how may servings that size will serve is to (mentally) divide it into 1x2x4 slices so one 16x10 cake will serve 80. Even w/the heigth only 3" it still will serve that many.
Yes, I sure did :) Granted I haven't sold but a few cakes in the last 5 years but that's how I did things back then in my shop.
.............Anything else: Bows are usually $25-35.   Fifty cents a letter for the funky alphabet letters. $5 for the trim upgrade.  Even more for the ruffle trim - maybe $25   Ball trim adds about $10 per tier. Big flowers on top of cake $12-$16 each.    Little flowers about 4 for a dollar.........   This list is for *your* info, NOT to be read off to a customer :) These are the things you need to keep in mind when quoting *one, single, final price* to customer. ...
howsweet said: Price should be determined by market price. Not your costs. Not what you want to make as a wage....   This is exactly what I was trying to say.  Yes, there is a lot that goes into trying to price things.  The people you talked to who won't pay $200 for a cake just don't have any idea what it takes besides "a little flour, sugar and egg".  As you found out it takes not only that but special tools, knowledge, skill, time, and lots of talent! If I...
See the informaiton  in your other post.  There are many ways of figuring how much to charge.
You are going to get all kinds of info on a ? like this :( Some will say you must figure out how much in $$ you have into it, then deciede how much per hour you want to make etc, etc. I cling to the older method of charging per 'slice'.  For that we need to kmnow the sizes of the tiers.  From what I see on this site most are charging around $5 per slice for fondant work, but it also depends on where you are located - big city vs rural & your skill level - which looks...
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