Posts by pinky73

I agree with rose n crantz, there is a distinct possibility that there is no other baker. Sort of off topic, but in my line of work, I very often get complaints that are almost always backed up with a convenient or "fantom" story because...

Oh thank you so much! That's a really good idea about the dowel rods...I'm going to stop at the hardware store on the way home tonight. Thanks again!

I hve always had a hard time rolling out the sugar cookie dough to an even thickness. Do people use guides? if so, where can I get them? I have seen very thin guides for fondant but I need something thicker. Does anyone have any tricks...

Hi everyone,I have always used pure almond extract but have owndered if I used the imitation, would I tell a difference? Anyone with a comparison story? I seem to be going through those little McCormick bottles quickly and it adds up, so...

Joyride's comment: For The Win!!

Gotcha...I agree that our time is precious and we never get paid accordingly. Thanks for the clarification about the height...that makes a huge difference for me.

Thank you for the advice...and so quickly too! ( I noticed that I mis-spelled the word "price" in my title..awesome.) Anyway, yes, I need to calculate my ingredients and time..not sure what you charge for time though...minimum wage?...

I am positive that this question has been asked numerous times but here goes: I was just asked to do a babyshower sheet cake to feed 30 people. Since I am pretty new to this, I really don't know what to charge..well, what I think I...

oh my goodness...why didn't I think of that??! You both gave me great ideas..both with the cake boards and with keeping the parchment paper ont eh bottoms, etc. I never thought of that and had those tools at my disposal the whole time. I...

I am once again asking a dumb question and hoping that those of you with experience can give me some helpful tips. How do you torte your layers? I made a 9x13 layer, let it cool on the counter and used the Wilton leveler to split. I have...