A few suggestions...Gathering Guide.com is great and FREE. (I've received several orders per week from that sight)Make appointments with local vendors. What I did was, chosen my favorite-best vendors that would generate a high end...
Is it more economical to use the commercial grade gel-pac fillings verses from scratch" formulas? Which recipes/brands do you all preferr? *basically what I'm calculating, the from scratch's flavors vary depending on the fruits'...
How do you figure out the serving sizes? How is the cake suppose to be cut? How do you price the cake out? Let's say the customer needs to feed 30 people... What would you suggest? Thanks...Erika
When it went down, I realized I had an addiction!!!! This weekend I had two complicated birthday cakes that I need to research for... the entire week I had to find other sources to gain inspiration. Luckily, it came up in time to...
I'm in fl. we've used dade paperhttp://www.dadepaper.com/Categories/Categories973dc7c1-ccbb-4fea-ad7e-95a77819f136.aspxand Unger http://www.ungerco.com/
Hello,Currently, I work for a bakery and feel at my level I am underpaid! (check my pictures our to judge my skill level) $10.00hr with no benefits. (my title is Assistant Cake Manager-in charge of putting out 60-80 cakes weekly) (not...
I love icing frozen cake but once the layers start to thaw they start to sweat. I have found that if the cake is blistering frozen it will crack the icing. We soak our Italin cream cakes with a rum soak, therefore when we ice it, it's...
