Posts by handymama

I've had something similar happen to me when a local bakery changed her business' name to be like mine. The #1 thing I've done to set myself apart from all other bakeries within 100 miles of me is to aggressively become very good at...

$250 in advance; customer pick-up

$250 minimum

Use chocolate clay in stead.

I work alone nearly all of the time, and nearly all of my orders are wedding cakes. I cover cake boards and make items that won't be eaten (poured sugar beads and scrolls, hand modeled figures, gumpaste flowers, etc.) anywhere from...

I don't use homemade fondant for a variety of reasons. I do use The Mat and like that I can roll thinner and more evenly with it, and need no PS or CS whatsoever. It takes many uses (10-20) to break it in so it releases well, and...

Yes, ibeeflower, you're right. I was about to suggest checking with Jennifer Bratko of Beyond Buttercream since she uses that, but I see she just responded. I've never used the Masa Ticino, but am considering it.

Are we neighbors?  

Jazzy your cakes are very cute and nicely done. Practice will make you faster; you will fall into a rhythm of how you do things. I would likely take 4-6 hrs. to mix, bake, torte, fill. ice, fondant and decorate the cakes you showed. If...

Try auiswiss imports.