Posts by denetteb

The scale I use is one from Harbor Freight, a discount tool and hardware store. I don't see why your postal scale wouldn't work. I mainly use a scale to measure shortening and to make sure my batter amount is even when I split a batch...

Where a lot of the problems come from is a lot of cakers start out as a hobby.  Friends and family say "that is so great, you should sell them".  They mean this as a compliment but then the caker thinks, sure, I can make some...

It is really up to your preference.  There is no mandatory finished height.  Usually they are 3 1/2 or so or higher. 

Yes, that is the only recipe is use.  I still put in shredded carrots, mainly for the texture.  The baby food gives it a great color and taste. 

If I have mine frozen, I usually crumbcoat and fill while still frozen.

I don't sell cakes but it seems if you have a base price per slice, then no matter how basic they go, that is your minimum price.  Can you just say what your base price is, then let them run with the ideas till the  cows come...

I have no experience but seemed to recall that they should be made right before needed and they should not be refrigerated.  I just did a quick google of croquembouche in fridge and many say  that they should not be...

As long as you are using the system through all the layers you should be fine.  I thought you were only using that between the 8 and 10.  Good luck with your cake and delivery.

The serving chart Danilou posted is the industry standard in the US so we use it to figure out cake sizes for the servings needed.  For your pricing you need to figure out what all your costs are, ingredients, supplies,...

Unless you are going to hire someone to help deliver, you just simply can't be in two places at once.  Whomever you signed up with first should get the preferred delivery time and the second order taken will have to work around...