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Posts by cupadeecakes

The most important parts of making a shoe cake is having a good image / impression of the bottom of the shoe (the footprint, literally), and the side view or profile of the shoe.  Print these out to the size you want your cake to be, making sure that both are scaled appropriately.  Basically this means that if the footprint is 10 inches long, make sure the profile is 10 inches long.  I start my laying the footprint on top of the cake and cutting the entire cake to match...
I've had both - I burned through 2 Epsons in about a year and a half - I have had one Canon for about 2 years now and it's still going strong.  I wouldn't get another Epson, but that's just been my experience.  YMMV.
A long time ago I got a real deal on some of the Cricut Cake mats, so I bought several 12x12 and 12x24 mats.  I use mine ALL the time and I have never thrown away or retired any of my mats.  Some of them are scored and scarred with the cuts from 100's of other jobs and they still work just fine.
I don't have a lot of pickups, but when I do, I remove it from the fridge maybe 5 minutes before I expect them to arrive.  I always warn them about the condensation and instruct them not to touch it and that it will dry back out.  If you tell them about it, they shouldn't freak out.
When I have had super clogged printheads, I have used a syringe (without the needle) to force Pure Grain Alcohol (PGA) through the nozzles.  Might be one last thing to try before you order another one.  It may take several passes with the PGA to start seeing results.
I live in Georgia where the only thing higher than the humidity is the pollen count.  I refrigerate all my cakes - I would never dream of traveling with a cake that wasn't nice and cold through and through.  You will get some condensation, just leave it alone and it will dry out.  The only real problem the condensation has ever caused me is with those darned food writer edible markers.  Those things will run on me every time.  So I just quit using them.   Listen to...
A huge weight was lifted off my shoulders the day I realized that not everyone can afford my cakes and that's OK.  I can simplify or scale down my design to fit into a clients budget, but sometimes that's not enough.  Ferrari doesn't sit around worried and coming up with thousands of ideas on how to get their car in my driveway!
Final viewing of the cake?  That's not even something I've ever heard of before!   As as far as non-payment goes, here's the message you leave for the client:   "Hi, this is Razz from Razzmataz bakery.  I understand the day before your wedding can be a stressful time, but I have not received the information or the payment for tomorrow's cake.  I cannot deliver your cake without payment or the location.  At this late stage, I will require my payment in cash.  Please...
Amen, sister!
If the pictures that went along with the description were of fondant cakes and techniques, then the purchaser shouldn't expect anything different.  I would explain the situation to her and tell her you're just not that experienced with the techniques she thought she was going to learn.  If it's something that interests you, you might offer to work along with her so you can both learn the techniques.  If she gets to come play "cake" with you for the day and learns a thing...
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