Posts by ddaigle

A double 10" round will not give you 75 servings.    A 14" double round will serve 63-82.    A 12x12 double square will serve 48-72.  The larger number is only if cut using wedding...

Lorillc....that is (normally) a small (6" single) cake for the birthday child to have to him/herself.    They eat/destroy it.  I wish they were around when my son turned one.   

If their order is over $100..I throw in the smash cake.   But with very simple decorations.  If their cake is under $100...then I charge $10..again, for a simple deco.  If they want all the bells & whistles...

Keep gathering information from Cake Central and the internet.   There is tons of information available.    Only tackle what you are comfortable doing.   I took extreme baby steps because I was so cake intimidated....

My double layer cakes when finished are high.   But that's because I top them that way.   I'd rather give the customer a nice tall cake than throw away/eat all the cake tops.   

Your not stupid...there is a lot of different information on the internet.   It is not all wrong.   I'm  not sure what Meringue powder does to butter cream.   I think it is an unnecessary...

Did you do all those steps right out of the freezer? 

Can you post your recipe for us to look at?

1.  Meringue powder does not create crust----Powdered sugar does.    2.  Butter should help it spread more easily.   3.  Home made cream cheese should not set out.    "Cooled"...

Well....I'm sure we all "live it" also!  LOL