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Posts by Evoir

Those are royal icing flowers, and further more they look just like the ones I can buy in bulk from my suppliers. You might find them at your local cake decorating store - you don't have to make them!
It's happened to me. A small wedding cupcake order somehow got entered one month later in the calendar than it was due. I'd finished delivering a big wedding cake on the Friday afternoon, was coming home to chillax, and got a call from...
Did you use Satan Ice?
Hi Annie Sometimes I make it lemon flavoured, most times just vanilla. Traditionally i think it has a bit of lemon rind and vanilla in the plain version. But I also use it as a base for quite a few recipes (such as a moist...
Madeira should have a fine tender crumb, and holds together beautifully. I love a good madeira - it should melt in the mouth with buttery goodness. OMG I want one now! With more melted butter on top after it comes out of the oven,...
You can try outsourcing using a firm like DesignCrowd. You can send them in all your ideas and instructions in a Project Description/Scope of Work, it gets listed on the www as an available job and any GD in the world sees it can opt...
Probably your best bet would be to look in the "Wedding cakes-round" section of the galleries. Or maybe "purple" coloured cakes. Check out the gallery sections anyhow.
How you choose to spend the profits made from your business is irrelevant. And it's unlikely such a small endeavor would be granted any kind of tax exemption for fundraising. In other words, you need to adhere to your state and county's...
I've made many (some photos in my pics here)...a croquembouche needs to be made as soon to service as possible. Thats how they have been made in France...they are made in the restaurant where the reception is held, and brought out for...
I'm like costumeczar - I have learned over the years to appreciate the simple cakes as they are a fast ticket to $$. You can do more of them in less time.   Once you start being creative and adding first-time-ever design...
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