Posts by cai0311

All my fondant covered cakes have white chocolate as the icing. I use white chocolate because chocolate doesn't work with every flavor but white chocolate does (just like buttercream). Also, if I have to take take the fondant of the tier...

I have done 2 cakes of a similar design and 1 of them was a total of 9 tiers. Both of the cakes were buttercream, so it is possible. Here are my suggestions: 1. The "riser" tiers should be made out of styrofoam. 2. The "riser" tiers are...

I have had wal mart, giant eagle and a local cake supply store make my images. But none of them will make a copy of an image that is a copyright image. So you may have a difficult time finding someone to make a copy of it for you.

Paying by the slice (serving) or tier is really the same thing. If I sell a 6" round I could say "at $4/serving x 12 servings the total is $48" or I could tell a client all 6" cakes are $48. Either way the total is the same.

I think bittersweetly meant that she (or he) thought that charging a client by serving was the universal way bakeries charged. The OP mentioned she is in England and prices may not be on a per serving basis. I don't think she meant the...

I book about 90% of my consultations but only about 1/2 book at the time of the tasting. The rest take anywhere from 1 day to 3 months-just depends on the bride. I offer large bite size pieces of cake (about 5-7 flavors) and 2...

The type of clients and cakes you want to do will help you find a direction for advertising. Word of mouth is the best. It is free and people tend to put stock in what people they know say/recommend. I have focused on wedding cakes. I...

I would suggest you purchase Cake Boss software (not connected to the Cake Boss show). The program really helped me calculate the real cost of cake which allowed me to price my cakes accurately. You don't have any sizes listed for the...

I have several cupcake stands that customers can use.  All of them are ones I get back when they are done.  I have the client pay a deposit fee that they get back when the stand is returned in the same condition it left in...

I bake leftover batter (no matter how little), allow the cakes to completely cool and then cut large bit size slices and freeze the already cut slices.  I then pull them out of the freezer about 45 minutes before the bride is to...