Posts by cai0311

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...

When I got my license (so I could sell perishable items) I had to given them a mock ingrient lable at the time of the inspection.  It contained all ingrients in a cake I make for the bakery in order of weight, weight of finished...

I have a licensed home bakery in Ohio.  The only license I have gotten is the one through the Ag. department which allows me to sell goods that need to be refrigerated (sometimes referred to as perishable food products) (such...

When I fill a cake (doesn't matter what filling I use) I always let the cake settle 8-12 hours (usually over night) before I ice the cake.  I have never had a cake bulge or have a blow out and I feel it is because the cakes are...

I refrigerate 100% of my cakes -buttercream and fondant covered.  I like the icing to be firm for delivery.  It may just be in my head, but a firm cake just seems sturdier to me for transport.  I have yet to loose a...

I have made a giant cupcake liner using the pan and candy melts or chocolate several times.  I have never had it crack.  I would guess that the chocolate was to thin.

I ice cupcakes with cream cheese all the time. I just put the cupcakes in a clamshell container (this is what I store all my cupcakes in) and put th whole thing in the frige.  This has never caused any of my cupcakes to become dry.

You may want to purchase the program Cake Boss.  I have found it so helpful in my business for pricing cakes and keeping track of orders.

Personally, I have never offered a discount at a show and I get a lot of business off the 1 big show a year I do.

I don't have a facebook (shocking - I know).  Can you post a link to a different website? Or upload some pictures on CC?