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Posts by cai0311

I refrigerate all my cakes - even fondant covered ones. Yes, condensation will form on the fondant when the cake is removed from the fridge, but that will dry. Just don't touch the cake until the condensation is completely dry. Next time I would suggest icing a fondant covered cake with white chocolate ganache instead of buttercream. The ganache holds up to the weight of fondant really well - much better than buttercream.
The quality of her cakes is not going to be the same as the quality of your cakes. Simply because she doesn't know all the tricks we do to get that perfectly flat, perfectly baked cake. Same goes for icing and filling. What happens if you get there and the baked cakes or icing/filling is a complete disaster? Are you will to stay up all night rebaking/making icing/making filling for free? Also take into consideration all the supplies you will have to bring with you. ...
First you start by finding out the local laws for selling baked goods. Some areas allow home bakeries, some don't and require all goods to be baked in a seperate licensed kitchen. Selling baked goods is equal parts of business sense and baking sense. You have to learn how to run a business. More business fail due to lack of buiness knowledge then lack of goods knowledge. Get a contract in order, terms and conitions, true costs (which is way more than just flour,...
I haven't read all the posts, so sorry if this has been covered: You wote that the tiers will be 6", 8" and 12" round. According to Wilton cutting guide that will serve 92 people - almost double what the bride needs. If the couple is wanting to save the top tier (12 servings) that still leaves enough for 80 guests to be served. A 6", 8" and 10" round serves 72 - still more than needed but if you take out 12 for the top tier to be saved that is 60 servings left for...
Try using Sharon's Sugar Shack icing. It is the best. I order my Sweetex from GFS. http://cakecentral.com/a/sugarshacks-buttercream-icing
Here is my timeline for cakes with a Saturday delivery date: Wednesday: Bake cakes Thursday: Fill cakes, chill overnight to allow the cakes to settle completely (if your cakes do not settle completely you will have a saggy cake with wrinkled fondant), make ganache Friday: Ice and decorate For ganache iced cakes you have to allow the ganache to set once on the cake. This can be sped up by putting the iced cake in the fridge for a couple hours. I don't freeze cakes...
There are a couple of options for using Wilton servings to get 200 servings out of a round wedding cake: 1. 6", 8", 10", 12" and 14" = 208 servings 2. 6", 10", 12" and 16" = 206 servings 3. 6", 8", 12" and 16" = 192 servings I make cakes that size regularly. All my cakes are 4 layers of cake and 3 layers of filling for a tier around 4.5" tall. Using 3 layers of cake and 2 layers of filling will work too, just make sure you get the tiers around 4" tall or the tiers look...
I love this fondant: http://www.auiswisscatalogue.com/505023/1-ENRO.html it is smooth, tastes good and is so easy to work with.
There was nothing in the post I thought required more than a thanks. The info was exactly what I was looking for, but no questions were ask and nothing needed to be clarified. To me, my "thanks" was sufficient. As for the anyone else question, I was hoping to get more that one experience. This is a big decision and learning from others in the same boat will be helpful. Bilbo, in the future, if you have an issue with a post send a PM. It is hard enough to keep a post on...
Thanks. Anyone else change their business name? Or start the process but decide it was to much of a hassle?
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