Posts by tokazodo

You need to stop second guessing yourself. Do some research. What are the other bakers in your area charging? Are they doing custom work? You need to remember all of your costs like water and electric too. If you dont get a reply then go...

Quote:Originally Posted by carmijokTo me it looks like a flat thin ribbon of fondant done with a clay extruder.I'm with carmijok on this one. I down loaded the photo and blew it up to look at it. It looks like fondant which has been...

I actually have a friend who has a child who is allergic to apples. I would have concerns, unless I was going to eat it myself.

Red and black are very nice colors together. I just posted a cake with a black vine and pink flowers. This kind of design would be very pretty with red flowers too. I recently drove a 3 tier wedding cake 1 1/2 hours. It was a square...

Something to think about: Will you be using it on standard electrical current? I have been researching them. If they can't run on standard current, then you will need an electrician to beef up your circuit breaker box and possibly run a...

Like a fool, I gave out my all time favorite scratch brownie recipe once. That person took it, baked and SOLD THE DERN BROWNIES! I was so upset when I found out. In my eyes, it was the fudgy icing which made my brownies so good and I did...

If you have ever wanted to learn to work with fondant, this is probably one of the easiest shapes to cover with fondant. You don't have any corners and the 'belly' shape tapers out, so you don't have to work about stretches or folds....

It's a two tier, I don't think you will have any problem. I would stack it, with the supports and make sure the air is very cool. Keep in mind, you want to keep the sun off the cake, and drive like you are driving with a stacked wedding...

Yes, I have experienced this also, just as auzzi has said, I find it where cocoa has been used in a recipe. (or buttermilk, or sour cream)Baking is a science of chemical reactions. If it is written in the formula, (recipe) follow it....

Quote:Originally Posted by jason_kraftPrice = ingredients + labor (hourly rate * # of hours for prep, baking, decorating, packaging, cleanup) + per-order overhead (utilities, advertising, license fees, insurance) + profit marginYou have...