Posts by CWR41

Quote: Originally Posted by anneuk  I do use dowels but usually to secure the cakes together so they don;t slide. Now If i am right this wont stop them squishing the cakes below so I should be boarding between the...

1/4 Sheet = 9x13 1/3 Sheet = 11x15 1/2 Sheet = 12x18 Full Sheet = 16x24 (baked in 18x26 Bun pan with bakeable cardboard tray). Additional full sheet info: A commercial Bun pan is 18" x 26" (outside measurement), and because they...

Btw, indydebi is spot on (she normally explains the math part correctly).  For future readers... the difference between 8 and 12 cu. in. servings is 50% -- meaning you should charge 50% more per serving ($4.50/serving instead of...

BC doesn't melt unless it's over 85 degrees.  

Quote: Originally Posted by ChrizzzT  The thing that confuses me is those serving charts are based on a layer that is two inches high but I make my tiers 4 inches high. No... it's based on two layers that are...

Not a tutorial, but a youtube video audition for NGB2 which shows a 3-tier wedding cake being decorated in 4 minutes and 20 seconds (.40 - 5:00)... http://www.youtube.com/watch?v=lE12zzPO4qk

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm  

Wilton's industry standard wedding chart should be used for all occasions since that's what other bakeries typically use, and when customers compare prices it's too complicated for them to understand the differences when the...

You could use an 18" piece of plywood.  I think a drum would work just fine as long as you lift it from the bottom instead of from the sides.

I made a start-up list in this thread: http://cakecentral.com/t/707078/business-expenses