Posts by MimiFix

Your cupcakes are baking at too high a temperature. Turn your temp way down, at least 50 degrees. And put your fan on low.

Quote: Originally Posted by GeminiRJ  I'm constantly amazed at people who plunk down $3 for a simply decorated cupcake (just a swirl of icing...no decorations) yet stare at me in horror when I want to be paid $2 for a...

Cut the cake in half and take a look. Cut a sliver and taste the edge to see if it's dry. You have nothing to lose and everything to gain. If you are in doubt about the quality, bake another cake. If you decide it's good, push the...

For most products, I hate convection baking. The forced air is too strong and many ovens only have a low or high fan control. Denser batters will hold up far better, so (if possible) tinker with your recipes and add extra flour...

allcupcakedout, I visited your blog and saw your great talent! Your cupcakes are beautiful and I can understand your excitement. But having questions answered here will never make up for the lack of experience in large cakes, which are...

Greetings! The Dulce Delight website may help. 

CC members can only offer an opinion. Your question should be directed to your insurance agent; if you ever did get sued for anything, a wrong answer could put your coverage in jeopardy.    

NY has a cottage food law. Selling wholesale (within the state) has no restrictions, but retail sales are restricted to agricultural venues such as farmers' markets. Selling cakes at a market is allowed, but special orders are not...

When I read this thread it didn't seem ugly. I thought Annabakescakes was being her usual funny/sarcastic self. And Jason was giving his usual business advice which is an awesome personality trait. We're here to help each other, so the...

Convection ovens do not usually require a hood because there is no open flame. Some commercial equipment, such as a 3-bay sink, grease trap, ansul system, etc, is required. But usually the inspectors don't care if a business uses...