When I need a thicker batter, I add more flour. Baking time may need a slight adjustment so keep an eye on the last few minutes. (Scratch baker, here; don't know about mixes.)
Quote:Originally Posted by FlourPotsQuote:Originally Posted by hbquikcomjameslI wonder how many forum members on my side of the Atlantic had no idea what a lorry was (I knew, but it's not exactly a common word in U.S. usage.) LOL...I...
I agree with carmijok, that baked goods need to cool completely before freezing. I've read other threads where posters insist that freezing while still warm keeps in the moisture; but in my practical experience, this creates problems (as...
A woman walked into my shop, politely waited her turn, and then said she was there to pick up a birthday cake. I had no more cakes left for pick-up and asked her what kind she had ordered. It was a triple layer white cake with cherry...
You're very talented Linda, and I love your Dahlia cake! But your website Menu and Pricing page is difficult to read. People looking for a cake are not interested in also looking through a menu. I wish I could offer more advice, but my...
Dr_Hfuhruhurr, you did nothing wrong. We each have an opinion which can help others (or not) and we each have our own unique style of communicating. I'm sorry that I caused you to feel uncomfortable. I totally agree with you that the...
Quote:Originally Posted by vgcea Amen! Some lady contacted me after looking at my site and asked "How much will you charge for 50 xyz (exact name of the flavor) cupcakes?" My prices are listed RIGHT ON TOP of the flavors in bold. No way...
Yes, you would need an Article 20-C license and bake from a commercial kitchen. However, New York has a cottage food law handled by the Dept of Ag & Mkts. http://www.agriculture.ny.gov/FS/consumer/processor.html With a Home Processor...
