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Posts by kvand

I run a legal home based cakery.  I book half hour pick up appointments and am very clear that I have another appointment after theirs and if they are late they will need to reschedule.  I generally take payment in full prior to any orders (unless I know them or am making an exception) I find people are very motivated to show up on time if they have paid for something and know I will not be available once their appointment is over.   Once in a while if someone doesn't show...
  Is any one else having trouble accessing the cakeboss cloud?  I am getting a stupid error message. any ideas welcome!
I am in Kelowna, BC. I have put a health inspected kitchen in my home. It was surprisingly easy to do once I got in contact with the right people. They were very helpful and willing to answer questions. I have a regular home stove. could have had a standard home fridge and freezer but I opted to go bigger. I had to have a three bay sink and a few other small things. It was more challenging dealing with permit offices and building inspectors than it was dealing with...
I apologize if this has been asked before. I didn't have any luck finding what i wanted to know.... Ive always been curious about this assembling on site business. (i rarely do a cake larger than 4 tiers and so I transport fully assembled and have never had a problem) My question is... When I assemble a tiered cake I usually "massage" the fondant of the upper tier down to touch and seal on the tier below. once the fondant is set this isnt possible so could not be done...
Thank you for this! Very helpful. I've been thinking about doing the upgrade for this reason(backup) but maybe I'll wait until they figure out their quirks. You'd think they would have worked that out before releasing the update.
Hey all,   I am looking for the best place to order clear (pvc?) cupcake boxes with inserts for individual standard size cupcakes.  I need about 100-200.... I don't mind buying bulk since I think what I am doing is going to catch on around here.  I am in Canada so within Canada would be snazzy but not necessary as long as shipping doesn't kill me.  any suggestions??   On and I run a legit business with business number etc so I can buy wholesale if you know of...
I have been hired to provide a cookie decorating station at a kids Christmas party.  I plan to offer one very large per child to decorate and an assortment of icing colors and sanding sugars/ pearls etc. my questions are....   what type of icing would you use for an event like this??  I will be there for about 2 hours so my concern with using royal is the drying issue... however, it would be good for the kids to be able to take their cookies home so buttercream will just...
Hi all, I am a licensed custom caker. I have decided I need to upgrade my pans as many of them are from when I first started baking and are either the celebrate-it pans or Wilton pans from michaels. I have bought some fat daddio pans and quite like them but keep hearing all about magic line pans. Can you offer some opinions? Which are better? Also, I am a 2" pan kinda girl:) looking forward to hearing your opinions!
not trying to to hijack here but howsweet how did you do the writing on that yellow cake?
Thanks everyone for your input!    I haven't tried Hi ratio.  I have to buy a lot just to try it and that's quite the investment if I don't like it.  the thing I liked about the Vegetol is that it stabilizes the all butter/ butter + marg buttercream with out affecting the taste and texture like adding Crisco does.  You use such a small amount and it does wonders. As far as the question about do I want to eat it.  I'd rather eat the tiny little bit of that than a...
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