Posts by jason_kraft

Generally the staff at the venue will cut and serve the cake. If a customer wants us to cut and serve the cake it would be a continuation of our normal setup fee of $1/minute.

Turn the tasting into a profit center -- put together a to-go tasting package and charge for it (at a price where you make a profit), just like you would for any other order.

Quote:Originally Posted by Hannahscakes Thank you for all of your research and good idea! So is that saying I can't sell it directly out of my home? The bottom link above (the top one is for a different state) says that each county...

Page 24 of the link below includes an example HACCP for a bakery (specifically, chocolate chip cookies). You should be able to use that template to build a plan for each...

Here's one that might work. The secret ingredient for the cake is black beans, and the frosting requires xylitol or erythritol (which can cause uncomfortable side effects in some...

The Central Valley is a very different market from the two I'm familiar with (San Jose and OC), but here are my first impressions on the products at the beginning of the gallery that IMO need to be priced higher: King of the jungle =...

Quote:Originally Posted by Hannahscakes Where can I get Satin Ice?We buy it online, the thread linked below should help. 20# tubs are usually ~$50 +...

We use exclusively Satin Ice, it works pretty well and isn't too expensive.

From that email, it sounds like if she was planning on paying in cash she wouldn't have to pay anything until she picked up the cake. Adding something like this would have changed the situation: "Please note that your order is not...

Your best bet would be to follow up with the state dept of health, it's possible that the person you spoke with at county did not have all the necessary information. 573-751-6090 http://health.mo.gov/safety/foodsafety/index.php In the...