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Posts by Kiddiekakes

Yes...It may be easier in Okotoks or even High River....There was a member here who opened up a shop in High River a few months before the floods...she lost everything and I don't know if she is going to rebuild or open.Calgary is very stringent and if this is only a PT thing for you...it is not worth the cost.
It looks like the sheet got moist and rippled which isn't your fault..She isn't telling you something...At any rate you did what you had to do in the interest of customer service...I use Kopykake sheets all the time and they have never done that...
I pay $35.00 and hour but some places are as much as $50.00 an hour...If I rented it more it is less depending on how long I am there..It is difficult to find a kitchen..I emailed lots of places....The city of Calgary told me to stay away from community centres and churches as they will not license you if you rent from there as most of those places are not licensed for renting their space out but catering on their own premises only...I finally found a kitchen advertised on...
Do you have a form they fill out and submit to you? Do they pay on the website? Do you call them or no?Just trying to find an easy way to do it so it doesn't end up being a hassle to do..
I too run a home based business.I bake at the rental kitchen usually wed/Thursday and decorate Fridays...I have 2 kids...12 and 10 and I usually do all my prep work etc while they are in school...   I wouldn't have it any other way....I tried going back to work last summer.I worked at Sobey's in the bakery decorating cakes.I worked 30 hours a week and made $12.00 and hour..I never saw my kids and was tired all the time...My family life definitely suffered.Having my own...
I live in Calgary...There are 2 ways you can go to get licensed with AHS...   1.You can build your own separate home kitchen in your home.The plans have to be submitted to the city of Calgary and must include certain things like a double sink with hot running water...fridge must be certain temp..and some other things...You don't need commercial equipment to do this...a standard fridge and stove are acceptable..This is what I was told...You will have to go down there with...
How many of you  decoraters do this..Offer a 8 inch double layer cake with basic decrations to be ordered online...They choose the flavor etc and pay for it and pickup..Is it successful or a pain in the butt??   Your Thoughts....     Thanks
I rent a commercial kitchen for all my cake orders...It is a kid's Cookery/school where the kids bake pizzas,cookies,cupcakes etc for birthdays and such..They also have a few adult cooking classes as well.   Having told you that....Can I offer Gluten-Free cakes if I take careful precautions to make sure all my utensils and bowls are washed thoroughly....I am getting lots of inquiries about gluten free baking and Dawn foods now offers a line of gluten free base...
I have a customer who wants an eggless cake.I use box mixes so I am wondering what is the best substitute for the eggs? Applesauce?     Thanks     Laurel
I am making a small 3 tiered cake...8 inch 6 inch and 4 inch ontop...The customer is wanting the varagated colors in the rose swirl technique.Should I use a smaller tip than a 2D or 1M as I move up to the 6 inch and 4 inch tiers??     Thanks
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