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Posts by Kiddiekakes

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
I am new to using the Red Velvet bulk cake mix from Bakemark.It is item number 36843 and comes in a 10kg bag...Rougly 25 lbs...   Can anyone tell me how much dry mix I need to equal like a box mix..Do I add the same amount of water,oil and eggs...??     Thanks     Laurel :-)
I have a cake order for Dec 20th.The customer ordered a two tiered cake...10 and 6 and wants it covered in red fondant.I have covered a lot of 3D cakes in fondant but not many tiered cakes and fear the cake will bulge or buckle..What is the best technique for keeping this from happening..I have used ganache before for a 3D purse and it kinda hardened like chocolate so I am thinking this will work to keep the cake perfectly round and no middle ripples...   Thoughts...
Every year I offer decorative bundt cakes all wrapped up in cellophane and ribbons for Teachers gifts..I'd like a different flavor combination other than the regular flavors like chocolate etc...something different like chocolate mocha or orange spice..I don't know....   Any suggestions!!     Laurel :-)
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