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Posts by Kiddiekakes

What essentially does this do?   When I worked at Sobey's we used fresh whipped cream for most of the display cakes(black forest etc)...But I noticed if we had extra cream and left it in the fridge...the next day it was watery...   I have had several customesr ask if I make cakes covered entirely of whipped cream in which I answer no...   So my question is...would the stabilizer able me to cover and decorate cakes in whipped cream??     Thanks
Well Mommy1st.....Not here in Calgary anyways..Doesn't matter how good your Boss is...when you work for the big box grocery chains they don't care about you or what time you want off or if you have small kids...I had a great boss but she wasn't authorized to offer PT too much per hour...and it wasn't much...I worked hard like your self but I am a decorater at heart and not a clean up gal or prep person...I was mopping floors,cleaning industrial size mixing bowls...climbing...
It probably is close to the same..It has been a lot of red tape...Lots of running around and Yes....I got a lot of conflicting answers also..I called 3 separate times speaking to 3 different people until I finally got the actual license I needed...Good thing I called too because the first guy made it sound like I had to hire an architect etc and cost me thousands of dollars...   I told the last girl.."Man..I just wanna bake there I don't want to buy the place'"...
It's a lot of red tape and such.Are you planning to open up a business in Calgary?
There are 2 ways...   -your own home based Separate kitchen which has to be built and approved by both the City of Calgary Planning and Alberta Heath Services.   -rent a commercial kitchen which also has to be approved by Alberta Health Service and a City of Calgary Business license.   -You have to also take and complete a Food Handling Course through AHS at a cost of $125.00.Provincial certification is given upon completion.   You will need to purchase liability...
What is the best way? I have never done this but if I get an order I want to be prepared.     Thanks
When a customer wants gumpaste flowers and I have to order them from online...what should be the upcharge to the customer?Of course the cost of the flowers and shipping but should I charge more?   Thanks
So I am trying to expand my cakes and offer completely covered fondant cakes...I have always steered away because of the issue of bulging and rippling etc...   When you watch Buddy Valastro most of his tiered cakes are cut from slab cakes...The have thin particle board templates and cut the cake shape that way instead of baking with round/square pans...I have never seen a buddy cake that didn't look perfect and smooth...   When I have tried in the past to cover fondant...
Here in Calgary,Canada a cake decorater will make about $14.00 and hour...but the grocery stores have changed the way they do cakes...Most have frozen cake that comes in slabs in either chocolate,white or marble..that's it..They add venetian cream in the middle of 1 inch layers.Icing is Brill from Bakemark.....plastic kits are from Decopac...They do no wedding cakes what so ever...Specialty cakes are also brought in frozen and then cut to size and a cut strawberry,drizzled...
Kiddiekakes....Busy Bakin Kakes for Kids!!
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