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Posts by Kiddiekakes

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!!
Does anyone have a online cake quote form they could share with me..I am revamping my business and think this would be easier than going back and forth by email..I can just fill in the quote for each cake design and send it....       Thanks in advance...
Hmmmm Elairs.......refridgeration is no problem.....my Mom used to make killer cream puffs....
Thanks K8....Will the jam seep into the cake and make it mushy?Or should I put a thin layer of BC on first...I would use SMBC but I find both the SMBC and IMBC are hard to color because of the butter content...I can't seem to get the vivid colors because the butter makes the icing slightly pale yellow...
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