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Posts by HappyCake10609

Quote: Originally Posted by Margaret393  Make a SMALL INDENT  at each intersection  - with the rounded end of a FINE modeling tool, or brush. Pipe a dot of royal icing into this space. Using a food safe...
Thanks you Margaret, as well!  NH is New Hampshire, in the US.  Our requirements are a bit different... my state allows for home kitchens under a "Homestead License," which is regulated by the state health department. ...
Jason, thank you SO much!  That is exactly what I needed!    I ended up talking to the Health Officer right at the end of his day... Turns out that since I sell directly to my customers, and not as a wholesaler to...
I am a little overwhelmed right now, after trying to figure this out, so I'm having trouble wording my question.  Please bear with me!   I am in the process of applying for a license at a new commercial kitchen (it is...
It's been a while since I've seen any activity in the Peer Review Cake Club post!  I don't want it to be forgotten about, so I'm going to submit my latest cake for review (while closing my eyes & holding my...
I remembered seeing this cake a while...
When I started scratch baking, I was a fan of Crumb Boss...  but all too many of the recipes were unreliable or just not to the standard I'm after.  I still think her Red Velvet and Carrot cakes are the best I've tried... but...
Thank you, Jason, for the response... that is what I figured, but it helps to hear it from someone else.    I guess I'll just have to decide if their potential extra business is worth my potential disappointment if they...
I haven't been on CC much since the new format (I don't like it!)... but now that I have a cake business-y question, I'm hoping I can get some advice from my fellow CCers!   I just recently agreed to start doing cakes for a...
Hi!  I've never made a pillow cake... but I use SMBC exclusively and almost all of my cakes are covered with fondant.  Just make sure that the icing is set up hard in the refrigerator before you cover the cake and it works...
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