New Posts  All Forums:

Posts by silverdragon997

Do you mean it was an upside down cake? The smallest tier on bottom and the largest tier on top? Want to make sure I'm looking for the right thing...
What ever happened to the one that was supposed to be out in the next issue of CC Magazine? I didn't see it in the digital mag they just released...
http://cakecentral.com/gallery/2106207Was it this one?
I tried a recipe on the Cupcake Bakeshop Blog, and it was really yummy.http://cupcakeblog.com/?p=60
I made a Cheetos cake for someone, it's in my photo gallery. I just cut all the decorations out of fondant.
Just a thought, not sure where you are, but I've seen those pans recently at TJ Maxx...
Haven't had it happen yet. The only customers who get to pay on pick-up or delivery, rather than pay in full 2 weeks before the event, are long time customers who I KNOW will pay me when I deliver the cake.
Several things to think about on pricing...This is a great IndyDebi example I love: If you go to a restaurant, and order a piece of cake for dessert, you'll pay at least $4.00 for it, on the low side. $4.00 doesn't sound like a lot of money. But if you're buying a slice for 50 people, you're suddenly paying $200.00.The cost of a cake is more than just ingredients. It also includes non-edible items, such as cake boards and boxes, utilities needed to do the baking and...
I think it's only cost effective if you do enough business to get the cheaper rate that most offer when you book a good amount of hours. In Los Angeles, it's $25.00 per hour to rent if you only rent once or twice a month. Not cost effective for me. So I would say, it depends on how much and how often you're producing.
There's going to be tutorial in the next issue of Cake Central Magazine from the person who invented it. Of course, that may not be published for another 3 years...
New Posts  All Forums: