Posts by experimenting

@ jason_kraft: thank you for the feedback! I took out the minimum cake order line. I reduced the text on the home page and added an "about us" page. I can't do anything with the navigation buttons though besides the color. I tried...

@tabathaba: Thank you! I wanted to stay away from pricing by serving size. As a customer, this always confused me since different decorators go by different cutting guides. My prices are based off of my cost of ingredients, my...

I've seen others get some great feedback on their website from the lovely people of Cake Central, so I thought I'd give it a try  The website address is somewhat temporary. I had my brother in-law start a website for me at...

Thank you FullHouse!  That's a good point about insurance. I hadn't even thought of it that way.

Thank you SugaredSaffron!

Can you make ganache with different chocolates? Here's what I have: 8 oz. bittersweet 60% cacao 7 oz. intense dark 72% cacao 6 oz. intense dark 86% cacao 7 oz. dark 70% cacao   Or would it be best to use all the same,...

A few questions on how you deal with cakes you make for charity:   - Do you stick with your menu or make whatever they ask for even if it's off menu? I just got approved for my CFO permit so that means I can only make the...

I made white chocolate ganache a few days ago and it never hardened like it usually does. It behaved a bit more like buttercream so that's how I treated it. I was able to get my sharp edges and use the viva method to smooth it out....

I'm glad I ran across this thread as I just purchased my second and third classes from craftsy. I'm very happy with 2 of my 3 purchases, so I think I'll ask for a refund for the third and try a different class. I see (mostly)...

I was thinking about Modern Piping or Jeweled Wedding Cake...   icer101 - so you recommend Jeweled Wedding Cake (so far)?    Anyone recommend either of these classes or any others??