Posts by Pattycake12

I am a member with a fairly new biz and had posted some questions on this forum.  I was asking some questions on how to attract new customers to my website. No big deal but it was directed to the forum professionals. Today I went...

I am doing a large amount of cupcakes for an event. 5 flavors about 200 of each cupcake. I do not have a commercial kitchen yet. Can anyone give me suggestions on the best way to produce this large amount of frosting in my home...

I started an online cupcake business and have been taking out sample dozens and menus introducing myself to local businesses. People call me back to say how much they LOVE them. So my reviews have been positive but I have only...

Hmmm... okay I am a little stumped here. I have made my almond cupcakes several different ways and seem to be getting a dry cake. I use almond paste plus a little vanilla and almond extract in my batter. Typically I bake at 350 but...

Has anyone sold cupcakes at a fair or outdoor market where there is no air conditioning. If so how do you keep them fresh and the frosting from melting?

I am looking for something that gives my frostings more holding power in this extreme heat. I have tried to substitute 1/4 cup of HR Shortening to my american buttercream frosting recipe but I feel it just gives me a greasy sweet...

Great ideas and viewpoints to think about. Yes - I am working on a FB page and going out to local business and bringing them samples of the cupcakes. Building a business is so much more than just baking.

Thank you - you guy are awesome!

Can any one speak to the flavor differences between an American Buttercream frosting and a frosting made with butter and high ratio shortening. I love the flavor of a buttercream frosting but the consistency can be tricky - especially...

Exactly the cost of this is crazy for a bakery business. Thanks I think we have McCormick and maybe Durkee in our grocery stores. I will try them . Thanks for passing this info along to me.