Posts by bittersweety

Quote: Originally Posted by skinnydesserts  okay I just did a bit of thinking and you could do this if it's a round cake:   6" (10 servings)  10" (42 servings) 14" (82...

Quote: Originally Posted by kaylawaylalayla  Is a grooms cake a possibility? nope.. she just wants a 4 tier...

hey all, I own a bakery so I should be able to figure this out but my brain is on overdrive... I need to make a round wedding cake, 4 tier, that serves 250...what are the best sizes to accomplish this. I've gone through all the...

Hmmm I guess I don't understand all the difficulties some are having with liners...I have always used them. they stay seperated and in place and I think it looks more professional. as far as cost...I include packaging into customer...

I live in Nebraska in a small town and about 30 minutes from me there is a place called bakery Supply and its basically kind of a warehouse that sells pans, boxes, bulk ingredients, racks, baking equipment, dry goods, fillings etc......

is your batter too dense maybe?

I also have a convection oven that makes my chocolate cupcakes do this because its a thinner more delicate batter... I take a large piece of foil and stab lots of little holes in it then tent it over the cupcake pan and...

the key is just making sure you don't take on too much and to manage your time wisely. only take on orders that you know you have ample time for, and that you are 100% capable of doing. as time goes on you will get better at decorating...

hey all, one more question, for those of you who have large ovens in a separate kitchen in your home, where did you mount the vent fan that goes on the exterior of your house? my husband is concerned that it will stick out like a...

hey all, SO I am considering closing my full service bakery in order to reduce stress and spend more time with my baby girls (3 and 1). I do however still want to do cake/cupcake orders to give my family a little extra spending cash...