Posts by mamas07

Quote:Originally Posted by -K8memphis you can rub it with alcohol, lemon extract or vodka or you can get some white edible glitter -- its very light and looks like the flakes would blow away this is gum arabic--sold at michael's...

thanks guys im going to try that and see how it works.. one more thing hiw do i make it shiny?

Hi guys,   I am making a cake for my mother inlaws 65th birthday and we wanted to tease her with a cake that had some dentures on it and other things..   Just curious about Marizpan .. would that be something easy to...

Quote:Originally Posted by -K8memphis to me there are two main 'camps' for determining the serving size of a cake there's the very helpful chart from wilton and one from earlene moore you can google wilton Wedding Cake Data Chart...

Quote:Originally Posted by jason_kraft 8" cakes normally don't cost that much, $50 is very high for ingredient costs for a single 8" tier and 4 hours is a long time to spend on a single tier cake unless there are elaborate...

tQuote:Originally Posted by jason_kraft $50 in ingredients plus 4 hours at $15/hour = $110. Add $10 for overhead (this is an estimate assuming $1000 in annual overhead costs like advertising, insurance, licensing, etc. and two...

Quote:Originally Posted by -K8memphis $4.50 a serving times 25 servings i might construct it different make it look like 4 layers inside and use a strawberry filling with wipped cream and a splash but yes. i though about doing 4...

Quote:Originally Posted by jason_kraft How much did this cake cost you to make including ingredients, labor, and share of overhead? bout 50.00 all together Quote:Originally Posted by -K8memphis $112.50 plus tax really??

everything cost bout 50.00 all together..

just curious what all of you would charge for this cake? just a plain white cake with strawberry buttercream filling/frosting with fondant and fondant accents..its an 8" 2 layer cake i am still verry new to this ...