I decoated my baby shower cake based off of an idea I saw. I created the toppers out of clay because I didn't have the resources for sugar or fondant. But I trully enjoyed doing it. I have always loved creating things. I make pretty much every gift I give a person and I was going to go into the wedding planning industry but we had our third child and I can't bare being away from him for too long and I don't want to miss any important things in my kids lives. Anyway, I love the endless possibilities of cake decorating. It is such an avenue of constent creative relief. So I want to start a buisness but I am no Iron Chef. I know very little of baking or fillings or even taste except I love to experiment on new tastes while cooking. I am so interested in learning and cannot wait to start. Only I don't know where to begin or what equipment I should have, my mom says a a Kitchen Aid mixer is needed, but I think any good mixer would work. If anyone has any tips, tools or recipes I could start with or point me in the right direction I would really appreciate it.javascript:emoticon('')
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A Kitchen Aid is pretty much a neccessity if you are going tobe serious about it. No other mixer can withstand the grueling grind that icing and cakes can put on them. You can use another brand, but you will end up burning out motors and give in to the pull of the KA.

Before you actually go into business, you need to practice your skills..... one cake does not a decorator make. At the very least, get the Wilton cake course books and whatever equipment they recommend. Start small until you know this is really what you want to do because this is an expensive start up. Good luck!

Hey, I'm just getting along with my kitchen aid til I can get a HOBART! Oh, I'll still probably keep the kitchen aid.

Go to the Library and check out every cake dec/baking book they have. Take classes, You have a full time job with the kids, so take it in steps. Cakes take time, that's why I'm tired and grumpy with my kids from being up at night making cakes!

Definitely get the KA. Also, you should look into what your state requires for business. A lot of decorators (I wanna say most but I don't want to be incorrect) do this on the side without a license, however, if you really want to be serious, you should get licensed. Some states do not allow you to bake at home at all or require you to have a separate kitchen or what not.

I don't know about my state's requirements so I'm currently not licensed either. But it's worth it to check it out.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=302463#302463

Check out that thread, it has some info on certain states.

Also, check out some books from the library (look for Debbie Brown, she's great with cool cakes) both on designs and the general baking info.

As far as tools, I would recommend buying one of the Wilton tip sets (you can get the caddy with a lot of stuff in it or go individually or get the decorator sets with some preselected tips). Basically, you need a rose tip (101-104 for standard sizes), writing tips (1-5 - I prefer 1-3), bead/ball tips (8-12, plus the large ones I don't know the size off the top of my head), star tips (13-32 - I prefer 16-22 myself) and leaf tips (67-70, 352 - I only use 352). Note, there are tips in between that I have but don't use much. Those are the basics, there are many specialty tips but those will get you started.

I love Wilton's fondant smoothers. Rolling pin necesarry - I don't have the fondant one myself, instead I have a large wooden one that I bought from Williams-Sonoma without handles. A turntable of sorts is a must, I have the plastic Wilton one (not the flat one - it looks like a standard one almost) but I'd like a professional one at some point. The tilting one sucks from what I've heard. Although, you can use a lazy susan instead.

Can't live without my featherweight bags and the occasional plastic/parchment bag and COUPLERS! Invest in MANY couplers.

Double stick carpet tape also. I use baseboards that are the same size as my cakes and then place the tape on my decorative board. Keeps your dec board clean and also keeps the cake from moving.

That's all I can think of for now. It's a lot of work, but it's also a lot of fun and very rewarding. The look on peoples' faces (kids and brides) when they see a supercool cake....nothing like it!

I am just getting started too and love love love the creative outlet. i have already upgraded from my kitchenaid classic (250 watts) to a professional heavy duty (475 watts) they just had at costco! love it! I have already invested hundreds of dollars in tools and am just about to learn fondant and i'm sure i will invest that much again. good luck! keep us posted and send pics!

I am not proclaiming to know everything but I do want to pass something on to think about...without a state licensed kitchen you can not get liability insurance and if you are baking from your home it only takes ONE person to sue you and put your family in ruins. Also, without a tax ID number and valid business license you can not buy supplies at true wholesale prices nor can you use your business as a tax deduction. Just a few things to think about.

best advice so far thanks.