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Job at bakery - Page 2

post #16 of 19
Thread Starter 
Than k you everyone for the great advice icon_smile.gif ill definitely be bringing a tool kit and my recipe booklet
Just in case
post #17 of 19
I had an interview once at a country club that I thought was intense. But nothing like what you guys are describing holy cow!! I loved that job too...learned so much.
post #18 of 19
Thread Starter 
So i guess I was scaring myself for nothing! The bakery uses cake mix and better cream to decorate! I don't have much experience with bettercreme though I. Used to buttercream and fondant
post #19 of 19
Quote:
Originally Posted by rr2sweet View Post

So i guess I was scaring myself for nothing! The bakery uses cake mix and better cream to decorate! I don't have much experience with bettercreme though I. Used to buttercream and fondant


That doesn't surprise me in the least.  Back when I did restaurant/catering work the only thing we made from scratch were cookies.  We doctored cake mixes and used Bettercreme as a base for our icings.

 

A lot of people prefer working with Bettercreme because it's easier to manipulate than buttercream.  I don't particularly like it because it tends to get lumpy/chunky if you leave it out for too long.  A lot of people prefer the lighter taste, too.

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