New Posts  All Forums:

Posts by puddles_gal

I just finished reading through this thread again and some of the comments gave me such a good laugh! I'm so glad to have such a wonderful community on here to turn to, and I truely appreciate all of your comments! I have decided to stick with baking, giving it one more year and then go from there. However, I am not going to book myself every single weekend; I am purposely going to schedule "me" time to do the other things I love in life. And if I do get too busy, I'm...
Again, a lot of interesting points to consider. When I first started baking, it was for fun. I have a regular Mon-Fri job and my husband works shift work, so I figured the extra money would just be a bonus, and that extra income has become my "fun" money and pays for things I couldn't necessarily afford otherwise, like vacations, home decor, etc. But an argument ensued when I told my husband I was thinking about quitting cakes, as he reacted like I had just told him I was...
Thank you everyone for your insight! You have certainly given me a lot to think about! I just wish my hubby could see past the money and realize that compromising everything else isn't worth it anymore...
Call me crazy, but after 6 years in the cake business, I am thinking about calling it quits. My business has continued to grow each year, but for some reason, my enthusiasm for cake decorating has dwindled, and I've come to start dreading each order. I bake from home, and it's something I do in addition to my regular Mon-Fri job. I'm typically booked with 1-2 cakes every week, sometimes more, and I feel I just have no time to myself anymore or the other things I used to...
This person is NOT worth your time
I always bake enough for 60% of the total number of guests invited, not the number actually coming. So if 200 people were invited, I would make sure there is enough cake for 120 people. And because another dessert is being served, I would probably recommend to the couple that they could reduce the servings to 80-100 if they like. Hope this helps!
Oh how this puts my mind more at ease! I'm in Manitoba where we are averaging 28-30 degrees every day with high humidty as well! Thank you so much for sharing that with me!
Thank you for your suggestions ladies! I think I'm going to bite the bullet and hope for the best. I do know the recipe I'm using (decorators cream cheese) does crust and harden up beautifully, so hopefully it will be enough to make the cake last until it's time to be eaten, I might get lucky and it might even rain, which would definitely help cool things off! Lol.
Thank you enga! That is my go-to recipe for cream cheese icing. I'm just worried about it melting and the rosettes falling off, as I've never made a cream cheese covered cake before and then had to leave it sitting it out in the heat.
I have a wedding coming up this weekend for a 2 tier carrot cake covered in cream cheese icing piped rosettes. However, I am getting super nervous, as I live in Canada where our summer is hot with very high humidity. I will have the cake in the fridge up until the point where I have to deliver to the venue, where the reception will either be outside or inside without any air conditioning! I warned the bride and groom ahead of time about how heat/humidity can wreck a cake,...
New Posts  All Forums: