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Posts by kakeladi

No pets.  Make sure there are no problems with the apt. complex having a business/many visitors. Get set up in a local church, club, etc to make friends who might eventually become your customers.  Make sure of your pricing before you start advertising.  What is the 'going' price in the area? Don't undercut - just because your new!!  Know who your target customer base will be.  Check with the county and city health dept - their rules can be different from the state ones! ...
Without the exact recipe you are using it is very hard for us to help you.  Most likely it has nothing to do with the flavor of the cake but something about the recipe that you are not doing right or the recipe is just wrong to begin with. If the cake came out with a hard crust all over it most definitely was overbaked.   Sometimes that can be corrected by using a spray of simple syrup ( sugar water) on it.  Just mix equal parts of sugar and water, bring to a boil then...
The info already given is great to remember. I want to say I see nothing wrong the the pictured cake you posted. If your cakes are doming then you need to turn the oven down.  I have always baked at 300 degrees (length depends on how big the pan is, but for a one cake mix pan about 20 minutes) then turn it up to 325 for an equal amount of time or until you can smell that wonderful aroma in the next room :) Check out the wonderful *original* WASC recipe for a great...
Hundreds of us have done similar to what you will do on this order.  Don't worry, everything should be just fine. Leave the frig as is.....the more you have in it the more it needs that extra chill.  If it is more on the empty side, then warm it up a few degrees (42 is the recommended temp for every day use).
Sure do! LOL  This tried and true recipe has been used by 1,000s of bakers here on this site  and around the world.  http://www.cakecentral.com/t/584319/the-original-wasc-cake-recipe
How big do you  want it?  On top of the sheet or made from the sheet w/the chest being all of the cake used? To go on top - bake a sq cake - the smallest sq  you have - and cut it in 1/2, stacking the two pieces.  Round the top by cutting off the long edges and adding the cut off pieces to the top.  Ice the top well to hold the pieces together.   This will give you a closed chest.  Make trims (handles, lock, hinges etc) from fondant sausages.  If you want an partly open...
Grocery store icing may be her favorite because she hasn't tasted anything better! :) Try my "2 of everything icing" recipe.  Most people find it THE BEST:)     http://www.cakecentral.com/a/2-icing
Since I retired about 6 yrs ago pricing has changed soooooo much.  I'm w/k8 on this - I'd price more by the # of servings, then the difficulty of the work (are you in the same ball park to duplicate this?).
Good to hear someone uses some of my advice :)  And that particular piece of advice is something I used in my bakery for yrs.
The feet could easily be carved from mini loaf cakes.   If you have a mini loaf pan just bake up a cake.  I think you probably could get both feet from one.  Otherwise, any small cake - even a 4" or 6" round can be carved to the needed shape.
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