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Posts by Evoir

Council rules and regulations vary from one council to the next. You need to speak to yours first and foremost, if you intend to make your product at home. Without council approval ALL of the following are not an issue because you cannot bake and sell out of your home.   If you are renting you need to check your lease - most residential leases do not permit the running of a business from the premises, let alone a food business.   Other considerations before you...
Nice effort on your first fondant cake! My three piping tips: 1. Get your icing consistency perfect, and test it with your intended tip on a piece of scrap paper before starting on your cake. 2. When you pipe, keep the tip up off the surface, and let the icing fall onto the cake, rather than keeping the tip close and scraping the cake occasionally. This helps eliminate jagged bits of piping when you want nice smooth curves. 3. When using royal icing, only put a few...
I usually do all mine with ETOH as well, I have done an alcohol-free fruit cake on occasion, and its really much more fruit than cake, and its super moist and yummy....is there any way you can simply up the moisture of your fruitcake by adding more fruit to the recipe, and then leave out the booze altogether? Maybe worth doing a test run.
This is a great lesson for everyone who has ever worried about asking for permission from the copyright/IP owner! It's worth a try!
You can get shrinkage with overheating your batter (activating the flour gluten excessively), baking too long, and IMO also from letting it cool too long in the pan.
So...you were really excited to try it, or you had a negative feeling about it from the start? Your first post says both? . Regardless, the problem was simply that you did not set each tier upon a level surface, ie carved a flat, level surface into the tops of you bottom and middle tiers, to place your middle and top tiers respectively. There are some great tutorials and DVDs out there to take you step by step through the process. In a nutshell though: It is vital you...
Oh, I'm a pretty small-time operator :-)  I have decreased my volume output to focus more on quality, custom stuff and teaching and a few other irons in the fire...Don't ever feel you need to 'compete' with anyone - just run your own race and do what you do, well!
Agreed. If that is the only alternative, and the customer agrees to it, then you will have to make, freeze and give to the customer. However, I would probably also offer a 10% discount for their understanding.
Personally I would cancel and give the customer all their money back...do you have another decorator in the area who could take this on for you?   This is an unforeseen event, and it is not unacceptable to cancel an order for a death in the family. However, I would do everything possible to make sure the client has an alternative source.
It sounds to me that you have done a lot of research and are on the right track, but I would hope someone in the Florida area will chip in with their perspective and experience based on your state.   One thing that affects me as a home-based business where I live, is having the appropriate Food Safety accreditation. Where I am its called an FSS certificate (Food Safety Supervisor) but its all about being proficient on safe food handling and storage, and cleaning etc....
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