New Posts  All Forums:

Posts by Evoir

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....
Can you explain what it is you are trying to achieve with your sponge painting? All-over cover, or stencilling or something else?
You can use a dried corn husk leaf (the green outer covering of a corn cob)...I still use these for some flowers/leaves I make. Costs nothing (if you're already eating the corn!)
It doesn't necessarily have to be silver/silver plate for it to get a discolouration from the dishwasher. I've had this happen to a metal tray once. The detergent powders used are highly alkaline and can cause discolouration and pitting.
I work from an approved home-based kitchen. And I have a whole decorating workshop as well. And this suits our family at present as I get to be around the home more for the kids etc. I chose this rather than a storefront years ago, for health and lifestyle reasons (I have a chronic auto-immune illness). BUT...I still have a very big part of me inside that would LOVE a storefront! I have built a cafe from the ground up before and loved that whole process. I'd now want to...
Jen, yep you can sure build up the design with gum paste. Add some tylose to your fondant colours and it will set firmly. If you are using a covered cardboard (I would use an exacto knife to cut the silhouette from a silver cake cardboard), use a thin thin smear of edible glue (make your own if you don't have any...add a 1/4 tsp of cellogen/CMC to several TBSP water...use within 24 hours though), to glue your bits of gum paste on. Hope this helps. We were all beginners...
Oh dear. Sounds a lot like the numpties calling me lately. Typically they send a photo of a three tier, gussied up monstrosity and when I ask them how many guests they need to serve with it, it's along the lines of 'ummmm, four adults and three kids'.I have been >this closeNice to see another Aussie on the boards!
I wonder if the OP opened her mall business in the end?
I actually do sort of itemise my quotes. The base price I work out myself taking into account all the ingredients, labour and overhead and numbers of servings required. That's a fixed number on the quote. The rest of it is itemised so they can see what every optional extra is costing them. Like toppers, bling, and highly detailed painted or piped effects. This works best for me as clients then get an appreciation for the way cost can build up for their 'champagne tastes'.
...And deliver it to your wedding venue as a licensed, insured vendor, on the right day and time, and not have it looked like a monkey made it
New Posts  All Forums: