New Posts  All Forums:

Posts by jenmat

ok, I just got a call from the event site I worked with this weekend. The bride left all of my equipment with the site, and is now on her honeymoon. The contract she signed stated that the items must be returned by tomorrow or I would cash the check and begin deducting $5 per day until items are returned. I always thought that was fair, (and never had to deal with it) until this: This bride is an older bride (and a PITA) who threw a fit about the drive to my home. (about...
momma budda~I am in Greenleaf, and I know Brown County licenses home bakeries. Not sure about Manitiwoc County. I would contact John Paul at Brown County Health Dept. He is great to work with, and he will give you his counterpart in Man. County. You do have to have a separate kitchen, but it can be in your house. Good luck!
yeah, I have those kids too. Some of the books say 3 months in advance... I don't like those books...
2012?!!!! you've got be kidding me! Who stays engaged for that long? They must be in school or something. Yikes.
I have had about 6 calls this week about 2011 weddings. I am raising my prices on Jan 1, 2010, so I am telling them they can book the cake, but I will not guarantee pricing until Jan. Is this normal? Are you already booking that far?
Anytime, my dear, enjoy!
yep, I just bought a sheet of it from menard's (home improvement warehouse) for like $10, and cut it up, then I nailed some scrap wood legs onto the four corners, and viola- nor more damage to my cakes from wires! I also don't care if I ruin them, because, hey, I got about 12-16 different sized boards from one sheet!
I use pegboard for cooling racks, and have scraps of granite and corian for rolling flowers and gumpaste, and for coloring icing- I hate washing greasy bowls- its also a nice surface to take when delivering a wedding cake that still needs work.A lot of people I know use big tiles for coloring icing, same principle.
The cake is way cute, but really top-heavy, and it sounds like it was iced in buttercream. That is just screaming disaster all over the place. If it had been fondant, it MIGHT, with a very big emphasis on MIGHT have made it. Have you done this before in the same way?Hot glueing dowels to a 4 inch board (or buying a stress free support system) would really be the only way to make that one arrive in semi-upright position.SO sorry this happened to you- especially since you...
I also use Massa- both Grischuna and White Chocolate. I don't splurge on the Americana, but I'm sure its fabulous. I use SatinIce for easier stuff, but when I have a hard cake (a couple weeks ago I did a sphere wedding cake- in my pics) I go with the Massa. There is just such a difference! Worth every penny, as long as you can get your money back when charging for your wedding cakes. I think I got a sample of it from Epicurious or something, they had like a pound of it...
New Posts  All Forums: