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Posts by cai0311

I have the double bladed one. I love not having to ever adjust the blades.
I am in Ohio too. Where will you be located?
Would you at any point meet with the bride? I am asking because, say the venue includes any cake up to $300 from you. You meet with the bride, go over designs, flavors... get everything settled and tell them the final price. If the price is equal to or less than $300 than the venue pays you. If the price is greater than $300 the bride pays you the rest. Either way the bride knows up front what is extra, how much extra and how to cut out the extra is she wants. Plus,...
I also use Fondarific. It is great!
Mine wasn't quite a quick but I was excited. Bride and Groom came in this past Sunday for a tasting. Went well, but they had another tasting the upcoming Wednesday and said they would let me know after that. Well, I get a call from the bride the next day (Monday) saying after they left they agreed they wanted to book with me so they cancelled their other tasting.Best part - order is $1000 (and only for 150 people!). Most expensive one yet.
Mine wasn't quite a quick but I was excited. Bride and Groom came in this past Sunday for a tasting. Went well, but they had another tasting the upcoming Wednesday and said they would let me know after that. Well, I get a call from the bride the next day (Monday) saying after they left they agreed they wanted to book with me so they cancelled their other tasting.Best part - order is $1000 (and only for 150 people!). Most expensive one yet.
I have never had a customer ask me that, but my dad does all the time. When talking about a cake I just made for a client he will ask "did it taste good" or "was it tasty". I am like, "no, I made a crap flavored cake". Stupidest question.
Here is the Wilton cake serving guide.http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfmSo, 100 servings from a square cake (not including the top tier since the bride is saving it) would be a 12" (servings 72) and 8" (servings 32) for a total of 104 servings. So the cake will be a three tier cake 12" , 8" and 6" with the bottom two served and top saved.
I had to get a deep purple for a cake I had several months ago. I use Americolor purple and it was fine. I mixed the color and fondant about 2 weeks before I needed. That way if it did fade, I had plenty of time to add extra color.Keep the fondant (or buttercream) out of the sun. The sun fades the color insanely fast.
Only 2" pans for me.
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