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Posts by MsGF

Check this company:   And this one:   Vanilla Food Company has them for sure:
Meringue Powder is egg whites.  So if it's an egg allergy that's out.   Virgin Ice has a powdered  Eggless Royal Icing Mix, it comes in 425 gram bags.   It contains Icing Sugar & Soya Protein and you just add water and mix.   I haven't tried it but I know others who have and said it worked well.  
I strictly bake Gluten-Free and make accommodations for  Dairy/Lactose Free, Egg-Free, Grain-Free, Soy-Free and Corn Free.  All are possible and make very yummy cakes.  If they weren't yummy I wouldn't sell them.   Here are 2 recipes sites with very good  allergy friendly recipes:   Be VERY careful of cross-contamination when baking for...
SusyXD, very clever idea with the chart.   I like it.
 Most gluten-Free items are kept in the freezer to prolong shelf life.  It really has nothing to do with the dryness of Gf items. But keeping GF baked goods at room temp or even in the fridge for a couple of days makes them stale quickly.  GF is hard to keep, so freezing is the best option.   From my years of experience with Celiac and baking, chocolate can add a nice flavor but it doesn't  effect the moisture or staying power of GF baked goods.  But it does a good job of...
I too own and run a strictly GF Bakery.  Yes even with tapioca (which is all my cakes) they dry out faster and go stale quicker than non-GF.   Yes simple syrup does help, as does using ganache and covering cakes in fondant. It will hold in the moisture and goodness.   Buttercream works too but not for the length of time that ganache & fondant work.   I find cupcakes the worst.  they aren't even as nice the next day.  So when I do a cupcake order I bake and decorate...
Don't forget to check with you City Office as well.  You should first ask if you are even allowed to operate a home based business in you neighbourhood.  If they say yes then you must follow the rules from you local Health Dept.   Running a home based business might up your City Taxes so be aware of that.  You might get reassessed as commercial.  Which is more expensive than residential.   Good Luck 
I don't have an edible printer as of yet, I haven't decided if it's worth it yet.   But I know people who have them and they just bought them at their local office supply store.  But it needs to one that has 4 different colour ink cartridges.   I've heard most people prefer the Canon brand.   Supplies can be purchased at most cake supply stores.  Such as Golda's:   Hope that helps. 
I have a gas oven (love it).  I don't adjust baking temperature.  But all ovens are different, gas or electric, you just need to figure out the best number of minutes in this new oven to get the result you want.    I would have taken the cookies out after the 12 minutes, let them cool and check them out.  Maybe 1 extra minute would work, or maybe the consistency was perfect at the 12 minutes.  You can't really tell by the colour of them.   Good Luck
I reported it.  You can too by clicking on the flag.
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