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Posts by heartsnsync

I get most of my orders weeks if not months in advance but occasionally I will get a frantic last minute request. If the amount due is over $50.00 (almost always is) and it is less than two weeks to the date, I have the customer pay using my Squareup account or Paypal with payment in transferred to my checking account before I will begin work. I tack on a surcharge of 5% to make up for the amount that is paid to those services so that I am not out any money for the urgency...
I have had three inquiries just this week for getting cupcakes instead of a celebration cake because they wanted to save money. I priced it out for them and every time it ended up being about the same once I added on the specialty liners, wrappers, and fondant toppers they wanted. And don't even get me started on the people that think you can do decorated cookies for cheap prices and want you to make up a decorated batch so they can see what they will look like.
I often combine luster dust with a bit of confectioner's and brush it onto my freshly covered fondant cakes. It leaves a very soft light overall sheen that barely shimmers. The advantage of doing it this way is it is very subtle. Brushing luster dust directly on can be a bit over powering and often does not go on evenly but mixing it with confectioner's sugar and brushing it on eliminated the problem.
I have made several kinds of trees when the good old butter cream piped evergreen won't work. You can make them with wire stuck covered in 50/50 modeling chocolate and fondant shaped and positioned to look like branches. The leaves can either be individually added on(I used a cutter for small leaves) or piped on or done with a topper molded to look like a tree top made out of RKT covered in fondant and stuck on the trunk.
Anybody? I have to to cutting for another wedding next weekend.
I provided cake cutting service at a wedding reception today. It is the first time I have done so as the caterers usually do this. I usually just drop off the cake and am out of there but today I returned several hours later for the cutting as a favor to the customer. My question is this, is there a secret in getting the cake dismantled and cut quickly? There was me cutting, one assistant handing me plates and one assistant taking plates to the guests and it took the three...
This would be a serious undertaking. I have a home based bakery and the most I have done so far has been for for two different events each providing 900 servings and they about killed me! I agree with most of the other posters. Plan a large 5 - 6 tier cake and then make up kitchen cakes for the rest of the servings. Even at that, you are going to have considerations of where to store all the eggs, butter, milk, flour, sugar, etc. I had to purchase another refrigerator for...
I price 3-D cakes differently than my other cakes as they are more time consuming and often require a bit more in way of structure and time for design planning. I do not price 3-D cakes per serving but rather according to the time estimated to create the cake, inclusion of costs, and a premium for my time because of the higher skill and stress involved. While a 3-D cake might only serve let's say 30 people you might have to charge the equivalent of $10.00 - $12.00 per...
I was so glad to find this thread as it helped me to fulfill an order I had for last weekend. They insisted on having a stucco effect cake with the only ornamentation being burlap flowers. I told them I would not do real burlap as it is not food safe. So, I made these Sugarveil burlap flowers instead. The customer loved it! Thanks again for being a lifesaver and enabling me to fill this cake order!
You could roll out some red mulch colored fondant very thin and let it sit over night to air dry. Then with a pastry cutter cut the now fairly dry fondant in very thin strips and then run the cutter through those to shred it. I made some hay in this manner and it was very effective. HTH
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