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Posts by Bobeba

Hello,    Has anyone progressed with their bakery?
I am making modelling chocolate covered cookies. How would I store these and how long? My party that I am making them for is next Saturday Oct.20.thanks.
What type of medium should I use? Fondant, gum paste, 50/50, clay? I keep getting cracks in my dough when there shouldn't be any. Any tips?
HelloI am from Waterloo Ontario. I really want to start a cake decorating business. I have read into some of the guidelines and it does seem that it is region specific. Has anyone had any luck opening a home based business? My passion would be to do cakes part time and spend the rest with my son.
Did you find out anything? I myself am from Waterloo.
I think your idea sounds good. I wouldn't roll a cake over modelling chocolate even with a small cake. I have wrapped up to a 10inch cake just fine.
If the tear is small rub so e veg shortening on the tear and it usually mends itself back together. Worst case scenario, put a decoration on top,
I wish I was baking now.
are you going to pour it or spread it?to pour it. i have never done it before, but i have read that you should take some gananche that is spreadable to fill in any holes or indent. then put your cake on a wire rack on top of a cookie sheet and start pouring from the centre. i think that there are some good youtube spread it, just wait until it cools and thickens, then spread it like any other frosting. ganache is yummy!
What about using 'bundt' in something like bundles ... bundtles of joy or something like that.
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