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Posts by vgcea

OP you've gotten some good advice. I find the Cake Bible more beneficial for understanding the "Why?" than anything else. If your goal is to develop your own recipes, I would first start with practicing using recipes that have been tried and tested. From there you will get a feel for how things work. Once you know how each ingredient works, creating your own recipe should be easy.One more thing that I have not seen mentioned here: Method. How it's put together is just as...
Amen to that. OP, that guy is a tool; pay him no mind. And don't let him or anyone ever take advantage of your beautiful spirit.
Congratulations to you guys!
I tried it recently. Didn't like it, and I'm still trying to figure out if I messed up somewhere. It took way more powdered sugar than usual (almost another 2lb bag) to get the right consistency, and even after resting it, it was super soft. I've made the one with cream and butter and it turned out okay but this dairy-free attempt was a fail. Thankfully I only made it to cover cake dummies. I used Wilton's artificial vanilla--the white one (need to use up the left overs...
Oh, I never considered that. Thanks for pointing it out MimiFix.
Amen! Some lady contacted me after looking at my site and asked "How much will you charge for 50 xyz (exact name of the flavor) cupcakes?" My prices are listed RIGHT ON TOP of the flavors in bold. No way anyone could have missed that. Sometimes I wonder if people do that so that the cake decorator will quote a lower price. How much will I charge? The exact amount I stated on my blooming website!
You're welcome.
Yeah, that's a valid reason alright.
Thank you so much!
Was going through some old threads and found this one. As it turns out, the OP has decided to close down the business. I can't help wondering if the (under)pricing concern raised in the thread were part of the reason. *Shrugs* Who knows?
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