New Posts  All Forums:

Posts by HotPink_LipGloss

Are you serious? It seems quality is being compromised for money in everything these days. Things are getting smaller and smaller, but prices remain the same. I'm always having to increase my prices.
Very true that some chocolate contains dairy(that's what I get for being up for over 24 hours LOL), but there still could be something in the melts that a person can be allergic to....thinking it's real chocolate. I just wouldn't market the stuff as chocolate....that's a flat out lie. Occasionally slipping is one thing, but intentionally deceiving customers is another. Plus those really into chocolate can tell something isn't right esp if it's the Wilton ones haha.As far...
You'd be surprised who can't tell the difference. I've never been much of a chocolate eater. The times I had the melts before I started baking, I had no clue. I do a lot of candy molding, and most people call it chocolate. I'm like no it's candy LOL. However, I use the Gihrardelli(sp?) ones most of the time. They taste really good but it's $5 for a 12 oz. bag. If only tempering chocolate was easy!
"Gourmet" is definitely overused these days even at the store. When I was younger, it was something prestigious made with very fine ingredients like imported chocolate. Now I see pretzels covered in "fake chocolate" labeled as gourmet. People will buy anything if it says gourmet. One of my college English corses,we spent the whole semester picking out decieving phrases in ads and commercials. Some of my favorites were "noticeably longer", "brighter smile"(not bright...
Nearly everybody calls candy melts, candy wafers, candy disks, confectionery coating, etc chocolate but it is not chocolate. One day those people will get a client who is really into chocolate wondering what kind of horrible "chocolate" did you use or call you out on using the melts. How embarrassing would that be for you. Or worse you get a client who can't have dairy or doesn't eat dairy. Did you know that dairy is one of the main ingredients in candy melts? You can...
I'm glad the bread flour is working for you! Blessing in disguise . Is your wasc from a box or homemade?(no judgment just curious if it works with box mixes too)
Yep I really need to do that. I've just had a lot on my plate lately. My mom's sister in the icu who I told you about unfortunately passed about a month ago. The night before the funeral my mom fell down the stairs and severed her ankle...bone was poking through skin and everything. I had to call 911. She had to have several screws, plates, and pins put in and can't work for 3 months or do really anything. So I've been juggling taking care of her around the clock as well...
I always have a little extra and taste before I send things out. If they were nasty, I would've been in a fetal position crying in the corner haha. I had been spending countless hours making fondant decorations all week and that night I had no sleep. Doing it again would've killed me. Chocolate cupcakes were ordered too and I nearly screwed those up too due to no sleep....poured in almost all the cupcake liners then realized I only added half the amount of water. I then...
I literally just realized that I used unbleached bread flour instead of unbleached all purpose flour for a vanilla cupcake order I had a couple weeks ago. I noticed while making the batter that it was thicker than usual(but smoother) and tan instead of white. Then while baking, they didn't rise as much which was OK bc it usually rises a lot....almost too much. They came out almost brown in color BUT they were the best vanilla I've ever made as told by everyone. Still super...
Thank you!!I will try that.
New Posts  All Forums: