HELLO EVERYONE!!! I am brand new to this board and so excited to have another cake board to be addicted to !! To give you a little background, I have been decorating for 4 years and at best I am ........acceptable! I have found though that I am a decorator and NOT a baker. I suppose thats kinda like the chicken and the egg..I think I was supposed to learn to bake before learning to decorate. My problem is now I have started getting more wedding business, I have always used a box cake and feel guilty charging 4-500 knowing Im using a box. I have tried scratch recipes but they seem so unpredictable. I always bake my tiered cakes in a set of 4 inch deep pans that I purchased awhile back but now cannot find different sizes. Now here is where comes in one of my problems (as you can see I have a few!) I always bake in a 4" pan and torte only once in the middle, I would like to torte and fill at least 2 times but the cake seems less stable or just doesnt fit back together well (theres nothing I hate more than to see a "fill" line after the cake is covered with buttercream or fondant). I have always wanted to bake smaller tiers and fill and stack them but the tiers seem to shrink inwards during baking and never fit together correctly. Another thing that drives me bonkers is sagging edges or corners. I know there must be a way to work with this because I think most people do. And when you bake smaller layers to you still level the top? I feel like Im starting bake at square one when it comes to this stuff. My second question is do you fill your sheet cakes? I find it to be so expensive to make filling (heavy cream alone is expensive and doesnt make very much). It doesnt seem right to me to charge 70. for a cake and then say it would be an extra 12 - 15.00 if they want it filled. Oh, I just thought of a third question. if someone wants something like fresh strawberries for a wedding cake filling how does that hold up?? I normally bake and fill thurs, decorate Friday and deliver Saturday. Would it not be possible to offer fresh fruit fillings with a schedule like this? Ok , sorry this is so long, I just cant seem to figure these things out! Thank you guys for reading, Im excited to be here!
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7/1/05 at 7:57pm