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Question for those who bake and sell from home - Page 8

post #106 of 222
Honestly, if you really think the neighbor's kid mowing your lawn or your friend making a dress is comparable to selling food items from your home then you really have misunderstood what it is all about.
post #107 of 222
I don't know all the legalities of your state, but I can give you a couple of pointers about getting your name out there. Like so many have stated before, by making cakes for special occasions for family and friends, I have gotten alot of my business. Everyone is looking for a good tasting cake, that is decorated well. Take advantage of the times when you are supposed to bring a dish, like family reunions, church functions, class parties and pot luck dinners. Send a cake into work with your husband! All of these are opportunities to let people see, taste and know that your product is a good one. Believe me the minute people see a pretty cake they want to know who brought it. When they taste how good it is, then they want to know if you can make something for an upcoming event. The biggest thing is don't just give it away! Your materials, time and effort are worth every penny you charge. I used to worry that folks could buy a cake cheaper at Sam's Club, but people who want a quality cake were always willing to spend the money.
post #108 of 222
chutzpah - people talk about the IRS portion of it and that is what I am referring to. It is the same thing!
"Wine Counts as a Serving of Fruit"
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"Wine Counts as a Serving of Fruit"
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post #109 of 222
Ok. gotcha.
post #110 of 222
Quote:
Originally Posted by chutzpah

Honestly, if you really think the neighbor's kid mowing your lawn or your friend making a dress is comparable to selling food items from your home then you really have misunderstood what it is all about.



I was just going to say the same thing, than I went to the next page and there you were chutzpah icon_smile.gif

When you decide to "be legal and get licensed" you'll understand what we're talking about. Until you go through it, it's hard to really know. So many factors come into play, space, storage, refrigeration, sanitizing, plumbing, doors, etc., etc., etc............. icon_smile.gif
post #111 of 222
Yup.... I'm everywhere.... I have my half hour here on CC and then to bed!
post #112 of 222
Quote:
Originally Posted by jkalman

Kelly.. maybe we could see if Heath or Jackie could delete the old thread and put your latest update in a new one? That thread is full of info if you can weed through it, but it can be confusing with all the missing posts from the crash. Thanks again for keeping up with that list. icon_smile.gif



Ask and ye shall receive! icon_smile.gif Yay, we have a nice new uncorrupted thread up top now!!
post #113 of 222
Thanks Kelly! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #114 of 222
Quote:
Originally Posted by dkelly27

So many factors come into play, space, storage, refrigeration, sanitizing, plumbing, doors, etc., etc., etc............. icon_smile.gif



Boy, isn't that the truth! I was amazed to learn that in general, home frig/freezers are not as cold as comm'l ones; cleaners used in our homes are not as good as the comm'l cleaners I have to use. And hand-washing dishes in a 2-sink kitchen may not be getting them clean (the water isn't as hot as my comm'l kitchen water and there is no sanitizing chemical dip.) Drains under the comm'l sink are not actually attached to the floor so there is zero chance of any backup coming up into the sink where dishes are. No hand washing in the dish sink ... no food prep in the dish sink .... we have to have separate sinks for those 3 functions.

Yeah .... SO many things that are different!
post #115 of 222
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by dkelly27

So many factors come into play, space, storage, refrigeration, sanitizing, plumbing, doors, etc., etc., etc............. icon_smile.gif



Boy, isn't that the truth! I was amazed to learn that in general, home frig/freezers are not as cold as comm'l ones; cleaners used in our homes are not as good as the comm'l cleaners I have to use. And hand-washing dishes in a 2-sink kitchen may not be getting them clean (the water isn't as hot as my comm'l kitchen water and there is no sanitizing chemical dip.) Drains under the comm'l sink are not actually attached to the floor so there is zero chance of any backup coming up into the sink where dishes are. No hand washing in the dish sink ... no food prep in the dish sink .... we have to have separate sinks for those 3 functions.

Yeah .... SO many things that are different!



We don't have that here....the guy did suggest if I ever buy a home that I install a hand washing sink but it was not a necessity. (Anyway right by my kitchen I have a bathroom sink if I wanted to use that.)

I have thermometers in all my cake refrigerators and freezers to make sure they are good and cold, and they are all on the "cold" side of "normal". I have a sanitizing cycle on my newer dishwasher.

I work in a commercial kitchen occasionally, for a caterer....now maybe its because they do food AND cakes...but man...I'd rather eat food from MY kitchen than theirs! That's not to say a commercial kitchen is dirty..man I'd like to have one! LOL.. I'm just saying that you can make a home kitchen just as clean as a commercial one in most respects.

I see what you are saying...I just wanted to point out that those of us legally in our home kitchen make sure things are safe, too.
post #116 of 222
Quote:
Originally Posted by Kitagrl

I see what you are saying...I just wanted to point out that those of us legally in our home kitchen make sure things are safe, too.

Oh I wasn't disputing that .... I was just sharing some of things that I learned during the conversion process that I didn't know .... as dkelly said, so many other factors come into play that many are not aware of.
post #117 of 222
Quote:
Originally Posted by kelleym

Quote:
Originally Posted by jkalman

Kelly.. maybe we could see if Heath or Jackie could delete the old thread and put your latest update in a new one? That thread is full of info if you can weed through it, but it can be confusing with all the missing posts from the crash. Thanks again for keeping up with that list. icon_smile.gif



Ask and ye shall receive! icon_smile.gif Yay, we have a nice new uncorrupted thread up top now!!



SWEET!! icon_biggrin.gif
post #118 of 222
In Tennessee you can't have a bathroom open into or toward the kitchen--you have to have a hallway with doors as a buffer in between.

After you wash your hands in the bathroom and re-enter the kitchen, you have to wash your hands again.
one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #119 of 222
Here in NH you can't use the kitchen sink to wash your hands.. that sink is your "sanitation sink" and you have to use the bathroom sink to wash your hands and have a roll of paper towels in there.

Such different regulations over this great country of ours.. it's enough to drive you batty.
post #120 of 222
Quote:
Originally Posted by k8memphis

In Tennessee you can't have a bathroom open into or toward the kitchen--you have to have a hallway with doors as a buffer in between.

After you wash your hands in the bathroom and re-enter the kitchen, you have to wash your hands again.



I do that sometimes anyway...LOL...bathroom doors are gross...(or can be!)
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