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photos of my bakery - Page 5

post #61 of 65
Congratulations, May GOD Bless You In Your Business Ventures.
By The Way In School When We Use The 20 QT Mixers We Stop Periodically And Scrape The Batter To Make Sure It Gets All Incorporated.
HTH
God Makes all things Possible
Stressed Spelled Backwards Is Desserts.

http://www.facebook.com/pages/Delicious-Delicacies/174954222544316
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God Makes all things Possible
Stressed Spelled Backwards Is Desserts.

http://www.facebook.com/pages/Delicious-Delicacies/174954222544316
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post #62 of 65
Idea for you about the mixers being so heavy and unweildy.

Put the mixer on a folded towel on the table top and put the container you want to fill on a lower surface right next to the table and tip the bowl over carefully to get the contents to respond to gravity. With icing you gotta coax it out--but the bowl lays down better. With cake batter you get used to the 'flow' after a few times.

Y'know the storage containers you have under the table? Would those work? To set the cake pan (or whatever) onto???

Just a thought for you--that's what I always did. Even the big 40/60 quarts come on the little round dollies on wheels--you just learn to tip them over into a waiting recepticle, cake pan, whatever.

You place is wonderful!!!!
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 #63 of 65
Great pictures! I'm in the process now of trying to set up something with my SIL. This gives me a great idea of what we can use.
Peachcake
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Peachcake
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post #64 of 65
you lucky lady! what a cozy lil shop you set up good luck with your business!
cupcakes make the world smile
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cupcakes make the world smile
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post #65 of 65
Your attention to detail and preparation show in your workspace. Great job. I'm in awe. icon_smile.gif
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