Help-My cream cheese was super lumpy in my cheesecake. How do I avoid this? Also, how do I price items for resale?
The cream cheese needs to be softened before you beat it and then beaten until smooth before you add the sugar and especially before you add the eggs. Once the eggs are added you only mix until blended so you don't incorporate extra air. If the cream cheese is cold there will be lumps.
HTH
Hi there! read your post and the lumpy cream cheese (usually) means it wasn't warm enough (room temp) before you used it. it should ALWAYS be a SMOOTH batter BEFORE it goes in the oven..as it will not "melt down" when it's baking. as for the $ are you selling per slice or whole? I would say check with other bakeries in your area and price accordingly..wholesale? don't know for sure. good luck ! 
Welcome to cake central. Perhaps you know this already, but you can't sell legally sell cheesecake unless you are working in a commercial kitchen. You should check with your local health department to find out if your kitchen can be licensed. In some states, it is completely prohibited.
Once you kitchen is licensed. there are several different pricing methods. One, ingredients and materials, time 3 or 3.5. It doesn help to know what your market is willing to pay.
Quote by @%username% on %date%
%body%