Do you think $2.00 per cupcake is too much? I've been asked to make 100 cupcakes for a wedding along with 75 mini cakes, grooms cake and 3 tier wedding cake. I think I'm ok with costs for other stuff but I'm stuck on the cupcakes.
How do I get myself into the mini cakes ???? I had someone not to long ago wanting 300 mini cakes but luckily they decided on 42 centerpiece cakes instead.
HELP
I don't know about your market where you are but that would be fine here. As long as they are not filled cupcakes. And Holy Moly that's a lot of cake girl!! I wish you luck and hope that you reach the other side with your sanity. Can't wait to see pics.
I'm in Texas and I hope the $2.00 isn't too much. I'm going to contact a bakery in the area and see what they charge.
Any hints on MMF ? I tried making a small batch yesterday and it came out really sticky (no matter how much sugar I used) I never could get it to a consistency that I could knead and roll.
That may have some to do with the consisitency but you should be able to mix be hand too. but I think the mixer whips air into the dough which makes it a bit dryer. This is a theory may not be true. But don't give up on MMF. I am loving it. Easy to work with and way cheaper than buying your fondant.
Sugarmama, you do all of that work by hand? You must have some really powerful arms! $2.00 is a good price per cupcake, many places charge the same as a wedding cake serving or more. That's an idea! Charge $2.25 and put the extra towards a kitchenaid!!!
Sugarmama-I have made the recipe for mmf from this website many times and what I do is knead it until the conf. sugar is mixed in (there is always some left in the bowl). Then, I form it into a log and wrap it very well with plastic wrap. I leave it at room temperature for at least 5 hours and then try using it to roll out. If it is stiff, I then place it unwrapped on a plate in the microwave for 15 to 30 seconds, let it cool down a bit, and then it is always ready to go again to roll out.
I hope this might help you out! I usually make my mmf the day before i want to use it and then microwave it, like I mentioned above, to get it easier to roll out again. You might have to experiment to see how long you have to let it set before it is the consistency you would like it to be.
Good luck! That job you spoke of for a wedding sounds like quite an undertaking. We will all look forward to hearing about it.
It shouldn't matter what kind of sugar. I use the cheap wal-mart stuff and it works just fine. I mix in as much as I can with a spoon and then dump it all out on the table and knead and knead. I never use all the sugar called for and I grease my hands with crisco and adding some (just a little bit) to the MMF to get it a good texture to work with.
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