First, in Chocolate Buttercream Dream icing does anyone know what chocolate loranne oil looks like and where it can be purchased from?
Second, In the regular Buttercream Dream icing what brand of butter do you use as your unsalted and salted butter? I purchased Kroger brand butter just because it was marked salted and unsalted. I could not tell otherwise! What do you all use?
Third, How much do you charge for a DOCTORED 8" round cake with all the extra ingredients you put into it?
Thanks In Advance!!!
I dont know about the oils but I would say it doesnt really matter which brand of butter you use. I have used several and I cant really detect a difference.
I decided to charge $30 for an 8 inch round fully decorated, fillings,( the works you know?). I know my time and effort is probably worth more than that, but I need to start somewhere.
I don't know about cake mixes since I bake from scratch, so I can't help you there. You should use unsalted butter because salted butter has almost a teaspoon of salt per stick. The unsalted seems to give a better texture to the cake as well. The brand I like is Land O' Lakes, but I've used many other brands. As long as it's real butter, it doesn't make that much difference.
$30 is my starting price for the 8" round or a 9x13" also. If you take the cost of your supplies, cake boards, boxes included and multiply it by 3 that will give you a place to start. Most retailer's mark-up is about 300%.
The Lorraine Oils can usually be found at cake decorating supply stores. I don't remember seeing the chocolate one though. You could probably order it on-line.
HTH
Michele
Okay, I am not too far behind ya then. I have been charging $25.00 for 8" rounds and 9x13 too. I have not really doctored up a mix yet, just adding a package of pudding to some. So once I start the doctored up version, which I need to try and tast for difference purposes then I can hike up my price another $5 or so. I am in a really small town, and cakes are just not that popular here, besides the trip to local wmart or kroger. But thanks, could you recommend a great way to doctor a mix for those who do use them. I also found a recipe on here for chocolate buttercream but instead of the oils you use syrup so I will probably give that a go next!
IF your recipe calls for salt use unsalted butter if your recipe doesnt then you can safely use the salted kind.
It is the ButterCream Dream on this site. It requires one salted and one unsalted. So I buy both, it taste great but the butter I have been buying is $2.50 / salted and $2.50/unsalted. It's not bad because you obviously get to use it for other batches, just curious because the only ones that read unsalted and salted on the box in Land O Lakes and its generic version, is that all there is?
But thanks, could you recommend a great way to doctor a mix for those who do use them.
I know some people who add pudding mix, sour cream, flavored yogurt, and/or extracts such as vanilla, almond, lemon, etc.
Sorry, that's the best I can do there.
Michele
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