I Have A Few Baking Questions, Please......
Decorating By CrystalsCakes5 Updated 15 Nov 2006 , 11:46pm by CrystalsCakes5
I finally called and set up an appointment from the Ag Dept. to get legal.
I believe it is going to be pretty simple. He said over the phone, No animals, thermometer in fridge and covers over light fixtures. He said mostly making sure my kitchen was clean. I asked about China Hutch in kitchen that has some what-nots sitting on top and he said that was no problem. I cant wait for him to come. Yay!! 
I waited to decide to get legal before really doing alot of practicing, just in case it was going to be too hard to get legal.
I have a few questions about baking. I have always been a pretty good cook. And with baking I have always just used a mix. Still always good.
But now that I would like to do more baking as a home business, I am trying to put me a list of recipes together to make samples to give out to family, friends and neighbors to get feedback. That way, I can advertise with recipes that I have tested and know they are the ones that I will use to sell to customers.
My questions are...
I was wondering when a recipe calls for 'cherry pie filling', can I use a jar of cherries? I hate cherry pie filling, but I love marachino cherries.
If I find a cake recipe I like but with no Icing recipe with it, how do you all know what flavor of icing or vice-versus will work with the flavor of cake?
I am wanted to put some recipes together to be able to cut into individual slices to sell at the local flea market. Do most cakes recipes hold up well to cut into individual slices or squares and be wrapped in plastic wrap to sell? Hope this one makes sense. Sorry. And if there is a difference, what makes the recipe be different?
A question about pound cakes.
What ingredient in cakes makes it moist. Food Lion sells a Lemon Pound sliced in the bakery dept. It is so lemony and very moist. Just perfect.
If you are looking for a Lemon Pound Cake recipe, and wanted it to be as close as possible to one you've tasted, how do you go about trying to determine what ingredients to use? Do you just start trying recipes and see which one you like the best?
One more question....
Do you guys not go broke trying out all kinds of recipes? HEHEHE
Thanks guys for all your help. 
Ok some stuff I can't answer but the one about food lion I can answer lol. I don't know where you're located but here in my food lion the bakery department is SOOOOOOOOOOO nice. The guy in there was even willing to teach me how to do BC Roses in his spare time lol. Go in there make friends with them don't tell em you are a baker just tell them you love their lemon pound cake and you were wondering if they could share the recipe. They just might let ya have it 
Here are my answers to some of your questions:
Pre-sliced cake has limited life, but if well wrapped, it should last the day.
Matching icing to cake is a matter of taste. A plain buttercream will go with just about any flavor. Often you will just do what the customer wants.
Cherry pie filling includes a thickened 'paste' around the cherries. In some recipes, you might be able to use STRAINED canned cherries.
Start with a tried and true baking book for recipe testing, or try some of the recommended recipes here in the recipe forum. And then find someone who likes cake, and give some of your leftover stuff.
Pound cake recipes that contains sour cream should be moist.
Thanks Goodies and JoannB.
Anyone else have some answers for me?
Thanks
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