Are your cakes mostly for grown-ups? Children? Weddings? Birthdays? Other occasions? I guess I'm sort of looking for rough estimates... what kind of icings you use and who are you catering to?

I hope this makes sense. Thanks!

I"m catering to everybody! In general I use traditional american buttercream for kids partys and toba's french vanilla buttercream for grown ups, unless people state a preference. Toba's french vanilla is similar to a meringue buttercream without the eggs-creamy and less sweet.

I am kind of the oppositie..I use the really nice buttercream with lots of butter for birthday cakes and I use the all shortening, stable as all get out buttercream for weddings because I want it to stand up to the abuse of sitting out for so long..

Its the fillings that I Pump up. I usually use buttercream or gel fillings, just one filling (two layers) for bday cakes and such, and the weddings getting the torted high cakes with lots of wonderful mousses and fruit fillings and such.

I figure the kids don't appreciate the buttery expensive buttercream.

Whimsical bakehouse bc for kids, Italian meringue for the adults
Allllll kinds of occasions

Thanks so much everyone!