So, here I am midlife...ready to start doing what I love, just not sure the right path...I know most of you on here are not professionals, so my question is to get a degree or not...there is a…Continue
Hi Everyone,I have been seeing a lot of beer being used in recipes lately and was just curious if anyone out there has made a cake with beer in it and what kind of flavor it gives....and if anyone…Continue
Has anyone out there used the sugarsheets. Just wondering what your thoughts are on using thm...how you are usig them and also has anyone used them with the Cricut Cake machine??? I have put my…Continue
"Hi Sue! If you are going to take the course in 2014, better learn and attend cake classes while you are waiting. You can search from the internet classes like how to make a stained glass and lace cake (Queen of hearts Couture Cakes), dolls ( Miss…"
"It will be with your local city hall. You have to phone & see what there requirements are. I found out here that even if you write the persons name & what they told you.... uh uh... no good. One inspector tells one thing, another has a…"
I took the courses @ Michael's and didn't enjoy them. Too much info in too short a time. But I am a slow learner. And how they teach here at my Michael's here in Canada could be 100% different from where you are. I…"
"Hi Sue. I would definitely recommend the Wilton classes at your local craft store. I just completed my fourth one and I loved them. Kind of sad that they are over. I learned so much in them. As for a part time, you…"
So, here I am midlife...ready to start doing what I love, just not sure the right path...I know most of you on here are not professionals, so my question is to get a degree or not...there is a program at my local college called Baking and Decorative Arts, it is a 1 year program. There is a waiting list (possible to get in the fall 2014 if I sign up now) but not guarenteed a spot even then...in the mean time, I was wondering what else I could do to get more experience other than just baking for…See More
"Thanks again you guys...I am feeling more confident now...I am going to have stuff around the edges, and I am going to turn each layer too, not just stacked straight....I will assemble at the venue so transporting will be easier for me...I just hope…"
"I was also wondering about putting flowers on the cake...real ones could be toxic, I don't do or have time to make flowers, does anyone know of a website that sells edible flowers at a reasonable cost...would like something tropical ..or is…"
"I know, when forst asked if I could make a cake for the reception it was for 300 people (yikes) so, we decided to go smaller 100-150 servings...I was going to go with 12, 10 and 8 until I read above post on leaving 3-4 in. between layer sizes....I…"
"This is great advice, I will be doing my first wedding cake too and was wondering about the sizes and how much it would serve....I have square pans...I am now changing which ones I was going to use...I will go with the 14, 10, 6 I do have a…"
Hi Sue - the cake fell over? Wow - no, I've never had that happen. Did you feel it was really stable? A topsy-turvy, while it LOOKS unstable, should be no more unstable than a typical 2 or 3 tier cake since they are stacked flat. Did you have a dowel through the middle? The reason I'm asking is, if it fell over, is it possible it did that as someone was moving it when it happened? Thereby not making it your fault? Do they have pictures of the destroyed cake?
I typically don't cash someone's check, or even deposit their money, until after I hear from them that the cake was o.k. That way, if they DO want a refund I don't have to do anything but return or void their check, or just hand them their cash back. (knock on wood, haven't had to do that yet).
Personally, if I was confident the fault was entirely mine, I would return the whole amount. If it fell over as someone at the party was moving it, I'd want at least enough to cover ingredients - especially if it had pricey ingredients (high-end chocolate or fresh fruit out of season). I don't know if this helps you out or not. I'm sorry you're in this situation at all - it's a tough one. :(
Hi Sue, I have had a commercial kitchen in my basemet for a few years now. It will depend on the county that you are in and might be different than what my country required. For me it required a 4 section sink, self-closing doors & raised door jams, covered light fixtures, cleanable wall/ceiling surfaces, seperate refrigeration, oven, etc. Pretty basic. If we had been in the next county, there would have been more regulations. I only bake special orders, so no daily customers. Insurance is about $500 a year for me, however our homeowners now has decided it doesn't want to continue with it, and I am in the process of finding another company. Contacting your county about getting a Food Processing License is your 1st step. Hope this helps.
Hi Sue - they have them at Trig's over in the gourmet foods section by the deli. If they don't have them out, ask at the deli counter -they sometimes keep them in the freezer because they are so seldom requested. I love tiramisu!!!!! They also have the Mascarpone cheese there in the same section.