Posts by 1dessertdiva

The week after next I have a fund raiser 150 plus (waiting on numbers), I will be setting up everything (Tables, flowers, etc) We have three Entree's (pre-determined choice) Vegetable Napoleon, Pecan encrusted Salmon Filet, (wild rice...

I've been Catering 15 plus years (owned 2 Restaurants & Dessert shop), 75 is not going to be much harder other than the logistics (refer space etc) The quantities you were given should be just fine, however some other variables will...

Hi, if you decide to go with a cupcake tower from cupcake tree, be sure to re-inforce the bottom with something other than the cardboard they supply you with. I purchased 3 towers, I used 2 for a prom where I provided 600 cupcakes, the...

You have my heartfelt sympathy, I worked for a large (International) retirement coporation, it's the only place that ever made me dis-like cooking. I literally had to run into work and collect laundry (towels from the night before),...

It all depends on so many variables ie: type of event, budget, time of year etc... Joan

Yikes! You can't get a soda at a fast food place for that price! RUN!!!!

I am having the same issues all of my cakes use real butter. I have been experimenting with 75% butter 25% margarine with great sucess I just cut back slightly on the liquid to compensate. I frost 99% of my Wedding cakes in Swiss...

After baking the puffs, allow them to cool in a warm area or they will deflate. I am making several of these for Weddings this month if you need more help, just shout. Joan

As far as work now, I sold Encore cafe' & catering as well as Mickeymadason's Grill, went to P&B Program, opened The Dessert Diva and I am about to add West Salem Pasta Co. Tons of Caters and Wedding cakes as well as sculpted...

My Dad worked for Arco, Veak, Holmes and Narver and the Navy as a quality control specialist all on the slope, my brother worked for Arco, Peak and someone else, they wouldn't let me sign on with anyone, it's a different world up there...