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Posts by cakesbysk

Mirror cake,  can you flavor it gelatin,  so you get a flavor, 
hello forum, I am a cake decorator, have been for many years, I use both scratch and  box mixes from time to time, depending on the cake,    I am discusted with all the box mix manufactures, they have changed there formulas so bad, that my conversions do  not work,, so I want to go completely scratch,, my questions is, i have found some new cupcake recipes, That i want to convert to cake recipes, sturdy enough  to hold  fondant and to stack for wedding cake, but still...
hummm I have never seen  one, would love to see the recipe and  try one
does anyone have a good  fool  proof Italian cannoli filling, that is easy, and taste fantastic thanks   Jane S
Hello all,  I use sweetex in my  frosting , but came accross this brand today at a  wholesale backing supply store, It's a brand I have never seen , It's called  Admiration double refined shortening  has no cholesterol Baking and frying has 3.5 grams of  trans fat  and is 35-40 dollars for a 50 pound block,   Sweetex cost me anywhere between 70- 90.00  depending on if it goes up or down.   just paid 74.90 for a 50 pound block,      so my question is has any one ever...
hello, congratulations on your first wedding cake, Lesson . take a deposit for the cake in advanced for holding the date. 2. get paid for the cake (balance) in full 10 days prior to the wedding. if after the 10 days cash only. 3. check the bakeries in your area to see how they price there cakes. some will price per slice, others will price per cake. But each is diffrent, but the going rate for a wedding cake will differ depending on what state and county you live...
This really doesn't have much to do with the original question. Let's hope the OP wasn't using any shortening in their chocolate chip cookies for one thing Sorry to disagree, but when I worked in a bakery we made our own cc cookies, and we used solid shortening, not butter. It was butter flavored shortening. and I can see you are not a cake decorator, when frosting melts right off your cake, you would understand, Yes I agree if going transfat is the way to go...
Hello, I supply a restraunt and caterier with cakes, and or mini pastries, for there special occasions, I give them a discount, so to speak and they have passed my name on to other clients, and customers who asks where did you get thoes pastries, it has brought me more business than if I tried to restrick the restraunt or try and have a contract with them. If one of there customers ask where the got them, they just give them my card. In turn if someone is looking for a...
Hello are you using the new 0 Transfat crisco, it does not work like I use to. horrible for frosting now. won't stick to cakes, melts right off. I switched to sweetex or you can go to some other high ratio shortening.. Alpine, Quick Blend. etc. ask your supplyer. Jane s cakesbysk@aol.com
Hi Chef and all bakers, This is not a reply but a question, could not find the question button.lolol so here goes. I just purchased my first block of Sweetex can I use it in baking, like cookis, pastries, pie crusts. actually in anything I use to use crisco in. Thank you all and have a happy Thanksgiving. Jane Cakesbysk@aol.com oh ya what areTrackback :suprise::suprise:
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