celenes

Thanks for the pictures on buttercream. I appreciate it and I shall try my hand at this over the next few weeks. I am slammed with cakes this upcoming week so I doubt I will be able to try a practice run but I am definitely going to try something. I think I will invest in the Sugar Veil product too and see what I can come up with. If I understood correctly there is no need to buy their tool but just use the decorating tips I have correct? I am so excited I now have time to be more creative with my cakes since I have quit my job and am now putting all my time into Celene's. Yes it's scarry but everytime I think no one is going to call the phone rings for another order. Yipppeee. Now all I need is some reliable help especially with Easter in the wings.

While I have never tried the technique myself, I am curious to know can you do the same on buttercream frosting once it crusts or is it just impossible to do. I don't work with fondant much but do a lot of other cakes with buttercream and with Spring here now I would love to use the technique for some upcoming cakes.

Yes I agree the cakes are beautiful. I have a question though: I have always been directed that you can not recreate a licensed character or logo on cakes for sale without the permission of the company. So how is Michelle able to do such things like this (i.e. Disney, Willy Wonka etc.) I am asking the question because I have turned away a few orders because of my fear of getting tagged with an trademark infringement fine.

Oh yes I'm still around just haven't had time to post or read as much as I would like because business is going well but I couldn't resist this topic because I have found here in Ohio cupcakes are quite popular. I just did several dozen on Friday for customers. I created a cassata cupcake which is simply pudding filling with pineapple topped with a whipped frosting and finished with a strawberry. My other popular cupcake is a chocolate cupcake with german chocolate filling then topped with a thin layer of chocolate ganache and finished with a chocolate cream cheese frosting. Yummmm I call this the "It's Friday" cupcake

Actually no they don't want cupcakes they want a decent slice of cake with a strawberry. The objective of the pre-slice is so that folks can see the cake is red??? But to me if you know what red velvet cake is you already know if is red. I thought if I made individual loaves it would be a better presentation versus precutting a large sheet cake and a half. It is my understanding the cakes will be out for those in attendance to view so it is not like it will come from the back and be placed in front of the guest. It just seems backwards to me.

Hi, I have received a request from a client to make a full sheet red velvet cake and a half sheet cake and they want it pre-cliced in generous pieces with a strawberry on each slice and they also want some strawberry puree to drizzle on the top if desired. First of how do I cut the cake without make a horrific mess of the whole thing? I hate to put in a lot of work in decorating the cake only to screw it up be pre-slicing. I don't have any of the gadgets either that I been researching this week to equally divide the cake is this something I should invest in? I recommended to the client that perhaps I make mini cakes and put them in the decorative foil petite holders but apparently my price is too much for that. I didn't think it was expensive but the client did. HELP.

Kolachy is very popular in OH too. I have made them a few times and plan to offer them this holiday season if I have enough time to dedicate to making them. I usually make the cream cheese dough with the fruit filling and then sprinkle with powdered sugar. If they do freeze well I can start making them after I get through the potential Cleveland Indians playoff, Sweetest Day and Halloween

Hi All, In anticipation of the upcoming Halloween season along with Thanksgiving and Christmas I would like to get a jump start on my cookies. My question is if I bake sugar cookies and decorate them with royal frosting and maybe sprinkles can I then freeze them? Will the cookies taste ok and not be gummy providing I wrap them properly? I figure I will bake and decorate next week so I won't be overwhelmed and now that I am working part-time I have more time to bake more and put things away versus on demand baking. Thanks in advance for your assistance.

What a cute story. Yes the real world is an eye-opening place I know. But I have decided that if I don't step away from Corporate and try my dream I will be more miserable because I didn't. So off I go and as things start to pull together, I hope to have enough time to journalize the opening of Celene's through this forum with pictures but no promises because we all know having time is a commodity itself. Thanks to all who continue to add their advice, resources and experiences with those of us who haven't been out there for any length of time.

Congratulations DragonFlyDesserts on your new venture. I wish you lots of luck and I thought I had energy but you certainly have me topped. I am just beginning to investigate opening a storefront myself, so your posting is quite timely. I have just begun my process and unlike you I don't have a financial backer just yet but met with a SBA RM last week to begin the conversations. I also don't won't a huge array of items to manage right off the top but just a few things. I make birthday cakes, shower cakes etc. Limited cookies and pies but I can do those things as well I just prefer the cake mode. I have operated my business from my home for the last two years and this year has been a very good year so far. My one corporate client has asked me to take on other locations for them and I will be agreeing to that one day next week once I put in my notice at my fulltime job. But I also plan to approach several other small accounts in case my big account decides to dump me which can happen so I caution you to think of that scenerio as you delve into more corporate clients (restaurants) I am sure I don't need to tell you that because it appears you have the knowledge on that facet. Again good luck and continue to keep the forum in the loop when time permits. I know it can be difficult, I haven't posted for a while because I have been very busy this summer despite the tremendous heat. Oh, yes I was overwhelmed by how much people enjoy cake too. It's very interesting in this age of watching your weight, low carb diets etc.

To assist in coloring your frosting use a little bit of black coloring and a little brown coloring which will deepen as your frosting matures. I did that last week and I got a great color and didn't diminish my chocolate flavor. Go luck.

I am wondering what's the easiest way to get rid of the seeds from raspberries? I have a recipe that uses fresh raspberries in the batter and I would like it to be less crunchy but still have the raspberry. Do I just need to puree it better or is there another way? I don't want to use seedless jam in replace of the fresh raspberries if I don't have to.

K8Memphis can you only use the white cake mix or does this recipe work for other flavors too?

The easiest way to write on the side of a cake is to have a tilting cake decorating stand. If you can imprint the message first and then pipe over it that would be helpful too.

I am totally laughing at your response about the demo. Hmmm, I was just at Lowe's yesterday getting some flowers for my flower boxes for my porch. I'm not much of a gardener but I like things to look pretty so I made a small purchase and the hubby got his hands dirty as I new he would because I'm too girly to get my hands dirty except for icing of course. I am very interested to see how it goes with the equipment you purchased. I know lots of decorators utilize stuff for cake decorating from the hardware/home improvement stores. Infact in the wedding cake competion a few months back one or even more used paint sprayers.

Not yet. I did order Roland Winbeckler's Airbrush Techniques booklet and have looked through it several times. My goal is to be up and running by the holiday season (Thanksgiving and Christmas) I hope to purchase my equipment next month. I have a big cake order in the wings that will pay for it. What brand, model and where did you purchase your equipment? I hope you plan to give a demo on the use of airbrushing for newbies....

Thanks for posting chefette. I have really learned alot about Cassata cake. I don't think anyone here makes it like I have read on this thread. But maybe I will change up my recipe and see what happens.

When I got married 4 years ago a lot of people asked me if I had plans of making my own cake and I looked at them like they were on some type of drug. First I was not anywhere near the decorating level I am at today and secondly, I was stressed out of my mind that I had to put together what I call a production for a wedding because my dear husband really wanted this, so I went along with it instead of going away to some tropical spot with just the two us with the officiant to marry us. I think it is great you wish to make your own cake and I think where there's a will there's a way, however as Steve and others have stated don't put any unneccessary expectations on yourself. When I taught one of my cake classes one of my students told me (everyone, please don't throw darts at me for what you're about to read) that they used the frozen cakes from the freezer at the grocery store and arranged them and put some flowers and other wedding decor on them and ta da wedding cake. Might be an option for you. I think the sheet cake idea is fabulous too and if you want something for your pictures, perhaps you can find a bakery shop or maybe on Ebay you could get your hands on to display a cake for show. Whatever you decide, all that matters is that it's about what you and your better half want and that your day is about the two of you. So congrats and best of luck with many, many, years of happiness

Not sure how I will sleep tonight in anticipation of the rest of the story. This is like watching one of your favorite shows and you get to the season finale and they end it with a cliffhanger until next season which is a zillion months away

Thanks for the compliment John. If this type of item would hold up in shipping I would gladly send you something to sample but I don't think it would ship well unless of course it is frozen which is not something I have tried and don't think I will. I have an order for a cassata cake later in June so I may make the cannoli cream for that one haven't made up my mind yet. It's a really important service anniversary (40 years) and I am not sure if I should experiment for that particular cake. I am still trying to work out design details because there will be a 100+ employees and upper management will be in attendance at this event.

No perfection is not my goal here just a decent cheesecake that as you say I can cover up the cracks. Unfortunately, I didn't snap a shot of the cheescecake I made for my family which I baked in a 1/4 sheet pan. I covered the top with strawberry glaze and then really nice strawberry halves followed by whipped frosting on the sides and a nice border. The cheesecake did have a few cracks when it came out of the oven but if you saw it once I put the finishing touches you would never know.

As usual I knew I would get excellent guidance on this topic. I looked in my Cake Bible book and see a recipe that will serve 100 so I am sure I can make that and divide it out accordingly for my pans. I just finished up my personal cheesecake for my family which I baked in a 9 x 13 pan and it came out of the pan nicely. I used parchment paper versus foil. I also frosted it with whipped frosting because I unfortunately can't have a plain cake anymore even if it's just for me and the hubby. Plus when the children come over to visit it's a crime for me not to do a little decorating on the dessert. So I feel confident that I can offer this to my clients now. Below is a picture of standard cheesecake I did for a bridal shower last week. My client said she should have ordered all cheesecake although the other two cakes went quickly too.

Quite interesting information. As you already know, the recipe that I have been exposed to is nothing like the ones which have been posted here. If I use these recipes I will definitely have to increase my price. Thanks for sharing the recipes, I think I will try the Cassata II recipe just for testing purposes. Although I have been asked for a donation of an item for a UW fundraiser next week, so I might offer this up. I have to see how my schedule works out. O.k. here are two pictures of cakes that I have done that are "Cassata Cake" The first cake in the picture is the Cassata Cake for a wedding I did last summer This mother-to-be loves Cassata Cake so this is what I came up with to match the decor which I also put together. Infact I am doing a 30th Birthday party luau cake for her in a few weeks and you guessed it, she wants a cassata cake. They are classified as such because of the filling inside otherwise they just look like regular cakes.

Here in Ohio or at least in Cleveland people order a lot of cassata cakes. I had never heard of them until I moved here. Is this a popular dessert anywhere else? I guess it would help if I mentioned that it is a yellow or white cake filled with bavarian cream or custard and strawberries. It is covered with whipped frosting. People rave over it. It is not a personal favorite of mine but I have been making a lot of them particularly full sheet cakes which require making 4 half sheet cakes to make the full and as you can imagine it is very heavy. Which is why, I have more upper arm muscles at 40 Don't know if that is good or bad. I have really had to learn how to pick this cake up without killing my back too.

Hi All, I was just thinking today as I was making a cheesecake for my family cookout, if it is possible to make a decent cheesecake as a sheet cake (i.e. 1/4 sheet and 1/2 sheet) I would like to offer this as one of my selections to my customers but I don't know what type of recipe to use. Should I just use my standard and double batch it? What about the cook time? How do I accomplish getting it out of the pan without breaking it apart? I would like to apply a whip frosting on the top and sides and then decorate it as I would my standard birthday cakes. I am not concerned about the frosting of it but I need to make sure it doesn't fall apart on me. I know I have read a previous thread here about freezing cheesecake and the pros and cons as it relates to the consistency of the cake once it thaws which of course is another concern I have. Thanks in advance for your recommendations.