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BROWNSUGA

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Everything posted by BROWNSUGA

  1. I am so happy!! This is probably minor to many, but I doubled a cake recipe with great success!! Up until now, I have been too chicken, scared that I would mess something up. Well, I took the advice from those links above and the cake actually came out much better than the original recipe. I did use a different mixer than what I normally use. I am puzzled as to why it came out much better. Whatever the reason, I am glad that it was successful! I truly owe it to the advice given in the links above!
  2. Great thread... Here is a previous thread. I am not sure if this is what you are looking for Click Here There is also this link Baking 911
  3. Sue, you did a great job!!! I love it!! While the sides might not look exactly like Elegant Cheesecakes, it is fabulous. YOu have created your own signature style....Great job!
  4. Diane, since you are in the biz, what route did you take? Also, what would you recommend for learning the business side of things?
  5. I am of no help , but I thought that they used chocolate, not fondant. The website states that the cakes are wrapped in chocolate.
  6. I am in Burlington County. I am going to try to find the information, but I recall hearing that licensed in home kitchens werent acceptable. Dont quote me! I guess it wouldnt hurt for either one of us to find out, huh? Like you, I want to know my options as well.
  7. Are you able to sign up for any classes? Although, I really dont care for the style of decorating, Wilton Courses can offer some basic instructions on decorating and creating tiered cakes. They can be taken at your local craft store. You can also check their website for more information. There are also some good books that focus on making, decorating and constructing wedding cakes. Do you have any idea of the style that you want? How about the actual cakes? Do you have a preference on your flavors?
  8. Thanks for bringing this back up to the top, Brownsuga! I'm a brand-newby -- just discovered eGullet this week and am already completely addicted. I'm a passionate home baker and have toyed with the idea of creating my own business, but I make too much money at my day job! Until the mortgage is paid off and the kids are through college, I will continue to satisfy my need to bake by making birthday cakes for each of my co-workers, kids, family members..... basically, anyone who will let me. I go into heavy pastry mode around the holidays and am so inspired by this site that I'm already planning the menu for Christmas 2005....... ← I know exactly what you mean. I am not going to give up the dream. One day....one day!!
  9. I am in New Jersey as well. From what I understand, you are not allowed to bake from home. I havent actually checked into the rules. If you find anything out, can you please post it here.
  10. ClickyHere's a previous discussion on this....
  11. With all of this caketalk going on, I figured that I'd bump this thread back up just in case anyone was looking for information that was previously discussed or if someone wanted to add any advice, tips, suggestions, etc. for those who are looking to get into the business of creating custom/specialty cakes.
  12. Oh, I wish I could be there!!! I love this thread. I will patiently wait for more pictures.
  13. How'd I miss this post? I love this cake!! Great job!
  14. Thanks, Dee. I am going to have to do that next time I have leftover yolks.
  15. I like making meringue buttercream, but I hate wasting the yolks. What is the best way to store the yolks if I am not going to be using them immediately? Also, are there any other options? Can meringue powder be used...the back of the can gives a conversion of how much meringue powder and water equals one white.
  16. For the egg white, is it eggs, powdered egg whites or meringue powder?
  17. I am sorry to hear about your mishap. I am not sure what it could be. Was the butter very soft? When I make meringue buttercream, I add slightly chilled butter to the meringue. The butter is soft on the outside, but still chilled. Another question, was your chocolate too warm? Did you allow it to cool slightly before adding it to the meringue? Another question, you mentioned that you use Pappetti Foods. Do you use the Whippin Whites or the regular All Whites? I am on the hunt for Whippin Whites. I can no longer find them in my area.
  18. Brownsuga, Have you tried Italian Meringue Buttercream? Its easy and won't slump or melt in the summer and it is ethereal when made correctly. It also has the added bonus of using fully cooked whites so you can confidently serve it to little kids and old ladies. Woods ← I tired the Italian Meringue Buttercream yesterday and loved it. I will be making it from now on. It tastes like the Swiss Meringue Buttercream, however, it didnt taste "flat" after putting it on the cake. I will be making the Italian Meringue from now on. Thanks alot everyone.
  19. Sometimes yes and other times, no. Would that have an effect on it?
  20. Thanks, Dee. I know exactly what you are talking about when you compare it to hard butter. I am letting it come to room temperature, but it kind of tastes....flat. It is not as fluffy or whipped as when I first make it.
  21. I am in need of help with SMBC. One, I have never had it until I made it at home. So, I dont know what to compare it to in order to make sure that it's coming out right. When I make it, it tastes great -- while still in the bowl. However, it changes after it's put on the cake. Hopefully, I am explaining this right. The texture isnt the same after I apply it on the cake. It's not as ....ummm, what's the word....whipped-like or .....the mouthfeel is different. Does that make sense? Another thing, when applying it to the cake, should the cake be room temperature or chilled? Thanks in advance.
  22. Curlysue, I agree. In today's world, it is so much easier to "shop" with a click of the mouse. I would think that most of the visitor's to one's site are customers who are either looking for ideas for a cake or shopping for a decorator. Although word-of-mouth is great, a website can actually let you visualize the skill level of a decorator. And if there local, all the better. Plus, I know of a few decorators who have been asked to travel to a location. These designers were propositioned because of the potential customer visited their websites. I admit that I am the same way even when it comes to other services. Even if I am looking for local services, I search on the internet first. I will usually research the companies with a website first. Also, the quality of the website means alot, too. As far as stealing pictures, I never thought people did such a thing. However, being on various boards and seeing other decorators sites, I realized that it happened more than I could know. There were people who stole others pictures and tried to pass it off as their own work. I also remember visiting Lindy Smith's site and it had mentioned that someone also stole pictures from her and placed them on their website. It's a shame that people even resort to such a thing.
  23. Wow! I love your new site!! I visited your old website in the past and didnt think that your website did your talent any justice!!! Now, everything goes together perfectly! Everything is beautiful!! Great job. What a diifference a good website can make!
  24. I am curious to know if this is by yourself also? I remember in a previous post you mentioned that when starting off, it's just YOU who does EVERYTHING. Woah!! Justcake, take your time with your response!! Get some rest first!! We'll be here!! I am slow as heck, too. I am hoping with practice will come speed. I am hoping that creativity will not suffer. I know for me, I need to manage my time a little better. Back on topic, I am looking forward to learning more about this smoothing technique.
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