BROWNSUGA

I am sorry...I meant my local BJs.

For me, I could not compare the two. I remember when I started baking from scratch, my husband tated a cake and said it was different, but good. I told him that the difference was that one was made from a box and one was made from scratch. Even when converting to scratch recipes, I did not want to compare them to the box mixes that I had made. For me, I am not looking for it to be like that of a cake made soley from a mix. I like the texture of scratch cakes. I dont like the texture of cakes made from straight mixes. There are some "doctored" recipes that taste ok, but some of them require just as much work than scratch cakes. This is me! I truly enjoy the process just as much as the end result.

I personally like the taste of the chips better. While I aint too happy about it, I have resorted to buying the Nestle's. Our local Sam's carries Berkley & Jensen's chips. I am not sure how much they are compared to Nestle's. Has anyone ever had experience with Berkley & Jensen's products?

Are there any brands of meringue powder that might be better than others?

You can also check out Kopykake for airbrush and supplies.

I can understand that. Yellow and white have been a challenge in finding the "perfect recipe". I have read the thread on the "best white". How did the "best white" compare to the mixes that you use?

I have heard lots of great things about this Agbay leveler.

Scratch!! When I first encountered my love for baking, I used to use box mixes. Back then, there was no cake mix doctor. I remember making a banana bread....from scratch. It came out greatl and gave me the boost and confidence to try other scratch recipes. It wasnt easy. I cannot blame my failure soley on the recipes. Alot of them were messed up b/c I didnt know what I was doing!! Early on, I really didnt know what I was doing. As I learned more, it became easier. I would often bake cakes (from a mix) and take them to functions. People would rave and say how great they were. Then, the compliments were always followed by "Did you bake that from scratch?" Well, I didnt know what to say. I didnt want to lie, knowing that I didnt deserve the credit -- Betty Crocker or Duncan Hines did. That was the final push that I needed! Now, when someone says, "oh, that is good. Did you bake that from scratch?" I can proudly say yes! Some people cannot tell the difference between scratch and mix. And I know some people who prefer a mix cake. However, I personally prefer the taste of a good scratch cake. Oh, and as far as cost, cake mixes are expensive in my area. Personally, I enjoy baking. I enjoy the challenges that comes with it. I love cake decorating, too. But, I am a baker first.

I checked my local Costco a few weeks ago and I didnt see any. I am going to have to check again.

Up until today, I never heard of Coldstone. I overheard someone talking about it at work. I thought of this post b/c they mentioned the birthday cake flavored ice cream. It sounds delicious!!

Now that you say this, I think my local BJs (which is like Sam's) has stopped carrying them as well. They have been out of them the last few times that I went shopping. I am curious to know where I can get them in my area as well.

I love your blog!! You should have a WARNING/CAUTION sign posted on the front page of this blog! I thought I was full when I sat down to read through your blog. Now, my mouth is watering!! I want to "reach out and touch" each and every photo that you have on here!! Everything looks so delicious! Now, I am forced to go and eat some leftover cake........with a tall glass of milk!!!

Welcome! Okay, so call me dense... I don't do many cakes but would like to work on perfecting this challenging skill. Would you mind walking me through, step-by-step, exactly what you do, i.e. type of buttercream (meringue, etc.) used, fresh or crusted over, room temperature or chilled. H-e-l-p, pleeze. Thanks! Di ← See Wendy? I told you the paint masker thingy was the thing to use! I'd discussed that eons ago! Justcake, I was surprised that you said you cut yours at an angle and rounded it off......I buy mine that way.......see? ← Here's the new thread.....I am curious to know how this works, too.

Hey, I am going to start a new thread with the above post. I'd like info on it, too. I thought I was the only one confused about it!!

Oh, it's no problem at all, Wendy!! I am glad you asked. This is something I struggle with, too. Now, I have another tool to add to my wish list!!!

This thread seems to have two different topics going in one. Wow! Congratulations, Celenes!! Lucky you!! I am really happy for you!! Business is just picking up for you! That's great! I work full-time, too. I try not to take onto much when it comes to cake-ing b/c I know I have to keep things in tact for the full-time job right now. I know it's hard, but make sure you get proper rest. You raised a good point. I am not sure what area specifically I would like to concentrate on. Well, I have somewhat of an idea (custom cakes), but I am not exactly sure what kind (i.e. celebration, weddings, etc.). Well, good luck to you! I hope everything works out!! You will be just fine!! Please come back to this thread and let us know how things go.....the good, the bad, and the UGLY!!!

I have been given thought and started formulating a plan... Although I had an interest in a full Baking and Pastry program, I am leaning away from it. I dont think it will suit my needs/interest. Unfortunately, I am limited in my options for schools locally. Instead, I will look into "specialized" classes with some of the masters in the field. I will also try to find a part-time job working at a bakery or something of the sorts, just for some experience. And lastly, I will focus on business related courses. Ahh, it feels good to have some sorts of direction. Thank you guys Edited to add: Any comments, advice, or feedback would be appreciated.

Justcake!! Wow! I didnt even read your post and got really excited to see you here!! Wow!! I love your cakes and your website!! Ok, I am getting myself together and and going back to reading your post!! Ok, I have finished reading now! I saw you on the Birthday Cake Challenge. Great job! You are extremely talented!! I had read that you were a career changer, too. How inspiring! It is truly a pleasure to "meet" you! Thank you so much for your advice and response. You have provided alot of great information and many things to consider. While it is encouraging, your advice is also realistic. Again, thank you for your response! Best wishes to you and your business!

I know how you feel. I am addicted, too. I may not have alot of posts, but I lurk daily...sometimes a few times a day. Lucky you!! You are surrounded by so much talent! That course sounds very interesting. I would love to take a similar course, but I dont think there is much in my area. I am definitely going to have to travel in order to take advantage of something like that. I am hoping to be able to take a class, focusing specifically on cake, somewhere by the end of the year. Wow! $35k? And here I was wondering if I really wanted to shell out $15k tuition for a school in my area. Your path sounds much like my desired path. Unfortunately, I cannot do any home-based anything in my state. Sure, it's ok for "practice", but I know that if I ever wanted to be "in business", I cannot do it out of my home. I will cross that bridge when I come to it. I also want to be realistic in my approach as well. It's easy to dream big, huh! Like you, I remain in "practice" mode using my friends and family. They dont mind. And my husband has been good at "pimping" me, too. He is good at volunteering me. He claims that he is helping me practice. Good luck and keep in touch!!!

I hadnt realized there were responses to this thread until I went back browsing through my posts. Thank you for responding. And thanks for the advice. I dont think there are any specialtiy cake shops in my area. If there are, I havent seen them. We do have alot of bakeries. I have had the pleasure of viewing the ones (that I am aware of) on the web. I would love to be half as talented as many of the folks here. Practice! Practice! Practice! ----- Celenes, lucky you! Congrats on your business. And congratulations on your commercial account. Unfortunately, in my state, one is not allowed to sell good from home. I also work full-time. Initially, I wanted to do this part-time, but I have wondered about the possibilities of making a complete career change and if it is worth it. I dont know. I am confused!! I have taken one Wilton class. I may take the other two just for the information. I would like to take other classes that go beyond Wilton. In the meantime, I rely on lots and lots of books. I am still going to think things through about what options I would like to explore. I am not going to jump into anything too fast without giving it much thought.

Daniel, which Red Velvet recipe did you end up making?

Thanks guys! I will look at these sites that you have provided.

I am looking for retail sources for flavorings and extracts. I bake alot and I seem to run through it very fast. Any suggestions or information would be greatly appreciated. Thanks.

I would like to report that I made the CI recipe again with great success. This time, I was much more careful, as if I was making it for the first time. In addition, I also took notes along the way. That's something I plan to do from now on when initially testing a recipe. Thanks again for all of your help!

I was thinking the same thing. I am putting my consumer hat on....if I were a customer and came across that phrase, I would think that I was limited to just one. When you get a "sample", it is usually just to "taste" it. But you dont want them to just "taste" it, you want them to eat more and more and more and more....