Cash from Baking??

getting-sorted-sarah

Bluefire wrote: »

Babyplum your cake looks amazing, I love it!

Busy weekend for me coming up, I've got a fair few Valentine's Day orders (although perhaps not quite as many as I was hoping for) but the good news is they're quite spread out rather than just in my local area so hopefully that means word is spreading. I've found Facebook is a great way of advertising - there's lots of local 'for sale' groups about at the moment.



If anyone would like to see some more Valentine's photos there's lots on my Facebook page (link in my profile) There's also a link on Facebook to my new website as well - I've been slaving over it the last few weeks so would love to hear what you all think!

Pretty! I've added you to my FB page favourites (Curious Cupcakes) I've had mostly cupcake orders from women for guys.

http://www.facebook.com/pages/Curious-Cupcakes/108715919173229

nat21luv

Bluefire wrote: »

Babyplum your cake looks amazing, I love it!

Busy weekend for me coming up, I've got a fair few Valentine's Day orders (although perhaps not quite as many as I was hoping for) but the good news is they're quite spread out rather than just in my local area so hopefully that means word is spreading. I've found Facebook is a great way of advertising - there's lots of local 'for sale' groups about at the moment.



If anyone would like to see some more Valentine's photos there's lots on my Facebook page (link in my profile) There's also a link on Facebook to my new website as well - I've been slaving over it the last few weeks so would love to hear what you all think!

You have to teach me how to do the bottom left hand corner rose cupcakes, Im rubbish! They look fab by the way and like you, havent had as many orders as I'd of hoped for! x

Bluefire

LADYPIKE wrote: »

How did you do your food hygeine cert? I was just about to buy one online but there's 3 different ones though and I'm unsure which one get... Level 2 Food Safety & Hygiene for Catering, retail or manufactering?

I'm fairly sure I did level 2 for catering. Mine was online as well.

nat21luv wrote: »

You have to teach me how to do the bottom left hand corner rose cupcakes, I'm rubbish!

Do you own a petal tip? I just watched a video on youtube first & then had a go from there basically!

getting-sorted-sarah wrote: »

I've added you to my FB page favourites

I've 'liked' you back!

Finished my first giant cupcake yesterday as a practise run for a wedding I'm doing. It's not perfect, but I'm still quite pleased with it!

esmer

Seen that on FB, its BRILLIANT!

nat21luv

Bekki, top tip, do the flowers slightly smaller as it makes it easier to fill in the gaps-with more tiny flowers

Yes I've got a petal tip and also watched a clip on youtube but still failed! think they'll be a good one for mothers day in pastel colours...

polkadot

hayley11 wrote: »

I think this is only a concern in certain people, like pregnant, young children, elderly? I've always eaten royal icing with egg whites and it's never done me any harm

I don't use it now in my royal icing because the royal icing sugar is easier and i'm lazy. :rotfl:

I do agree with you from the point of view of a mum and someone who doesnt *bow* to these things,my kid is one of the *very few I know* who is allowed to lick the bowl-but when it comes to your food safety cert its a no no.

And there again you've made another point re the royal icing sugar of the "just add water" variety.Ill confess Ive not tried it because like I say-I hate RI (but you might have inspired me to give it a go.

The point I was aiming for was really that the expense of a stand mixer "immediately" isn't entirely necessary for the sake of royal icing;) (esepecially from an MSE point of view)

Bluefire

nat21luv wrote: »

Bekki, top tip, do the flowers slightly smaller as it makes it easier to fill in the gaps-with more tiny flowers

I was trying to emulate a design I'd seen where they'd simply overlapped all the roses & eliminated the need to add tiny flowers - didn't quite succeed which is why there's a few on there! If at first you don't succeed...

I'm not sure what advice to offer re. the roses, apart from making sure you're using a nice stiff buttercream (Primrose vanilla is my favourite) What's going wrong with it exactly?

hayley11

polkadot wrote: »

I do agree with you from the point of view of a mum and someone who doesnt *bow* to these things,my kid is one of the *very few I know* who is allowed to lick the bowl-but when it comes to your food safety cert its a no no.

And there again you've made another point re the royal icing sugar of the "just add water" variety.Ill confess Ive not tried it because like I say-I hate RI (but you might have inspired me to give it a go.

The point I was aiming for was really that the expense of a stand mixer "immediately" isn't entirely necessary for the sake of royal icing;) (esepecially from an MSE point of view)

I do agree with that, i've actually only ever used my kenwood for royal icing once as I rarely use it, much prefer sugarpaste. I wouldn't be without my kenwood now though, makes life so much easier.

I wasn't thinking business enough when I replied to that, was thinking more for personal baking, which is dumb because this thread is all about business baking, doh! So yeah I wouldn't use raw eggs in anything I was selling.

olliesmummy06

Hi, i love baking cupcakes....but my buttercream just doesn't pipe right....how do you make your buttercream? Should i be using unsalted butter and icing sugar as i have been using whatever i make the cakes with, thanks.xx

karenccs67

olliesmummy06 wrote: »

Hi, i love baking cupcakes....but my buttercream just doesn't pipe right....how do you make your buttercream? Should i be using unsalted butter and icing sugar as i have been using whatever i make the cakes with, thanks.xx

I use unsalted butter and icing sugar, eg 100g butter to 200g icing sugar, butter should be room temperature, if a little bit stiff i add a little drop of milk. hope that helps. x