Cash from Baking??

esmer

owlet wrote: »

Can anyone answer this for me?

Why is it that when my cupcakes get one whiff of a plastic box, the cases peel away from the cakes.

I put some in the box, without the lid the other day and within half an hour the cases started coming away. How do I get round this and how do you guys store them? (I have got a big underbed storage box for transporting them).

I was wondering if I filled the cases a little more so that when they are cooked, the top comes just above the case instead of level with the top... they might stick then?.... They dont come away in the cardboard fancy boxes I sell them in or if they are left out - but I don't want them to dry out.

Its to do with the temperature and humidity in the room. I let my cupcakes cool for 5mins in the tray and then put on the cooling rack to cool completely orc ool your cakes away from the kitchen and in a room with a more ambient and cooler temperature.

I put them in their boxes a lot of them time and then decorate them., If they are going into my cupcake courier box I put the lid on just as im about to travel.

babyrut

karenccs67 wrote: »

yes i used rolled sugarpaste to cover the bottom & it was my first attempt and piping sugarpaste roses, well thats what theyre supposed to look like.... lol

I am guessing you taught yourself then!?

Bluefire

karenccs67 wrote: »

yes i used rolled sugarpaste to cover the bottom & it was my first attempt and piping sugarpaste roses, well thats what theyre supposed to look like.... lol

I think they look lovely Karen! Covering a giant cupcake with roses is my favourite way of doing it now; I actually find it easier than trying to do a big swirl! Wouldn't even know where to start with covering the bottom in sugarpaste though, it really finishes it off nicely. I have found I prefer doing the stars with a smaller tip rather than the 1M nozzle, mainly just because I find it's easier to control! The image below has become my 'standard' way of piping the design.

owlet wrote: »

Why is it that when my cupcakes get one whiff of a plastic box, the cases peel away from the cakes.

From what I've read, this is generally caused either by the case itself, the cakes not being cool enough when packed away, or they may simply not be cooked through enough. It's all to do with moisture - if there's too much the case will peel. I've had all three happen to me, had a wonderful mix last week which managed to burn on the top & still be runny at the bottom?! Horrible doing all that work only to have to throw the cakes in the bin!

Apologies to anyone who has sent me a PM asking for advice lately, I've been extremely busy & I'm afraid the time I do get on the computer is generally spent answer customer queries rather than the many requests I get for help. I'm having a bit of a quiet week this week though so I should get around to replying finally!

The busy has been good though, two markets two weekends in a row, and yesterday I sold out in 2 hours! I hate the work that's involved in the run up to a market but love actually doing them - it's so nice seeing regular customers coming back & the feedback you get after the market is over

karenccs67

Bluefire wrote: »

I think they look lovely Karen! Covering a giant cupcake with roses is my favourite way of doing it now; I actually find it easier than trying to do a big swirl! Wouldn't even know where to start with covering the bottom in sugarpaste though, it really finishes it off nicely. I have found I prefer doing the stars with a smaller tip rather than the 1M nozzle, mainly just because I find it's easier to control! The image below has become my 'standard' way of piping the design.




From what I've read, this is generally caused either by the case itself, the cakes not being cool enough when packed away, or they may simply not be cooked through enough. It's all to do with moisture - if there's too much the case will peel. I've had all three happen to me, had a wonderful mix last week which managed to burn on the top & still be runny at the bottom?! Horrible doing all that work only to have to throw the cakes in the bin!

Apologies to anyone who has sent me a PM asking for advice lately, I've been extremely busy & I'm afraid the time I do get on the computer is generally spent answer customer queries rather than the many requests I get for help. I'm having a bit of a quiet week this week though so I should get around to replying finally!

The busy has been good though, two markets two weekends in a row, and yesterday I sold out in 2 hours! I hate the work that's involved in the run up to a market but love actually doing them - it's so nice seeing regular customers coming back & the feedback you get after the market is over

thats a beautiful cake. x

Kim_Possible

Can I ask a quick cupcake related question:
I want to bake several types of cupcakes (vanilla, choc, lemon etc)
I have one mixer.... so I have read that once liquid is added to the dry ingredients the chemical reaction starts.... so i shouldnt leave the batter to sit??? is this correct.
The oven has two shelves but I would have to let one batter sit while i mixed the 2nd batch then prep into cases and into oven. So how can i bake several different types of cupcakes effectively?
Ps. I read along regularly in awe!

johanne

quick question from me too.. (avid reader of this thread) i'm making a cake for a 3rd birthday and wanted to cover it with with regalice...problem is i need it green!!

Whats the best way to turn 1.5kg of white regalice green? Or would i be better painting it? if so..what should i use to paint it? its going to be a stacked cake so lots of surface..

stardrops42

johanne wrote: »

quick question from me too.. (avid reader of this thread) i'm making a cake for a 3rd birthday and wanted to cover it with with regalice...problem is i need it green!!

Whats the best way to turn 1.5kg of white regalice green? Or would i be better painting it? if so..what should i use to paint it? its going to be a stacked cake so lots of surface..

Hi

You need some colouring paste, you can buy it online or at any sugar craft shop. Don't use colouring you buy in supermarkets as its not suitable. All you do is add a little bit at a time to the regalice and knead it (use a toothpick to add colour). keep adding a little bit at a time until you get the desired colour. You have to work fairly quickly as the regalice will start to dry out but if it does just add a bit of trex to it and it should be ok.

johanne

brilliant thanks!!

sarahs999

I have a part-time cupcake business I set up some years ago. My public liability insurance is £70ish per year, so your quote is high. Try construct-a-quote.

I did the basic food hygeine certificate but only because the farmers market people asked me to. The delis I was selling to didn't ask or care about that. I also had an inspection of my kitchen from the council, but they really don't care that much about small home-run businesses.

The one thing i would say is that it really won't make you much money as the profit margins are very small. The best money I made was from weddings (I specialise in couture cupcakes).

sarahs999

johanne wrote: »

quick question from me too.. (avid reader of this thread) i'm making a cake for a 3rd birthday and wanted to cover it with with regalice...problem is i need it green!!

Whats the best way to turn 1.5kg of white regalice green? Or would i be better painting it? if so..what should i use to paint it? its going to be a stacked cake so lots of surface..

Or just buy it pre-coloured green. Any of the online cake making shops will sell coloured sugar paste.