Cash from Baking??

stardrops42

yumyums wrote: »

Hi everyone! Hope you don't mind a newbie joining in.
I'm also hoping to start getting some cash from baking. I'm at a very early stage - just want to build up some good recipes and photos to use as a portfolio.

I was wondering if everyone here used 'standard' buttercream on their cakes (ie. butter & icing sugar) or if anyone used different types of buttercream. I am very partial to a nice french buttercream or swiss meringue buttercream but the use of eggs concerns me. I always use free range and I know the eggs are partially cooked when making the meringue but what about storage? If I made a bunch of cupcakes would they have to be kept in the fridge?

I also wanted to say that everyone on here is so talented. Looking at all of your photos really gives me something to aspire to and it's also great that you all share tips with each other like a real community. Sorry if that sounded cheesy!

Hi
I haven't used any of the buttercreams you mentioned so I'm araid I can't tell you about storage:o May be someone else can help? Just wanted to wish you luck!

stardrops42

ButterflyX wrote: »

Hi, another question...when covering a big cake in fondant how do you stop it from looking lumpy and bumpy? Is it all about the thickness of the fondant or how you crumb coat it or something else?

Hi

I've found that if your cake isn't nice and smooth underneath then it doesn't matter what you do with the fondant it won't look smooth. You only need a thin coating of buttercream underneath and once you get your fondant on just keep smoothing it out with fondant smoothers. I'm sorry I'm not very good at explaining things:o I've basically learnt by reading books and by my own mistakes!:D

stardrops42

Minxz wrote: »

Hi Stardrops,

Please can you tell me how to make that amazing graduation cake??!

My son garduates this week, and we are all off on a big family do to celebrate his results next Tuesday, and I need some ideas that are do-able to make a cake!
I guess you don't live close enough to make me one?!!

Please can you give me some tips, I have decorated novelty cakes in the past, when the kids were younger, but not done anything other than cupcakes etc for ages!
Many thanks indeed

Hi

I basically followed this tutorial http://thefrostedcakencookie.blogspot.com/2009/05/graduation-cake.html then adapted it to suit.
My cakes were 6x9 (cut down from 2 9x9 square cakes)
The scroll was just a piece of fondant rolled up and the mortar board was a piece of the inside of a kitchen roll and a small cake board both covered in black fondant. Hope that helps but just give me a shout if you need to know anything else and if I can help I will;)

Minxz

That's brilliant, thank you!
If the hat is cardboard, do i need to use jam or water to make the fondant stick?
Thank you for your help ) X

stardrops42

Minxz wrote: »

That's brilliant, thank you!
If the hat is cardboard, do i need to use jam or water to make the fondant stick?
Thank you for your help ) X

I think I used a bit of fondant mixed with water, a sort of gooey paste. I can't remember to be honest:o You will find that the pre made black fondant is quite sticky anyway. I'm in the middle of decorating a cake covered in black fondant and it's so sticky it's a nightmare!! Never ever again! lol

thepinkladez_2

Hello everyone, i hope nobody minds me joining this thread? i have been avidly reading it since i found it last week but still on about page 20ish ( kids, work and baking don't leave me much time!).
Firstly WOW WOW WOW you are all so talented!:)
Basically i wondered if anyone can help me with what is probably a very silly question:o?
I am new to all of this, i have been making cakes etc for family and friends for a long time but its all kind of snowballed! I have recently sent my registration form to EHO to start a business and have had an email back with a date for them to come round and see me and my kitchen ( they don't say inspect it but i assume they are?!?) they have sent me this link http://www.food.gov.uk and i am trying to wade through it all!
Anyway i am waffling! What I wanted to know is what will they be looking for? i am starting to get a bit worried!My kitchen is clean ( well is as clean as a family kitchen generally is!) and i always clean it all before i bake. I have noticed something about sinks but i am confused!? i have a sink with a little drainer sink bit and i have a dishwasher which i wash everything in, i dont have a downstairs loo but have a sink upstairs to wash my hands in. Is there a check list or something i can look at?
I am also in northamtonshire, the midlands if that helps with any answers ( as i have noticed location seems to make a difference on how strict the eho are!)
any help much appreciated! thank you x

gazpacho_uk

rubysmummy wrote: »

Hi everyone,

ive been doing cupcakes and cupcake towers for family and friends recently and have been getting loads of compliments and people asking for my card to give out. Obviously i know how to get cards sorted but if i wanted to start it as a business can someone just point me in the right direction or give me a list of what i need to do and in what order etc. Im doing a cake course starting in July so i might be able to get some pointers from there. the thing is ive been asked to do a charity event next month and this would be a massive opportunity to hand out my cards but im worried in case this is illegal etc or if i need to get permission etc from the council. Sorry if i sound stupid and ive tried to read back but its a v.long thread and i couldnt see anything that actually made any sense to me.

Please be gentle with me

I would definately read back through the thread. It took me a week or so in coffee breaks, butit is worth it. There is a wealth of info and help in these pages !

gazpacho_uk

thepinkladez wrote: »

Hello everyone, i hope nobody minds me joining this thread? i have been avidly reading it since i found it last week but still on about page 20ish ( kids, work and baking don't leave me much time!).
Firstly WOW WOW WOW you are all so talented!:)
Basically i wondered if anyone can help me with what is probably a very silly question:o?
I am new to all of this, i have been making cakes etc for family and friends for a long time but its all kind of snowballed! I have recently sent my registration form to EHO to start a business and have had an email back with a date for them to come round and see me and my kitchen ( they don't say inspect it but i assume they are?!?) they have sent me this link http://www.food.gov.uk and i am trying to wade through it all!
Anyway i am waffling! What I wanted to know is what will they be looking for? i am starting to get a bit worried!My kitchen is clean ( well is as clean as a family kitchen generally is!) and i always clean it all before i bake. I have noticed something about sinks but i am confused!? i have a sink with a little drainer sink bit and i have a dishwasher which i wash everything in, i dont have a downstairs loo but have a sink upstairs to wash my hands in. Is there a check list or something i can look at?
I am also in northamtonshire, the midlands if that helps with any answers ( as i have noticed location seems to make a difference on how strict the eho are!)
any help much appreciated! thank you x

We have a sink with the "little drainer" sink and the EHO said it was OK
Again, we have a dishwasher and explained that everything is done in there, so again OK
We have a downstairs toliet with washing facilities. We have two doors between the toilet and kitchen which was OK
All our cake baking equipment and materials are in a large cupboard away from our other stuff .... this was recommended !
We also bought a stainless steel table to do our work on (the dining table suffered ...... and is now in the garage)

Hope that helps

ButterflyX

I was worried that i would need two sinks but after speaking to my EHO they said as baking is classed as low risk you dont need a separate sink for handwashing - but again it all depends on area as i know some poeoples EHO's are quite strict.

ButterflyX

It really is a struggle to come up with name for a business - i could of been up and running by now if it wasnt for a name! They all seem to be taken.