Cash from Baking??

nat21luv

guys, im having trouble trying to finda a recipe for whiter buttercream, can anyone help? x

nat21luv

bektoria wrote: »

Wow that is fantastic, well done :T I must be one of the few people who has never been on Facebook Is it hard to set up and do you have to update it all the time like a blog ?

Best wishes,
Bek x

thank you! its your own personal page that you update as and when you like, and your 'friends' are just followers that see your status. its a great advertising tool as its free and used all around the world. just go to facebook.com and go from there. type in your details and you've got your own page! then start finding friends. as its a business page i just added anyone, regardless of if i knew them and eventually the page looks after itself. i go on there everyday as i get orders through facebook, people like to see pictures and here they can. hope this helps x

babyplum

nat21luv wrote: »

guys, im having trouble trying to finda a recipe for whiter buttercream, can anyone help? x

I looked into this a while ago and some people said to just keep mixing (preferably with an electric mixer) it as it gets paler the more you mix it, but to be honest you will never get it white that way. I ended up buying a product to whiten icing and it worked quite well. Will just google and see if i can find it......

Aha here it is:

http://www.cake-stuff.com/white-white-icing-whitener-wilton-colouring-60ml-p-1670.html

babyplum

Just found this too but have never used it before:
http://cakestuff.bpweb.net/superwhite-icing-whitener-sugarflair-colouring-20g-p-96.html

nat21luv

thanks for that, looks interesting. ive seen a recipe using egg whites-italian meringue icing. the mixture doesnt get cooked so ever so slightly worried about using raw egg whites!

babyplum

nat21luv wrote: »

thanks for that, looks interesting. ive seen a recipe using egg whites-italian meringue icing. the mixture doesnt get cooked so ever so slightly worried about using raw egg whites!

Yeah i know the recipe you mean. I thought about doing it once but didn't really like the thought of using raw egg whites either.

babyplum

bektoria - Your website looks really good! I really like the information you have added and also that you have put that you are open to specific requests for flavours and designs. That would definitely draw me in as a customer.

I think there is obviously room for improvement in the future but as it has only just been set up i honestly think its fab!

One thing i would say is that it could do with more photos if you have them. And maybe in the section where you have all the flavours you could put a little picture next to each description.

Well done! :T I'm impressed that you have managed to do this as a 'not very computer savvy' person. Gives me hope that i might be able to do one in future.

esmer

nat21luv wrote: »

thanks for that, looks interesting. ive seen a recipe using egg whites-italian meringue icing. the mixture doesnt get cooked so ever so slightly worried about using raw egg whites!

You have to be careful with Italian meringue because of the uncooked egg whites. Have to notify people, pregnant women, and young children can be effected. I read somewhere that you can get powdered egg whites. Not sure how this would taste.

Look for the palest butter you can get, or margarine. Tesco do a marg that I sometimes use for my buttercream and its really pale. So with your icing sugar its the palest I have ever managed to get it without using substitutes.

Italian meringue or Swiss meringue are the way to go for PURE white........... but you will have to have a warning about raw eggs

esmer

I agree with baby plum Bektoria.....................

for a first attempt its really good. I personally dont like the wood background that you have, takes your focus away from the main site. I like cupcakes sites to be colourful and fun........ The bottom of the page you have one photo of a cupcake, I think it woudl be good to put a row of them along the bottom................ as for you council award, I would say it on the front page. I would take your number off the frontpage.......... you have a contact us button, put it in there.

I think its a fantastic first attempt. Google other sites and see how they look

Welldone xx

esmer

Cookie82 wrote: »

Hi Esmer

The regs are slightly different in Scotland (temps etc) but not for registration. The thing is, they can't refuse yoiu registration, if you just send form in..your registered and thats that. They will have to give you 24 hours notice before they visit you, but if they are as understaffed as we are it may not be for a while!! As far as 'paying the price' goes
, if they kick up a fuss about wash hand basins etc (and IMO they shouldnt if its just cakes etc) then you just stop...and you havent lost anything. Here is a link to a really good advice leaflet that ,igth help you...and its specific to Scotland too

http://www.food.gov.uk/multimedia/pdfs/scotfarmersmarket.pdf

I hope it helps, and I think you should go for it if you want to x

Thanks very much. I have a feeling though if I register with them, it will just be a shut down, they have red tape on red tape........... there was another user on here with the same problem. I am making cakes for friends, and they pay me for the stuff. I think I will just practice just now and let them forget who I am. I had them out months ago and then I appealed against it, sent someone else and they basically just said NO. Sent me a letter stating the fact!