Homemade Cakes thread

flea72

bindiboo wrote: »

Hi guys I have a question for any one that sells their creations. I have been asked to make a cake for someone and wondered what % mark up do you add to the cost of ingriedents/labour/fuel???? i am making a fresh cream 11" cake which will be egg less.

Thanks

if selling retail, then you tend to mark-up by 75%

however, most home bakers just work time rate on top of ingredient costs. so you have to decide on how much your time/skill is worth

have just googled some bakeries, most charge around £50 for a 10" sq cream cake, that very basic, with little additional decoration - so i would expect to charge at least £30, if not £40

F

awesome2_2

Hi Laidies
Here is Adriannas xmas cake too
http://s1143.photobucket.com/albums/...urrent=007.jpg

lucasmum

Here is a piccie of a 21st cake I am last weekend. I was pretty pleased with it, its the biggest cake I've made so far. It went well with the Willy Wonka themed party!

pj68

Bindiboo - Just a word of warning any cakes that have fresh cream in should be kept refridgerated and discarded once they have been out of the fridge for more than a couple of hours (maybe 3hrs). Also if you plan on covering with sugarpaste then sugarpaste will go sticky in the fridge. TBH fresh cream in cakes is really to be avoided unless its for yourself and you can guarantee it has been stored properly

bindiboo

pj68 wrote: »

Bindiboo - Just a word of warning any cakes that have fresh cream in should be kept refridgerated and discarded once they have been out of the fridge for more than a couple of hours (maybe 3hrs). Also if you plan on covering with sugarpaste then sugarpaste will go sticky in the fridge. TBH fresh cream in cakes is really to be avoided unless its for yourself and you can guarantee it has been stored properly

thanks, I have always stored them in the fridge so no worries there. The one I did for my mums 70th was stored in freezer to help with transporting and then transported with ice packs so I was really careful.

Just another question guys, whats the best receipe for buttercream if I ever wanted to use that in the future.

flea72

bindiboo wrote: »

Just another question guys, whats the best receipe for buttercream if I ever wanted to use that in the future.

standard recipe is usually double the amount of icing sugar, to butter with a little bit of wet added, so either milk, vanilla extract or food colouring/flavouring

but i try and do 3 parts icing sugar, to 1 part butter, with maybe a dollop of cream cheese to counteract the sweetness, if im not adding a flavouring

or if feeling feel decadent (and with time on my hands) i make an italian meringue buttercream

http://www.cakejournal.com/archives/how-to-make-italian-meringue-butter-cream

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hels123_2

claffys wrote: »

Made this for my dd's 3rd birthday yesterday :-)

http://www.facebook.com/photo.php?pid=5925263&l=96ecb4f47e&id=585526055

That is TOTALLY fantastic! :T

vivalagloria

Woah, y'all are seriously talented, I love it.

Tomorrow I'm going to make a batch of cupcakes for my brother's birthday and for Christmas, but I'm trying to find a good recipe for icing that I can mould into shapes (so I think I'm looking for fondant or sugarpaste icing? Or maybe that's the same thing? I'm new at this!). Lots of recipes seem to include egg white, but using raw egg white seems weird to me... can anyone give me advice on what to do?

SeaBee

Just thought I would share 2 of the cakes I have made so far for Christmas presents.


Fruit cake with sugar paste and marzipan

[URL="http://s466.photobucket.com/albums/rr23/scootataxii/?action=view&current=IMG_0550.jpg]"][/URL]
This is the result of my 6 week cake decorating evening class. I learned how to marzipan, royal ice and make run outs.

Stephb1986_2

Hi Ladies, I'm loving all these cakes they look fab!!!

Have any of you seen the ace of cakes tv programme on telly? Its based in America their cakes are HUGE!!! heres the website http://www.charmcitycakes.com/

The question I have is what is the white stuff that they use around the cake to keep the icing smooth?? I think it's royal icing if that helps

Steph xx