I talked to a guy today about a rental kitchen. His business is called "Homemade" and I'm not 100% sure what they do besides renting out their kitchen but they are wholesale only. Anyway, he told me if I want to start my own business, I need to get a business license, a food handling license, a safety inspection, etc. OR, he said I can still do what I want to do and work under his company and use their licenses. However, I am not sure what this will mean for advertising as "The Shy Cookie". He also said he can give me access to wholesale ingredients by adding whatever I need to his usual order... another plus.
Ben and I are going over to look at the kitchen tomorrow morning. I need to get some business before I will even be able to use the place. I was also thinking about baking as much stuff as I can in 4 hours (that's their minimum rental time) and taking it to the farmers' market to see what happens. hmmmmm
Adventures in baking, cake decorating, and starting a business...
Wednesday, August 31, 2011
Monday, August 29, 2011
Curley/Pinkerton Wedding
This is a cake I did earlier this summer (June 25th) for my friends Megan and Chris. We started designing this cake on a snow day we had off from teaching back in January. The basic design stayed the same but we added a little more style over the months.
The theme of Megan and Chris's wedding was nautical for their love of the water and boating. This is reflected in the compass rose on the front of the cake (that was also on their invitations) as well as the scroll work that was shaped like waves. Megan made her own topper to look like her and her groom... it was VERY cute!
To start out, this cake was 4 tiers of 3 different flavors and 2 shapes (round and hexagonal). The bottom tier was chocolate cake with fudge and raspberry filling, the second tier was white cake with lemon cream filling, and the top 2 tiers were red velvet with cream cheese filling.
This cake was scary to deliver because it was extremely hot and humid outside in eastern North Carolina. We had to turn the AC on in the truck ahead of time to cool it down before taking the cake. I had assembled the top 2 tiers and the bottom 2 tiers before leaving the "bakery" (aka Megan and Chris's kitchen). When we got to the venue I placed the top tiers onto the bottom tiers, finished decorating the middle tier, and placed the topper.
I LOVE this cake... it looks like it came from a magazine :)
The theme of Megan and Chris's wedding was nautical for their love of the water and boating. This is reflected in the compass rose on the front of the cake (that was also on their invitations) as well as the scroll work that was shaped like waves. Megan made her own topper to look like her and her groom... it was VERY cute!
To start out, this cake was 4 tiers of 3 different flavors and 2 shapes (round and hexagonal). The bottom tier was chocolate cake with fudge and raspberry filling, the second tier was white cake with lemon cream filling, and the top 2 tiers were red velvet with cream cheese filling.
While I worked on icing and decorating the tiers, my husband, Ben helped with the compass rose. This part of the cake was a piece of fondant cut into a circle and painted with icing gel coloring.
This cake was scary to deliver because it was extremely hot and humid outside in eastern North Carolina. We had to turn the AC on in the truck ahead of time to cool it down before taking the cake. I had assembled the top 2 tiers and the bottom 2 tiers before leaving the "bakery" (aka Megan and Chris's kitchen). When we got to the venue I placed the top tiers onto the bottom tiers, finished decorating the middle tier, and placed the topper.
I LOVE this cake... it looks like it came from a magazine :)
I also made a grooms cake for Chris. The flavor was carrot and it was decorated with a replica of his boat "Twice as Nice" and 2 scuba divers who are now "life-long buddies".
Shoop/White Wedding
A friend from my hometown of Berrien Springs, MI asked me to make her wedding cake on August 19th, 2011 and I was, of course, very excited to do so. She wasn't exactly sure of a design she wanted but her wedding colors were fuchsia and teal with a country chic theme.
After looking at her wedding website, I noticed the reception venue had no air conditioning. Those of you who work with icing know how easily it can melt... even in a Michigan summer. I was concerned that a traditional wedding cake might self destruct in the heat so I made a few suggestions to the bride and she chose a naked wedding cake. That's right, a wedding cake with no icing! This cake still had icing between the layers just not on the outside where it could risk sliding off. I actually used just as much, or more, icing on this cake than others I have made.
It might sound easy to just fill a cake between the layers and not "decorate" the outside, but it was very challenging. One of the main purposes of icing is to fix your mistakes, cover cracks and holes, and make not so level cakes look level. In the process of baking 9 layers I only had to redo one... all thanks to Wilton's "cake release" that stuff is AMAZING!
After baking the cake, I filled the layers with buttercream icing using a piping bag and a big star tip. I also added a support system of internal pillars.
I never completely assemble a tiered cake until I am at the venue, but transportation is still the worst part of any wedding cake order. It was especially challenging since we were guests to the wedding and needed to keep our clothes clean. I held the smallest top tier, my sister looked after the middle tier, and the biggest tier rode in the back. Grandma held the fresh flowers that would later be put on the cake, and a huge thank you goes to my sister's fiance, Chad for his amazing driving skills on Michigan's infamously bumpy back roads!
Once we got to the venue and found the cake table, we started to assemble. First stacking the tiers, then adding the flowers (that grandma cleaned before hand) and positioning the topper. Once the cake was all put together, I could finally breathe and step back to admire it. The cake turned out great and matched the "country chic" theme and venue perfectly!
Thank you, Katie, for allowing me to make such a nontraditional cake for your beautiful wedding!
After looking at her wedding website, I noticed the reception venue had no air conditioning. Those of you who work with icing know how easily it can melt... even in a Michigan summer. I was concerned that a traditional wedding cake might self destruct in the heat so I made a few suggestions to the bride and she chose a naked wedding cake. That's right, a wedding cake with no icing! This cake still had icing between the layers just not on the outside where it could risk sliding off. I actually used just as much, or more, icing on this cake than others I have made.
It might sound easy to just fill a cake between the layers and not "decorate" the outside, but it was very challenging. One of the main purposes of icing is to fix your mistakes, cover cracks and holes, and make not so level cakes look level. In the process of baking 9 layers I only had to redo one... all thanks to Wilton's "cake release" that stuff is AMAZING!
After baking the cake, I filled the layers with buttercream icing using a piping bag and a big star tip. I also added a support system of internal pillars.
I never completely assemble a tiered cake until I am at the venue, but transportation is still the worst part of any wedding cake order. It was especially challenging since we were guests to the wedding and needed to keep our clothes clean. I held the smallest top tier, my sister looked after the middle tier, and the biggest tier rode in the back. Grandma held the fresh flowers that would later be put on the cake, and a huge thank you goes to my sister's fiance, Chad for his amazing driving skills on Michigan's infamously bumpy back roads!Once we got to the venue and found the cake table, we started to assemble. First stacking the tiers, then adding the flowers (that grandma cleaned before hand) and positioning the topper. Once the cake was all put together, I could finally breathe and step back to admire it. The cake turned out great and matched the "country chic" theme and venue perfectly!
Thank you, Katie, for allowing me to make such a nontraditional cake for your beautiful wedding!
Wednesday, August 24, 2011
"The Shy Cookie" will offer...
Emergency cakes! "...for forgotten birthdays, fall through bakers, and angry wives; when you really NEED a cake!" (Thank you Megan for the quote that explains this service so well.)
Basically, if you need a last-minute cake for whatever reason, I will stay up all night to make you one. There will be an added percent of the regular price.
Basically, if you need a last-minute cake for whatever reason, I will stay up all night to make you one. There will be an added percent of the regular price.
Monday, August 22, 2011
The Business of Business
I want to advertise "The Shy Cookie" in bridal shows, on wedding planning websites, etc. So, I'm trying to figure out how to register my "trade/fictitious name" and if I need any type of license. This is difficult because I will be doing business in VA, DC, and MD and they all have different rules. VA requires you to register in each county or city which for me would include Fairfax, Alexandria, Falls Church, and Arlington. It is also difficult to figure out if I need a license since I will be baking in rented kitchens that are already licensed and already have inspections. Any help/knowledge is MUCH appreciated!
Sunday, August 21, 2011
Blogging "The Shy Cookie"
I started this blog to record the events that will lead to my eventual success as a cake decorator and bakery owner. This blog will include cakes as I decorate them, steps I'm taking to get my business going, and any other possibly entertaining stories. ENJOY!
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