Posted in Home Decor Candles on 02/02/2009 12:03 am by admin
I want to start a cake business, basicall pound cakes, and exotic pound cakes, where can i find recipes?
I want to do basic pound cakes, but some decorative additions to the pound cakes also, where can I find recipes, pictures and does anyone have any small business tips on funding, cake pans, syrups, etc... boxes, packaging... any information i can get!
i would say that i don't mean to be rude, but it's really hard not to here...you cannot go into a business without knowing what you're doing. you want to start a cake business, and you want recipes from other people? i really hope this is a joke...just a question you wanted to ask to see what sort of responses you'd get. in the event that it isn't you need two things: 1. a degree in business, so that you can be useful to a business, 2. a business partner that knows about baking because you sure as hell won't be going anywhere asking for help with the most basic of basic things.
so...if you actually are serious, and you don't meet one of those two requirements...go back to school, get a degree in one of the two, and then get some experience and find a financial backer.
This classic tube-cake bundt pan is round with vertical flutings alternating between sharp/narrow and rounded/wide. Detail remains intact thanks to the pan's heavy, cast-aluminum sturdiness, which promotes even baking...
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16 preprogrammed menu options : 645-watt machine makes anything from rustic artisan breads to plus pizza dough, cake, even jam : Cuisinart's exclusive low-carb and gluten-free options : Three crust colors, and two loaf sizes : Convection fan circulates heated air for superior color and texture : Audible signal lets you know when to add fruit, nuts, and other ingredients : 15-minute pause : Bake-only option : 12-hour delayed start : Power-failure backup : Limited 3 year Warranty : Bake only option : Brushed stainless steel
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No Description AvailableNo Track Information AvailableMedia Type: CDArtist: VAN HALENTitle: FOR UNLAWFUL CARNAL KNOWLEDGEStreet Release Date: 06/17/1991
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Out Grows Sterilized Grain Spawn is for starting your gourmet mushroom spores. Simply inoculate with your favorite gourmet mushroom spores and allow to fully colonize at room temp for around ten days. Then you can break up your grain spawn and mix it a bulk substrate for huge bulk mushroom grows...
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Cotton /polyester blend twine, 2 lb precision wound cone Ideal for tying cookie and cake boxes This premium twine is made in the USA Guaranteed to be uniform in thickness and color
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Please note if you plan to start from a spore solution you need to begin with our Sterilized Grain Spawn or rye berry spawn.
Manure Based Mushroom Substrate is specially formulated mushroom growing substrate for growing gourmet edible mushrooms...
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Chocolate from the Cake Mix Doctor
$10.14
All chocolate, all the time: that is the theme of Ann Byrn`s sequel to her CAKE MIX DOCTOR. Here she presents 150 more recipes made from cake mixes plus, including Good-for-You Chocolate Pound Cake and Chocolate Apricot Cake.
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Cake Ladies (Paperback)
$12.44
Celebrate a sweet Southern tradition!“As I listened to the cake ladies tell of their struggles and their joys, I found over and over that it is love, first and foremost, that motivates them, and that love is the one essential ingredient to baking beautiful and delicious cakes.”--Jodi Rhoden In the south, cake ladies are the ones with the skills and heart to bring a little sweetness to life`s big moments--potlucks, christenings, weddings, funerals--and their communities treasure and depend upon them. Modern-day cake lady Jodi Rhoden shines a spotlight on this great tradition with profiles of 15 diverse southeastern women who wear the term with pride.  Each profile features a bite of that woman`s “life in cake,” and includes luscious photos along with at least one signature cake recipe, from classic Vanilla Almond Pound and Hummingbird cakes to Mississippi Mud Cake and Vegan Red Velvet Cupcakes.
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The Cake Book (Hardcover)
$22.92
From humble pound cakes to elegant wedding cakes, the art of cake-making is as popular as ever. Now award-winning author, editor, and former pastry chef Tish Boyle unlocks the secrets to great cakes in a comprehensive book that’s filled with practical guidance on equipment and techniques as well as irresistible recipes and mouthwatering inspiration for today’s cook. With 100 full-color photographs and tempting recipes such as Banana Walnut Chiffon Cake and Espresso Meringue Rounds, this book makes both a beautiful gift and an invaluable working reference. Tish Boyle is the Food Editor of Chocolatier and Pastry Art & Design magazines. She is the coauthor of Simply Sensational Desserts (0-7679-0358-7) (IACP Award winner), The Good Cookie (0-471-38791-6), Chocolate Passion (0-471-29317-2), Diner Desserts (0-8118-2449-7), and the Grand Finales series of books.
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US $7.49
