Starting a Cake Decorating Business - What You Must Know
Starting a cake decorating business/ is an effort that you will love but still work hard for. It will involve a lot of planning and careful financial preparation. It will also need some expert knowledge because cake decorating and the recipes for the decors is not something that can be learned overnight. A lot of Cake Decoration businesses fail because the owners of the business are not knowledgeable enough in that area. Cake decorating, though, is very profitable and if you are in the least bit interested in starting a business like this, you have to make sure you are not doing anything wrong. So before you even think of setting up your own cake decorating business, mule over the following aspects first.
First thing that you need to consider is who the cake decorator will be. The business of cake decorating goes both ways, either you decorate the cakes yourself, or you hire someone to do it for you. There are good things about each and there are also drawbacks, but the key is choosing the one that will fit your needs best. The first option is to decorate the cake yourself. This option is obviously be the much cheaper alternative to hiring someone however; you do need to take at least a short course on cake decorating to prepare yourself for it. Other than that, you should also be up to the challenge of having to create and recreate cakes and designs and keep up with the trend of the times. Ten years ago, the cakes that are in vogue are those made with soft icing and fountain-like bouquets of fondant, with a male and female figurine on top. Today, the cakes are like pieces of art and with the use of fondant icing- the type that looks sleek and can be molded like clay to resemble a lot of things from flowers to fairies- is often used to create a cake that is completely customizable. The training to learn all these skills are quite expensive, but if you have a smaller budget to start your business, then you can opt for this.
While the strategy of decorating the cake yourself is more for those who really studied pastry making in a cooking school, the strategy of hiring someone to bake the cake for you is more for those who are innately good in business, and probably has some experience in managing a store. This is quite easy, actually, because all you have to do is to pick a location where you are to set up your shop and hire someone who will decorate the cakes for you. You can also hire another person to make the designs and keep the designs in the trend. This will definitely be more expensive because you will also be paying for the professional work that your employees are giving you. But if you are really not into learning to decorate cakes yourself, then this will be the perfect choice. However, you do still have to read about cake decorating, just so you have a background on the business that you are going into.
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Does anyone have the recipe for the Martha Stewart Aluminum Cake Mold?
I saw where there was one answer posted, but there is another recipe just for the aluminum igloo cake mold. Does anyone have that? Not the one with the Ice Cream or cocoa in the recipe. Also, need to know cooking times, etc.
She didn't use an Aluminum Cake mold..it was a 12 X 17 rimmed Baking Sheet (Cookie Sheet)....there is a silicon igloo cake mold that you can buy...
http://www.amazon.com/Martha-Stewart-Collection-Silicone-Igloo/dp/B000WDWJ9U
Igloo ice cream cake (Martha Stewart)
Ingredients
Makes one 8 1/2-inch dome cake
Unsalted butter, for baking sheets
1 1/4 cups unsweetened Dutch-process cocoa powder, plus more, sifted, for baking sheets
2 1/2 cups all-purpose flour
2 1/2 cups granulated sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 large eggs, plus 1 egg yolk
1 1/4 cups low-fat buttermilk
1/2 cup plus 2 tablespoons vegetable oil
1 1/4 teaspoons pure vanilla extract
Vegetable-oil cooking spray
1 quart good-quality chocolate ice cream
1 1/2 quarts good-quality vanilla ice cream
White-Chocolate Buttercream
4 large marshmallows, halved
Sanding sugar, white, pale-blue, and silver , for decorating
Marzipan Penguins
Desiccated unsweetened coconut, for decorating
Directions
Preheat oven to 350 degrees. Butter two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside.
Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add eggs and yolk, 1 1/4 cups warm water, the buttermilk, oil, and vanilla. Mix on low speed until smooth.
Divide batter between prepared sheets. Bake until a cake tester comes out clean, about 16 minutes. Let cool on wire racks 30 minutes. Turn out cakes onto racks, and let cool completely.
Coat an 8 1/2-inch (9-cup) ovenproof bowl with cooking spray. Line with plastic wrap, leaving a 2-inch overhang. Cut one Cake Layer crosswise into 4-inch-wide strips, and use to line bowl (there should be no gaps). Cut a 9-inch round from remaining cake layer; set aside.
One at a time, mix ice creams in the bowl of electric mixer fitted with the paddle attachment until smooth. Spread 1 cup vanilla ice cream over cake in bowl; spread 1 1/2 cups chocolate ice cream on top. Continue layering ice creams, alternating 1 1/2 cups of each flavor, stopping 1/2 inch from rim. Press cake over ice cream. Wrap in plastic; freeze overnight.
Turn out cake onto a 9-inch cake board. Freeze 15 minutes. Spread a thin layer of buttercream (about 1/2 cup) over cake, and freeze until firm, about 15 minutes. Transfer remaining buttercream to a pastry bag fitted with a basketweave tip (such as Ateco #898). With smooth side of tip facing you, and starting at top of cake, pipe 1-inch rectangles all over cake. If cake begins to soften, freeze 15 minutes.
Using marshmallows, make the outline of the door. Using a smaller basketweave tip (such as Ateco #895), pipe rectangles over marshmallows. Sprinkle sanding sugar all over cake. Freeze until ready to serve, up to 1 day. Attach marzipan penguins to cake with toothpicks, and garnish with coconut "snow."
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=6c29ad948aa0f010VgnVCM1000003d370a0aRCRD&autonomy_kw=igloo%20cake&rsc=ns2006_pic_r1
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Mold Cake
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