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Patricia Soto
  • Female
  • Boston, MA
  • United States
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Patricia Soto's Discussions

My first Wedding Cake

Started this discussion. Last reply by June Kowalczyk Jan 28, 2013. 3 Replies

I am making a 3 or 4 tier wedding cake in October. I was wondering should I make 2 small test cakes before that? They will be covered in fondant with ribbon going around the bottom of each tier. than…Continue

Dunkin Hines Flavor Packets

Started this discussion. Last reply by Patricia Soto Nov 10, 2012. 10 Replies

WOW Let me just say this... I used Dunkin Hines Flavor Packets ( Bubble Gum).. It is really good Taste just like Bazooka gum and the pink color is perfect..I cant wait to try all the others..Just had…Continue

HELP Fondant cracking!!!!!!!!!

Started this discussion. Last reply by Jen Montalto Oct 7, 2012. 8 Replies

I am trying to cover a 9 inch cake with fondant. I have tried 5 times already.... I roll it out to 16 inches and I am using 2 lbs of fondant. Every time I put  fondant on it cracks on the edge...…Continue

Buttercream frosting recipe

Started this discussion. Last reply by June Kowalczyk Aug 13, 2012. 12 Replies

I am looking for a less sweeter buttercream frosting. I use a 2lb bag of powdered sugar and 1/2 and 1/2 cream..But I am hearing it is to sweet... Continue

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Adarsh Nadda replied to Patricia Soto's discussion Flowers..
"There are many online sites who provide various type of cakes. I am sure they can provide a solution for this. If you want to make the cake yourself than freezing will depend on what type of cake you decide to make."
Jun 18, 2019

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At 11:00pm on January 24, 2012, Linda Wolff said…

Patricia, I read your post about charging for your cakes, so I thought I would take a look to see what all you have. You have some pretty nice cakes here! Hon, You should be getting compensated for all of your ingredients and some labor. I think it was June that said there is no perfect cake, and she is right. Plus, you have to remember that people are going to look at the cake for just a few minutes and then stuff it in their faces! lol I'm kidding. When I first started doing cakes I felt the same way you do now. My confidence level was really low. I still don't charge what other decorators charge that consider themselves pros. If it would make you more comfortable right now with those you are making the cakes for, ask them to purchase all of the ingredients in advance. Not just three eggs, but a dozen, a small bottle of oil, two bags of powdered sugar, the flavoring, Pam spray, Crisco or butter, the cake mix, and then make the cake. All of those who you make cakes for will realize that a cake is not free, especially after they purchase all the ingredients that go into the cake. Right down to the cake board. The extra ingredients are yours to keep, such as the rest of the oil, eggs, flavoring, Crisco, etc. This way, you still make cakes, and in the process you are getting good experience as you go, which will build your confidence level. Believe me, I really really do know how you feel. With each person purchasing the ingredients, you will eventually have a stock pile built up and 'feel' you are getting compensated for your efforts. By doing this, there should be no need for any money coming from your own pocket at all, and you will have a sort of payment through the ingredients. As you become more confident, and people are requesting your cakes right and left, you will know that it is time to set a price. I hope this helps. (((Hugs))) Linda


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