Cake Decorating Community - Cakes We Bake

Patricia Soto
  • Female
  • Boston, MA
  • United States
Share

Patricia Soto's Friends

  • ashley debance-singh
  • Wanda L. Griffin
  • osadi obiageli patricia
  • Vena Glendon
  • Connie Taft
  • Leah Carpenter
  • Wenny Ahmad
  • Jenny C
  • Karen Underdahl
  • Kathleen Sutton
  • Susie Jahn
  • Stampinsher
  • melissa pappalardo
  • CATHY A DAVIS
  • Sherry Qualls

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

Gifts Received

Gift

Patricia Soto has not received any gifts yet

Give a Gift

 

Welcome, Patricia Soto!

Latest Activity

Sandra Smiley replied to Patricia Soto's discussion Flowers..
"The longest I've ever kept a cake frozen, well wrapped with a double layer of plastic wrap, then a layer of aluminum foil, was one year - wedding cake eaten on 1st anniversary.  It was still as tasty and fresh as the day of the…"
Mar 13
Rebekah Acre replied to Patricia Soto's discussion Flowers..
"How long will the cakes keep for in the freezer using this technique?   I am atteempting to make my own wedding cake and then a wee later a gender reveal cake for daughters best friend. And.... it's Girl Scout cookie season. My…"
Feb 14
Rebekah Acre replied to Patricia Soto's discussion Flowers..
Feb 14

Profile Information

Are you a professional cake decorator?
No
How did you hear about us?
Yahoo, Facebook

Patricia Soto's Photos

  • Add Photos
  • View All

Comment Wall (1 comment)

You need to be a member of Cake Decorating Community - Cakes We Bake to add comments!

Join Cake Decorating Community - Cakes We Bake

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

 
 
 

© 2019   Created by Theresa Happe.   Powered by

Badges  |  Report an Issue  |  Terms of Service

Offline

Live Video