Crazy busy with a cough on the side, please! Oh, and extra kleenex!

[cerr]

 So our lawyer sent me this email today saying that the city was wondering why we're running a business without a license....ehrm....we're not....so after dropping the kids at school, I dealt with that and started the license process...."it could take up to 90 days" is their standard response.   Well, I'll start this very instant, thanks! :D  SO

Comments

[indigo_spice]

(I'd do a wry smile, but.....I'd get slapped LOL)

Snorte!!!

hehehe

[cerr]

le mew.

Re: hehehe

[arkham4269]

Since you are going to do baking, wouldn't that be a rye smile?

Re: hehehe

[kajyann12]

That HURT Ian - made me groan out loud - and its 1am here, so I wasnt popular - LOL
kaj
xxx

[arkham4269]

"international instruments"?

BAGPIPES! Every boy secretly wants to learn them! =)~

[cerr]

Heh....he's got enough hot air for 'em! OR his sister will blow up the bag, William will do a pile-driver right into the poor thing...

[ducky01]

Wilton's has a very good reputation for training on cakes and pastries. Hey, do you ever go to Cake Wrecks to see some of the stuff they publish? Some of it is hilarious, but some of it is gorgeous, and they often mention Wilton's. They are at:
http://cakewrecks.blogspot.com/

[cerr]

OOH! No, but I'm hooked now :) Thanks for that!
You know, part of the professional pastry chef course I took was supposed to be the cake decorating stuff - but they didn't really go into detail at all...we learned about fondant and a LITTLE about gum paste (I taught myself what I needed to know with that, really...) but piping...that's another story!
I need to learn how to pipe LOL

[ducky01]

When I worked at the bakery, we regular cashier-types occasionally had to inscribe cakes on-the-fly. I did pretty well, but some of the girls' writing looked like kindergarten scrawl. One of the decorators told me the most important part of piping, whether it was writing or edging, was the amount of pressure you use and the correct angle on the tip. Never approach it from directly above, because you have more control of the tip from a side angle. I used to practice on waxed paper (when you're done, you can scrape off the icing and put it back in the sleeve). Those little tubes from the store are useless, by the way. Not big enough to get an even grip or apply even pressure. I think I prefer marzipan flowers and leaves - they taste good, and aren't as heavy as frosting.

[cerr]

Thanks for that! I had SUCH a hard time using pastry bags at school - never could get the angle *just so* LOL pressure was all wrong, too....and our instructor was apathetic ;) I like marzipan as well - breakfast of champions ;) hehehe
Thanks again for the advice!