On my channel you will find recipes, how to’s and step by steps on all things cake decorating. I have been making cakes for over 8 years now and finally thought it was time to share all the tips, tricks and even the basics with you that I have picked up along the way. I am completely self taught and RU-vid was a big part of that and now, I hope that I can start to help others too!
This is SO beautiful!!! I’m going to use your tips to make a ‘40’ cake for my sister and happy I don’t need to shell out for expensive tins! Thanks so much 😊
Thank you for this video we are about to donit for my son and our kitchen is the same layout! If you don't mind sharing the paperwork, that would be very appreciated!!
This video is amazing! I've been so worried about what registering as a home food business would entail. This gives such a great insight and gives me confidence this is possible.
Amazing video, Thank you so much for sharing this, I don’t feel so nervous about attempting a castle cake now 🙌🏻😍 What size is the circle cutter for the turrets please? ☺️ x
Thank you so much for this video, it will help me. I'm just starting the process of setting up my own baking business from home. How long does it normally take for the inspection date to come? Do they send you a pack or information?
Thanks for making this very helpful video! I'm embarking on setting up a sourdough microbakery from my home kitchen, so just getting familiar with all these environmental health processes. You mentioned it's acceptable to dedicate just a section or more of your home fridge to storing your business ingredients/produce. I've been trying to gain clarity on this for my situation as i ferment loaves overnight in the fridge and would like not to buy a separate one at this stage. Please can you share where you found this information about it not being necessary? I've tried scouring the internet but no source has been explicit about this condition, so any help you can give would be amazing. Thanks in advance.
@LivingtheCakeLife, thanks so much for the video! Planning to make this for my daughter's 4th birthday. I have two questions: (1) How did you store the cake after it was made? (2) What decorating turn table should be used - what's the diameter and what type of base can hold the weight of the cake? Thanks again.
This is brilliant.thanks a lot ..just wondering if i want to use my kitchen as my baking area will it be okay if i have a dog at home .. Any idea with this please
As long as they don’t have access to the kitchen while you are working then it’s fine. I have two cats and the EHO just said that they weren’t allowed in the area whilst working and I made sure all their food bowls/litter boxes etc were put at the other end of the house.
It’s because the heat from your hand is warming up the mixture. I tend to put mine in smaller batches and put into the fridge until I want to use it. You could just put it in a sandwich bag and cut the end off and pop it in the piping bag for easy and less messy changes. Hope it helps. 😊
I kept nuts for different recipes. I didn’t do anything specifically to separate them but had to make sure customers knew that their orders were made in a kitchen that handled nuts/gluten etc as you would find on any packaging in supermarkets.
Hi thx for sharing very informative . Just wanted to know if someone don’t have big working surface can use folding table for cooling cookies ? Thx for the help xx
Hi, thank you so much for this video. Did you mention you are living in a flat? As I was living in a house and had my home cake business registered there, now moved into a flat and wandering if I will be allowed to do cake business there
Thank you SO much for this video, the trainings make it seem like it would be almost impossible to pass a home F&H Kitchen test, so this is very encouraging. Do you recommend any particular article/video/etc. that has all the instructions in one place? I find it to be quite scattered. Thanks again xxx
