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Posts by cupadeecakes

SMcKinney07, aren't you just the sweetest!  To the OP, please post a picture of your cake and I'll see what I can do to help (if someone doesn't beat me to it)!
No I don't think buttercream icing is unprofessional at all.  I use both buttercream and fondant in my bakery, and honestly, I get the same comments you have heard about people not wanting the taste or the additional cost of fondant on their cakes.  I actually book a lot of cakes because I will do them in buttercream when other local bakers are insisting on using fondant.   I think when you hear the comments like:   "I can't believe that is buttercreme" "I...
When I was still in the "hobbying" phase I would try a new cake recipe and decorate it every Sunday, and take it to work on Monday for my co-workers.  One weekend I was running short on time and just baked a boxed cake mix and decorated it.  Monday morning - everyone RAVED over my cake telling me "this is the best one yet!"  
  Ummm, I don't know that I would say that exactly.  To me, that's leaving the door wide open to her wanting money back after the fact.  "Something wrong" can get pretty loosely translated when the client is already suffering from buyer's remorse.   I would ask why her why she's nervous about paying.  If it's related to execution, do you  have any online reviews or previous customer testimonials that you could share with the client?  That might calm her "nerves" a bit. ...
  To add, I have found that if you go to the client's bank and the check is no good, you can always take it back another time and try to re-cash.  I have even had tellers that would tell what day the client normally deposited money.  And even though I it has never reached this point for me, I understand that you can take a bad check to your local courthouse and have a warrant issued for their arrest.  I did "threaten" a client with this action once, and she she ponied up...
Personally, unless it was a structure you think you'll get multiple uses out of, I would just build the cost of the structure into the price of the cake.  But, if you DO want it back, the best way is to let the customer know up front, and actually hold a deposit until they return it.  I think multiple uses are fine as long as you can clean and sanitize it properly.   
Candy clay is just modeling choc made using candy melts. MC would work just as well.You'll definitely want a center dowel rod for this cake!!
Agree 100%!
I cut my cake humps off with a big serrated knife after they've cooled a bit.  I think it might be hard stacking 5 or 6 tiers of cake when each tier has a big hump on it.  You wouldn't build a house on a humpy hill would you?  You would want a nice level surface to start with, I would think.  
I don't use SPS, I just use bubble tea straws and dowels.  I transported a tiered cake this weekend that was over 3 feet tall.  It was 4 tiers with a 3inch riser in between each tier. I had to leave the top tier off, but that's only because it wouldn't fit in the car with it on.  
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