I used fondant to get that sleek, professional look for a client's cake. But at the party, kids just peeled it off and left it. Buttercream is delicious and everyone eats it, but it doesn't hold sharp edges in humid weather. For my next project, I'm torn between what looks good and what tastes good. I see other bakers choosing sides online. What's your view? Do you go for fondant's style or buttercream's flavor?
Last weekend, we set up tables for the church bake sale. Out of nowhere, a high school marching band started practicing right next to us. The vibrations from the drums caused all the cupcakes to wobble and one tiered cake actually slid off the table. We ended up selling 'musical muffins' to the band members as a peace offering.
I've been struggling with the early shift at the bakery for months. My manager pointed out I was always rushing and messing up the croissants. Today, I took my time and followed the steps exactly. Everything came out perfect, and my coworker even gave me a thumbs up. It feels good to see my hard work pay off.