Hello everyone, something I’ve just wrote to my buddies:
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Seems like I am becoming established at Sweet Nothings, the owner is calling me more often. My piping of Happy Birthday letters are coming near-perfect (for me, there is never a perfect state), no matter what type of frosting, what equipment, or how hot is the kitchen.
I do carry my own piping tip #3 because w/o is like been in the kitchen without hands. The cooks throw the piping tips everywhere, so instead of hunting for it, I buzz it out from my pants pocket! Tip #3 is the most common tip for lettering, as Cake Bible says! Sometimes I need to use a thinner tip, which they have, and if not, #3 is a good compromise. If I need to do thicker lettering, just about any other tip will work, specially the close or open star tips.
I’ve learned how to quickly wash piping bags. I am still a little slow on holding the bag with one hand and fill it in one take! At my home studio I only use one type of piping bag and one type of spatula. At the bakery, I never know what piping bag I end up with or what spatula is available or not dumped in the sink to drown. One thing I’ve learned: never use a piping bag that was filled by someone else, you never know how it was assembled, and it just explodes on me.
I went there last night and also this early morning, and going back tonight, too. I told the owner I am so ready to quit my day time job, he is willing to take me, but realistically better in the future when I know more and when he can pay me more.
Thanks for hearing my firsts days of work. Are you up for this challenge? I want you to be my business partner, but you also need to get dirty first!