Big thank you to the insurance company for assisting me in the selling of my cupcakes, very refreshing to see helpful staff, while I understand that the team are cooperative, some companies don't have the same policy of just leaving the cakes in the office, because they always cite some restrictions relating to contamination or some other form of risk.
Has anyone died from butter or a tablespoon of chocolate, please let me know. People have allergies, and they know best what they can eat, not management. Our products are all natural based flavours using blast frozen fruit or very expensive concentrates. If I use a bottle of the shelf, I will give up and pack the cake business in. Simply because I value the old method of giving the customer something that no one else can produce. I'm not claiming to be the best in Leiecester or the UK, simply that I have a style and a method which only works with top ingredients.
If there existed a replacement to sugar icing besides, a sweetner, then possibly I would move to using this. Bar this, then I have to work with sugar icing. A lady commented on that it was sweet, well sampling the caramel and raspberry flavour will be sweet, but no way near as a mars bar or anything else of the shelf that is loaded with sugar.
At the end of the day, I can promise and deliver on my product to be the best for value.
Thank you to everyone on Friday, big help as always.
Noel
http://www.facebook.com/vivalacupcakeleicester1 No sugar icing and no butter used in our toppings. The rest is a secret. Calories- 150-200 Carbs - 35 -50 Sugars (glucose 20)
