conversations.from: human
conversations.value: What could be a title for a story about Create with the genre: Cookstorys, Food & Wine, Baking?
conversations.from: assistant
conversations.value: A title for this story could be 'Cake Decorating For Dummies'
conversations.from: human
conversations.value: Give me the first four paragraphs for this story.
conversations.from: assistant
conversations.value: Cake Decorating For Dummies
  In addition to commercial kitchens, a social caterer, bakery, or restaurant in your area may be willing to rent space to you for baking and decorating cakes, particularly if you're willing to do your work during the location's off-hours. Some cake decorators rent out a kitchen in a church or school because of their restaurant-quality equipment.
  Not-for-profit facilities may not be viable options for you to operate out of because you're running a for-profit business and therefore could end up with a problematic business and health-department licensing situation. And despite its impressive equipment, a not-for-profit facility may not be health department–licensed. Just because a space has restaurant-quality equipment doesn't necessarily mean that it's a licensed kitchen.
  Just because cake decorating is extremely creative doesn't give you an exemption from using business savvy in setting up shop and attracting and keeping happy customers. Baking cakes, mixing frosting, and coming up with fanciful designs is fun, but you still have to take care of an array of practical demands required to make money on any business venture. Having a kitchen for an office doesn't mean you don't have to handle a variety of traditional office duties.
  Review the following list of business necessities. Granted, at the outset, you may not need every last one (such as a fax line or Web site), but most aren't very expensive, and some — from a legal standpoint — are absolutely required.
conversations.from: human
conversations.value: Give me five more paragraphs.
conversations.from: assistant
conversations.value: A well-cut cake starts with a game plan. Don't just come at your cake with a sharp knife and hope for the best. Instead, draw a diagram of the cake and map out how you'll divide up the whole cake (or refer to this chapter).
  Use a ruler to divide your cake diagram into sections that flow into subsequent pieces. If you feel like getting really technical, draw your diagram to scale and use a calculator to size up pretty and even pieces of cake that aren't squished, marred, or irregular.
  When you're ready to start cutting, arm yourself with a sharp knife and a cake server. The pair doesn't have to be the sterling silver set Aunt Betty gave you when you got married. A simple set will get the job done just as well. The knife should be slightly serrated with a blade that's between 7 and 8 inches long. The cake server allows you to lift each piece of cut cake and neatly transfer it to the dessert dish.
  In addition, have a clean dishtowel and a tall round vessel of hot water close by as you cut. To keep the slices tidy, you'll occasionally need to dip the knife into the hot water and then wipe it off between cuts, particularly if the cake you're cutting is sticky or very moist. The water vessel can be a tall, wide glass, but I prefer to use a colored, earthenware vase that's food-safe and used only for food prep such as this (that is, it never holds flowers). If you use a clear glass, you end up with an unattractive glass of murky water standing by your beautifully presented cake.
  With a cake up to 9 inches in diameter, you slice the cake in half and then into quarters. Cut each quarter into equal wedges, depending on how big you want the pieces to be (see Figure 22-1). For cakes that are 12 or 14 inches in diameter, see the section "Round Wedding Tiers" later in this chapter.
conversations.from: human
conversations.value: Swap the first and the last sentence.
conversations.from: assistant
conversations.value: For cakes that are 12 or 14 inches in diameter, see the section "Round Wedding Tiers" later in this chapter. Don't just come at your cake with a sharp knife and hope for the best. Instead, draw a diagram of the cake and map out how you'll divide up the whole cake (or refer to this chapter).
  Use a ruler to divide your cake diagram into sections that flow into subsequent pieces. If you feel like getting really technical, draw your diagram to scale and use a calculator to size up pretty and even pieces of cake that aren't squished, marred, or irregular.
  When you're ready to start cutting, arm yourself with a sharp knife and a cake server. The pair doesn't have to be the sterling silver set Aunt Betty gave you when you got married. A simple set will get the job done just as well. The knife should be slightly serrated with a blade that's between 7 and 8 inches long. The cake server allows you to lift each piece of cut cake and neatly transfer it to the dessert dish.
  In addition, have a clean dishtowel and a tall round vessel of hot water close by as you cut. To keep the slices tidy, you'll occasionally need to dip the knife into the hot water and then wipe it off between cuts, particularly if the cake you're cutting is sticky or very moist. The water vessel can be a tall, wide glass, but I prefer to use a colored, earthenware vase that's food-safe and used only for food prep such as this (that is, it never holds flowers). If you use a clear glass, you end up with an unattractive glass of murky water standing by your beautifully presented cake.
  With a cake up to 9 inches in diameter, you slice the cake in half and then into quarters. Cut each quarter into equal wedges, depending on how big you want the pieces to be (see Figure 22-1).A well-cut cake starts with a game plan.
conversations.from: human
conversations.value: Give me the last five paragraphs.. End with the sentence ' Or serve this spooky showstopper, the fudgy "Haunted Mansion Cake," which calls on seasonal sweets for decorations.'.
conversations.from: assistant
conversations.value: Different colors and shapes of rock candy become a girl's best friend with this pink velvet "Jewelry Cake," certain to impress ladies of all ages. To amuse the men in your life, make tee time delicious with the "Golf Game Cake," which takes advantage of playful embellishments.
  At a wedding shower, the "'Tasteful' Registry Cake" honors the bride and groom with an edible china setting and gifts. For a baby shower, the "Cupcake Tower" lets grown-ups in on the fun with key lime cupcakes and giant swirls of fluffy frosting.
  Fondant circles spotlight the "Anniversary Bubbledot Cake," which is easily adaptable for other celebrations.
  A simple yet impressive wedding cake, the "Italian Chocolate Wedding Cake" offers up deconstructed layers of chocolate through and through and is covered with ganache.
  This Halloween, carve a Jack-O'-Lantern out of lip-smacking brown sugar cake with this easy-to-assemble treat. Or serve this spooky showstopper, the fudgy "Haunted Mansion Cake," which calls on seasonal sweets for decorations.