1 The McGee Cake Company: A Case Study Submitter Instructor BUS Course 2012 CASE STUDY 2 Introduction The McGee Cake Company‚ owned by Doc and Lyn McGee‚ has been a sole proprietorship company since its inception in 2005 (Ross‚ Westerfield
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The McGee Cake Company In early 2001‚ Doc and Lyn McGee formed the McGee Cake Company. The company produced a full line of cakes‚ and its specialties included chess cake‚ lemon pound cake‚ and double-iced‚ double-chocolate cake. The couple formed the company as an outside interest‚ and both continued to work at their current jobs. Doc did all the baking‚ and Lyn handled the marketing and distribution. With good product quality and a sound marketing plan‚ the company grew rapidly. In early 2006‚ the
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Introduction The McGee Cake Company has been in business since early 2005. The company is a sole proprietorship. They produce a variety of full line cakes and other cake including cheesecake‚ lemon pound cake‚ and double-iced‚ double-chocolate cake. In the past several years‚ the company has experienced sales increases due to features in magazines and this led to the company receiving orders from all over the world. Doc and Lyn McGee both had regular jobs and formed the company mainly due to outside
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Minicase – The McGee Cake Company 1. What are the advantages and disadvantages of changing the company organization from a sole proprietorship to a LLC? The McGee Cake Company‚ currently operating as a sole proprietorship‚ may benefit from forming a limited liability company (LLC). An LLC is a comparatively new type of business entity. With an LLC there are reduced legal formalities in comparison to setting up a corporation. In addition‚ unlike a corporation‚ the McGees could set up an LLC yet
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have everything she bakes or cooks memorized down to every little detail. I chose the regular chocolate cake because that was one of my grandmas most popular dessert she made. I can remember it like I was there with her right now helping her bake it. First we would go off to the grocery store and pick up the ingredients. You will need: two eggs‚ ½ cup of vegetable oil or butter‚ cake mix‚ cake tester such as a toothpick(optional)‚chocolate icing(you can choose what kind you like best) chocolate chips
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point at which the cake starts to become golden in color is the sign to get the cake out of oven‚ since it is completely baked. Alongside‚ the juice of the cherries was being drained and the whipped cream was mixed with the vanilla sugar to form the blobs on the surface of the cake. The chocolate was separately being melted to get the icing ready. The melted chocolate was allowed to cool down and then started the process of assembling the cake. The Process: The success of the cake depends on the measurements
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5 Recipes on Melting Method Fruit Cake Ingredients: 6 ounces of hard margarine or butter oz 6 ounces brown sugar oz 12 ounces of sultana raisens pt half a pint of water oz 12 ounces cake and pastry flour tsp half a teaspoon of nutmeg tsp 1 and a half teaspoons of mixed spice tsp 3 quarters teaspoon of bi-carb soda lg 2 large eggs Method: Line a 7 inch cake pan square or round. Place margarine‚ sugar‚ sultanas‚ and water in a saucepan. Stir over low heat until sugar and
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introduction Cake is a form of food‚ typically a sweet‚ baked dessert. Cakes normally contain a combination of flour‚ sugar‚ eggs‚ and butter or oil‚ with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful ingredients like fruit purées‚ nuts or extracts are often added‚ and numerous substitutions for the primary ingredients are possible. Cakes are often filled with fruit preserves or dessert sauces (like pastry cream)
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Semester V: Unit 1: Chapter 2.2 CAKES Cakes are usually divided into 3 groups on the basis of their ingredients (whether or not they contain fat) and the appearance of their batter. The various types of cakes are: SHORTENED OR BATTER TYPE CAKES CONTAINING FAT UNSHORTENED OR FOAM TYPE CAKES COMBINATION OF TWO METHODS SHORTENED OR BATTER TYPE CAKES CONTAINING FAT: Layer cakes‚ pound cakes‚ cup cakes‚ and fruitcakes fall into batter type category. They contain shortening or fat in relatively
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3/19/2012 HOME ECONOMICS CAKE MAKING 3 Bignall | Ashlie Danielle Robinson Introduction C ake is a form of bread or bread-like food. In its modern forms‚ it is typically a sweet and enriched baked dessert. In its oldest forms‚ cakes were normally fried breads or cheesecakes‚ and normally had a disk shape. Determining whether a given food should be classified as bread‚ cake‚ or pastry can be difficult. Modern cake‚ especially layer cakes‚ normally contain a combination of flour
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