Hey, I have a couple of queries ahead of my inspection. Can we put dry ingredients (flour, sugar etc) into air tight containers and then label instead of having open packets? Also, I believe I need a lidded bin. My kitchen bin is in a pull out cupboard so doesn’t have a lid. Do I need to purchase a separate one? Thanks in advance!!

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I have a question about sticking decorations into your cakes (balls, flowers etc). I see a lot of bakers online just sticking balls into their cakes, they may however have made them food safe but I’m not sure the best way to do this. Some comments say they’ve bought off Amazon etc and before purchasing to make sure they’re food safe. Not a lot of them are so not sure what they’re doing haha. This is the only thing I’m really stuck with! With flowers I know tape is a good option but do you need to tape them if you’re just placing onto buttercream or what’s best? Can anyone advise the best way to add these to make them food safe please 🙏🏼 thank you in advance! Xx