A little background my son works in a resteraunt and they want him to do desserts in house.... he really does not have time and his experience in not in baking

I would really like to move more into my cakes but I run a family childcare and can not do both if I want an in house kitchen


So we are thinking of presenting an idea of me baking on Sat. and possibly freezing and finishing one night during the week Then If I needed off on Sat they would have some frozen.


So the question how long are things at peak freshness, remember there is a walkin .... meaning they have to be able to be refridgerated...

Some could be frozen and stored for finishing the next week

at this time they are buying frozen items but they want a step up or two..


So ideas???? and advise....

I was thinking a great chocolate cake, a cheesecake and merange shells with lemon curd and fresh fruit

Cake lasts a few days, depending on the filling, but it must be refrigerated to extend the time. Also, it should be covered with a cake cover to protect from smells and drying out.

cheese cake can be made and frozen beautifully. I have baked individual servings for a restaurant. It only takes an hour or so to thaw. However, some of the restaurant quality frozen cheesecakes are much less expensive to buy (and quite good). You would have to charge more, and they can be a pain.

Meringues with filling will not last long. The meringue will draw the moisture from the filling right away. However, You could to the meringues, make extra sure they are completely dry, and store them at room temp separate from the filling. They could be filled at time of service.

Another option is souffle. They can be premixed, frozen and baked from frozen in about 20 minutes. Depending on the menu, this might be an option.

single serving baked alaska is a great hit, too. They can be made, frozen and torched at service.

I've done something like this before and decided I didn't like it because there was really no set schedule. The guy would call me out of the blue and expect 3 full size desserts ASAP because he was totally out of the ones I had baked before... a nightmare! I think that if you lay down strict rules on what days and times you can work it should come together smoothly. Also, the guy was always telling me and making comments on what I SHOULD do to make the desserts better and I listened! In turn it made my work alot harder. I ended up having to make various sauces for deserts and making portion sized servings of each desert. Needless to say... I quit. Hold your ground and don't let them make it hard on you like I did. Best of wishes.

Yeah the cakes I could not figure how they would get past Tuesday unless they were frozen and thawed like they do now.

the idea with the merangine was I would only do the shell and possibly make the sauce to be put on at time of plating.

Then by having embellishments and pictures of the finished product the chef or GM could assemble as needed..

Actually this is only planning until The GM gets control he is buy out the owner but only owns 25 percent.

Gathering ideas and testing is about as far as I am ready to commit for now.

I guess I should just try them and freeze to judge results.

Guess I could make some merangine shell and store in a cool dry place for easter and judge how long they keep.

I have speant more time on decorating than the product so this is a learning experience for me but if It would allow me to decorate as a profession it would be worth it.