Hello,

How many wedding cake did you do in a week ??

I have 3 orders 1 for 50 person
1 for 100 persons
And 1 for 10 cakes

but for the 10 cakes and 50 persons, i buy the genoise.

So i have 2 day and half to prepare them

Do you think it's possible or to short??

It's simple cake just with fondant no decoration.

Thank you

Without seeing your work, or knowing how much experience you have, it would be hard to tell how long that would take. But it is more than 13 cakes in a week. That seems like a lot unless you are very good with fondant.

Am i reading right that you are buying the cake, and just covering them?

If not i would bake ahead and get freezing those cakes. Then if you are very organized and don't hold down a job outside of doing these cakes, i would say yes you can do it. I'm quite slow at decorating and hold down a full time job, so personally i wouldn't be able to pull this off. At least with out taking some time off of work.

But in answer to your question, yes you can do it, you will be tired and you won't be doing much of anything else, that week, but it can be done.

Thank you girl.

I just white with fondant very simple !
I am afraid nto say yes but i must reply her on thursday.

I would like to prepar my buttercream and fondant 2 days ago
And on friday do my 12 cakes simple (genoise all ready to prepar) so i ut , i do my creme and i put them and do butter cream and fondant X 12
maybe 8 hours to do that.
After i do my 50 personn cake who i do my genoise 1 day ago and i decor it. it's soccer cake just put the line.

And the saturday morning 5 am i wake up anf prepare my 100 personne cake i have 6 hours to do it.

I can prepare the genoise for 100 personn and put in in the freeszer. so that possible ?? the cake a a good taste if i do that ???

Thank you for your help.

When i have several cakes to do. I bake sunday before due, then wrap with plastic wrap and then foil, freeze.

I make my buttercream (american style) on wednesday. Pull cake out on Thursday (i use a mix most times) before work, then when i get home they are thawed and ready to ice. Friday i'll decorate. If i'm covering several cakes with fondant i will ice all cakes, get that mess cleaned up, then go back and fondant them. Then after all cakes are iced i'll start decorating, usually the easiest first. Cause then i feel like i'm really moving along.

The key i find with doing more then one cake is to do as much up ahead of time before getting to the icing and decorating. I always have my flowers done ahead, and any chocolate pieces i may be using, i also will make any laces up ahead. And don't forget to have all your boxes and boards ready to go. You want to get your boards cut and covered well in advance. By doing the major decorating on a friday, i find that if something should go wrong i have saturday morning to fix any mistakes.

Your genoise will dry out if you freeze it. If you do that, you will need to brush the layers with a bit of simple syrup or flavored syrup to moisten the layers.

can i put my cream befor i freeze my genoise?? it's mousse bavaroise (cream, fruit, sugar, lemon, agar-agar it's like gelatine)

if it's ok it will be real goog

I must do a test before no??

I don't think you can freeze the filling.

ohh

I never freeze a genoise but after i get out of frezeer it's will be good??

ohh

I never freeze a genoise but after i get out of frezeer it's will be good??

I am not sure I understand you question.

You can freeze the genoise, but it might be dry when you thaw it.

You probably cannot freeze the filling.

Sorry Johan i don't understand your reply to

I explain : after freezing my genoise, she's normal or she have water???

And my question 2, it's if i put the crem into my genoise and i freezing it will be ok ??

Sorry for my english

Easy responses: No you cannot freeze your genoise. It will not taste good.


2. No you cannot freeze your fillings. You can refrigerate it if it's whipped.


I hope this mediates things.

IMO, I like to give myself time to get things done. I will not drive myself crazy. The time frame you have assigned yourself would honestly drive me crazy. Six hours for a 100 people cake is doable but I feel like it is unrealistic to allocate six straight hours to this. What if the phone rings? Something, god forbid, breaks, and you have to make it again? What if the fondant rips and you have to run and get some more or worse make some more? Obviously, these are worst case scenarios but ooooh I like to be reeeeady.

-Sus

I agree with Susecita...I think you might be cutting yourself very short on time. She's right on the phone ringing and etc. What happens if you have to start all over from the very beginning? Could you do it?