I Don't Want To Start My Own Business...

Business By momnzoes Updated 27 Sep 2006 , 2:02pm by sweetamber

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momnzoes Posted 26 Sep 2006 , 7:08pm
post #1 of 12

but I do want to get into cake decorating as a career. I work in retail now, for a company that "Always sells for less" and they have a bakery, of course, but I'm not sure that's where I want to start. I'm a little leery of starting off at my local grocery store's bakery for fear that I'll get stuck doing such low- quality work that I'll get fed up before I have a chance to do the sorts of things I want to do.

I am, like the rest of us here, a perfectionist and don't want to spend 8 hours a day making droopy, sad looking roses for freezer cakes. On the other hand, spending 8 hours a day perfecting my basic skills (like making not-so-droopy roses) might be a good way to get started in this new field ( I was a construction manager for 20 years before getting into retail "for a break" 3 years ago).

I've taken pictures of all the cakes I've done to build a portfolio, and I'm finishing Wilton II this weekend. I've been working with fondant and built a stacked cake for a birthday party last week.

So, how much experience do I need before I can get out and start job-hunting? What techniques should I have a good working knowledge of?

Any suggestions?

Thanks, Karen

11 replies
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justme Posted 26 Sep 2006 , 7:26pm
post #2 of 12

You can go job hunting right now.... but with that said that some places want a more experience cake decorator while others don't. so get out there and at least see whats available. as far as what techniques should you have a good knowledge of, i am not sure, to me general knowledge of most things to me is acceptable but know what you are good at so you can at least says my strengths are....
i hope this helps.

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JoAnnB Posted 26 Sep 2006 , 7:27pm
post #3 of 12

Working in a production atmosphere can improve your basic decorating skills. Then use that to move to a more challenging task.

It migth be easier to apply where they know you for a basic start. You don't have to commit to a lifetime of freezer cakes.

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ellepal Posted 26 Sep 2006 , 7:33pm
post #4 of 12

I recommend practicing as much as possible, and experimenting with different techniques. Take pictures of EVERYTHING you do, the good, the bad or the ugly. Then go through and decide which cakes will work on your portfolio. You may have a great opportunity to work with an established cake design company at that rate! It would be better than doing grocery store work!

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korkyo Posted 27 Sep 2006 , 2:16am
post #5 of 12

I've been working retail for 21 years and the type of skills you will learn at wally world are different then the more creative shops. The advantage is improving your speed and basic skills. I think speed is important to a degree. You want to get to where you can base ice rather fast. I don't know how anyone can stand to take 30 minunits just to base ice a 1/2 sheet cake when I can do it, and do it well, in 4 min flat. When I get the business open it will be a huge advantage to me to be able to work faster. More time for the kiddies and a life. So I'd say go for it and take the job to learn all you can. Every company is a new adventure too. I've been through about 5 and it was differnet at every place. Just be careful not to push it too much and hurt your hands, you really have to pay attention to what your body is telling you.
Good luck.

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sweetamber Posted 27 Sep 2006 , 2:48am
post #6 of 12

My mentor, a wonderful pastry chef by the way, had her first job in the industry working at the bakery you're talking about. I also hired an incredible decorator who learned at a Publix bakery. I think that it can be a good place to start and like anything in life, you take away what you put in. Just realize that you're not there forever and try not to pick up too many bad habits!

Amber

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Zmama Posted 27 Sep 2006 , 3:04am
post #7 of 12

I would actually ask to transfer to the bakery there. While the cakes they present may be lower quality, you can do nothing but improve them! The store in my area needs someone desperately to cover vacations, etc, and were looking for anyone who could fill a bag and squeeze. As long as you learn speed, do you think they would really complain if the cakes are prettier than normal? Also, you can test out new ideas or coor combinations! Give it a try, and move on once you have the experience.

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sweetviolent Posted 27 Sep 2006 , 3:15am
post #8 of 12

I took some lessons from a woman who works at a grocery bakery- yes she does rather same ol same ol stuff- but she is amazinly quick with the basics and...having mastered that so to speak she is doing things on her own that are more creative.

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rosiecakes Posted 27 Sep 2006 , 3:32am
post #9 of 12

I too served time at wally world and that is where i learned to base ice quickly and improve my writing. I got the biggest kick out of people who would buy a 4 inch mini cake and want me to write "happy anniversary" or "congratulations" on it!
But i would also challenge myself by making up new cakes to go with the kits or just something different looking for the case.
I had a bonehead for a manager, who did not know the population, accuse me of "wasting" walmarts money because i made a green cammo cake trimmed in orange during hunting season- HELLO this is PICAYUNE MS, cammo is like the UNIFORM here, and that cake didnt stay in the case 15 minutes before it sold! Damn i loved proving her wrong!

They dont care about creativity, all they care about is production. All creativity got me was a huge stack of orders with "rose will do" written on top and i was paid by the hour, not the cake! Saturday mornings 2-3 decorators scheduled and 50-70 orders due out by noon, was not worth it! worst part is they dont realize hu,am limitations, we were not allowed to turn down the orders!

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CarolAnn Posted 27 Sep 2006 , 3:42am
post #10 of 12

Doesn't seem like it'd hurt for you to give it a go at that bakery and see how you can improve on what you already know. If you can get the kind of speed mentioned earlier it might be worth it for that alone, and as also stated you don't have to stay there forever. AND you'd be getting paid for practicing! One more thought, at our WM the cake decorator stands right out front and puts the cakes together. You'd be learning to work under watchful eyes, like setting up at a venue. Good luck!

sweetamber, what is that yummy looking avitar you have there? Every time I see one of your posts I want pumpkin pie! Do you work for Libby's or something? Ü

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momnzoes Posted 27 Sep 2006 , 12:15pm
post #11 of 12

Thanks so much for all of your encouragement, everybody. SOunds like a lot of you have experience at Wal-Mart-- I guess almost everyone works there at some time in their lives.

I am going in next week when our lead decorator comes back from medical leave, just to chat with her. I have worked for the company long enough to realize the inherent limitations, but there are always opportunities, too, as you all pointed out, so I think I may give it a try next spring. I also have the advantage of not losing my benefits/ vacation by changing jobs. In the meantime, lots of practice cakes, visiting bridal shows and local bakeries to scout out what's available and lots of time looking at all the wonderful creations here on the Web.

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sweetamber Posted 27 Sep 2006 , 2:02pm
post #12 of 12

Good luck, momnzoes! It should be a good learning experience for you thumbs_up.gif

Quote:
Originally Posted by CarolAnn

sweetamber, what is that yummy looking avitar you have there? Every time I see one of your posts I want pumpkin pie! Do you work for Libby's or something? Ü




icon_lol.gif ha ha icon_lol.gif no I don't work for Libby's! That is a pumpkin cheesecake I made that was featured in a magazine article on the bakery I was working in at the time. It was such a nice picture and I was really proud icon_biggrin.gif Thanks for the compliment!

Amber

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