I worked at a store bakery for quite awhile. Homemade cakes and store cakes are apple and oranges. In the bakery, my boss was all about quantity. One week our weekend decorator got sick and then our night decorator stopped showing up. We were a very busy store and when I showed up on Monday, both display cases where empty. I turned out almost 50 cakes that day (that's less than 10 minutes a cake). Mostly airbrushed color because mixing color takes too long, and then slap on a plastic toy. The one good thing about working there was being able to perfect the basic decorating skills.
The cakes were made there, but they were made with a mix, water, oil, and processed eggs from a bucket. The first time I saw our baker pouring the eggs into the mix, I stared in horror. I almost thought is was vomit, I'd never seen such a horrible thing.
The cakes are frozen and thawed and refrozen many times. When I took a transfer to their other bakery it was even worse. They rolled out an entire rack and left it next to the decorator, and their it sat all day. What was not used was put back into the freezer at the end of the day, and the process was repeated the next day. New cakes are put on the same rack as older cakes, so you don't know which ones need to be used first.
Frosting was made in bowls so big that you could sit in them. The problem with that is when mixing, they had to stop and scrape the shortening off the sides, but there is no spatula big enough for this job, the the baker had to use a hand held scraper and stick his whole arm in there to reach the bottom of the bowl. These bakers do not wash or shave up to their elbows, so we were always pulling hair out of the frosting. We told the baker (also my boss) about the problem, he didn't do anything about it, so we told the store manager, he talked to the baker. Nothing changed and we were told to basically get over it.
Sorry, I went a little further than I was planning. Anyways, I now get to do my cakes at home. I love the fact that I can work with fondant, melted chocolates, royal, gumpaste, ect. A bakery is very limiting. Now I give a cake as much time as it needs and I can go beyond just buttercream basics.