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Wal-mart is now making wedding cakes! - Page 5

post #61 of 122
Quote:
Originally Posted by jason_kraft

Quote:
Originally Posted by Colorful-Bliss

Wal-Mart bakeries don't bake in store. They order their cakes already made which arive frozen and are kept frozen until time to decorate.


And that's exactly what most other bakeries do, albeit not to the scale WM does. We routinely freeze cakes for several days (sometimes longer) before decorating.




True Jason_Kraft....OAN I wonder how old the cakes really? Happy Birthday Wal-Mart cake...lol!
post #62 of 122
[quote="jason_kraft"]
Quote:
Originally Posted by Colorful-Bliss


And that's exactly what most other bakeries do, albeit not to the scale WM does. We routinely freeze cakes for several days (sometimes longer) before decorating.



This is not true for most bakeries, for some sure, but not most. I know a few bakery owners and they woud die first. Some of them are even based in CA and other states. So, no, I know a few very solid bakeries that use real butter and eggs and not mixed base cakes and they do it fresh.
post #63 of 122
Quote:
Originally Posted by QTCakes1

So, no, I know a few very solid bakeries that use real butter and eggs and not mixed base cakes and they do it fresh.


So if (for example) they have three wedding cakes to be delivered on a Sunday, when do they do the baking and decorating?
post #64 of 122
Quote:
Originally Posted by jason_kraft

Quote:
Originally Posted by QTCakes1

So, no, I know a few very solid bakeries that use real butter and eggs and not mixed base cakes and they do it fresh.


So if (for example) they have three wedding cakes to be delivered on a Sunday, when do they do the baking and decorating?



There are a ton of places that don't freeze. The place we got my sisters wedding cake doesn't freeze anything. They do however have a larger staff so they have the flexibility to have the cakes coming out of the oven, cool, someone frosts, someone else decorates. So its not 1 person spending 8 hours on 1 cake.
post #65 of 122
Quote:
Originally Posted by mplaidgirl2

There are a ton of places that don't freeze. The place we got my sisters wedding cake doesn't freeze anything. They do however have a larger staff so they have the flexibility to have the cakes coming out of the oven, cool, someone frosts, someone else decorates. So its not 1 person spending 8 hours on 1 cake.


Makes sense...perhaps the qualifier "most" was overstating things, my premise was that there are high quality bakeries out there that do freeze cakes, and if the freezing process is handled correctly (as I'm sure it is at WM) it should have no impact on the quality of the final product.
post #66 of 122
[quote="QTCakes1"]
Quote:
Originally Posted by jason_kraft

Quote:
Originally Posted by Colorful-Bliss


And that's exactly what most other bakeries do, albeit not to the scale WM does. We routinely freeze cakes for several days (sometimes longer) before decorating.



This is not true for most bakeries, for some sure, but not most. I know a few bakery owners and they woud die first. Some of them are even based in CA and other states. So, no, I know a few very solid bakeries that use real butter and eggs and not mixed base cakes and they do it fresh.



I'm gonna respectfully disagree. I bake scratch with top shelf ingredients - and I freeze, as every other large wedding cake maker does. If they tell you they don't, I think they are lying. "Baked fresh daily" is different then "I bake your cake the same day". You cannot tort, fill, buttercream, fondant cover and decorate a cake that was baked the same day. It is impossible. It's not a lack of staff issue, it's a science issue and a time/space impossibility. If you don't allow the gluten to develop your cake will crumble and fall apart if you try and handle it too soon. The fastest way to do this without your cake drying out is to put it in the freezer.

I just had a consultation tell me that another baker they met said they'll make the whole cake the day of the wedding. I flat called that baker a liar. First you have to bake. Then you have to let the gluten set up. Then you have to tort and fill. Then you have to let your layers settle. Then you have to ice and let your buttercream crust and chill through. Then you have to fondant cover and then let your fondant dry. Then you have to stack. Then you have to decorate. And deliver by 2pm?

No way does that ever happen in one day. No way. On average, it's a 3 day process.

Now, I don't freeze for longer then a day or two, which is a major difference between me and Wal Mart, but believe me, freezing improves your product. The notion that it's "bad" or that "high-end bakeries don't do that" is just flat wrong.

But on an LOL note, did ya'all see this?

http://www.youtube.com/watch?v=7Yx2DMskDe4

Jen
post #67 of 122
I typically bake Wednesday, fill Thursday, decorate Friday, and deliver Saturday.
post #68 of 122
However, to throw a wrench in things. Even if you are buying frozen sheets of cake and it is frozen on site, just after baking. As long as it is handled it should be fine. Commercial freezers are SUB-freezing, usually around a negative 40-degrees. So as long as that product is handled well it will be fresh tasting once it's thawed. Provided it's handled properly.

I recently worked in a different in-store bakery. A global corporation that is mostly found in the East. AND, it was very poorly run. The manager is the single worst whiner that I have ever met and no one working there was happy, and it showed. Everyone thought is was someone elses job to clean, do inventory, organize etc. No nothing got done. The place was a STY!!

Sure, the cakes came in frozen (everything did!!), but it was the way they were handled from there that was shameful. The cases were opened and the boxes with the half-sheet sized cakes were put on the rolling rack with boxes of opened 7-inch rounds and cupcakes. On busy days the cakes were rotated quickly, but cakes like red velvet, that didn't sell as fast were sometimes opened and LEFT OPEN for the whole day out to the air. At the end of the shift the whole rack was pushed into the cooler. Great, but some of the cakes weren't used, even inside of a week. I remember putting an X on the side of a box, just to see how long it would stay on the rack. Instead of being wrapped and put back into the freezer immediately it would go from the cooler, out for a 8 hour shift, back to the cooler. Back and forth for more than two weeks. You can NOT tell me that was quality product after a day or so let alone two weeks.

Before you ask, I didn't do anything because I wasn't a cake decorator in this store. I was there for 2 days a week as the back up night baker/donut maker. So that wasn't my place. The even sadder thing is that the bakery manager was the other main cake decorator!!! She was one of the people pushing these dried out nasty cakes back and forth. This bakery also saw a LOT of complaints about poor decoration and poor cake quality. It goes to show you that a store is only as good as its management. This manager had NO clue how to deal with people, employees or customers. She always complained about her job etc. I was so glad to be rid of the place.

Anyway, grocery stores can do well with frozen product by staying on top of quality at the level they work at, but if they don't care, it really shows in the end.

Tami icon_smile.gif

.................after a very loud verbal blow out with said manager I left. After calming down I did have a sit down with the store manager and very professionally told him what was happening back there. I actually shop at that store a lot and there are a lot of new faces, but the manager is still there with three of her largest whiners. I pity the new-bies.
Always put your eggs in one basket.......why do you want to carry two?
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Always put your eggs in one basket.......why do you want to carry two?
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post #69 of 122
Quote:
Originally Posted by KoryAK

I typically bake Wednesday, fill Thursday, decorate Friday, and deliver Saturday.



Exactly. This is what I do and even for 3 weddings on the same weekend and I am solo act. And no the bakers are NOT lyng, they have staff like someone else mentioned. Maye some have not worked in a full running bakery, but you have people that just bake and you have people that just decorate. So fresh in a high volume bakery is done.
post #70 of 122
Quote:
Originally Posted by QTCakes1

Quote:
Originally Posted by KoryAK

I typically bake Wednesday, fill Thursday, decorate Friday, and deliver Saturday.



Exactly. This is what I do and even for 3 weddings on the same weekend and I am solo act. And no the bakers are NOT lyng, they have staff like someone else mentioned. Maye some have not worked in a full running bakery, but you have people that just bake and you have people that just decorate. So fresh in a high volume bakery is done.



When I called the other baker a liar I was referring to them saying they make a full wedding cake the day-of or the day before the wedding. No bakery, I don't care if you are Ben Ron Israel, a mom and pop shop, or a solo baker, bakes and decorates a full 3 tiered wedding cake the day of a wedding. I don't know anyone that does it the day before the wedding, no matter how many people they have as staff. We all agree it's at least a 3 day process.

My scratch cake is baked fresh. Just because it's in a freezer overnight as opposed to drying out on a counter top does not mean it's not fresh. It just means it's easier to tort, handle, fill, and settle because I used science to make sure it is. thumbs_up.gif

Which is totally different then the Wal Mart super factory making crappy cake by the thousands to be shipped to stores frozen for 6 months or more. I guess what I'm trying to say is there is a difference between freezing a cake and frozen cake.
post #71 of 122
Oh yeah, I don't agree a same day wedding cake can be done the day of the wedding...even though I have heard people on here say they've done that. But all bakeries still don't freeze and that is a personal preference thing, not a right or wrong thing. And yes, the Wal-Mart and most groceries stores mass produce their cakes in a factory, freezed 6 months out, waiting to be shipped. I don't want that for a cake, but to each his own on that as well. And though my cakes is sitting on a counter top waiting for me to frost, I have never had a dry cake.
post #72 of 122
Quote:
Originally Posted by QTCakes1

And yes, the Wal-Mart and most groceries stores mass produce their cakes in a factory, freezed 6 months out, waiting to be shipped.


I don't doubt that WM does their baking in bulk in centralized locations, but how do you know they keep their cakes frozen for 6 months? WM has very sophisticated logistics that are specifically meant to reduce inventory and enable closer to JIT (just-in-time) fulfillment across their product lines, I don't see why this sophistication wouldn't extend to their bakeries. I would be very surprised if cakes were kept frozen longer than a few weeks.
post #73 of 122
I guess your the only one who gets to quote "standards" seeing as how you said most bakeries freeze their cakes. Let me differ to your know-it-all genius.
post #74 of 122
Who cares? Fresh cr@p or frozen cr@p is still cr@p! I like WalMart for a lot of things, but not their cakes!

I homeschool because I've seen the village and I don't want it raising my children.

 

http://whynotethiopia2.blogspot.com/

 

 

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I homeschool because I've seen the village and I don't want it raising my children.

 

http://whynotethiopia2.blogspot.com/

 

 

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post #75 of 122
what does walmart making cakes have to do with poor people getting married?? how offensive!

Quote:
Originally Posted by CakinKimi

Quote:
Originally Posted by Brevity

.....did you not know that poor people get married too?



I actually find this very rude. Just last year I got my wedding cake from Wal-Mart for about $200 or so (I don't remember the exact price). I was on a budget and that is part of the reason I went to Wal-Mart, but also because the only real bakery around here is a friend's aunt, who's cakes are worse than Wal-Mart and not worth the money she charges. Our wedding cake actually tasted very good (I thought), but my Husband complained he thought it was too sweet.

Also, I personally think that they decorated it very well.

https://www.facebook.com/media/set/?set=a.421326648475.197698.774868475

^^Is a link to my wedding album on FB, there are a couple pics of the cake in there if anyone would like to see.
shakin, bakin, and cakin...
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shakin, bakin, and cakin...
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