So I just had a lady slightly freak out because she thought her cake was not going to be "fresh". The party is Saturday afternoon, and I told her I would have it ready Friday afternoon. She wasn't happy with that, and told me she didn't want it until Saturday. Doesn't she realize either way I will be making it on Friday?!?
Isn't it pretty standard for people who do this as a business (not a hobby) that cakes are baked on Thursdays, decorated on Fridays and eaten on Saturday?
When we have a cake for a birthday or holiday, we are still eating it four or five days later and it's still good!
So I just had a lady slightly freak out because she thought her cake was not going to be "fresh". The party is Saturday afternoon, and I told her I would have it ready Friday afternoon. She wasn't happy with that, and told me she didn't want it until Saturday. Doesn't she realize either way I will be making it on Friday?!?
Isn't it pretty standard for people who do this as a business (not a hobby) that cakes are baked on Thursdays, decorated on Fridays and eaten on Saturday?
When we have a cake for a birthday or holiday, we are still eating it four or five days later and it's still good!
you would just have to explain to her that in order to decorate it the cake needs to be fully cooled...this is as fresh as it gets! the bakeries and walmart freeze them for who knows how long 
Oh my! The three day rule is the best one! I have tried in the past to "push it" to one or two days for family and it just doesn't work! It never settles right or blows out! She sounds like trouble IMO.........
Just wondering...3 day rule... so bake thurs. decorate friday....does that mean you torte and let settle also on friday, and then cover it on friday too? just checking, as I'm always second guessing myself If i'm letting the cake settle long enough before covering! 
Just wondering...3 day rule... so bake thurs. decorate friday....does that mean you torte and let settle also on friday, and then cover it on friday too? just checking, as I'm always second guessing myself If i'm letting the cake settle long enough before covering!
I don't cover cakes with fondant, so it's not an issue for me. Maybe someone else can answer??
im baking right now for my grandaughters birthday cake on saturday. i too follow the 3 day rule. when i first started caking i tried to do it on 1 or 2 days. holy moly no way!! i always had blow outs and my fondant decorations never were dry.
i actually some of the fondant decorations last night. finished what i could this morning. im baking now-once cooled i will torte, fill and crumb croat. tomorrow i will finsih the cake with final coat of buttercream, add deocrations and hopefully be done by tomorrow night. id much rather work on cakes all night than during the day (but thats just my prefernce)
while my cakes have been baking ive made my cake boards and put fondant on my large cake board.
of course i say all of the above as if ill have no problems! hahaah
i think the general public is used to going to the store picking out a cake and having the baker add some writing to it. so in their mind their cake is a freshed-baked cake.
i dont think the realize those cakes have been sitting there for a few days-and taste like it was defrosted from a freezer.
you have every right to justify your decision for the 3-day cake rule. if she still has issue-tell her to come visit us here......we will be more than hapy to explain!!
good luck
I bake Thursday night. I wrap the cakes in saran wrap while they are still hot. (I let the 2 tiers cool on top of eachother so it helps flatten.. If that makes sense) They take about 6 hours to cool fully. So I torte in stack in the AM. Crumbcoat. Then leave for work. And come home around 2-3 to cover in fondant, decorate and have ready for the AM pickup.
I bake Thursday night. I wrap the cakes in saran wrap while they are still hot. (I let the 2 tiers cool on top of eachother so it helps flatten.. If that makes sense) They take about 6 hours to cool fully. So I torte in stack in the AM. Crumbcoat. Then leave for work. And come home around 2-3 to cover in fondant, decorate and have ready for the AM pickup.
i'm sorry to say this...but wrapping in saran while they are still hot is a hot-box for bacteria to grow 
this is why cakes should be fully cooled before wrapped.
I bake Thursday night. I wrap the cakes in saran wrap while they are still hot. (I let the 2 tiers cool on top of eachother so it helps flatten.. If that makes sense) They take about 6 hours to cool fully. So I torte in stack in the AM. Crumbcoat. Then leave for work. And come home around 2-3 to cover in fondant, decorate and have ready for the AM pickup.
i'm sorry to say this...but wrapping in saran while they are still hot is a hot-box for bacteria to grow
this is why cakes should be fully cooled before wrapped.
I saran wrap mine while they are still warm and then either put them in the frig or freezer depending on when they are needed. If they are going to be in there more than over night I will saran wrap (lots of wrap) and then also foil wrap them. Wraping them while still warm locks in the moisture. I have never had a problem with the cakes going bad or anyone getting sick.
I have had cakes in the freezer for over a month and they never know the difference, but I wrap them alot! If a customer wants a last minute cake, I will use one of these and they have to take what I have. Depending on how last minute they are, they are also limited one how much decorating I will do.
Remember, the customer is always right. Simply tell her that she certainly have a freshly baked cake on Saturday but unfortunately it won't be decorated, but it will be freshly baked. Her choice.
LOL!!!!!! Lovin' it!
Remember, the customer is always right. Simply tell her that she certainly have a freshly baked cake on Saturday but unfortunately it won't be decorated, but it will be freshly baked. Her choice.
Thats a good one. I wonder what she will say then.
The cake I'm making now is for Saturday. I had to bake yesterday (Wed) because customer is picking up tomorrow (Fri) because I will be out of town Fri-Sat. She seemed fine with it! I just told her how I recommended she store it until Sat. So, in this case it's the 4-day rule!
Remember, the customer is always right. Simply tell her that she certainly have a freshly baked cake on Saturday but unfortunately it won't be decorated, but it will be freshly baked. Her choice.
LOLOLOLOL
Everyone keeps using the term, "blow out". What exactly does that mean? Is that something with fondant covered cakes?
The cake I'm making now is for Saturday. I had to bake yesterday (Wed) because customer is picking up tomorrow (Fri) because I will be out of town Fri-Sat. She seemed fine with it! I just told her how I recommended she store it until Sat. So, in this case it's the 4-day rule!
I've baked cakes on Wednesday, that were eaten on Sunday. (Customer's choice because she was traveling) She said it tasted great! Not something I would recommend, but just funny that people freak over a cake that was baked more than 24 hours before their party.
Everyone keeps using the term, "blow out". What exactly does that mean? Is that something with fondant covered cakes?[/quote]
I have had holes/cracks in "rushed" cakes when they settle. One time (and the last time I agreed to a rush job!) I had a beautiful cake sitting on my counter. I was getting ready to load it up and turned it around and there was a BIG bubble about 1/4 of the cake! UGH! I've had one fondant cake get a huge bubble underneath but I don't do fondant cakes very often. Most of mine, 95% are buttercream. [/quote]
Wow you guys must work fast. I did my first 3 tiered cake this week. It needed to be done by Friday evening. I baked 3 cakes tues, and 3 cakes wed. I crumb coated all wednesday night. Thursday and Friday I spent decorating them. I mean that is ALOT of work when your mixing, baking, and making a mess at the same time and trying to clean, make fondant and icing! Whew! lol. I can't work fast or rush, I get anxious and lose focus and get frustrated at the same time. lol.
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