I promise freshness so I end up feeling a little guilty baking my Sunday cakes Thursday and decorating Friday. I'm sure that one day doesn't make that much of a difference (and I do refridgerate all my cakes) but I was just curious if other decorators do Sunday cakes early too. Would you still do this even if your cake had fresh sliced strawberries or raspberries in the cake?
I would just love to be a fly on the wall in other decorators' kitchens and see how and when everybody does things. One decorator I know who does amazing cakes can crank out 10-17 party cakes a week. (She has a helper, but still, I just can't even fathom how that's possible.)
I make my sunday cakes on thursday too (wednesday for saturday cakes..etc) but I am curious too, I just opened my own shop and will be needing to crank out more cakes in one week but I really don't want to freeze any cake as it is one of my selling points - "I never use frozen cake!" I'd love some tips on how to avoid the friday night craziness.
A similiar-but-different-story:
I had a lady order a shower cake for a Sunday shower. I asked her, "What time on Saturday do you want to pick it up?"
she said, "Oh it's not until Sunday."
I said, "I'm not open on Sunday. What time on Saturday do you want to pick it up?"
She repeated, "But I need to pick it up on Sunday.... that's the day of the shower."
I said, "I'm not open on Sunday. What time on Saturday do you want to pick it up?"
She has a private conversation with her friend about whether "the cake will be ok if we pick it up on saturday?"
I said, "Sitting on your counter or sitting on mine, it makes no difference to the cake. What time on Saturday do you want to pick it up?"
Ok, just because you freeze your cakes doesn't mean they are not fresh. It's just like anything else you freeze. They are as fresh as the day you bake them when they are thawed. Of course, if you have it sitting in your freezer for six months to a year that is a different, but a few days or even a month is perfectly fine if they are wrapped well enough. I wouldn't even worry about fresh vs. frozen as an advertising point. Now advertising that you bake from scratch is a whole other matter, unless you don't do that.
Ok, just because you freeze your cakes doesn't mean they are not fresh. It's just like anything else you freeze. They are as fresh as the day you bake them when they are thawed. Of course, if you have it sitting in your freezer for six months to a year that is a different, but a few days or even a month is perfectly fine if they are wrapped well enough. I wouldn't even worry about fresh vs. frozen as an advertising point. Now advertising that you bake from scratch is a whole other matter, unless you don't do that.
I would often have brides ask, at their tasting, if I froze my cakes. Numerous times, I was able to say to them:
"You tell me. 2 of these cakes have been in my freezer for 3 weeks. The 3rd was baked this morning. You tell me which is which."
They always guessed wrong. Twice. Always. 
normally I would do them on Saturday but I wasn busy this week and did them on Friday and refridgerated until pickup.
As for baking and freezing, I freeze all of mine. Bake on Monday or Tuesday, Freeze until Thursday. These actually taste better to me than ones that have not been frozen.
so cool completely, wrap, and freeze til you're ready for them? How about decorating? Can I decorate a cake due Saturday on Wednesday? That's really where the chaos comes from, having all 6 cakes due the same day and only having 2 days to decorate all of them....
I recently tried over a dozen white cake recipes to find my fave. One layer was tested and compared same day, the other wrapped and frozen. 3 weeks later, I used all those frozen white cakes for a fondant comparison. At the end I sliced the cakes to test how the fondant cut and tasted (after sitting over night at room temp) and I also tasted the white cakes again. I thought the cakes tasted even better than fresh. Even after sitting overnight covered in fondant. I have now frozen and thawed my favorite chocolate cake and same result. It has opened up a whole world of baking in advance!
I bake on Monday and Tuesday for my weeks orders.I refridgerate until I start assembly wed/thursday.I have everything decorated and ready to go for friday afternoon....never had a complaint and it has been 12 years!!
You just can't pop out a cake at the last minute....it has to be done a few days in advance especially if you have several to do.
I bake two days before and decorate the day before.
A similiar-but-different-story:
I had a lady order a shower cake for a Sunday shower. I asked her, "What time on Saturday do you want to pick it up?"
she said, "Oh it's not until Sunday."
I said, "I'm not open on Sunday. What time on Saturday do you want to pick it up?"
She repeated, "But I need to pick it up on Sunday.... that's the day of the shower."
I said, "I'm not open on Sunday. What time on Saturday do you want to pick it up?"
She has a private conversation with her friend about whether "the cake will be ok if we pick it up on saturday?"
I said, "Sitting on your counter or sitting on mine, it makes no difference to the cake. What time on Saturday do you want to pick it up?"
Indydebi, you're hilarious. LOL.
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