We just got home a couple of hours ago - before I left the plane I became ever grateful for those little white bags they put in the seat pockets. We had to stop several times on the drive home as I was in total gastrointestinal distress (to put it mildly) I laid down for over an hour (hoping it would be done!!) but I'm still uneasy and need a bathroom near. Sorry for the mental picture, but I'm desperate. The last think I want to do right now is put a cake together. I just feel rotten.
It must be ready tomorrow afternoon. I can't wait to do it all tomorrow - I'm not experienced enough.
How do you handle it? I will put on gloves and a mask just in case - I'm pretty sure it was something I ate - but how can I know for sure.

This is torture.

So sorry you're feeling so icky - - I can't stand that nauseous feeling. Just wear a mask, and gloves if you have them. If not, wash your hands often and use hand sanitizer. Any germs you share won't survive until tomorrow but no need to share any more than necessary. Good luck and I hope you feel better soon.

Wildgirl...so sorry that you are sicker than a dog. All of us have been there.
Personally, even though I hobby bake, I would NOT make the cakes. I posted this information on CC a while back:

"Norovirus prevention: Everyone should read this"
http://cakecentral.com/cake-decorating-ftopict-742703.html

I also just read over the proposed Cottage Food Law Information for California which should go into effect in 2013. Here is an excerpt:
114365.2.

(a)  A person with a contagious illness shall refrain from work in the registered or permitted area of the cottage food operation.

Is there a friend or family member that can help with you giving instructions? Maybe if they can get the bulk of what you need done immediately take are of, then you can finish up when you've rested.

I would take all the precautions you can tonight - wear a mask and gloves but get as much done as possible because if it was something you ate, tomorrow you'll be fine. If you can't even stand up - call the customer and ask her to get the cake at a bakery because you don't want to give her guests your germs.

Ugh, I'm so sorry to hear how you're feeling. First off, drink lots of liquids and get some rest.

I agree with what the others have said and as the sole person in my cakery, I've been where you've been. What I did at the time was sit across the room and instruct my man-friend on how to complete the cake. I figured he's watched me make over 700 cakes, he HAD to have learned something. Luckily it was only 2 small birthday cakes he had to finish and not some crazy intricate wedding cake. After that HORRIBLE night, he suggested I reach out to other cakers in the area who are in similar situations (of being the sole caker) and set up contacts in case this happens again. That way I could have a back and also be a back up to someone else. In the process, I ended up hearing about my local ICES chapter and I've made some great relationships since. We oftentimes post on facebook if someone needs a last minute cake made for whatever reason and it's been a great resource to have.

Plus, my man-friend is REALLY happy he doesn't have to put an apron on again. Good luck with this weekend and I hope you feel better soon!

The other suggestion I'd make is to have well-wrapped and stored cake tiers in your freezer for such an event. Just go with common flavoring like chocolate or vanilla butter cake, in common tier sizes (eg 8", 10", 12") That way, in an extreme emergency you have a cake you can supply (after decorating tomorrow). Explain the situation to the client and offer it to them half price. It's better that then they be unable to get a cake elsewhere in time, and makes you look like a champion for thinking so much of your client's needs.

I am taking precautions, but I'd just rather lay down.

The grooms cake is done. Crumb coated the 11" bottom of the tier. I have to get to bed now - am hoping I'll be better in the morning!!!

I do have another problem though.... I reuse my sbs pillars and they're all cut too short for this bottom cake. Please tell me that there's some way I can make it work without taking it all apart - I can just imagine the huge mess I'd make, plus I don't have a lot of time to spare. Can I use tea straws with the sps plates? The top two layers are an 8" and a 5" so not too awfully heavy.

Thankfully I feel 90% better this morning. Now just the pressure to get it done!