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What's you're timeline/schedule for multiple orders?

post #1 of 25
Thread Starter 
I normally make 1-6 cakes a month, now that I'm getting more business I'm trying to figure out my timeline/schedule so that I'm now overworked.

Say you have 5 cakes due in one week and 3 dozen of cupcakes, how far ahead do you prep? What days would you decorate? If you don't mind sharing you're schedule.
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post #2 of 25
Thread Starter 
Anything?
post #3 of 25
It depends on what kind of orders you have. We would regularly have 10-12 orders per week, usually single tier party cakes and cupcakes. Deliveries would usually be over the weekend, and a typical week would be baking Wednesday - Thursday and decorating Thursday - Friday.

If orders for the next week were the same flavor as an order in the current week we would also make that cake at the same time and freeze it unfrosted.

We would make our BC in bulk, we'd usually have at least two large batches of vanilla (which could be used as a base to make several other frosting flavors) and one large batch of chocolate on hand.
post #4 of 25

I work alone nearly all of the time, and nearly all of my orders are wedding cakes. I cover cake boards and make items that won't be eaten (poured sugar beads and scrolls, hand modeled figures, gumpaste flowers, etc.) anywhere from days to months ahead. Mondays and Tuesdays are for making buttercream and gumpaste, and coloring everything. I bake late Wed. and let the cakes rest overnight. Thursday I torte, fill, ice and fondant. Friday I decorate and Sat. deliver. For multiple cakes I bake Wed. morning and torte and fill in the late afternoon. Thurs. morning is icing and fondant, then I have the rest of Thurs. to decorate. For Friday weddings I back everything up one day. (Totally throws off my rhythm.)

post #5 of 25
Quote:
Originally Posted by LovelyCakes4Us View Post

Anything?

This site is so dead now, it takes a lot longer for people to reply. Almost all the older, very experienced members have run off, and it is almost only newbies now. I would rather have no answer at all, than the wrong answer ;-) At the risk of sounding like an 80 year old, I will say, back in the day, you could get a reply in minutes, but that usually isn't so nowadays. Patience is a virtue we all need to practice when asking someone to help us.

 

I typically have 3-5 cakes a week, generally a single tier, a couple 2 tiers, and a couple 3 tiers or more. If I have about 6-8 tiers to bake, fill, decorate, I will get stared Wednesday, but if I have 8-12, I will get started Tuesday, and if there is more, then I will bake Monday. I always, bake, fill, crumb coat, then freeze overnight (or more,, if I had to bake sooner) I will then make fondant, buttercream, and tint what I need, and make anything that needs to dry, then the day I need to decorate, I will take out and thaw, in the wrapping. (I work at night, so you may want to thaw the night before, if you work in the morning.) Then decorate, each one, and put in the box, and set it up on the shelf for pick up.

 

Right now, I am really slow, so I wait until Thursday to bake, fill, freeze, and make decorations, and then do it all on Friday.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #6 of 25
Where have they gone? Cakes Decor blog?
Oh no!
post #7 of 25
Thread Starter 
Thanks for the replies! Say if you have cakes due Monday,Wednesday and Saturday what would be the master plan?

Can SMBC be made in bulk? Not sure how that would work.. any ideas?

Were have they all gone? YouTube of course haha!
post #8 of 25
Thread Starter 
Customer: You're going to make my cake same day correct? For freshness?
Me: Screaming inside of my head SURE ILL MAKE YOU'RE 3 TIER TO FEED 120 SAME DAY, NO PROBLEM IDIOT! Lol of course that is not what I said icon_smile.gif.

I always seem to get choked up when asked that, its only happened a couple of times but a couple is enough! icon_smile.gif
post #9 of 25
Quote:
Originally Posted by Sammy09 View Post

Where have they gone? Cakes Decor blog?
Oh no!

I have gone to Ebay, myself, and now have to feed my kids Ramen Noodle until the end of the month, lol!

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #10 of 25
Quote:
Originally Posted by LovelyCakes4Us View Post

Thanks for the replies! Say if you have cakes due Monday,Wednesday and Saturday what would be the master plan?
The cakes for Monday and Wednesday would be made the previous week and kept frozen.
post #11 of 25
To make smbc in bulk, you would have to use a Hobart mixer. They're used in commercial kitchens and bakeries.
post #12 of 25

Wow. We really need the oldies back. Seriously? Le sigh.

 

SMBC can be made to fit the capacity of your mixer, and if you need a whole lot, you can make multiple batches in advance. No, a Hobart is not necessary to make a large quantity of SMBC. The bigger your mixer, the more SMBC you can make but don't go splurging the multi-million $$ you're making from your 1-6 cakes per month on a Hobart... at least not yet.

post #13 of 25

...........Say if you have cakes due Monday,Wednesday and Saturday what would be the master plan?...........

 

For me I'd do much the same as Jason & Annabakescake said.  I'd bake as far ahead as I can in any downtime I have so there is as little as possible at the last minute .   Depending on how/when the orders came in and how big they are one could bake as far ahead & freeze the layers as possible.  Make & color your icing(s)   Any other decorations, like fondant circles, people, flowers etc would be made when you have any down time - as much as several weeks ahead.  Depending on which flowers even b'cream ones can be made ahead.  Don't forget to prepare the boards needed to.  When I had lots of boards to prepare I'd put each order's boards into a plastic bag and mark the name on it so I know which is which :)  

Cakes would be removed from the fzr the night before wanting to work on them. (OR if working on them in the evening then pull them out in the morning.)  Then fill, crumb coat & finish depending on time of p/u and how many you need to get done.  Best to get them done several hours before planned p/u or delivery.  If it's a tiered wedding cake I liked to get it done the night before delivery to let it settle.  If any problems arise overnight you have time to fix.  Hope that helps.

post #14 of 25

Umm...that was mean. Might be why the "oldies" left. If you don't have anything nice to say...then don't.

post #15 of 25
Quote:
Originally Posted by LovelyCakes4Us View Post

Customer: You're going to make my cake same day correct? For freshness?
Me: Screaming inside of my head SURE ILL MAKE YOU'RE 3 TIER TO FEED 120 SAME DAY, NO PROBLEM IDIOT! Lol of course that is not what I said icon_smile.gif.

I always seem to get choked up when asked that, its only happened a couple of times but a couple is enough! icon_smile.gif

Yeah well guess what? Someone I "know" claims this very thing, that they bake ALL their cakes on the same day for ultimate freshness. Makes ME want to scream. None of my recipes would behave well enough for me to use them the same day, let alone how dangerous it is cramming all that work in one day, not allowing any time for potential disasters. If she's even telling the truth.icon_rolleyes.gif

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
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