Hi all!

I've been decorating cakes out of my kitchen and sometimes out of a commercial kitchen for over 12 years. About 1-1/2 years ago I had to get a "real" job in a restaurant kitchen.  Needless to say I haven't decorated a cake since taking the job. 

Anyway, I have an opportunity at a high dollar cake boutique (mostly they do cupcakes, but they are starting to get more requests for cakes- and they specifically told me they needed someone who can hit the floor running)..On Monday I'm going in for a second interview and they are asking me to decorate a cake. No specific theme, etc.

Here are my concerns:

1)  I've never done a cake as a "test"....I don't know what to expect.  Left to my own devices, I'm not sure what I should show them.

2) I've already shown them a slide show with over 40 of my cakes.  I made sure I showed shape cakes, cupcakes, wedding cakes, square, round cakes, icing plaques, image transfers, fondant covered cakes, chocolate plastic work, sugar flowers and figurines. Some of those techniques require specialized tools and they said not to bring any of my own tools.  So again what do I show them. 

3)  I'm assuming that most of the decorating will be done in buttercream since it is mostly a flavored cupcake boutique.

Any advice on what or how to decorate the cake...Anything I need to know from all you long time professional bakers?   

IDK...Maybe I'm freaking out for nothing.  The head baker there went to pastry chef school and I am self taught.  I'm no slouch, and I've done some high brow stuff,  but right now I feel pretty insecure....Any advice is welcome...

Thanks, Valscake

I don't know if this is any help to you but I know when I have new staff in for a trial, if I have already seen photos of the work they have done we usually get them to do a few basic things and what I'm looking for is confident clean work and a calm attitude.  We don't make them jump through hoops and do over the top stuff as they don't know our kitchen.  If cupcakes are their main thing practice your piping skills, have a look at how they pipe their cupcakes and make sure you can do what they do.  Overall take a look at their current range and make sure you can do what they currently are making.

Thank you for replying!  I figured I'd do a cake that showed that I could do borders, smooth the icing successfully, crisp corners, lettering (such as Happy Birthday). buttercream roses, and leaves.

They're frosting and the cupcakes isn't done with the big star tip. Rather,  it is done with a large round tip, so I'm pretty confident with that.

I figured it would be just to ensure the basics...THanks so much for the info.