Alot of you have posted questions concerning my cakes. so I thought I would let you know my routine.

I always bake my cakes on Sunday or Monday, carve, put together, whatever needs to be done.

I only use Pillsbury with a tad bit of Almond flavoring, and clear vanilla in all flavors.

I freeze all wedding cakes I bake them as much as a week in advance.
I only use my 2 freezers for cakes and my two refigs for cake so I have no smells. I also have baking soda in them.

I make about 12- 15 batches of buttercream each week, if I don't use it lasts up to two weeks. But I usually don't have much left.

I always mix up my icing on Monday.

I always freeze my left over colors in ziplock bags, I thaw in fridge the night before, add more icing to it if I need it.

I mix up my colored icing, make my fondant pieces, design my icing images on Monday so they have time to dry.

If I get any last minute orders than I have some free time time to get them ready. I average about 10 cakes a week, my customers are learning to give me a bit of notice on the more complicated cakes!

I always start icing on wednesday, these are fridays cakes, thursday and friday are left for the weekend cakes. I box and cover each cake with saran wrap!!!! Buttercream can sit out as much as three days and be just fine, I have had to do this during a busy wedding week and graduation weeks.

A few tips, I always ice all of the cakes Iam going to decorate first in the morning, put them in the fridge. decorate one at a time. I only like to do 3 a day, more than that Iam too tired!!!

I always take my cakes out of the oven take a paper towel and lightly press down on them to level them out, it makes for a more denser, moist cake because you have taken some of the air out of the cake. You don't have to press real hard you just press until the cake is level. I put my cakes in the fridge hot!!! right out of the oven, Freezing cakes does make them a bit more moist.

I keep my variety of cakes simple, my fillings I buy, I buy the roses and gumpaste flowers I use. I buy Satin Ice Fondant and Pettiance, I mix it 50%-50%. You have a great taste and it makes it more workable!!! And a bit cheaper than just Satin Ice.

I hope this info can help someone. This is my job although this is in my home, I do try to get in my kitchen by 8am and I usually work 7 hours or so.

I will tell you that customers RAVE about my cakes and say they have never tasted anything as good as mine!!!! All these people are proof, you can freeze, bake ahead, and ice ahead!!!

Sorry this is soooo long!!!
Connie

I'm glad that you posted this. I'm just starting out in cakes, and am no where near 10 a week yet, but that gives me an idea on when I do get that busy. Thanks, I don't think it's too long, just really informative, and interesting.

Thank you so much for all that information regarding your cakes. They are so beautiful, colorful and so different.
How long have you been doing this? And how did you get started selling and marketing your cakes? Also, do you mind others using some of your ideas?
Once again, your cakes are beautiful!!!

Thanks Connie! Your cakes are beautiful! I don't feel so bad about freezing my cakes now. I always swore I wouldn't but when I had to I got even better reviews! I like Pillsbury too. Especially the white! Keep up the good work. You are an inspiration to us all!

Debbie

Thanks Boween! This was very helpful information.

Hi Connie! Your info. is really helpful. A couple of Qs...what kind of buttercream do you use? When you say you offer a simple variety, which ones do you offer. The reason I'm asking is because I got an order from a corporate place and they requested Italian Cream, of which I've never done before and now I'm wishing I just gave them a list of cake flavors...thanks!

Christina

Hey Connie,
Thank you so much for all of the Info. I will try some of your tips and tricks.

Have a Great Day!

~Sweet~=0)

Connie, Thanks for the insight into your operation. I'm not in it as a business but sure appreciate "seeing" how you're organized. I'll be implimenting several items from your list to help me get organized with my little operation here. Thanks again!

Great tips Connie!!!

Thanks for the tips Connie. Ur work is beautiful

Berta

..sounds like you have it down to a science! Your cakes are wonderful!

Connie,

I really needed that kind of information.
Thanks, thanks and thanks for shearing with us.

Its really helpful for me and I think for all of us who are new in cake business.

Nitu

Your week sounds alot like mine. I also only use Pillsbury. Marilyn

Hi Connie....your cakes are truly wonderful. I've been an admirer of your cakes since I've been on cake central. I am glad to see that you use Pillsbury. Out of the yellow and white mixes, I think PIllsbury has the richest flavor and it is very moist. I like your ideas about what to do with leftover icing.....very economical!! I also wanted to thank-you....you had left a comment about a cake that I had made, and I felt really honored by it, coming from such a talented, experienced decorator.

Keep posting your cakes!! Ellen

Connie- Like everyone said, your cakes are wonderful!! You really are very talented.
I like your baking/decorating schedule--very organized.
I agree that freezing cakes doesn't harm them in any way and often makes them taste even better.

I read on another thread that you only charge $1/serving for your cakes! After supplies and electricity and water etc., do you make any profit at all? I hope that doesn't sound rude--it just seems like you should be making some serious money for the quality of work you do. Your customers are getting a STEAL!

Thanks for sharing. You are one busy woman!

One question: When you put the cake in the fridge still hot, is it still in the pan?

Connie, I'm awed by your talent. You're cakes are fantastic! I strive to be as good as you, though I fall very short. You are definitely an inspiration though. My goal is to have a cake business as a primary job someday and to be as talented as you are. Thanks for posting your routines! I have learned so much from the amazing people on this site.

WOW.. Thanks alot!!!!!! Being organized though is a bit of a problem.. I don't have much space in my kitchen.. I am still begging hubby to give me his garage space.. I know I am stepping on a mans territory.. But hey it brings in some extra money, It will be worth it! P.S. Your cakes are amazing!!!!!!!

First of all... welcome to CC. I've been gone since Aug. so I'm a little late on the welcome wagon! You're cakes are great! I was wondering what the website is for bakery craft. I can't seem to find it anywhere!

Thanks for the info Connie. I just love your cakes!! You are really good!! I also like doing things ahead of time and after reading your post I have a better idea of how soon I can start preparing. I'm not as busy as you are yet but it's good to know for future reference.!!

Thanks for the insight Connie. You have answered many things that I have wondered about but figured that I would find out on my own eventually.

I love your cakes...very creative and amazing!!

Thanks for all the info Connie! I am just starting out and your tips are great! Your cakes are amazing! Sarah

Hi Boween! First, I am a big fan of your work!
I was also taught to press the air out of my cakes.
It really helps alot ! Thank you for sharing all your great tips.

Thanks for the post! Love your work.

HollyPJ

I saw your cakes also. All are superb.
Wow! you guys are very talented.
I can learn lots of things from you.

Thanks
Nitu

Thanks, Nitu!

Thanks Botween, great info!
Judy

Thanks so much for taking the time to share your schedule with us!! This is such a helpful post and it is greatly appreciated!!

So when's your day off??

great info thanks for sharing!

Connie thank you so much for posting that info. I love your cakes and can see why your customers keep coming back.. I didn't think your post was too long at all.. Lots of good information that will really be helpful. It answered alot of questions that I had been thinking about.
Liz