We Made How Many Cakes?

Business By classiccake Updated 25 Feb 2010 , 3:22am by erinalicia

classiccake Posted 8 Feb 2010 , 5:29am
post #1 of 62

A year ago I installed a POS system in my store. We have had a LOVE/HATE relationship with the system. Because we are such a custom shop, it took alot of tweaking and scripting to get all the data that we needed into the system to complete the orders. But, it does count EVERYTHING you put into the system.

So, a couple af weeks ago, I decided to check to see how many cakes we had made last year and how the flavor of cakes ranked. It was an interesting project.

Before you fire off questions about recipes, I will tell you that we use the Pillsbury Plus Mix in 50 # bags. We buy white, yellow, and devil's food mix. All our flavors are made out of those mixes. We have spent lots of time experimenting to come up with the varieties. Everything is measured out in pounds and ounces.

This shows the number of cakes...so a layer cake, or a tier of cake, or a sheet cake will count as one cake.

23,443 White
13,043 Chocolate
8,285 Marble
7,556 Yellow
4,809 Almond Pound
4,698 Raspberry Sour Cream
2,498 Fudge
2,368 Red Velvet
1,962 Dark Raspberry
1,529 Lemon Orange Almond
1,499 Lemon
1,463 Pumpkin
794 Chocolate Chip
762 Mandarin Orange
693 Apple Spice
688 Carmel
669 White/Chocolate
548 Carrot
399 Strawberry
397 Key Lime (which we introduced this past summer)
352 Banana
198 White over Chocolate
197 Coconut
155 Hazelnut
138 Apple Spice
86 Peppermint (which we normally do only in December)
82 Pineapple
41 Lemon Poppyseed
33 Peanut Butter
26 Mocha

TOTAL: 79,416

I did not count up the specialty flavors that we don't have on our "menu" but we do on request. These include dairy free, egg free, gluten free,etc., which are not made by the mixes.

We used about 11 tons of cake mix to accomplish this!

61 replies
Mensch Posted 8 Feb 2010 , 5:39am
post #2 of 62

WOW!

LaBellaFlor Posted 8 Feb 2010 , 6:14am
post #3 of 62

That is CRAZY! I do find it funny that mocha was at the bottom. I wouldn't have thought that would have came in last.

indydebi Posted 8 Feb 2010 , 7:44am
post #4 of 62

The "Debi Does Data" in me loves seeing this! It's great that you shared.

An avg of about 200 cakes a day. It boggles the mind and we can only admire the organization and the great team you have in place to make that happen! thumbs_up.gif

mamawrobin Posted 8 Feb 2010 , 7:57am
post #5 of 62

That's awesome.

ayerim979 Posted 8 Feb 2010 , 8:05am
post #6 of 62

Wow !!! Thats awsome. ANd yes you must have a great dedicated team
thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif

springlakecake Posted 8 Feb 2010 , 2:53pm
post #7 of 62

WOW! that is unbelieveable. I get myself worked up over 3 cakes per week.

JustToEatCake Posted 8 Feb 2010 , 4:36pm
post #8 of 62

AmaZing!

mkolmar Posted 8 Feb 2010 , 4:37pm
post #9 of 62

icon_eek.gif I need a nap just reading how much you baked last year. You've for sure have a booming business.

cakesweetiecake Posted 8 Feb 2010 , 4:45pm
post #10 of 62

Woooww! icon_surprised.gif

dkltll Posted 8 Feb 2010 , 4:55pm
post #11 of 62

Wow!!! I am only a hobbyist and only do 1-2 cakes a month! I looked at your website & see why everyone loves your cakes! You do beautiful work! I hope you double that number in 2010!

rosiecast Posted 8 Feb 2010 , 7:52pm
post #12 of 62

WOW!! I'm also surprised Mocha came in last. Yummmm

littlecake Posted 8 Feb 2010 , 8:59pm
post #13 of 62

HOLY CATS!!!!!!!!!!!!!!!!!

thanks for showing the line up...interesting!

jammjenks Posted 8 Feb 2010 , 10:15pm
post #14 of 62

I can't even wrap my mind around all that.

Great job!

Mrs-A Posted 8 Feb 2010 , 10:19pm
post #15 of 62

I cant put my head around more than 220 cakes per day, 7 days per week!

you should sit down, you must be exhausted

classiccake Posted 9 Feb 2010 , 12:49am
post #16 of 62

dklttl -

NOOOO, please, I don't want to double. It's all I can do to keep things going as it is. The only thing I would want is more "off season" weddings...wouldn't we all! icon_biggrin.gif

Ms. A. -
not 7 days a week...6 days a week!!

dberck Posted 9 Feb 2010 , 3:57pm
post #17 of 62

Wow! How many hours do you work a day? Does the oven ever get turned off?

classiccake Posted 10 Feb 2010 , 2:03am
post #18 of 62

dberck -

Well, the hours a week were around 80 for quite a few years. But now I feel like I am cruising working 40 - 50 hours in the winter and 50 + the rest of the year.

I now have a baker, so I don't do much of that any more. We bake in two double stack convection ovens, so we have 4 ovens. We can bake 80 - 90 pounds of mix at a time. We bake on Mondays, Tuesdays and Thursday.

dberck Posted 10 Feb 2010 , 1:50pm
post #19 of 62

Wow again! You boggle my mind! Your cakes are beautiful!
Happy Baking & Decorating!

KHalstead Posted 10 Feb 2010 , 2:04pm
post #20 of 62

so you baked that many cakes 3 days a week????????????

YIKES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

edited to add: My DH installs and programs POS systems for a living and there are certain restaurants in our area that he literally avoids because we can't have a peaceful meal without them pulling him into the kitchen to figure out why the printer is off or redoing some of the keys on the POS itself LOL

For whatever reason there is a lot of fussiness with them (job security) lol

Wesha Posted 10 Feb 2010 , 8:02pm
post #21 of 62

WOW!! That is great to hear. I hope you guys top your results this year. I love it when other cakers are doing well. thumbs_up.gif

JulieMN Posted 18 Feb 2010 , 3:13am
post #22 of 62

Absolutely amazing!

jillmakescakes Posted 18 Feb 2010 , 6:03pm
post #23 of 62

Ilene, you are amazing! I wanna be like you when I grow up icon_lol.gif

CWR41 Posted 18 Feb 2010 , 10:59pm
post #24 of 62

How can a "custom" shop decorate over 217 "custom" decorated cakes per day?

(An assembly line with 15 decorators can crank out 3,000 "non-custom" decorated 1/4 sheets per day with the assistance of equipment that slaps the icing on. That's an average of only 200 cakes per decorator per day.)

So, how do you do it?

Are there others out there who work at a bakery who may have stories to share about producing more than 200 decorated cakes per day per decorator? This is interesting, and I'm anxious to hear your experiences too. Thanks.

Deb_ Posted 18 Feb 2010 , 11:50pm
post #25 of 62

Wow those are unbelievable #'s. icon_eek.gif

Does that number include cupcakes too? So each cupcake would equal 1 cake on the program maybe. I'm still trying to wrap my mind around those #'s.

That's one busy bakery, congratulations!

jillmakescakes Posted 19 Feb 2010 , 1:23am
post #26 of 62

Keep in mind that some of these numbers include multiple tiered cakes. For example, a wedding cake may have 6 tiers, but count on her system as 6 cakes. Trust me, her staff can do it, they are amazing.

Deb_ Posted 19 Feb 2010 , 1:44am
post #27 of 62
Quote:
Originally Posted by jillmakescakes

Keep in mind that some of these numbers include multiple tiered cakes. For example, a wedding cake may have 6 tiers, but count on her system as 6 cakes. Trust me, her staff can do it, they are amazing.




Oh, see I would have thought a 6 tiered cake would count as 12 cakes (2 cakes each tier)

Your explanation makes it even more amazing to me.

I'll probably not come close to baking that many cakes in my entire life, never mind 1 year! icon_lol.gif Truly spectacular indeed!

CWR41 Posted 19 Feb 2010 , 2:47am
post #28 of 62

I understand the cake count, and yes, it does sound even more amazing since 6 tiers can take longer to decorate than 6 1/4 sheet cakes.

Even with a dedicated staff (of how many?) working 40-50 hours a week, I can't imagine how much manufacturing plant workspace would be required to have the necessary decorators complete that volume in one day, let alone the storage space for completed orders throughout the day.

Wouldn't it require a minimum of 5,000 sq. ft.?

Deb_ Posted 19 Feb 2010 , 3:16am
post #29 of 62
Quote:
Originally Posted by CWR41

I understand the cake count, and yes, it does sound even more amazing since 6 tiers can take longer to decorate than 6 1/4 sheet cakes.

Even with a dedicated staff (of how many?) working 40-50 hours a week, I can't imagine how much manufacturing plant workspace would be required to have the necessary decorators complete that volume in one day, let alone the storage space for completed orders throughout the day.

Wouldn't it require a minimum of 5,000 sq. ft.?




I'm reading doubt instead of amazement in your 2 posts. Why would anyone make something like that up?

indydebi Posted 19 Feb 2010 , 3:24am
post #30 of 62
Quote:
Originally Posted by jillmakescakes

Keep in mind that some of these numbers include multiple tiered cakes. For example, a wedding cake may have 6 tiers, but count on her system as 6 cakes. Trust me, her staff can do it, they are amazing.



I have to back Jill up on this. Classic Cakes is one of, if not THE premier bakery in Indpls. When you consider we are the 14th largest city in the nation, that's a pretty big claim to make and I am sticking to it. Her clientel include many celebrities. She has gathered together a great award winning team ! thumbs_up.gif

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