I Think Ive Bitten Off More Then I Can Chew

Decorating By aviles2005 Updated 28 Jan 2011 , 2:59pm by Corrie76

aviles2005 Posted 27 Jan 2011 , 5:01am
post #1 of 21

I'm fearful that I've taken more cake orders then i can handle icon_cry.gif How soon can I bake (WASA) cakes before they are to be served on saturday. Each and every cake is due. I resently started getting really busy and the phone hasnt stopped ringing icon_smile.gif i still have messages on my phone for more cakes. Im only one person icon_redface.gif is there anyway i can stetch the shelf life of these cakes. Any tips would help icon_smile.gif

20 replies
cakeflake80 Posted 27 Jan 2011 , 5:17am
post #2 of 21

Bake and freeze. If you are super busy, it's the only way you will be able to manage it all without having a breakdown. I've frozen cakes for a few days a couple times and it really did help.

Corrie76 Posted 27 Jan 2011 , 5:37am
post #3 of 21

I bake, plastic wrap and freeze my cakes anyways-even if I have plenty of time-Recently, I had an extra cake that had sat in the freezer for about 6 weeks and I decided to thaw it out, ice it and bring it over to this family I work with. They have six kids and I figured, "even if it's not great the kids will still eat it at least" So I get there and of course the pack of hungry kids dig right in and I had to try a bite to see what kind of damage 6 weeks in a freezer can do....well, I was absolutely shocked, the cake was so awesome and did not taste stale, and was super moist...I always use WASC based recipes and always double wrap in plastic. So you should have no worries.
On another topic...are you stressing about too many orders? I get calls and e-mails everyday and when I first started out, I had a hard time saying NO...I was so afraid that if I said no, then I would forever lose that potential customer. but after having a few cake-marathon weekends and some serious freaking-out moments in the kitchen, I realized that I couldn;t keep up the pace and now I have to force myself to say no to too many orders. I limit myself to 2 orders per week ( I work full time at a regular job) and at first it was so hard but with practice it has gotten easier to say "sorry, I'm booked" And really, I haven't lost any future clients, they've just slowly learned that if they want a cake from me they better get it ordered in plenty of time!
good luck this weekend- your cakes are excellent, I can see why you're in high demand!

aviles2005 Posted 27 Jan 2011 , 6:10am
post #4 of 21

LOL... I can imagine that you would be burnt out, I will definitly learn from this situation cause Im already worried I wont be able to complete all the cakes. Although I will no matter how late i must stay up. Have to be at work at 6am til 8pm saturday =( Lesson leared. But my schedule is jammed for the next couple of weekends. I will try and freeze them and get a hand of the rotation. Does anyone carve with EASA? I have to make a small purce and didnt know if WASA was the way to go.

KSMill Posted 27 Jan 2011 , 6:29am
post #5 of 21

One thing that happens when you're so busy that you have to say no, is it lets people know that your cakes are in demand and they need to plan ahead to have the best. Good luck!

leah_s Posted 27 Jan 2011 , 11:42am
post #6 of 21

What's EASA? What's WASA?
I know what WASC is.

aviles2005 Posted 27 Jan 2011 , 2:17pm
post #7 of 21


Sangriacupcake Posted 27 Jan 2011 , 2:40pm
post #8 of 21

WASC cakes freeze well. I've made dozens of variations & flavors using different brands of mixes. They all have frozen and thawed beautifully!! I'm not doing the volume you are, and mine aren't paid gigs, but I bake several large orders for charities in my area each week. Freezing allows me to bake on Mon & Tues, prepare icings on Wed, leaving Thurs & Fri for decorating.

leah_s Posted 27 Jan 2011 , 2:56pm
post #9 of 21

[quote="aviles2005"]TYPO.. WASA[/quote]

Still ??

aviles2005 Posted 27 Jan 2011 , 6:18pm
post #10 of 21

So when would you recomment the earliest i can start these cakes? they must all be completly decorated by friday night. I have 8 cakes, some stacked and some single layer and one carved and all of them have fondant decoration and figures. When is the earliest i can have them crumb coated? What if i have then crumb coated Wed night. then ice and finish them off on thur and friday? I know im pushing it but wanted to know your suggestions? All cakes will be filled with swiss meringue buttercream with no fresh fruit. I could add a layer of simple syrup to help the cake from drying out.

aviles2005 Posted 27 Jan 2011 , 6:23pm
post #11 of 21

i meant.. WASC

Annabakescakes Posted 27 Jan 2011 , 8:44pm
post #12 of 21

You need to stop accepting orders then. If you make a bunch of ugly cakes because you ran out of time you will have to refund the money, and you will also be out of the ingredient cost. And if you cannot complete them, then you are screwed then also. And you will damage your reputation. Then you won't have to worry about over-booking, you won't be able to get an order to save your life.

aviles2005 Posted 27 Jan 2011 , 9:06pm
post #13 of 21

Annabakescakes.. I am LMAO!!!... I know its not funny but you are totally right!!! GIrl I will definitly get the job done. I am known for not sleeping if im not done. Friday night, my head does not hit the pillow unless the task is complete. Im not taking anymore orders and Im learning from my mistakes... BUT DOES ANY ONE HAVE ANY SUGGESTIONS.. would crumb coating my cake on wed night compromise my product?

Annabakescakes Posted 27 Jan 2011 , 9:13pm
post #14 of 21

I hear ya about the no sleeping! I have gone two days with no sleep, then watched 5 kids under two in our church nursery for 2 hours! It was horrible!

aviles2005 Posted 27 Jan 2011 , 9:23pm
post #15 of 21

I did that a few weeks ago and my boss came out to show off her new grandbaby. She had to run and do something so i watched the baby. I was falling asleep holding the poor child LOL... I made someone take her from me! LOL

Moondance Posted 27 Jan 2011 , 9:39pm
post #16 of 21

I don't have eight do but I do coat mine on a wednesday, chill in the fridge then sugar paste Thursday - once sealed they will stay OK - and decorate by Friday to give the sugar paste a chance to firm. PS I also use a diary to 'book' my orders in and never do more than 2 orders a week - just an idea icon_smile.gif

sweetts99 Posted 27 Jan 2011 , 9:54pm
post #17 of 21

I really don't have a suggestion that most have already given but I would like to point out how blessed you are. The fact that you are even getting asked, the way the world is right now, is wonderful! Just remember to breath ok! Wouldn't want you falling out in the middle of decorating.lol Good luck!

CristyInMiami Posted 27 Jan 2011 , 10:03pm
post #18 of 21

Last Mother's Day I took 23 orders, between cake and cupcake bouquets, and barely got ant sleep for 3 days. Luckily, some of the bouquets I was able to make the set up pre hand.

However, I almost didnt make it. I cried, I laugh, delusionally, but still I laughed, I whined, I almost gave up, I cried some more, but in the end I learned my lesson.

No amount of $$ is worth my sanity or well being. dunce.gif

ChilliPepper Posted 27 Jan 2011 , 10:15pm
post #19 of 21

I totally agree with all the comments made. I have been decorating cakes now for just over a year and most people know I work full time so am limited in the number of cakes I will take on. I make models in advance and also freeze cakes which makes them exceptionally moist. Occasionally I will do more than 2 a week for 'special' clients who supported me in the beginning and book a day or two as holiday but I learned my limitations very quickly. Decorating cakes is a time consuming art and I'll bet a pound to a penny you will not over book yourself again!

Good luck! xxx

Kiddiekakes Posted 27 Jan 2011 , 11:37pm
post #20 of 21

When you become that busy there is 2 things that happen....not to be mean either... thumbs_up.gif

1.Your prices are so cheap that the word is out and everyone wants a cake from the "Cheap Cake Lady" or....

2. You completely burn out...

My suggestion...Raise your prices!!! that way you will be doing less cakes for the same amount of money...

ask me how I know.... icon_wink.gificon_wink.gif

Corrie76 Posted 28 Jan 2011 , 2:59pm
post #21 of 21
Originally Posted by Kiddiekakes

My suggestion...Raise your prices!!! that way you will be doing less cakes for the same amount of money...

thumbs_up.gif that's exactly what I did recently, and yes, I will probably never hear from some customers again...but I'm still doing 2 orders/week, only now I'm getting more $$ out of it icon_smile.gif

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