mychunkymonkey Posted 6 Jul 2013 , 2:56am
post #1 of

Hello all, this is my first time posting here. I have recently started my own business doing smash cakes for local photographers. I will be doing the Giant Cupcake Cakes and 6" round double layer cakes. I have decided to buy buttercreme in bulk instead of making it all the time. So I am wondering how fast do you guys go through your buttercreme? I was thinking of starting off with 7lbs at a time instead of the 20lbs but I am unsure how many cakes I would really get out of that. Its a whole different ball game when you have to actually think about how much you need! Most of my cakes will be more simple decorations like rosettes. Thank you for any info!

4 replies
cherrycakes Posted 6 Jul 2013 , 3:13am
post #2 of

If you have a digital scale ice one of each type of cake in your most typical design (rosettes) and weigh it before and after you ice the cakes. That way you will know how much icing you will need for each cake and can then order based on your findings. Good luck with your business venture!

kakeladi Posted 6 Jul 2013 , 3:17am
post #3 of

The usual rule of thumb is one batch of icing using 2# of sugar per cake mix/recipe.

But.............WHY?  are you buying bulk?  It's so easy to make it and tastes sooooo much better.  There are many recipes you can choose from on this site.  This is one of my favorites:  http://cakecentral.com/a/2-icing

You can make it up in advance when you don't have orders.  It keeps well at room temp, better in the frig and can be fzn.for months. 

CWR41 Posted 6 Jul 2013 , 3:20am
post #4 of
Quote:
Originally Posted by mychunkymonkey 

Hello all, this is my first time posting here. I have recently started my own business doing smash cakes for local photographers. I will be doing the Giant Cupcake Cakes and 6" round double layer cakes. I have decided to buy buttercreme in bulk instead of making it all the time. So I am wondering how fast do you guys go through your buttercreme? I was thinking of starting off with 7lbs at a time instead of the 20lbs but I am unsure how many cakes I would really get out of that. Its a whole different ball game when you have to actually think about how much you need! Most of my cakes will be more simple decorations like rosettes. Thank you for any info!


Honestly, it doesn't matter how fast anyone else goes through their buttercream--it's your business, how fast do you go through it?  We don't know how many cakes you make, nor how often.  You'd know more than anyone... if not, measure or weigh next time you make it--this information should be included in your business plan.

mychunkymonkey Posted 6 Jul 2013 , 3:57am
post #5 of

I was originally thinking about buying in bulk because I didn't know how well making it would stand up to the heat and humidity here in Hawaii. Then the more I was thinking about it, the more I realized I hate making the frosting. I love every other part of decorating but that.

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