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Scored a job as a grocery store cake decorator..Help! - Page 2

post #16 of 33
I have a clip on youtube showing how to make 10 different borders using a tip #17. A lot of working with buttercream is knowing just how to twist that bag and use the right pressure control.

http://www.youtube.com/watch?v=nfbJI7QdJ0o
........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
www.cakegenie.com
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........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
www.cakegenie.com
Reply
post #17 of 33
Congratulations! I was excited when I got my grocery store job a year ago. But I quit last month. Nothing against the job...I loved it, It was the witchy supervisor I had.

Anyway, depending on what chain it is, just be prepared to do a lot of kit cakes. It's easy because the design is right in front of you and everything you need is at your disposal. Also be prepared to work faster than you ever worked before. It's all about production and I totally agree about the comfy shoes.

Good luck!!! And hopefully your boss doesn't suck...lol
post #18 of 33
Thread Starter 
Thanks everyone icon_smile.gif The bakery manager is pretty good, and I am pretty good @ working fast once I get the hang of what I am suppose to do. I am going to practice my roses this weekend and see what I come up with, lol.

As far as the kit cakes, that includes airbrushing right? Is that hard?

TIA!!
post #19 of 33
The airbrushing is very easy on kit cakes. no true detail work. Airbrush is fun, but be warned you will inhale the droplets and if you blow your nose it might be rainbow colored...LOL!
post #20 of 33
Quote:
Originally Posted by BCJean

I have a clip on youtube showing how to make 10 different borders using a tip #17. A lot of working with buttercream is knowing just how to twist that bag and use the right pressure control.

http://www.youtube.com/watch?v=nfbJI7QdJ0o



Nice work, Jean. <highfive>
love me some cake buzzzzz

 

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love me some cake buzzzzz

 

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post #21 of 33
Thread Starter 
Thanks for that awesome video icon_smile.gif
post #22 of 33
Thread Starter 
Alright...we tonight I practiced my BC roses...the first two came out really nice!! They looked like nice roses...the other two did not look so nice. They started to limp over because I guess the heat from my hands...How do I fix that?? If the BC would have stayed the consistency it was they would have all been really nice!

I practiced my shells, reverse shells, and a few other things and I am really ready to start my training now!!! Not nervous anymore icon_smile.gif
post #23 of 33
My friend had same problem, she says you can put your bags with buttercream in the bowl with ice or keep it in refrigerator for a few minutes, this way it will not melt as fast.
post #24 of 33
Thread Starter 
Okay so here was my practice for the night. I tried reverse shells for the first time, and here is my BC rose...I think it looks nice. I ran out of my regular piping bags for the writing so I had to use parchment and I am not use to it so I could not get the pressure right. I am also having a hard time getting the base for the rose. I am watching youtube vid after vid and I just can't get it right.

(not sure if I can post a picture here so please let me know to remove it if I can't)

Image
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And thanks 11cupcakes!!! Good idea!
post #25 of 33
corn starch mixed in the icing for roses goes a looooong way!!!

Can't wait to hear how it all goes. Your work is great!! good luck.
It's ALL about the cake!!
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It's ALL about the cake!!
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post #26 of 33
Thread Starter 
Quote:
Originally Posted by korkyo

corn starch mixed in the icing for roses goes a looooong way!!!

Can't wait to hear how it all goes. Your work is great!! good luck.



Would this be similar to using mirange powder? Does it effect the taste?

Thanks so much icon_smile.gif
post #27 of 33
I found out if you're icing is to soft you're roses will definately droop. Just play with the consistency until you get it right. You're work is very nice.
Peachcake
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Peachcake
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post #28 of 33
Thread Starter 
Thanks very much!
post #29 of 33
That's fine to play w/the consistency of the icing but........on the job you might not be able to.
Find my "Buttercream icing for air-dried flowers". It basically is royal icing to which you add (*after* it is whipped to right consistency) about 1/2-3/4 Cup Crisco.
NO the royal will NOT turn to soup if done right.
Now if you added some royal to the Crisco it probably will but not if you add the Crisco to the royal in the right quantities.
On the job maybe they will let you make a batch to use.
post #30 of 33
Thread Starter 
Yeah I am thinking @ work they will have premade buttercream already and I will have to use that...We will see. Tomorrow I go in for my first day of training icon_smile.gif
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