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Walmart Decorators - Page 5

post #61 of 75
They order through DecoPac, you could ask for some angled spatulas. Couldn't hurt.

The trick to making roses with squishy icing is to keep angling your nail as you turn it. It CAN be done, yes, it is a pain!
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post #62 of 75
Oh, I am glad you had a good time!
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post #63 of 75
Sounds great! I can't believe people don't like the roses.
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post #64 of 75
Quote:
Originally Posted by rdjr View Post

Okay everyone, here it is! First I got showed around the bakery section, where they place things and such. I got taught how to take orders. And then I started decorating. They just had me do quarter sheet cakes for the case and I could decorate them however I wanted. They did not let me do any ordered cakes though with the kits. My manager does not care how many cakes you ice in the time given as long as you do it as fast as you can. Also, roses are VERY hard to make with the buttercream they use, toooooooo soft. On the otherhand the whipped icing was awsome to work with! I then helped place labels on bakery items like bread, muffins, and donuts. Overall it was a great experience and I am really looking forward to tomorrow! Also, the frosting is too soft for roses but too stiff for actually icing. The first cake I made was not something I was proud of...The frosting was too stiff and it was really hard to smooth. But, my manager showed me a trick which made the other cakes a breeze. One thing that surprized me though was that they did not have any angled spatulas to ice, so I used a plastic scraper instead because I cant ice with the straight spatulas. And, the cake icer is your best friend! it makes things so much easier. Also, costumers like cakes with ballons and sprinkles instead of roses and such. I first I was getting a little discouraged because my cakes were not selling but they did.

 

(sorry for any typos and anything that does not make sense)

The icing is softer in the summer because of the heat.  In the winter it will be hard as a brick. Really glad your first day in the department went well. 

post #65 of 75
Thread Starter 

The only thing that sucked was that I made a really nice 8 inch cake with roses cascading onto the board. Then, I realized I forgot to take off the parchment paper circle on th bottom......

post #66 of 75

So happy you had a nice day!

 

A few tips:

 

You've just discovered that using the speed icer and a plastic scraper is the quickest way to ice a cake.  I've been doing it so long now that using any kind of spatula doesn't feel "right" to me.

 

The regular icing -- their version of buttercream -- is a PITA during the summer and/or when the ambient temperature is warm.  As annabakescakes said, keeping the nail angled is the secret -- however, not too angled or the icing will fall off into a blob.  It's one of those things you'll have to play with.  My hands tend to run warm to hot naturally, so during the summer I try not to make many of them unless it's for a special order.  One of my regular "go to" designs are rosebud cascades:  I don't have to worry about blobby roses and they're quick to make!  I have an easier time working with it when the weather is cooler; however, during the winter it does tend to harden to the point that it sometimes won't even stick to the cake when you're using the speed icer.  Grrr...

 

Try not to overthink your decorating. I know this is easier said than done, and every decorator I've known -- including myself -- has struggled with it.  The more you overthink, the design you initially thought of tends to become more complicated. The more complicated your design, the longer it's going to take you to execute it.  The longer it takes you to execute it, the less total number of cakes you're going to have for the case and/or for backup.  Just something to keep in mind.

 

And if you have any questions, please don't hesitate to PM me :)

post #67 of 75

Speed icer? Is that the icer tip? I hate that thing. It takes to long to keep refilling the bag, IMO. I like to pile icing on the cake with a large spatula, (or spoon I took from the deli, lol ) and spread it on top, past the edges, and then spread the hang over the sides, then use the scraper to get the excess off. way quicker than refilling the bag. I would get icing up my arm, and have to wash my hands too much, because the bag would just slide out of my hand when I squeezed it! haha!

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post #68 of 75
Quote:
Originally Posted by Annabakescakes View Post

Speed icer? Is that the icer tip? I hate that thing. It takes to long to keep refilling the bag, IMO. I like to pile icing on the cake with a large spatula, (or spoon I took from the deli, lol ) and spread it on top, past the edges, and then spread the hang over the sides, then use the scraper to get the excess off. way quicker than refilling the bag. I would get icing up my arm, and have to wash my hands too much, because the bag would just slide out of my hand when I squeezed it! haha!

 

Yep, that's the icer tip :)

 

We weren't allowed to use spatulas when I first learned to decorate.  I presume it was because it was easier to train somebody using the tip and bag as opposed to piling the icing on top of the cake.  An old timer taught me how to use a spatula, and for awhile I did, but I could never ice a cake with such precision using a spatula as I could using the tip.

 

Oh yeah, and summers +  my hot hands = very greasy bag, especially if it's filled with chocolate icing.  EEEK!   I have to keep the bag in the cooler until I'm ready to use it.  Sometimes I have to make another bag.  Needless to say, I'm more proficient than I'd like to be when it comes to washing up :p

post #69 of 75

I would try to hold the bad with wads of paper towel, lol. They had spatulas, but no one used them, and they had to find them for me.  I think it is WAY easier to put 3 big blobs on the cake, and push them around, and I could get twice as many cakes iced that way. Literally. 

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post #70 of 75
Quote:
Originally Posted by embersmom View Post

 

Yep, that's the icer tip :)

 

We weren't allowed to use spatulas when I first learned to decorate.  I presume it was because it was easier to train somebody using the tip and bag as opposed to piling the icing on top of the cake.  An old timer taught me how to use a spatula, and for awhile I did, but I could never ice a cake with such precision using a spatula as I could using the tip.

 

 

Same here. I can ice a cake lickety split like that buddy Vallastro video. That's the only thing I got out of the terrible hell I had working as a grocery store cake decorator for a few months. The bakery manager was insane which is how I got the job in the first place - no one else would work for him.

Quote:
Originally Posted by Annabakescakes View Post

I would try to hold the bad with wads of paper towel, lol. They had spatulas, but no one used them, and they had to find them for me.  I think it is WAY easier to put 3 big blobs on the cake, and push them around, and I could get twice as many cakes iced that way. Literally. 


I'd heard there were people who could do that. I have a feeling that takes some kind of special talent.

post #71 of 75
Anna that's howni ice cakes too, just probably much slower lol
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post #72 of 75
The place will run you down a bit.
post #73 of 75
Quote:
Originally Posted by kaylawaylalayla View Post

Anna that's howni ice cakes too, just probably much slower lol

When I work on my own cakes, and not Meijer or Walmart or Remke, or Biggs market cakes,(yes, I worked at ALL these places, lol) I am SLOW! I want them to be PERFECT! Not fast, lol. This is a buttercream finish I can be proud of, you know? The picture stinks because of the dang spot light on the cake, I took 30 pictures and they are all horrible. 

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post #74 of 75
Are you going to be the only cake decorator? Will you have to place orders for kits, etc? Because if so, you will have to order from Bakery craft and Decopac. Bakery craft is where you are going to buy pretty much everything.

You may also have to do inventory ever month. Which means counting the products in your freezer, kits, sprinkles, sprays, gels and etc. It's not my favorite it can take half a day or more.... Plus having orders on top of that.
Always plan on getting late minute orders. Always. Some people will want a cake made for them in minutes.
post #75 of 75

Worked as cake decorator for Wal-Mart many years. The big thing is time. They want you to be able ice 15 of the 8 inch rounds in one hour or the equivalent of whatever size you are working with. Your first couple of weeks you will learn to do things the Wal-Mart way. All those things you learned which apply in a normal bakery or cake shop are no longer relevant. Your creativity is very limited depending on your manager and District. They really like uniformity between stores. I've worked my way up to the home office but I really struggled at times with the strict rules and limits. I understand their reasoning but if you're a creative person and come from a bakery that enjoys thinking outside the box...It can be hard. If this is just a job to get you by then at least you will learn some time saving techniques. If you think positive you can always walk away with something good from every experience. 

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