So how did you decide it was time? I am licensed and fully legal in my home kitchen, but business is good and I'm getting the urge to move into commercial space. Not retail--only a larger kitchen. I know that I have no desire to run a typical cake shop, just a higher volume of wedding cakes.
Most weekends I do 3-4, and occasionally 4-6, but I'm looking to kick it up to 10-12 per weekend.
I can do the financials, but I guess I'm looking for the "guts vs. glory" decision.
So how did you decide it was time?
When my family started to REALLY complain about living in a warehouse!
(But they did concede it was pretty handy to have a good supply of disposable plates and salad dressings on hand!)
I'd too like to know how you do so many weddings per weekend?
Yes please tell! I usually look at one a week, but 4-6 and moving it up to 10-12!
As for the moving it larger premises, i guess you feel ready to do more and are able to cope with that - so I say that you are ready to move and know it.
It would seem once you've made your move the gains would be yours for the taking. Think how you would feel if you didn't take the chance now and in a years time looking back and thinking, if only ....
Think how you would feel if you didn't take the chance now and in a years time looking back and thinking, if only ....
"Regret for the things we have done can be tempered with time.
It is regret for the things we have NOT done that is inconsolable."
---Sydney J. Harris
"Just do it"
---Nike
How do I do 3-4 wedding cakes a weekend? (That doesn't include any party cakes I might have taken.)
Well, organization, I guess.
This is what I do for a living. I dont have kids at home. I bake, torte and freeze. I make fillings and icing ahead of time. I have four mixers--1 KA, two 7 qy Kenwoods and 1 20qt Hobart. I have a freezer just for cakes. I always keep supplies on hand becasue I go thru my orders and preorder what I need about 2-3 weeks ahead. I make a master baking list each week and bake all the chocolate layers, then all the next flavor, then all the next flavor and so on.
If baking was your primary job then you'd do it too.
Of course I also work 2 days per month for city government, am an officer in a professional group, just joined another women's group, have a book club and try to take off 1 day a week.
I guess I just like to be busy. And earn $!
How do I do 3-4 wedding cakes a weekend? (That doesn't include any party cakes I might have taken.)
Well, organization, I guess.
This is what I do for a living. I dont have kids at home. I bake, torte and freeze. I make fillings and icing ahead of time. I have four mixers--1 KA, two 7 qy Kenwoods and 1 20qt Hobart. I have a freezer just for cakes. I always keep supplies on hand becasue I go thru my orders and preorder what I need about 2-3 weeks ahead. I make a master baking list each week and bake all the chocolate layers, then all the next flavor, then all the next flavor and so on.
If baking was your primary job then you'd do it too.
Of course I also work 2 days per month for city government, am an officer in a professional group, just joined another women's group, have a book club and try to take off 1 day a week.
I guess I just like to be busy. And earn $!
Leah- I'm going to watch this thread as well...good question! I have a somewhat similar situation. I am working like a dog at home doing 4-6 cakes a weekend too (most of mine are 3D, carved, dimensional or something of the sort. Gosh, I am wondering if 3-4 wedding cakes a weekend would be easier! Whew!) I am actually looking to work my way into more wedding cakes, but I am uncertain as to when you make that jump as well (I am licensed from home and am an LLC). Unlike you, I have three kids 5 & under at home. My husband has afforded me the opportunity to stay home, but my hobby has turned into a dirty little addicition. 
Sounds like your hobby is gettin' outta control too! By the way, I checked your website...your cakes are stunning!!!
I'd say my average wedding cake is $425-$450.
And ladies and gents, this was never a hobby for me. Business, always business.
And thanks for the compliments!
Are you planning on increasing your rates to accommodate your increased overhead cost associated with the leased space? I think with 10-12 cakes you are definately going to have to hire some extra hands. I think Duff averages 10-12 a week and I just can't image him or anyone doing it all by themselves. I wish the best for you and your business. I'm opening up shop in a upscale posh area but it won't be ready until fall 2009 and the rent is going to be hella expensive.
going by what Duff said in an interview somewhere he says that during Peak season he will have 20-30 cakes in one week. To me that sound
in-sane. I can't even begin to imagine making 20-30 large cakes, especially his that are beyond detailed, no matter how organized you are.
Leahs, your 10- 12 cakes a week sounds very resonable and with that you won't be compramising the quality of you cakes. I am sure that you will do fine. Like Sugarlove sugested that having that many cakes in one week you would have to have a staff.
Not that I am some superwoman or that I toot my own horn, but the cakes with the flag from Chile and two sheet cakes with grapes on it, I made 20 of the Chile 6" cakes and the 2 sheet cakes and one basic cake for a raffle ( the basic one never got photographed, I think that it was to much craziness going on) all for a fundraiser thing for a friend of mine and I did all 23 for the same day. So yes one person can make 23 cakes ALL BY THEM SELVES. I did. 
Vicky
it's so much easier with a storefront than at home.
i imagine with all the experiance you have you are really a fast decorator.
i only did a few cakes from home before realising that wasn't for me.
you already have your equipment, so the rent and utilities would be your only added expense, but with being able to spread out you'll be able to do more...(i know you know this already).
how big of a space are you working in now?
i vote just do it....it's really nice to separate your professional life from your private life.....i had an art studio in my home for 16 years...it seemed even when you weren't working....being at the house, the work seemed to be "ever before you".
That's good advice you've given up there littlecake! 
Can you believe I ordered my full size Blogett oven today??? 
Finally a faster way to bake instead of spending 10-12 hours mixing and baking.....dear God thank you!
The best thing about moving into a space really is having your home back. I think you can do 10-12 wedding cakes per weekend if you are organized (sounds like you are) and have the room to assembly line it! Good luck and please let us know what you decide!
I have at least 20 cakes this weeked plus over 300 decorated cookies. 4 wedding cakes included in that count, organize prepare ahead. When Duff says 30-40 he counts the individual cakes from a 3 or 4 tier cake which is 3-4 cakes. Mind you my daughter helps when shes not at her full time job and I have a helper once a week to help bake, my baking is all done on Wed. I cut fill and base ice Thurs and start to decorate Fri. My icings are all made on Tues. and cookies are ready for wrapping. I don't like to have the oven on when I'm working with fondant its too hot in the kitchen.
blodgett huh SCC?
fancy!...i don't know how you have gone this long with all the orders you do!
how many racks is in it?
they'll be no stopping you now!
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i didn't know duff counted his cakes that way!....wow, i'm not nearly as impressed as i used to be now.
he really has alot of staff....you'd think they could do more than that.
IMHO geoff is really the star of the show.....talent wise.
A couple of years ago I had part time help. Then I realized that if I just got organized, I could save myself the expense. The property I was looking at would have some income producing capability separate from th kitchen, so that's a help. However, it looks like a bit of a zoning fight, but if there's one thing I know its zoning!
So how did you decide it was time?
When my family started to REALLY complain about living in a warehouse!
(But they did concede it was pretty handy to have a good supply of disposable plates and salad dressings on hand!)
My husband decided to put me into business to get the house back. If I hear " Look, I'm investing my life's savings in getting a clean kitchen again..." one more time, I'll blow a gasket.
leahs-just do it! If the zoning works out that is.
I was doing it from home for a short while, but couldn't get licensed due to pets. So I am renting a commercial space 5 minutes from my house. There is a couple that has a BBQ business in their basement. It's beautiful! Stainless steel long tables, 2 convection ovens, 1 commercial gas oven, fridges. And all I pay is rent. No utilities, phone. I'm using my cell phone and home phone. And my insurance is very little. So my overhead is quite small. Now, I'm to the point where word of mouth is dying out (fast!) and so I have a meeting with our Regional Business Center and we're going to brainstorm some effective, low cost ways to market. I want to break into more wedding cakes and just need to let people know I'm here. It sounds like you are very organized, which I admire very much. I feel you would definitely benefit from a commercial kitchen. Good luck to you in what you decide!
Michelle
Miss leahs, YOU ROCK!! Your my hero. wow
...My respects, lady!!!! Without any doubt, you are a professional!! and, yes, do whatever you want, because I'm sure you wll do good anywhere you go. I've just visited your website and I'm amazed of the work you do; you're very talented and from the bottom of my heart, I wish you the best!!!!
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