What is your weekly process on decorating cakes? This is mine and I was looking for any areas of improvement or if anyone has any suggestions. Am I doing things too early? Should I be using simple syrup? Should I be doing anything different?
Saturday Delivery
Tuesday - Bake and freeze overnight for a firm cake to cut
Weds - Make my icings and dirty ice my cakes - let them sit and come to room temp after I crumb coat then give them either the final coat and smooth out
Thursday - Cover in fondant; for buttercream cakes add the details or finish doing the smooth coats of icing
Friday - icing cupcakes and applying all the final details.
I use a modified wilton buttercream with more butter and a bit of shortening to stabilize it for heat and I fridge the cakes in between and before delivery.
Should they becoming in and out of the fridge or does that contribute to air bubbles? Am I doing things too early?
I think your schedule is just fine. As you get more and more experienced you might be able to drop a day or so as you finesse your process.
I use simple syrup on most of my cakes except for my chocolate cake. So long as I whack that one straight in the freezer after baking it is just perfectly MOIST (haha I know you all love that word) when it thaws and syrup is then too much on it.
For a Saturday delivery I tart baking Thursday. Friday torting, filling, icing. Friday to Saturday fondant and deco.
What I tart early is toppers and anything 3D which needs to dry. Also coloring fondant if needed and all those prep things around a cake.
I agree mostly w/me-me1....as you get more at ease w/what you are doing you will be able to cut down a day or 2. The longer you have the cake the less time the customer has to keep any leftovers. So if you can bake on Wed or thrus it would be better for the customer. We don't know your family ties etc that might be making it hard for you to work faster but as you do this frequently you will get better/faster at each part.
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