Published at Monday, September 30th, 2019 - 03:07:38 AM. Cake. By Didier Lamarre.
Do some advance planning. Make sure that your clients or hosts are educated about the types of fillings that would be best suited for their events. Fillings can be made from scratch or bought. The fillings made from scratch are highly perishable and should remain refrigerated. New filling recipes should not be tried the night before an event. If you have to do something new, test the recipe out two weeks before. That way, if you need to make changes, you have time to do it or get help. Fillings that come in sleeves at your local cake store can be used right out of the sleeve as they are and the remainder can be refrigerated up to 6 months.
Most bakers are reluctant to tell you whether your cake will be baked fresh or frozen beforehand. But you’ll get a good ideas based on how many weddings they can do in a weekend. If they’re serving cakes for 10+ weddings in a single weekend and it’s a small one-shop operation, there’s a pretty good chance the cake is being frozen beforehand. Otherwise, it’s mathematically impossible to bake 10 huge cakes in one morning.
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