Skip to main content

4 minutes to save the world!

So I started work at Albertsons' this past thursday.. there's nothing better then being thrown right into the deep end head first.

Currently my store is going through a full scale remodel.  Everything from the walls, to the floors, to the cake case!  Meanwhile the entire store is a mess, in the bakery we are trying to transition from the summer schematic to the fall schematic.  A transition like that is no easy task.. everything from the colors, to the flavors of cake have to change.  Going back to my first sentence of being thrown into the deep end head first, I have been working to get the bakery up to fall schematic before the head honcho's decide to walk the store.
Oh and by the way.. the walk is happening THIS THURSDAY!  

So... again...  thrown in, head first.  < insert sigh face here > lol



Customer order shaped cakes seemed to be on the menu during my first week back with Albertsons.  I had a request to make "Thomas the train","A world out of candy", and lastly a Motor-home cake.  I really have my hands full this week between trying to change over the cake case and also make these wierd designs.  


A favorite of mine is the new variety of triple layer cakes like the Rocky Road, Triple Chocolate Decadence,  and the White Forest cake.  Most of the new cakes focus on the revenge of whip cream, but thankfully it's not all bad.  These triple layer cakes focus primarily on mixed  layers of chocolate and white cake.  Flavor and cost wise it's a great idea.. not to mention that the cakes actually look really nice.


For my first week back I have been finding it difficult to ramp up my speed and lower my quality in production.  It's harder than most people think to go from making grocery store cakes to wedding cakes and back to grocery store cakes.  It's been like a rollercoaster trying to go up to the slow speed and high quality of what a wedding cake should be.  Then back down to working fast and low quality at a grocery store.  Either way I think I have found a happy medium where I am able to push cakes out at an alarming rate of 8 minutes for a 1/4 sheet, 10 for a 1/2 sheet, and 4 minutes for a double layer cake.

Stay tuned this next week for the continuation of this weeks events!




Comments

  1. j.PriceSeptember 28, 2011 at 6:20 PM

    Tell us how/what you're gonna have prepared for the walk and let us know how it goes!!!!

    ReplyDelete
  2. ChristineSeptember 28, 2011 at 6:31 PM

    Yeah, would love to know! Love the blog, the colors! More cake pics, do you have any from the ones at PP?
    Miss you and Josh!
    C

    ReplyDelete
  3. Aaron CurielSeptember 28, 2011 at 6:43 PM

    yea, i think maybe my next blog i'll start posting some of my cakes from PP

    ReplyDelete

Post a Comment

Popular posts from this blog

Vanilla Ice Ice Baby

Who says your birthday cake has to be warm?  Last time I checked it's just starting to heat up, and that generally means everything must be cold...  Iced tea, iced soda, cold showers, and cold cake?  Psssh, why not just go with the new American fad, the ice cream cake. Sure you could always go with a basic crappy Carvel ice cream cake, but why not take it up a notch and get an awesome cake from Cold Stone Creamery.  I try not to be the advertising guru for them, but they really deserve the attention.  Cold stone has a variety of ice cream, everything from the basic Vanilla to the Cake batter ice cream. If you haven't tried the cake batter ice cream, then I suggest you find the nearest cold stone and sample it.  mmmm yum I know that Ice Cream isn't really a cake product, but it's definitely earned its right to be called that at cold stone creamery.  For the hefty price tag of almost double a grocery store's prices you too can have a tasty birthday treat.
5 comments
Read more

Mission Impossible:CAKE IMPOSSIBLE!

When did it become okay to order a cake at last minute? Did I miss the memo?!?! In the past 3 days I have completed nine last minute cake orders.. most of them to be completed within 10-20 minutes. I almost feel like Robert Irvine in "Dinner Impossible" when he's trying to complete an amazing event in an impossible amount of time. I've had customers ask for a few rediculous cake orders, one for example was a customer who wanted a 3-tier Fairytopia cake and they wanted the cake in 2 hours.  Even if I didn't have that much to do, I still would have told the customer no, and in fact I did tell the customer no.  I hate to turn down the extra money, but I just can't decorate under intense pressure like that.  In my last blog I talked about my ability to decorate cakes fast, but those cakes are just so basic that even 4-5 minutes for a basic double layer cake isn't unheard of. Now for the icing on the cake (so to speak): I had a customer come in yes
Post a Comment
Read more

5 Minutes to sugar heaven

I totally spaced my monday blog...  I'll make it quick and fun :) Cupcake porn? The almighty cupcake makes it's return to the blog scene.. I've been playing around with some new flavors of cupcakes, flavor combinations like Chocolate strawberry decadence (chocolate cupcake filled with strawberry filling topped off with a poured dark chocolate).  I also have the White cupcake filled with strawberry filling, a layer of thin sliced banana's all topped off with whip cream and coconut shavings.  I've had a really hard time finding a name for that last one, so if you can come up with something... by all means let me know  :D   Pictures soon to come!!!  It's strawberry season so lets experiment
3 comments
Read more