Cake Logistics From Start to Finish
01: Kitchen Tips: Ingredient Shelf Life & Storage
Meet Rachael Teufel and learn about the shelf life of cake ingredients as well as how to store them. After that, find out how to store baked cakes, assembled cakes and other completed components, such as buttercreams and jams.
02: Stacking Methods
In this lesson, learn all about cake stacking methods. Rachael walks you through traditional stacking, using a center column, and stacking oddly shaped and oddly sized cakes.
03: Storing Cakes While Decorating
It's important to think about how you treat your cake as you're decorating it. Your ingredients determine how long your cake can be at room temperature and when refrigeration is necessary. Learn how to make the right decisions for your specific projects.
04: Transporting & Setting Up Cakes
Once your cake is made, you need to deliver it! Learn about boxing and container options as well as delivery and temperature control. Rachael also shares an in-depth look at the cake toolkit she always has on hand to make fixes on the fly.
05: Disassembling & Cutting Cake
Finally, learn about disassembling cakes and cutting proper serving sizes. Rachael explains what you need to teach your clients about cutting their cakes, to make sure the right method is used for their specific cake.