Cake Logistics From Start to Finish
Rachael Teufel
Class Preview
- In-depth Instruction; over 100 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Kitchen Tips: Ingredient Shelf Life & Storage
27:49
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.
Stacking Methods
19:07
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.
Storing Cakes While Decorating
13:00
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.
Transporting & Setting Up Cakes
27:00
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.
Disassembling & Cutting Cake
12:37
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.
Description
Discover simple strategies to elevate your cake decorating business.
You may have mastered buttercream, but what about the other skills you need to run a successful cake decorating business? Join award-winning cake designer Rachael Teufel as she shares her time-tested techniques for running a professional and successful business. Find out how to stack, store and transport your cake while avoiding common — and easy to make — mistakes.
Rachael Teufel
Rachael Teufel was a physical therapist before she discovered cakes as a creative outlet. In 2006 Rachael started her own company, Intricate Icings Cake Design. Today her work is nationally recognized. She's been featured on the "Food Network Challenge" TV show as well as in top-tier publications such as Brides, Martha Stewart Weddings and The Knot. Rachael was also named one of the top pastry pros in the country by Martha Stewart Weddings.
Bonus materials available after purchase
