Last week was a whirl wind and I’m still not quite sure how I did it. It was the first week of school and I was baking for a wedding the Sunday of Labor Day weekend. It’s okay, I know I have a few bolts loose. This was my seventh wedding to bake for in some capacity- seventh! At first I was only helping out good friends that were getting married and at some point it snowballed. Part of this is due to the amazing replica my friends made of Kyle Field (the football stadium at Texas A&M for all of you non-Aggies). This post is mainly going to be pictures, but as I was preparing for this wedding I did realize I had several check points/strategies that helped me get everything done without having a breakdown.
- Get ALL supplies ahead of time. This includes wrappers, containers to transport, cake toppers, decorations, and ingredients. The more you can have ready pre-baking, the better. The last thing you want to do is be in the middle of baking and have to run to the store. Walk through each recipe to make sure you have everything- sometimes things like vanilla will slip our minds.
- Figure out a baking schedule and STICK. TO. IT. I divided everything thing over 5 days (since I was doing cake balls I could start that early). I knew if I stayed on schedule everything would get done.
- Be efficient. If you’re waiting for cupcakes to bake or cool, start the next batch or start on frosting. Start on washing dishes. Frost one batch while another is baking. Just don’t waste 20 minutes because cupcakes are in the oven.
- Know what you are doing for transport. This is easy to forget since it doesn’t involve baking, but transport and set up are so much more stressful than the actual baking (to me anyways).
All of that being said, everything went smoothly! Here are some pictures from the baking prep and the actual set up at the wedding. Enjoy!