I really am hoping for some help managing a 2,000 piece dessert bar baking schedule. I am making the following. all due on Friday, Oct 28th.
Done so far ...nutter butters dipped in white choc as ghosts, pretzel rods dipped in green choc with almond slice as fingers,
homemade marshmallows, granola
Not done yet...
200 brownies
100 choc chip cookies
300 pumpkin cheesecake bars,
500 mini cupcakes
200 rice krispy bars
How early can I make the not done yet items and still have them taste fresh for Friday? Do you think I can bake the cheesecakes now and freeze them and take them to the venue frozen? I'm thinking they will defrost during set up. Does anyone have experience with this scale? This is my biggest order yet. And a very important client.
Thank you
granola girl
Done so far ...nutter butters dipped in white choc as ghosts, pretzel rods dipped in green choc with almond slice as fingers,
homemade marshmallows, granola
Not done yet...
200 brownies
100 choc chip cookies
300 pumpkin cheesecake bars,
500 mini cupcakes
200 rice krispy bars
How early can I make the not done yet items and still have them taste fresh for Friday? Do you think I can bake the cheesecakes now and freeze them and take them to the venue frozen? I'm thinking they will defrost during set up. Does anyone have experience with this scale? This is my biggest order yet. And a very important client.
Thank you
granola girl