Plan four days, not one very long one. This is the timeline I use for a big order:
- Day 1: make your components: fillings, ganache, syrups. Anything that needs time to cool or set gets made first.
- Day 2: bake your batches, then chill them fast so they are ready to work with.
- Day 3: assemble, level and crumb-coat.
- Day 4: final decoration, then delivery.
Spreading it out is not only about being organized. It is what keeps quality high on a big order instead of cramming everything into one exhausting day.