Gumpaste and florist-paste work always comes first, because drying time cannot be rushed or compressed. Petals are shaped in stages — centres, then inner petals, then outer — and each stage must dry firm before the next. Statement blooms want days; a full cascade wants weeks. If the calendar disagrees, cut the flower count or supplement with fresh florals — a smaller plan executed well beats a grand one finished at 3 a.m.

Compotes and curds are made ahead from frozen fruit — consistent, food-safe, and one less job in the hot days. Cook, chill fast, label, freeze flat. Macarons and other extras freeze beautifully too. The freezer is a professional tool, not a compromise.

All layers baked in one push, cooled completely on racks — never wrapped warm — then wrapped tight and chilled or frozen. Cold cake carves, fills and stacks cleaner than fresh cake ever will. Bake day sits days before delivery, not hours — the planner places it against your date, your fridge and everything else you have due that week.

Level, fill, and crumb-coat every tier — with real chill periods between steps, not hopeful ones. The waiting is a step; skipping it is how bulges happen. Ganache-and-fondant cakes take their ganache under-coat here and rest overnight for sharp edges.

Final buttercream or fondant, then decoration on a properly set surface — painting, sugar flowers, finishing. Most cakes stack now, doweled tier by tier over a central support; very tall cakes, or any cake with venue setup booked, travel in pieces and stack on site.

Delivery day runs on clock times computed backwards from the moment the cake must be in place: final chill, box, load flat in a cold car, drive, set, place the fresh florals — sourced only the day before and prepped food-safe. Then photograph it, and go get dressed.