Learn how to safely handle and prepare our desserts!
Check out our Training Guide below.
Serving Temperature
- Remove cake directly from the fridge
- Plate the cake immediately
- Place plated cake into microwave
- Microwave for 10 seconds only
- Remove cake from microwave
- Plate cake cleanly and neatly
- Present as ready-to-serve
Product Preparation
- Ensure product is frozen
- Have clean cloth, hot water, knife, and plating area ready
- Identify whether product is pre-cut, unportioned,
individually cased, or tray-baked - Identify the lockin box seal
- Run finger along perforated tab
- Gently lift to break the seal
- Depending on the type of product:
- Remove slice while frozen
- Peel away paper separator gently
- Check slice edges are clean before plating
- If this is a precut cake:
- Confirm cake is pre-cut and separated with paper
- Remove slice while frozen
- Peel away paper separator gently
- Check slice edges are clean before plating
- If this is an unportioned product:
- Fill container with hot water
- Dip knife into hot water
- Dry knife completely with cloth
- Cut from the outside toward the centre
- Repeat warming and drying knife between every cut
- Check slices for clean edges and even portions
- If this is an individual dessert within a paper tray:
- Identify products in white paper trays
- Gently press down on the paper tray
- Lift dessert upward at the same time
- Ensure edges release cleanly without damage
- If this is a dessert within bake-in trays:
- Ensure product is still frozen
- Lightly tap or crack tray against the bench
- Loosen slices without force
- Slide knife underneath each portion
- Lift portions cleanly without breaking or sticking
- If this dessert has acetate collars:
- Identify products with acetate film
- Remove acetate while product is frozen
- Peel film away slowly and evenly
- Check cheesecake edges are smooth and clean
- Confirm product shape and edges are intact and ensure
presentation matches brand standards
The Art of Upselling
- Set the mindset
- Upsell with coffee orders
- Upsell when dessert is already ordered
- Promote grab-and-go add ons
- Optimise product placement
- Use visuals and confidence
Handling Dietary Products
- Identify all Gluten Free and Vegan products in range
- Wash hands before handling GF or Vegan items
- Use separate tongs and utensils for all dietary products
- Avoid contact with non-dietary items at all times
- Clearly label items as:
- Gluten Free
- Dairy Free
- Vegan
- Assign specific cabinet positions for GF and Vegan products
- Use a visual marker (e.g. red dot behind shelf) to identify correct placement
- When a customer enquires about the dietary range, use approved wording to explain GF handling:
- Product is supplied as certified Gluten Free
- Due care is taken during handling
- Café is not a fully Gluten Free establishment
Cake Cabinet Design
- Match products to time of day as per the below breakdown
- Morning (Comfort & Energy)
- Emphasise breakfast friendly options
- Mid-Morning (Something Sweet)
- Highlight lighter indulgence for morning tea
- Lunch & Afternoon (Takeaway Indulgence)
- Prioritise portability and takeaway appeal
- Evening (Full Indulgence)
- Display richer desserts
- Morning (Comfort & Energy)
- Use prime cabinet space strategically
- Improve visual appeal
- Add impulse buy displays
Dessert Menu Selection
- Review current dessert menu and cabinet capacity and assess customer demographics and service style
- Confirm storage, display, and takeaway capabilities
- Start with variety and aim to cater to different cravings, occasions, and spend level
- Offer multiple formats and ensure formats suit dine in and takeaway customers
- Balance flavour profiles and include a mix of key flavour categories.
- Plan for seasonality and rotate seasonal items to keep the cabinet fresh
- Include dietary options
- Consider takeaway behaviour and ensure products can travel well
- Balance classics and new items and leverage innovation
Waste & Stock Control
- Apply FIFO correctly (First in, first out) and rotate stock consistently at every restock
- Limit cabinet display and only display quantities you are confident will sell.
- Only remove the amount required for that day’s service.
- Label products with sale by date, not thawing date, and ensure labels are clear and easy to read
Preventing Chocolate Bloom
- Identify blooming – Look for a white, grey, or dull layer on chocolate surface.
- Understand what causes blooming and recognise temperature fluctuations and moisture as key triggers
- When your order arrives, place product into the freezer immediately unless using the full box that day.
- For thawing, transfer box from freezer to fridge and defrost slowly (overnight is best).
Product Shelf Life
- Understand what shelf life and organoleptic means
- Understand food safety and recognise that keeping products too long increases risk
- Understand that products are blastfrozen immediately after baking and that this locks in freshness for up to 365 days.
- Place products into freezer immediately upon receipt (unless using same day), if products are delivered frozen.
- Manage defrosted shelf life correctly and refer to shelf life information on the box
- Clearly label defrosted products where required and track how long products have been defrosted
Ready to buy?
It’s deliciously simple.
Whether you’re looking for a wholesale cake supplier for your cafe, or a tailored product co-manufacturing, working with Priestley’s means you’re gaining a partner.
Ordering is effortless. Here’s how you can get started:
- Explore Our Range: Browse our extensive selection of wholesale cakes, wholesale desserts, and more.
- Connect with our Sales Team: Your dedicated Priestley’s sales rep will help you choose the perfect desserts for your venue.
- Receive Your Delivery: Enjoy fast, reliable delivery across Australia through our trusted distributor partners.
