Stop guessing when each tier bakes. Know exactly when to pull, stack, and deliver.
Multi-tier cake orders demand precision. BakeOnyx schedules every bake, cool, crumb coat, and assembly — so a 3-tier wedding cake doesn't arrive cold or collapse in the box.
Schedule a 3-tier wedding cake from bake to delivery in under 2 minutes — and know exactly which tier to pull at what time, so nothing bakes early or arrives cold.
You're three hours away from a wedding cake delivery. The 6-inch tier finished baking 45 minutes ago. The 9-inch is still in the oven. You have no idea when the 12-inch will be ready — or when you can safely stack them without the frosting sliding. This is the reality of tiered cake production scheduling software: without one, you're managing bake times in your head, cooling on guesswork, and praying the assembly window lines up. If you're running a custom cake shop, you've lost orders because you quoted a delivery time you couldn't guarantee. Or you've wasted hours baking tiers too early, only to have them sit around and go stale before assembly.
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Sound Familiar?
“You're baking tiers at different times but have no system for tracking when each one is ready”
A customer orders a 3-tier cake for Saturday delivery. You bake the 6-inch Friday morning, the 9-inch Friday afternoon, and the 12-inch Friday evening. But now it's Saturday at 6 AM and you can't remember which tier has been sitting out longest. You're guessing at cooling times, worried that one tier is already stale while another isn't cool enough to frost. You've lost 30 minutes to phone calls asking 'Is it ready yet?' when you should be frosting.
“You quote delivery times you're not sure you can hit because you don't know your actual assembly window”
A bride calls Thursday asking for Saturday morning delivery. You want the order, so you say yes — but you have no idea if you can bake three tiers, cool them, crumb coat, frost, decorate, and box everything by 8 AM Saturday. You end up staying up until midnight Friday, then waking at 5 AM Saturday, because you never mapped out when each step actually takes. You lose the order because you're not confident enough to promise the time, or you take it and burn out.
“Stacking happens at the wrong time and frosting slides, or tiers are too cold and crack when you insert dowels”
You frosted the 12-inch tier at 2 PM Friday, thinking you'd stack everything at 5 PM. But the 6-inch wasn't cool enough until 4 PM, so now the 12-inch frosting has set too hard. You have to re-crumb coat it. Or you stack too early and the weight of the upper tiers pushes through the buttercream. Or you wait too long and the frosting is brittle. You've ruined $60+ in ingredients and lost an hour to fixing it.
“You're managing multiple tiered orders in June and losing track of which tier belongs to which cake”
It's peak wedding season. You have four 3-tier cakes baking this week, plus two 2-tier orders and a 4-tier custom cake. Your notebook says '9-inch tier — cooling' but you don't know if it's for the Saturday wedding or the Sunday event. You label them with Post-its but they fall off. You've put the wrong tier in the wrong box before, and caught it only because the customer called to say the colors didn't match the invoice photo.
“You can't tell your staff when to start prepping because you haven't scheduled the bakes yet”
Your baker arrives at 6 AM Monday expecting a list of what to prep. You're still figuring out when to bake the three tiered orders coming this week. You tell them 'Just start with the cupcakes' — but you need them to start the 12-inch cakes first so they cool in time for Tuesday frosting. Your team is working inefficiently because the production schedule lives only in your head.
Schedule every bake, cool, crumb coat, and stack — so tiers are ready exactly when you need them
With BakeOnyx, you enter a tiered order once — the tier sizes, the delivery date, and the time you need it boxed. The software calculates backwards: when does the 12-inch need to come out of the oven so it's cool enough to frost by 3 PM? When does the 6-inch bake so it's ready for stacking at 5 PM? It tells you. Your staff sees the bake schedule on their phone. You know the assembly window down to the hour. A Saturday 8 AM delivery means the 12-inch bakes Friday at 9 AM, the 9-inch at 11 AM, the 6-inch at 1 PM — and stacking happens at 4 PM when everything is perfectly set but not brittle.
- ✓Schedule each tier's bake time based on delivery deadline — no more guessing cooling times
- ✓See the full assembly window (crumb coat → frost → stack → box) for every tiered order in one view
- ✓Staff gets a bake list on their phone showing which tier to pull and when — no Post-it notes, no confusion
- ✓Manage 10+ tiered orders simultaneously without losing track of which tier belongs to which cake
- ✓Adjust one delivery time and all bake/cool/assembly times recalculate automatically
How It Works
Enter the tiered order — tier sizes and delivery deadline
You get a call: 'I need a 6-8-10 wedding cake Saturday at 10 AM.' You open BakeOnyx on your iPad (hands covered in buttercream, no problem). You enter: 3 tiers (6-inch, 8-inch, 10-inch), delivery Saturday 10 AM, pick-up or delivery address. That's it.
BakeOnyx calculates backwards from delivery to first bake
The software knows your recipes and bake times. A 10-inch tier takes 35 minutes to bake, 90 minutes to cool to 70°F, 30 minutes for crumb coat, 45 minutes for frosting, 30 minutes for assembly with the other tiers. It works backwards from 10 AM Saturday delivery and tells you: '10-inch bakes Friday 8 AM. 8-inch bakes Friday 10 AM. 6-inch bakes Friday 12 PM. Stacking window: 4–5 PM Friday.' You see this instantly on your screen.
Your staff sees the bake schedule on their phone — no confusion
You tap 'Send to team.' Your head baker gets a notification: 'Pull 10-inch cake at 8:35 AM Friday.' At 10 AM, they get another alert: 'Start 8-inch cake.' At 12 PM: 'Start 6-inch cake.' They see the full timeline and know exactly what's coming next. No more asking you 'What do I bake first?'
Track cooling and assembly in real time
As each tier comes out of the oven, your team logs it in BakeOnyx. The software tracks cooling time and alerts you when it's ready for crumb coat. You see a dashboard showing: '10-inch: cooling (ready for crumb coat at 9:30 AM)' '8-inch: cooling (ready at 11:30 AM)' '6-inch: baking (2 min remaining).' No guessing, no missed windows.
Adjust delivery time and all bake times recalculate
The customer calls Friday morning: 'Can you deliver at 9 AM instead of 10 AM?' You change the delivery time in BakeOnyx. Every bake, cool, and assembly time shifts automatically. You see immediately: 'You need to start the 10-inch at 7 AM, not 8 AM. You can still make this.' No stress, no spreadsheet recalculation.
See your tiered cake schedule in 60 seconds.
Enter a 3-tier wedding cake order and watch BakeOnyx calculate every bake, cool, and assembly time — so nothing bakes early, nothing arrives cold, and your staff knows exactly what to do.
Before & After BakeOnyx
Pricing and scheduling a 3-tier wedding cake order on the phone
Before
Customer calls: 'I need a 6-8-10 wedding cake for Saturday at 10 AM.' You say 'Let me check my calendar and call you back.' You hang up and spend 15 minutes figuring out when you can bake three tiers, cool them, and have them ready for assembly by Friday evening. You're writing on a notepad, calculating bake times in your head, second-guessing whether you can fit this in. You call back and quote a price, but you're not 100% confident you can hit the Saturday morning delivery — so you add a buffer and quote higher. You lose the order to a competitor who quoted lower.
After
Customer calls: 'I need a 6-8-10 wedding cake for Saturday at 10 AM.' You open BakeOnyx on your iPad and enter the order while they're still on the phone. BakeOnyx tells you instantly: 'Start 10-inch Friday 8 AM, 8-inch Friday 10 AM, 6-inch Friday 12 PM. Stacking window: 4–5 PM Friday. Delivery Saturday 10 AM — confirmed.' You quote the price with confidence, and they book it on the spot. You've gone from a 15-minute callback to a closed order in 2 minutes.
Managing multiple tiered orders baking simultaneously during peak season
Before
It's Tuesday in June. You have four 3-tier cakes baking this week, plus two 2-tier orders. Your notebook has notes like '9-inch tier — cooling' and '6-inch — ready for crumb coat,' but you don't know which cake they belong to. You've labeled them with Post-its, but one fell off in the oven. At 2 PM, you're frosting a tier and realize you don't remember if it's for Saturday's wedding or Sunday's anniversary cake. You call the customer to check the invoice photo — wasting 10 minutes and looking unprofessional.
After
It's Tuesday in June. You have four 3-tier cakes baking this week. You open BakeOnyx and see a dashboard: 'Saturday wedding (6-8-10): 10-inch cooling (ready 3 PM), 8-inch baking (15 min), 6-inch waiting (start 1 PM).' 'Sunday anniversary (5-7-9): 9-inch ready for crumb coat, 7-inch cooling, 5-inch waiting.' Every tier is tagged to its order. You pull the right tier, frost it, and move on. No confusion, no phone calls, no Post-its. You're confident and efficient.
Telling your staff what to bake and when
Before
Your baker arrives at 6 AM Monday. You're still figuring out the week's schedule in your head. You say 'Start with the 12-inch cakes — we have three tiered orders this week.' But you haven't told them when to bake the second and third tiers, so they're working inefficiently. By 9 AM, they've finished the 12-inch cakes and are waiting for you to tell them what's next. You're frustrated because they could have been prepping the 9-inch tiers, but you didn't plan it out. The day is chaotic.
After
Your baker arrives at 6 AM Monday. They open BakeOnyx on their phone and see a list: 'Start 12-inch cakes at 6 AM. Start 9-inch cakes at 8 AM. Start 6-inch cakes at 10 AM.' They know the full day's schedule before you even arrive. They prep ingredients in the right order, pull cakes at the right time, and you see everything happening on your dashboard. By 9 AM, they're already 30 minutes ahead of schedule because they knew what was coming.
Adjusting delivery time when a customer calls with a last-minute request
Before
Customer calls Friday morning: 'Can you deliver at 9 AM instead of 10 AM? My ceremony moved up.' You panic. You've already baked the tiers and they're cooling. You do the math in your head: 'If I deliver at 9 AM, I need to finish assembly by 8:30 AM, which means I need to start stacking at 7:30 AM, which means the tiers need to be cool by 7 AM...' You're not sure if that's possible. You tell the customer 'I'll try, but I can't promise it.' They book with someone else. You've lost a $300 order because you couldn't think fast enough.
After
Customer calls Friday morning: 'Can you deliver at 9 AM instead of 10 AM?' You open BakeOnyx and change the delivery time. Instantly, the software recalculates: 'New schedule: Start 10-inch Friday 7 AM (instead of 8 AM). 8-inch 9 AM (instead of 10 AM). 6-inch 11 AM (instead of 12 PM). Stacking window: 3–4 PM Friday.' You see it's doable. You tell the customer 'Yes, I can do 9 AM — no problem.' They're thrilled. You've kept the order and impressed them with your flexibility.
What Changes for You
Reduce cake waste by 60% — no more stale tiers sitting around waiting for assembly
When you schedule each tier to finish cooling exactly when you need it for frosting, nothing sits out. A 10-inch cake that cools for 90 minutes is ready to frost right on schedule — not at 2 PM when you're still working on another order. Over a month of tiered orders, you save 8–10 tiers that would have gone stale or been unusable by delivery time. At $45–$75 per tier, that's $360–$750 per month back in your margin.
Quote delivery times with confidence — and actually hit them
A customer calls asking for a 3-tier wedding cake Saturday 8 AM. Instead of saying 'Maybe, let me check my schedule,' you open BakeOnyx, enter the order, and see instantly: 'Yes, I can deliver Saturday at 8 AM. I'll need to start Friday morning, but it's doable.' You've gone from losing orders to closing them. In June, when you get 15+ tiered cake inquiries, you can say yes to 3–4 more orders because you know exactly what you can fit.
Cut Monday-morning planning from 45 minutes to 5 minutes
You used to spend 45 minutes Monday morning writing out a bake schedule for the week's tiered orders, calculating cooling times, and making a list for your staff. Now you enter each order into BakeOnyx as it comes in, and the schedule is live instantly. Your staff sees it on their phones. Monday morning, you spend 5 minutes reviewing the week instead of building the schedule from scratch.
Eliminate frosting-slide and assembly failures — every tier is the right temperature at the right time
When you know exactly when each tier is ready for stacking, you never frost too early (frosting sets hard and cracks) or too late (upper tier weight breaks through soft frosting). In a month of tiered orders, you eliminate 2–3 assembly failures that used to cost you $50–$100 in ingredients and 1–2 hours of rework. That's $100–$300 per month in saved waste and labor.
Handle 20+ tiered orders per month without losing track of which tier is which
In June, you're baking 25+ tiers across 8 different cakes. Without BakeOnyx, you're labeling tiers with Post-its and praying they don't fall off. With it, every tier is tagged to its order in the system. You've never put the wrong tier in the wrong box. Your error rate drops from 1 in 40 orders to zero. One messed-up delivery costs you $200+ in refunds and reputation damage — so eliminating even one mistake per month pays for the software.
Frequently Asked Questions
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See your tiered cake schedule in 60 seconds.
Enter a 3-tier wedding cake order and watch BakeOnyx calculate every bake, cool, and assembly time — so nothing bakes early, nothing arrives cold, and your staff knows exactly what to do.
Free 14-day trial. No credit card required. Plans from $29/month.