PRODUCTION PLAN

In this section, all the technical aspects were stated. Step-by-step procedures from making

the cake and frosting to sticking and putting the cake balls in the cake pop stick, as well as the

decorating process up to the packaging stage, were well defined in this section. The schedule of

production, labor, equipment, and raw material requirements were indicated in this part too. To

be a socially and environmentally responsible business, a proper waste disposal system was also

included.

1. Production Schedule

The Cake Pops production operated on January 17-19, from Tuesday to Thursday, from

5:00 PM-7:00 PM, and was only available from exactly 7:30 AM until 8:30 AM on January 18-

20, from Wednesday to Friday. The business only operated during this given schedule.

2. Production Process

This section will show the systematic process of creating the cake pop, from the basic

ingredients & equipment, then transformed into a delightful treat. 

1. Open 1 pack of Fudgee Bar.

2. Crush the Fudgee Bar until it is reduced to crumbs.

3. Add all-purpose cream and mix. 

4. Mold the mixture into a sphere.

5. Melt some chocolate on top of simmering water and add 2 tbsp. of all-purpose cream.
6. Dip 1/4 inch of cake pop stick into the chocolate, then insert it halfway into the cake

ball.

7. Dip the cake ball with melted chocolate and tap off any excess.

8. Add some sprinkles on top.

9. Cover the cake pop with packaging plastic and refrigerate.