Meeting With The Bride To Taste...

Business By brnrlvr Updated 1 Sep 2007 , 4:47pm by Deana

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brnrlvr Posted 9 May 2007 , 1:08am
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Okay, so you can probably tell I am new in the business. I have been a dog groomer for the last 15 years and just sold my business in Nov. Decided to go into cake decorating which I have always loved, so I put a licensed bakery/kitchen in the downstairs of my house. So I will have lots of questions and am thrilled to find a site like this where there is so much help available!!!

I have never been married, and never been to a cake tasting. My question is- I know the taste of the cake is of utmost importance, but when you are a small, by order bakery, do you make a bunch of fresh cakes everytime you meet with a bride? I couldn't posibably make every flavor I offer. I wouldn't want to keep a bunch frozen to cut a sample from- they would taste like freezer. What do you do?? I assume big bakeries have cake on hand all the time.

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squarepair Posted 9 May 2007 , 1:27am
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Well I am about two hours more experienced than you but I can tell you my current plan and what I have found already. My first plan was to make mini-muffins but I found though they represented the taste well they were too dry, too much surface space. So I made a 6 inch cake, three layers with a different cake for each layer and buttercream frosting and filling, then I had 3 different fillings and they could spoon out the fillings onto their plate and try it with each cake. Then I sent the rest of the cake home and a little container of each filling. I asked them ahead of time what flavors they wanted to try. I guess I think 3 flavors of each seems like enough but we will see. I didn't say they could only choose a certain number but went off of what they said they would like to try. I was fortunate this time in that I had 2 brides coming within 2 days of each other. If I had just one I would try to cut the recipe down to try and make just what I need. It seems like a lot of work for just one bride but when we are starting out I can't really come up with another option. Plus I am probably out just my time and maybe $10-15 for supplies but the potential for a big sale is there. I mean if you can book only one wedding that could pay for the cost for your tastings for several years.

Kristin

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kelleym Posted 9 May 2007 , 1:45am
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I bring two kinds of cake -- white and chocolate. Two kinds of filling, my most popular, raspberry and lemon. Standard buttercream frosting. I use tiny mini-muffin shapes. I used to ask them to choose three cakes and three fillings, but my god that was a lot of work! So now I live by indydebi's advice: this is not a buffet, not a smorgasbord. They are coming to see if you make good cakes. If they like your vanilla, they will like your chocolate, lemon, coconut, whatever.

When my brides leave I give them one dozen cupcakes (three in each flavor they tried) in a clear plastic cupcake holder from the cake supply store. They love it, and I have 100% booking from those brides.

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indydebi Posted 9 May 2007 , 3:29am
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I bake one 6" square cake and cut in it half, giving me two 3x6" cakes. I tort each and fill one with white BC and the other with red raspberry. Ice both in white BC. there is a pic in My Photos of these two cakes. If I feel generous or if I get one of those once-in-a-blue-moon special requests, I will have a 3x6 of a chocolate or a red velvet cake. I keep 2 or 3 of these in the freezer (no longer than 3-4 weeks). they don't take long to thaw and I can have them iced and ready for sampling in 10 minutes.

My thought process is they are here to see if I know how to bake. The lemon cake they select will take just as good as the sample cakes except it will taste like lemon. I always send the leftovers home with them "..... for anyone else who may be helping you with your decisions".

I dont' charge for the sampling, so I'm not making a lot of cake for a freebie. Also bear in mind that I also do catering, so I'm also preparing chicken, hot veggies, rice pilaf, meatballs, etc.

I provide a 6oz bottle of water for them if I'm also sampling a buffet. If it's a wedding-cake-only appointment, I also prepare some of my mints and a small batch of the punch I would provide in my cake package.

I have two books of cake photos for them to go thru .... 1st book is cakes I have made. 2nd book is a collection of photos from magz and the internet to give them ideas and suggestions.

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AngiesIdea Posted 9 May 2007 , 3:50am
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I like to idea of giving them small samples the basics. IndyDebi sounds like she's on the ball. thumbs_up.gif

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cakesbyjess Posted 9 May 2007 , 3:51am
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I don't ask people what flavors they want to try. Whenever I have leftover batter, I make cupcakes or small cakes (2", 4", 5" rounds) and keep them wrapped well in the freezer (never more than a few weeks). I give samples of buttercream and whipped cream icings, and usually raspberry and bavarian cream fillings (my two most popular). I also have fondant on hand and ask if they'd like to try a sample of it. If someone requests a special flavor, and I get the feeling from them that they are pretty interested in booking me, then I will make it.

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indydebi Posted 9 May 2007 , 4:07am
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Quote:
Originally Posted by cakesbyjess

I don't ask people what flavors they want to try....




I just want to ditto that. When you start asking "....and what flavors would you like to try?" you are opening Pandora's box.

For the buffet items, I will tell them, "If there is a particular dish you'd like to sample, let me know and I will try to have that available. Otherwise I will make a sampling of various popular dishes for you to try." Once in awhile, I'll get a list from a bride that looks like her Thanksgiving menu .... I pick the one or two special items that may be on that list and make that .... I won't make them all.

It won't take you long to get a good feel for when they are serious, like cakesbyjess said, and when they are taking advantage.

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nglez09 Posted 9 May 2007 , 4:19am
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Thanks for the tips Debi. thumbs_up.gif

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cakesbyjess Posted 9 May 2007 , 5:37am
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Going along with what Debi said ... early in my caking days, I had a bride give me a list of 12 ( icon_eek.gificon_surprised.gificon_mad.giftapedshut.gif ) flavors that she wanted to try at her wedding appointment. Are you kidding me?!?!?! I ended up making 4 of the flavors, and she didn't even show up to the appointment!!! That pretty much nipped the whole "flavor request" issue in the bud for me!!!! icon_rolleyes.gifthumbsdown.gif

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CoutureCake Posted 9 May 2007 , 7:17am
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I agree with the PP that NEVER EVER EVER ask the bride what flavor she wants to sample because inevitably it will be your most expensive offering that is not going to be shelf stable long enough to last through their summertime wedding and they're too far into the clouds to realize that there is this nasty thing called FOOD SAFETY to figure out WHY you're telling them "this cake needs to be refrigerated" as soon as you're done with the cutting...

Offer one white and one chocolate cake... white & choc. buttercream... fondant coated one or the other (if you work with fondant).. Then send them home with samples. It starts building a reciprocity for you and your cakes... It also gets your samples out to other potential customers.. Nothing fancy, nothing succeeds quicker or easier than the simple done well.

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brnrlvr Posted 9 May 2007 , 12:58pm
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Excellent, excellent, excellent!! Thank you! Thank you! for all the info. I love the sending home the bride with something. I had been making cookies so that the kitchen smelled really good and sending home some. I think I am going to do the 6" square thing. It seems as if everyone is in agreement on the choc and white thing. Is this because they are the most popular flavors? Is it not a good idea to use this as a chance to spring something different on them?

Thank you all again!!!

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MikeRowesHunny Posted 9 May 2007 , 1:17pm
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I have my first tasting on Saturday, I told them to pick 3 cakes and fillings - I'm still waiting for the decision on flavours! I am charging for my tastings though, but will credit the cost back to the cake cost if ordered.

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heiser73 Posted 9 May 2007 , 1:20pm
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Wow, I'm so glad I saw this thread. I was going to offer the bride her choice of fillings and cakes to try, but now I'm definitely not! Thank you!

Cakesbyjess- Do you share your bavarian cream filling recipe, because it sounds fantastic! I would love to have it if you do give it out, but I understand if you don't either. Thanksicon_smile.gif

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cakesbyjess Posted 9 May 2007 , 1:29pm
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I'm a little embarassed to admit icon_redface.gif that I don't have a recipe for my bavarian cream filling. I have tried many recipes and never found one that I really liked, so I use a prepackaged sleeve of filling that I get from my supplier ... it's called French bavarian cream. I actually don't really like the taste of it (personal preference), but I have customers that RAVE about it. It is one of my most popular filling flavors. icon_wink.gifthumbs_up.gificon_redface.gif Hope I haven't disappointed you too much, heiser73. icon_redface.gif

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brnrlvr Posted 9 May 2007 , 1:46pm
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bjbabe- what do you charge for a tasting?

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CakesbyMonica Posted 9 May 2007 , 1:55pm
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Wow, you don't charge for your tastings? When I was a bride, every bakery I went to did. (Not that I tried them all, I was seeing what my cake would have cost and it was easier to pretend to be a bride than to get information after I told them my cake was already planned and free, I tried the bakeries I was curious about, though.)

My favorite idea I've ever heard (and I don't remember where, I just remember I LOVED the cake) DOESN'T let you try it in-store. You book a consultation, where you sit down with the baker and he gets a feel for what you want/design/size and then you take home a boxed presentation of several cakes/fillings/frostings and decide with your others. It cut down on the number of people that showed up expecting free cake. (Bride, Groom, Best Man, MOH, BM's out the wazoo, mom, mom, dad, dad, and picky Aunty Susan). He said it also cut down on the number of no-shows and non-bookings. You were allowed the Bride, Groom and ONE extra. He just explained "In our vast wedding experience, we have found things go smoother when only 3 people are invited..." Doesn't that sound authoritive...I mean, he has experience, who are we to go against that?

A preset box would allow you to plan in advance and not worry about what you were going to offer.

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squarepair Posted 9 May 2007 , 1:58pm
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I guess my question is, if I am going to have to make the cake and fillings up specifically for the tasting what is the harm in asking them what they would like to taste?? I can see for those of you that do more business that you have leftover batter and such and use that but in most cases right now I wont have that. Nor do I have the freezer space to keep lots of things frozen. For this first bride I wish I would have pushed more asking what she wanted to taste because now she wants to taste something I didn't have at the tasting. I don't feel right telling her no you can't taste that, KWIM?? Maybe if she was at a larger business she wouldn't have even asked??? Or is it the large sucker stamp on my forehead icon_biggrin.gif

Kristin

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CakesbyMonica Posted 9 May 2007 , 2:55pm
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I'd say you have to use your instincts. Does she seem genuinely interested in ordering or do you get the sense that she doesn't like the cake? Do you feel like she's playing you for a sucker? If you think she is going to try it and walk, I wouldn't bother.

I do have to say I don't agree that if you like one cake you'll like them all, and speaking from the bride's side, this is not something I'd leave to chance. If a bakery said to me "You've tried my samples, if you like them and want to sample more, I'll need a deposit." I'd be on my merry way. A cocky baker too busy to take my personal likes to heart, is not something I would tolerate on my wedding day. It's all a case of if you have the reputation/notoriety to be choosy of your clients, yet.

Have confidence in your cakes and follow your gut.

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candyladyhelen Posted 9 May 2007 , 3:01pm
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I only offer my most requested flavor, French Vanilla with my buttercream frosting & filling. Then if they want a second, I charge them $10.00.

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squarepair Posted 9 May 2007 , 3:02pm
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She's our neighbors fiance and will be moving in with him soon so I don't think she is trying to take advantage. I think my current angle of business is going to be a more personal touch. That I will take the time to work with them a little more than the average baker. Since I don't have the experience of some or the name that is the special thing you will get from me.

Kristin

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JavaJunkieChrissy Posted 9 May 2007 , 3:05pm
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I found this whole topic very interesting and informative!

I was wondering how these things worked. I had a bride call me yesterday. I told her that in a few months a would be doing in home testing by appointment. Funny thing, I was going to give her my list of flavors, fillings etc....now I know not to do that one!!

I can only imagine if you give them free riegn ....I know what I would have done when I was that young too!!! icon_biggrin.gif

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CakesbyMonica Posted 9 May 2007 , 3:24pm
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I would charge for the tasting and if they booked it would be deducted from the cake price. $10/15 off a $200 order, no problem.. icon_smile.gif

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MikeRowesHunny Posted 9 May 2007 , 3:39pm
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Quote:
Originally Posted by brnrlvr

bjbabe- what do you charge for a tasting?




25 euros (about $30), that includes up to 3 cakes and fillings (6in squares torted and filled to make 3x6x4in cakes), covered with their choice of icing and of course the consultation and leftovers go home with the couple. Hope that helps!

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indydebi Posted 9 May 2007 , 4:51pm
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Quote:
Originally Posted by brnrlvr

..... It seems as if everyone is in agreement on the choc and white thing......Is it not a good idea to use this as a chance to spring something different on them?




I love sharing this story. A bride from Chicago scheduled all of her Indpls cake tastings on the same day. I was her 7th and last tasting of the day. I was sure her taste buds would be numb by the time she got to me. When they arrived, they were telling me all of the exotic flavors they'd had that day. .... things like Amaretta cake, etc. Well, I served them white cake with white icing. Period.

They told me later that before they got from my front door to their car, they had decided my cake was it.

Sometimes you can scare them with "exotic" flavorings. (I know I would NEVER buy pistacchio hazelnut rum or something "different"). SOmetimes they are just looking for plain 'ole wedding cake that is just plain 'ole good tasting. (like mine! icon_lol.gif )

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Re: # of people at a sampling. I agree that 3 is a good number.
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Cakesbymonica has good advice about trusting your instincts. You can get a feel for it when you are talking to them. I had one in which I made 5 different cakes (five 3x6's) because the bride mentioned her mom was a cake "expert". Instant challenge to me! So I wanted to show this "expert" what I could do. So my general rule is two 3x6's. I will make add'l ones depending on the conversation with the bride, but these are exceptions.
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squarepair, I've had a bride or two who mentioned something else she would have liked to have sampled. I point out that I'm not a walk-in bakery with lots of different cakes sitting around, so that's why it's not possible to have a piece of cake from every flavor that's available .... because I don't keep 12 different cakes sitting around just in case someone wants a free taste. This is why I do just a couple of different samples to enable them to taste the texture, moisture, overall taste and baking skills. They are ok with this.

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cakesbyjess Posted 10 May 2007 , 5:59am
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Quote:
Originally Posted by indydebi


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squarepair, I've had a bride or two who mentioned something else she would have liked to have sampled. I point out that I'm not a walk-in bakery with lots of different cakes sitting around, so that's why it's not possible to have a piece of cake from every flavor that's available .... because I don't keep 12 different cakes sitting around just in case someone wants a free taste. This is why I do just a couple of different samples to enable them to taste the texture, moisture, overall taste and baking skills. They are ok with this.




This is also the explanation that I give when brides ask me why they can't try more flavors or why I don't have such and such flavor available. I make everything to order, so I don't just have cakes sitting around. thumbs_up.gif

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brnrlvr Posted 10 May 2007 , 6:21am
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cake pan for special order-$25
fondant for cake for special order-$30
advice on cake central- priceless!


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Alligande Posted 10 May 2007 , 10:50am
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I also dont have a store front, I always chat to the bride to get a feel for what they like some hate chocolate certain fruit etc. The # of choices depends on the number of consulations I have that weekend. But they always get a 4" 4 layer cake covered in fondant and 2/3 cake and filling combos packed in small deli containers (I use a delis kitchen so have access to all their packaging) this all goes in a box and they can either sample cake in my presence or take it with them, they also get to take the leftovers home. My feeling is if you are selling yourself as a custom cake designer then you have to be custom. I do keep filling and buttercream in the freezer I have found this holds up well, the cake is always baked fresh.

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MikeRowesHunny Posted 10 May 2007 , 1:36pm
post #28 of 30

Well, seeing as I just spent 5 hours in the kitchen scratch baking, filling and decorating my bride's 3 choices, I may have to rethink my number of choices! I've just made 3 1 layer 6in cakes all covered in fondant:

White Almond Sour Cream filled with cherry preserves & almond buttercream
Chocolate with espresso soak filled with coffee buttercream
Vanilla with Bailey's soak filled with whipped dark chocolate ganache

See: http://www.cakecentral.com/cake-photo_502763.html

I'm beat, and I've got 8 cakes due in the next 5 days still to make and do prep work for, plus the tasting on Saturday!

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dl5crew Posted 1 Sep 2007 , 2:05pm
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A lot of wonderful advice on here once again! thumbs_up.gif

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Deana Posted 1 Sep 2007 , 4:47pm
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I make 6" cakes in almond, chocolate and buttercake.. I cut them in fourths and wrap, date, and freeze individually. When it's time for a tasting I thaw one of each, arrange on a cake board and put a couple of squiggles of buttercream on top.

I explain blah blah blah re: made to order, can't realistically keep all flavors on hand, that they are testing general flavor, density and moistness... lemon is exactly the same as almond except tastes like lemon

If there is a flavor that they really want to try, I'll tell them that they can either purchase a small cake in that flavor, or if I get an order for that flavor from someone else, I'll be happy to set aside a small piece that they can come pick up. No guarantees.

knock on wood - I've booked every tasting.

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