Someone on the site makes tasting cakes in TUNA CANS...with the extra batter! I think it's a wonderful idea and have started to do that...
We eat a lot of tuna in my house..lol.
I bake them, when they are cool, I wrap them in seran wrap individually and then put them in a container or a large zip lock bag accroding to flavor.
When I need one I will take it out of the freezer and put into the fridge overnight or on the counter without unwrapping them.
I also always have extra IMC that I will thaw out and trow into my mixer..IMC is very versitile, it can be used as icing..filling and takes the flavorings and fruits really well! I love that stuff!
I will try to find out what my customer wants and go from there...
it's usually...some kind of chocolate..that one usually takes a chocolate filling, mandarin orange with grand marnier icing, or a mocha filling with reg icing or a strawberry/raspberry filling.
a yellow cake with lemon curd, canoli, chocolate, various flavors of pastry cream..including coconut....
and plain ol' white cake ( my personal unfavorite as it tastes like carboard dipped in sugar..lol) that takes anything you throw at it..it reminds me of TOFU..lol
my tastings are pretty simple..2 to 3 cakes..and about..5 fillings. 2 or 3 fresh fruit fillings, the balance would be some flavored pastry cream and the other would be something with liqour...like grand marnier or rum.
BUT, there is a clause....I charge for the tasting...so as not to waste my time nor ingredients! I consider that to be a deposit if the bride will book with me that day. If she doesn't and wants to come back again..well then that is another $25.00 charge...which will be applied to the wedding cake...the first $25.00 is mine!....to offset my expenses!!
If they want a specialty cake...like a cheesecake..then they have to out and out buy one.