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How do you conduct your cake tastings? - Page 2

post #16 of 88
Quote:
Originally Posted by antonia74

I can't share my actual cake recipes I'm afraid. I made a deal with my partner that any of her/our cake recipes would not be published if I used this chat group. Sorry...I have to keep that promise. icon_wink.gif



understand.

so, when's the book coming out?

______________________

and could you use pecans or Black walnuts for the nut frosting? [/quote]
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post #17 of 88
next issue of The Enquirer, actually!

"Baker exposes all!!" icon_lol.gif

You can use any nut really. I've done toasted pistachios, almonds, pecans, etc.

Black walnuts would be cool! I've seen them at the store, but I've never actually baked with them. What are they like flavour/texture/colour-wise?
post #18 of 88
black walnuts....yum!...darker, richer, tasting more of the "woods'...INTENSE in ability to flavor anything. Next time at store, take a whiff through package...you'll be able to smell them and you'll get a hint. -- make reg. walnuts look wimpy.

for longest time as a child thought all walnuts were black..didn't have any other kind in house due to tree in yard we harvested.

texture: about same as reg. walnut to a little softer.
slightly darker in color.

name comes from the black outer pod that encases the shell...ooo, boy does it stink when ripe.

______________________
Quote:
Originally Posted by antonia74

next issue of The Enquirer, actually!

"Baker exposes all!!"



LOL!!!
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post #19 of 88
i'll have to go get some...but are they actually black in colour inside the shell icon_confused.gif ??
post #20 of 88
see above edited post. (you posted while I was fixing my answer to include the left out info)
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post #21 of 88
Mmmm, black walnuts! We, too had a black walnut tree in our yard when I was growing up. They are so much better than regular walnuts! Once you taste them you'll never go back icon_lol.gif
post #22 of 88
Thanks antonia for sharing! thumbs_up.gif
post #23 of 88
Thanks, Antonia! You are so kind! You must've been a very busy baker!
H.R. Pufnstuf who's your friend when things get rough
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post #24 of 88
Antonia,

Do you charge a consultation fee?
post #25 of 88
Antonia -> Thanks for ALL your wonderful posts. You are amazingly helpful and I do appreciate the fact that you are so giving and generous with all your information.
post #26 of 88
You are all very welcome...and to answer Sweetbaker's question, I would absolutely NOT charge for tastings.

I would let an interested client know that you hold consultations maybe only one or two days per month because you bake all the samples fresh so that they can taste the TRUE flavour of their potential wedding cakes. Don't run yourself ragged trying to bake for one couple on one day and maybe two couples a week later...let them come when YOU are holding an "open house" and make appointments throughout the day, on the hour or half hour perhaps?

I give each couple 5 flavours of cake/buttercream to taste in the form of my large cupcakes with big swirls of buttercream & topped with a little decoration. They LOVE it! It costs me only about $60 in ingredients to hold about 20 consultations (40+ people, 100 cupcakes + extra take-home samples) over 2 days, so I can certainly make back the $3 cost per couple if they order. It's less than the cost of a single slice of wedding cake! icon_rolleyes.gif

If you can...I wouldn't charge. Unless you really go out of your way and make them miniature cakes to taste, or they are the only couple tasting...so you'd have to make fresh samples. I agree, that could get expensive in time/waste/ingredients.
post #27 of 88
Wow. This post is fantastic. So many great ideas. It was so nice of you to share, Antonia. I, too, am starting my own business and will be advertising very soon. I am expecting to get my first Wedding Cake call and it makes me nervous. But all these great tips will really help. Thank you, thank you, thank you.

By the way I love your website and cakes. Very cool!


Amanda
post #28 of 88
I just opened a home based bakery and I've been really wondering how to effectively do a "tasting" and you answered every single one of my questions. You're such an angel!!
post #29 of 88
Great info Antonia74! Our Sunday tastings are very similar except I cut pieces off of slabs of cake instead of cupcakes... and my drawings are probably much worse that yours. icon_biggrin.gif

Quote:
Originally Posted by antonia74


the night before/morning of the consultations, I bake all my samples fresh and ice them only that day. I want the client to taste exactly how fresh their wedding cake will be, so I NEVER freeze samples!



Interesting. I do this just the opposite (OK, not totally opposite... I never freeze). Since we usually bake wedding cakes on Wednesday for a Saturday delivery, I bake samples on Thursday (for Sunday tastings). That way the samples are the exact same age when they eat it as their wedding cake will be when they eat that. I even make it a point to mention when the samples were baked and why we bake them when we do. I even serve the samples at room temperature, just like their wedding cake will be after sitting there for 3 hours while they are getting married and dancing the night away. I find it is actually a nice tool to make them feel comfortable with exactly how their cake will taste at the wedding.

Thoughts?
post #30 of 88
While I have only done wedding cakes for friends and family members (not yet licensed!), I do hold "tastings" for them. Since I use doctored cake mixes and buy my fillings from a supply store, tastings are usually pretty easy for me.

I bake mini loaf cakes, and usually split a mix into two or three portions, and flavor each of them differently. My flavors include white cake: vanilla, lemon, orange, and almond flavors; chocolate cake: vanilla, almond, and orange flavors; spice cake with and without nuts; carrot cake with and without raisins and pineapple; and marble cakes in chocolate/vanilla and chocolate/coconut.

I have 8 or 9 flavors of filling that I keep on hand (I really use them often enough to justify having them on hand!).

I slice the mini loaves into 6 or 8 slices and serve the fillings in individual custard cups. Everything is labeled, plates, forks, spoons, and napkins (usually in colors to match their wedding colors) are supplied.

I have everything ready and on the table a few minutes before "my guests" arrive. Before the actual tasting, we sit in the living room and discuss their plans for their cake, go over pictures, colros, sketches, etc. until we all know the "final" plan. Then, it's off to the tasting table! So far, everyone has just loved mixing and matching the different cake flavors, fillings, and icing to find their perfect match. Some couples have very simple tastes, or know exactly what they want. Others think they know what they want until they are given the opportunity to experiment. All have had a wonderful time and are very appreciative of the effort I have made to make this tasting a very fun and memorable part of their wedding planning.

Tina
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