I currently make about 4 wedding cakes per year from my home. I put a lot of work into my tastings and was wondering how others do their tastings.

How many cake/frosting varieties do you offer?

Do you bake fresh or freeze samples? If freezing, only the cake or filled and frosted? (I use a lot of whipped cream filling with fresh fruit.)

Do you charge for the tasting?

Do you have any other advice for me?

Thanks,

Karen

I am a license home baker and am just finishing up my third season...I did over 100 wedding cakes and about 200 celebration cakes this year.

For tastings, I used to give out all the flavors but people told me they wereover whelmed, so I now I just put out little squares of white, yellow, chocolate, french vanilla and red velvet, my most poplar cakes. I also put out a scoop of bc, some mousses and a lemon curd

I freeze just my cakes in 8 inch squares and cut them up for tastings. I have a low humidity commerical freezer and they stay good for about a month. Double wrapped and put in a zip lock bag.

I dont charge for tastings...its part of the business I think. Do you have to pay to test drive a car or for samples at BJs?