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Cake Tastings for those without storefronts...

post #1 of 31
Thread Starter 
I am curious to know where you all do your wedding tastings? I rent from a kitchen where I cannot do a tasting. I am not comfortable doing it at my home. For those that do it at a restaurant or coffee place, do you contact them first for permission?

Thanks,
Mara
post #2 of 31
When I started out I partnered with a quality chocolate shop and had my consults there. However it's not that uncommon to meet in a clean area of your home with display cakes and photos brought out. You can always meet at a starbucks or coffee shop. Just as long as your a paying custumer. You may have to pack the tasting cakes togo for the clients to try at home if you do that.
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post #3 of 31
I have done this many different ways, but now I offer a monthly free tasting up at my dance studio. But before that, I would go to the person's home, It worked well. I brought cake samples and my computer so they could view my cake photos. I told the customer that I preferred doing consults with them at a location they were comfortable in; their own living room. This made them feel more in control, and not pressured by sales tactics. Didn't mean that I didn't stick to my guns on timelines of booking deposits and such, just made the customer feel more at ease. Seemed to work pretty well. Everytime I used a Starbucks to do a consult, I didn't get the job. I got 95% of the bookings when I went to the person's home, if I didn't get the booking it was due to my prices being out of their budget range.
post #4 of 31
I give the client the choice. I either meet them here at my home, or at a coffee shop in the metro area. A lot choose the coffee shop for the convenience factor. (I live outside the metro area) I have no problems with doing it either way. I book 95% of the tastings I do, so I don't think it matters where they are held, as long as it is done professionally.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #5 of 31
Always professionally handled! If the client chooses the coffee shop then of course it doesn't matter because it was their choice. However, if you dictate where they must do it, then to me a local coffee shop may seem to them an unprofessional choice. It is many times about perception of the client. Since we also rent out our studio for small parties we dress it up and cross market the use for small gatherings and do the cake and/or catering samples (my mom is a caterer).

I do a free sampling once a month, they are welcome to schedule on another date/location for a $40 fee. The fee is credited to the order as payment if they book, if not I am not out any additional funds.
post #6 of 31
Just wondering...do you use cupcakes for your tastings or do you bake 6" cakes or something else?
post #7 of 31
I used to offer to meet at Borders, my home, or their home. Borders worked out well since a lot of folks there were just there to read or use a laptop. However, it took twice as long to hold a tasting appt (15 min there, 15 min until the appt started and then 15 to drive home, not to mention the 45 min consult) so I now just hold them in my home. At least I can still do stuff around the house if they are late or a no-show.

I use 4" pans for my tastings (the little Wilton ones you can get for a few bucks). I prefer to wash them then pull out my cupcake tins for 2 cupcakes. I also want to add that I don't do more than two or three tastings a weekend (sometimes none), if you do a lot, I know a lot of folks bake a 8 or 9" square, cut it up and serve it for tastings.
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post #8 of 31
Quote:
Originally Posted by pnnllj

Just wondering...do you use cupcakes for your tastings or do you bake 6" cakes or something else?


We bake 6" cakes and use a round cookie cutter to cut bite-size pieces of each flavor. This allows clients to easily mix and match cake flavors with frosting flavors.

Here's a picture (we do tastings out of our home):
http://www.allergyfriendlypastries.com/photos/tasting1.jpg
post #9 of 31
I'm still newly into wedding cakes and wasn't sure to the best way to do cake testings. The wedding cakes that I've done so far are for good friends who knew what they wanted. I'm based out of my home and had thought about doing cupcakes or small 4" cakes for tastings....but what about all the left over cake? I wasn't sure what do to with all of it. One batch will make a lot more than a 4" cake. I just hate to waste it...plus if you make more than one cake flavor...just seems like a lof of left over?!? Is there a good way to do this?? Thanks for any help!!
post #10 of 31
Quote:
Originally Posted by SpecialtyCakes

One batch will make a lot more than a 4" cake.


Make a half-batch instead. We usually have some leftovers when we do a tasting for 2 people, the couple just takes the leftover cake and frosting home with them.
post #11 of 31
I usually pull some batter out when I am baking other cakes. I freeze the mini cakes for whenever I have tastings. If a bride requests specific flavors I either make a smaller batch or bake the remainder into 6 or 8" rounds and freeze them for the family to have later.
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post #12 of 31
jasoncraft, your tasting presentation looks great!
post #13 of 31
Quote:
Originally Posted by scp1127

jasoncraft, your tasting presentation looks great!


Thanks, but the credit should go to my wife...she handles the aesthetic decisions (and the baking/decorating), I just manage the business side and deal with customers.
post #14 of 31
Freeze the batter. You can bake the tasting cakes fresh that way. icon_smile.gif (and yes, it does work just fine!)
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #15 of 31
I never thought about freezing the batter. Do you freeze cake mix batter ?How long can you keep it frozen and still have good quality?
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