I book about 90% of my consultations but only about 1/2 book at the time of the tasting. The rest take anywhere from 1 day to 3 months-just depends on the bride.
I offer large bite size pieces of cake (about 5-7 flavors) and 2 tablespoons of filling (6-8 flavors) and then a big scoop of buttercream. I make sure the flavors are not the basic, run on the mill. For example, Saturday's couple tried (cake) champagne, pumpkin, almond, strawberry and red velvet. Then fillings were strawberry, lemon, apple, chocolate ganache, buttercream and something else but I forget now.
The bride said this was their third tasting but at the others she only had yellow, chocolate and white. I got the booking and it was because my cake stood out.
I tell all clients to bring pictures of cakes they like as a starting point for design, color swatches and any design elements used throughout the wedding (something from the dress, invitations, save the dates...). This gives me an idea of what they like. I don't do sketches for people unless they book me. So I take really good notes, copy the pictures they brought (or have them emaile he pictures of they were on their phone or iPad). If they book I make 2-3 sketches for them to pick from/tweak. I keep the designs within their budget, which I learned at the consultation. I simply ask what price they don't want to go over.
As for a quote, I tell them buttercream cakes start at $4/serving and fondant covered cakes start at $4.50/serving. So your cake will be a minimum of $XX (price per serving X expected guest count). The only up charge for my cakes are sugar flowers and really detailed piping. All my flavors/fillings are the same price so it is easy for me to give them a price. If they are not sure if thu want sugar flowers I say here is the price for the cake without he flowers. If you decide you want flowers I will quote that we decide on the type and quantity.
"who says you can't have your cake and eat it too?"
"who says you can't have your cake and eat it too?"
