I'm doing my first wedding expo next month and have been reading the threads on it. I think I've found most of my answers, but still have a few.
I think I will go with one flavor for my samples. What flavor? I'm thinking white cake with buttercream. American BC or SMBC? I plan on putting a small sample in a souffle cup with a lid cut from a sheet cake. Maybe a silly question, but for those that do it this way, do you have enough room to pipe a small dollop of your frosting on there without the lid squishing it, or do you spread a thin layer on with your spatula so it's flat?
Also, I feel uneasy about having a lot of negative signs up ("do not touch," "no pictures," "samples only for bride and groom"), but see why people might do this based off of their previous experience at these expos. Any thoughts on this? My husband came up with an idea for the picture issue. He suggested putting 1-2 business cards on the cake dummies so that if people take pictures, our logo is visible. Does that sound like a good idea or would that look weird on our cakes?
I'd also like to ask how people feel about handouts. I almost made my mind up to only do business cards and direct people to my website, and I would like to keep it at 1 handout to save money. However, now I'm questioning if my card would just get lost with all the other business cards brides will be collecting that day. Should I hand out postcards or rack cards instead? Maybe a larger handout would be less likely to get lost in their bags? I was planning of only putting my flavors on there with a few pictures, not my pricing. They should get a good idea of my pricing from my dummies as I plan on having 8-10 on display with signs saying how much they are and how many it would serve. They will range from "less expensive" (smaller, simpler designs) to "more expensive" (larger, more elaborate designs).
Any other thoughts/advice would be fantastic! TIA!