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Wedding Expo opinions - Page 2

post #16 of 44
Thread Starter 
Quote:
Originally Posted by MyThreeCakes View Post

I just did my first bridal show a couple months ago and it went great.  I did have my business cards and a brochure made up  to hand out.  I offered two different samples and on one did the swiss meringue and everyone loved it because it was different than what they were used to.  I really had no issues with any one touching the cake dummies (I had 6), but I had them on a bookcase and not on a table.  As far as samples I had the 2 or 2.5 oz souffle cups with lids and yes if you use a sheet cake and put frosting on the frosting will stick to the lid.....so I just turned the piece of cake sideways and no problems.  Everyone seems to appreciate having the option to take it with them if they wanted as they were sampling so many other foods as well.  I had the small tasting spoons to go along with these and it was very easy to refill as samples were depleted.  I also printed out pictures of all my photos and placed them in a binder.

 

Good Luck!

Your samples: cut 1"x1" put into cups sideways, then piped a dollop of the frosting next to it? Thank you! I know it's a small detail that I may have figured out on my own, but I couldn't picture it, so I definitely appreciate the tip!
How big was your space? I have a 10'x10' booth with an 8' table included. I was thinking ~10 dummies, but am wondering if less would be better.

Quote:
Originally Posted by Annabakescakes View Post

My show was a 2 day show, too. Wendy's Bridal Show. I got about 10 times more business from it already, than the 1 day, and it was only about $300 more. I actually loved not having to pack it all up and take it home the same time, since we were exhausted. It was long, but looking back, I feel better about it tahn the 1 day event. 

 

I brought about 1000 each day. Lidded, 2 oz cups, with a tasting spoon. There were just over 1000 registered brides. I ran out the first day, and had a box left over the second. 

Thanks for responding! Your show sounds like what I'll be doing. It's great to hear that you had so much success with it.

So you planned your # of samples based off of the # of expected brides? I wonder if this would just be the simplest way to do it. The event coordinator said brides usually bring 2-4 people with them, which is where she came up with the 3000 attendees estimate (~800 brides). I would really like to do 2 flavors but don't want to stress myself out trying to do 6000 samples. Maybe 1000/day is best. 500/flavor/day? Or 1000/flavor/day?

post #17 of 44
Quote:
Originally Posted by experimenting View Post

Your samples: cut 1"x1" put into cups sideways, then piped a dollop of the frosting next to it? Thank you! I know it's a small detail that I may have figured out on my own, but I couldn't picture it, so I definitely appreciate the tip!
How big was your space? I have a 10'x10' booth with an 8' table included. I was thinking ~10 dummies, but am wondering if less would be better.

Thanks for responding! Your show sounds like what I'll be doing. It's great to hear that you had so much success with it.

So you planned your # of samples based off of the # of expected brides? I wonder if this would just be the simplest way to do it. The event coordinator said brides usually bring 2-4 people with them, which is where she came up with the 3000 attendees estimate (~800 brides). I would really like to do 2 flavors but don't want to stress myself out trying to do 6000 samples. Maybe 1000/day is best. 500/flavor/day? Or 1000/flavor/day?

I wish I could say I did, but I am not that good, or organized!  I knew I wanted about 1,600, because I had leftovers the first show I did, and it was about 1,100, for a 1 day show, so I figured about 800 a day, each day. I just made 4 cakes, estimating about 300 per cake for each 11x15 (1x1x1 with the side crusts cut off. I cut a little smaller and got more) I brought half the first day, and around 1:30 my husband went home and got the rest, because we were almost out! We went home and made about 400 more, for Sunday ;-)

 

The show had a lot more traffic each day, than the first day. If I had to give a recommendation, for a 2 day show, I would go ahead and make 1,800, bring them all, and be prepared to make more for the next day,  but no more than a couple hundred. You won't need as much the second day as the first. I think it was about 1,100 the first day, and 900 the second.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #18 of 44

The big show I do has anywhere from 600-800 brides (depends on weather).  I have made 1000 samples each year and it worked perfect.  Not everyone eats cake or is shopping for cake that day.  But, yes, there will be some people that eat 3 cupcakes.  I would make around 1200 - 1500 mini cupcakes if I were you. and bring them all the first day. Don't just bring half - come prepared.

 

Since you have a 2 day show you should be able to gauge how many you need on day 2 based off the number you went through on day 1.  If need be you can make more the night of day 1.  You will be tired but that is better than having 1000 left over mini cupcakes.

 

I don't like cutting cake at the booth UNLESS you have a double booth and can put a table in the back to cut the cake.  It gets messy, makes the table messy and is time consuming. Plus without a double booth you will be taking up prime space that could showcase your work.

"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #19 of 44
Thread Starter 

Thank you Annabakescakes and cai0311! I will take both of your advice and plan to make around 2000 samples and bring them all the first day. 

 

I found 4 oz. souffle cups with lids for about the same price as the 2 oz. cups. I'm thinking it might just be big enough for me to put the sample flat inside and still have room to pipe a small dollop on top of it without the lid mashing it. We'll see! If not, I will put them in sideways! thumbs_up.gif I'm also hoping that the lid will be slightly larger therefore holding a sticker better. I think 2 flavors will be more than enough for me to handle for my first show: WASC with SMBC and Red Velvet with ABC. Does that sound like a smart choice?

 

My booth is a 10'x10', which comes with an 8' table. I plan to put 5 dummy cakes on the 8' table and bring my 6' table so that I can place a 6th cake on it with all of my samples and handouts. I'm going to bring a ton of business cards and have rack cards with more info., but only for anyone who asks (my budget's hurting a bit icon_sad.gif)

If anyone sees anything wrong with my plans or has any more suggestions, I'm all ears! I want to make the best out of these 2 days as possible icon_smile.gif

 

Thank you again to everyone for all of your input and advice!


Edited by experimenting - 2/15/13 at 9:52pm
post #20 of 44

There was a vendor at this last one who used 4 oz cups, and they looked ridiculous! It looked like a full on dessert, not a sample, and I think they take more than twice the room to transport. Remember it comes in a medium size box for lids and another for bottoms, but when they are full, they take up TONS more space! I got 77 in a 11x15x3.5 box, 4 rows of 6, stacked 3 tall, and then 5 on their side along the front in the space there, so for 2000, you need 26 boxes full.

 

Those 26 boxes take up a LOT of space, and with the larger cups, you will need WAY MORE than that. You'll be able to stack 2, at the very most, in the same amount of space, and maybe get 12 per box with 2 rows of 3, stacked 2 tall. You may be able to squeeze a few more in there, but maybe not. Best case scenario, you get 25 in (probably not going to happen) and you will need 80 boxes for that same 2000! Worst case, and you get 12 in each box, and you will need 166 boxesicon_eek.gif

 

Plus, you will need to make twice as much cake!

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #21 of 44

Okay, I just checked dimensions of the 4 oz on Websturant Store. I was wrong, a bit! But I panicked! Sorry to math you out, but  the 2 oz cups I have are 2.75 x 1.25 inches, boxes I had are 11x15x3, so if we look at my last post, you will see how many fit.

 

The 4oz cups are 2.875 x 1.81, so if we divide 11 by 2.875, you will see that only 3 rows, rather than 4 will fit. Then 15 divided by the same, would be 5 columns. That is 15 in a layer, of course. Then 2 layers will fit. And, you will be able to get 1 more row on it's side, toward the front, for a grand total of 35 per box. That is 57 boxes! Not quite as bad as I suspected, but still a great number of boxes.

 

At best, you will be able to fit about 18-25 under your table, and about 2-3 on display. My tables had cross beams, and I had some other things hidden under there, and it was 6' long. I think I fit about 12 under 1 of mine, and left the rest in the van,  until needed (in January, in the midwest= cold). But your whole van will be filled with boxes! And if it is warm or hot, you will have to bring them ALL in, if you bring them all. 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #22 of 44

I put all the mini cupcakes in 4 oz souffle cups, then pipe a little icing on them, put the lids on and stack them in egg boxes I get from the grocery store.  The boxes are very sturdy and the cups fit perfect.  I am trying to remember...I think I get around 300 cups in each box.

 

Then at the venue I uncup (I don't think that is really a word) the mini cupcakes (use gloves to keep the icing from getting on you for easy clean up) (by then the icing has crusted and you won't damage them taking them out of the cups).  I place them on my cupcake stand.

 

The attached picture is from the show a couple years ago.  I like the layout I do now better (better display of the cakes) but I don't have any pictures from recent shows.

 

 

 

 

bridal show 2e.JPG 3,514k .JPG file
"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #23 of 44

I would kill myself if I had to put them all in cups, lid them, and then get to the venue and take them all back out again. TWO THOUSAND TIMES! If I can get the stupid uploader to upload, I will share a picture of what mine look like.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #24 of 44
Thread Starter 
Quote:
Originally Posted by Annabakescakes View Post

There was a vendor at this last one who used 4 oz cups, and they looked ridiculous! 

 

Really? That bad? I was just thinking it might look nicer to be able to pipe a small dollop on top of the cake piece and still be able to put the lid on without ruining the cute dollop. Is that what this vendor did? And it still looked bad?

 

Quote:
Originally Posted by Annabakescakes View Post

Okay, I just checked dimensions of the 4 oz on Websturant Store. I was wrong, a bit! But I panicked! Sorry to math you out, but  the 2 oz cups I have are 2.75 x 1.25 inches, boxes I had are 11x15x3, so if we look at my last post, you will see how many fit.

 

The 4oz cups are 2.875 x 1.81, so if we divide 11 by 2.875, you will see that only 3 rows, rather than 4 will fit. Then 15 divided by the same, would be 5 columns. That is 15 in a layer, of course. Then 2 layers will fit. And, you will be able to get 1 more row on it's side, toward the front, for a grand total of 35 per box. That is 57 boxes! Not quite as bad as I suspected, but still a great number of boxes.

 

At best, you will be able to fit about 18-25 under your table, and about 2-3 on display. My tables had cross beams, and I had some other things hidden under there, and it was 6' long. I think I fit about 12 under 1 of mine, and left the rest in the van,  until needed (in January, in the midwest= cold). But your whole van will be filled with boxes! And if it is warm or hot, you will have to bring them ALL in, if you bring them all. 

 

Lol - math out on me anytime (I've had tons of calculus and statistics classes ;) I appreciate you taking the time to run the numbers and look up the dimensions for me! Excellent point on having a problem finding a place for them. I honestly hadn't thought about that. That's why I came to CC with this - sometimes I'm blind to the obvious icon_redface.gif I will have a 6' table and an 8' table. The 6' table is mine, so maybe I'll take it out and actually measure how much space I'll have underneath so I can be sure about what I can fit under there. 

 

Quote:
Originally Posted by cai0311 View Post

I put all the mini cupcakes in 4 oz souffle cups, then pipe a little icing on them, put the lids on and stack them in egg boxes I get from the grocery store.  The boxes are very sturdy and the cups fit perfect.  I am trying to remember...I think I get around 300 cups in each box.

 

Thank you for posting a picture! I'm a visual learner and do better with pictures :) Do you remember how many you were able to store under your table and how big your table was? I would love to do mini cupcakes instead of having to cut up cake to put in the cups. I think those would look much cuter, like your display. However, I'm a CFO baker and having to bake 2000 minis would take considerable more time in my home kitchen then baking enough cake to make 2000 samples. Also, if I don't have my samples in lidded containers, I would be required to have a "sneeze guard" and a hand washing station at my booth. 

 

 


Annabakescakes: I would love to see a picture of your display! 

post #25 of 44

I am a CFS baker too. By now I have a system down that works for me. For 1100 mini cupcakes it takes me 12 hours. That is from the time I start getting out my ingredients to when I  taping shut the last box. So you could knock out 2000 in 2 days easy.

 

I have a 6' or 8' table (I forget) at the show. I can fit all the boxes under the table, but you won't have to because you will empty at least 1 box right away just setting up the design. Once a box is empty I tear it down and throw it away.

 

the stand I have is built on a lazy susan which allows it to spin. When one side gets low on supplies we just spin it. The stand then always looks full and is easy to refill. I have someone standing behind the table with an open box by them that refills the stand all day.

 

No reason you couldn't leave the samples in the cups with the lid on. You just won't be able to fit as many samples in the stand.

"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #26 of 44

Sorry I just saw this! 

 

039.JPG 3,021k .JPG file

 

I had signed up for a 10x8 booth but they ended up giving us a double booth, and in no way were the booths 8' deep!  We had a eight foot table and a 4 foot square.  I actually did the show with my mother, she makes hand rolled chocolates, granola, and assortments for favors so we coordinated those with my cakes.  I plan on attending a few more shows next year so I went ahead and bought bookshelves at Lowe's and used those as a display for my cakes.  I've attached a picture of it for you to see, this actually worked out great.  The brides were able to see everything at eye level and it was open in front of it. 

 

For the samples, I torted a sheet cake and cut them 1"x1"
 

post #27 of 44
I stack my samples, since they are a nice small size, and have lids. We did the first 1600 samples in about 7 hours, and the last 400 in 3, not counting cooling times. I had my husband's and 2, 12 year old boys' help (which is like half a 12 year old boy's help!
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #28 of 44
Thread Starter 

cai0311 & Annabakescakes: Thank you for giving me the details! You've been a tremendous help in my planning!

cai0311: I forgot to ask you what kind of cake stand your green and white damask cake is on, if you don't mind sharing. Did you make it? Crown molding?

 

MyThreeCakes: Thank you for sharing your picture! I love your display on the shelves. Maybe if I plan to do more shows, I'll invest in some type of shelves also, or better displays. We'll see how this one goes first :)

post #29 of 44

The stand is a silver cake stand. Just google it. About a thousand different ones pop up.

"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #30 of 44
Thread Starter 
Oh, ok. It looks white in the picture. Thanks!
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