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MichelleM77
Forum SuperStar!
Joined: Jul 06, 2005
Posts: 3438
Location: near Akron, Ohio
Birthday: Jun 01
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 Posted:
Thu Oct 08, 2009 6:34 am |
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| Mensch wrote: | I make a timetable from 10am to 7pm and fill it in with appointments each hour.
You do all this in just a half hour? |
Still a lot to do in an hour. Definitely an organized gal. |
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MrsAB
Frequent Member
Joined: Aug 24, 2006
Posts: 332
Location: Maryland
Birthday: Aug 10
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Thu Oct 08, 2009 12:57 pm |
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This topic just came up between a fellow baker and me. How timely!
Antonia74, Mensch and Khalstead thank you all for your detailed descriptions. I definitely can incorporate some of your practices into my next tasting.
Khalstead, when they opt to take samples with them, how many cupcakes do you put in the box? And just to be clear, you give them the samples, utensils, & water correct?
Two questions for everyone:
1) What do you do with all the leftover batter?
2) Do you offer tastings for cakes that are not for weddings? Why or Why not?
Thanks! |
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antonia74
Forum SuperStar!
Joined: May 06, 2005
Posts: 2392
Location: Toronto/Kingston, CANADA
Birthday: Aug 08
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Thu Oct 08, 2009 5:59 pm |
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| Mensch wrote: | | You do all this in just a half hour? |
Time is money. I usually don't even need a full hour if a client is prepared and I help them as much in advance as I can to be ready for our meeting. A little forethought makes the consultation short, to the point and relaxed for everyone involved. |
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Mensch
Forum Addict
Joined: Jun 19, 2009
Posts: 686
Location: The Diogenes Club
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Thu Oct 08, 2009 9:38 pm |
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| antonia74 wrote: | | Time is money. |
You are preaching to the choir there. As a shop owner with ENORMOUS foresight, I get your drift. |
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antonia74
Forum SuperStar!
Joined: May 06, 2005
Posts: 2392
Location: Toronto/Kingston, CANADA
Birthday: Aug 08
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Fri Oct 09, 2009 6:36 pm |
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I'm not sure of the tone of that reply, but I really hope you don't feel I'm preaching to anyone. You questioned me about doing all that within 30 minutes and I simply replied honestly for everyone's benefit reading this thread. I'm happy to pass on any knowledge/experiences I can share.  |
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hollyberry91
Junior Member
Joined: May 26, 2009
Posts: 25
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Sun Oct 11, 2009 10:22 am |
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Antonia, how do you do fillings with the cupcakes? I really like the idea of using cupcakes because i think the presentation will look a lot nicer, but i can't figure out how i would do a filling and still use my buttercream on top. Also do you cover a cupcake in fondant or with some fondant accents so they can see what fondant tastes like? Thanks for all the info  |
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jhuntl01
Junior Member
Joined: Sep 23, 2009
Posts: 32
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Sun Oct 11, 2009 10:49 am |
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I fill my cupcakes for the tastings. Wilton has a decorating set for cupcakes that includes a cupcake filling tip (really long and pointy) you can fill them with just about anything, chuncky fillings I make the hole for the filling, but use a bigger tip. Works perfect! |
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antonia74
Forum SuperStar!
Joined: May 06, 2005
Posts: 2392
Location: Toronto/Kingston, CANADA
Birthday: Aug 08
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Mon Oct 12, 2009 1:59 pm |
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I don't fill mine. I use flavoured buttercreams for the filling/exterior of cakes anyway, so they are tasting that cake/icing combo by just having the swirl on top. |
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hollyberry91
Junior Member
Joined: May 26, 2009
Posts: 25
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Tue Oct 13, 2009 7:52 am |
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sweetartbakery
Junior Member
Joined: Mar 28, 2009
Posts: 54
Location: PA
Birthday: Jun 04
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Tue Oct 13, 2009 9:00 am |
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great ideas. I seriously give people too much time. One bride took hours with her conslut and then the GROOM re-designed the cake 6 times. yes, the groom! she apologized a hundred times for him, but I started to think about charging for my time after that! |
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