Baking Cakes For Tasting Sessions

Decorating By MissCakeCrazy Updated 21 Sep 2009 , 6:17pm by indydebi

MissCakeCrazy Posted 18 Sep 2009 , 10:18am
post #1 of 6

I have offered a tasting session to a bride so I will be baking a very small 6" cake a day before. The problem is, in the future I don't really want to bake a whole cacke everytime someone comes around as they are only going to eat a little bit. Is it worth baking and freezing small cubes of cake and putting in the filling when de-frosted? I am worried its not going to taste as fresh.

5 replies
debster Posted 18 Sep 2009 , 11:39am
post #2 of 6

I bake 6"cakes and even found that to be too much for one tasting so now I take the LARGE cupcake cups and use those, then I store them in the freezer in rubbermaid with saran over the top then the lid on. When I take them out to unthaw if I want a filling I add that inside then whatever frosting, it works great and takes less space, you can put about 15 in one of the rectangular tag alongs from Rubbermaid. Hope it helps you as much as it has me!!!!!!

cakesbydina Posted 20 Sep 2009 , 12:15pm
post #3 of 6

yes but how many flavors do you offer? Your still making whole batches of cake but in cupcake form and then freezing the rest. Are you making whole batches of each filling as well? What do you do with the rest of that if you are just using a small portion for each tasting? I am confused here as well because it seems like so much work and such a waste. How much do you charge for a tasting?

indydebi Posted 20 Sep 2009 , 12:29pm
post #4 of 6

I bake once for every 9 tastings. I bake an 8" square cake (one vanilla, one choc and one 3rd flavor, like red velvet or carrot or spice). Cut this cake into 3 rows by 3 columns, giving you 9 squares that are slightly more than 2"x2". Put them in a freezer ziplok bag. '

When I have a sampling, I pull one square of each flavor out. I put them in another ziplok for thawing (retains moisture). They take less than an hour to thaw.

My brides get presented a tray with 3 pieces of uniced, unfilled cake, with little "blobs" of icings and fillings. I tell her to start mixing and matching cake, icing and filling until she finds a combination that just POPS on her taste buds.

If you don't have many tastings, you can bake 6" square cakes and cut them into 4 pieces. (I do that with leftover batter).

As long as the pieces are frozen and thawed properly, they will taste fine.

I love to play the game of which is fresh and which is frozen? Bride or mom will ask me if I freeze my cakes. Sometimes I'm able to say to them, "You tell me. 2 of these cakes have been in my freezer for 3 weeks. one was baked this morning. WHich one is which?"

They always ..... ALWAYS .... guess wrong. Twice. Always.

love2frost Posted 21 Sep 2009 , 5:38pm
post #5 of 6

That is GREAT information! Thanks! But what do you do with fillings? Can you freeze those too or do you make those fresh for tastings?

indydebi Posted 21 Sep 2009 , 6:17pm
post #6 of 6

I use the sleeve fillings, which keep close to forever in the 'frig. I just squeeze out a dollop ..... a tsp or so, just enough for a taste. I usually have 4 or 5 different flavors on hand that I can squeeze out for them, plus 3-4 icing flavors.

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