I was wondering when you do cakes from home how do you work tastings? Or do you not offer them? They are a lot of work and wasnt sure how to make it the easiest possible with all the different cake flavors and combos there are.
If it's someone I don't know, I will do it at a coffee shop or someplace thats conveniently located for both the client and myself. Freeze your batter! Only make what you need and freeze the rest. That way you aren't wasting anything. I don't charge for the tasting, but I don't have the overhead since I'm CFL, but I know alot of bakers that do. HTH
Really? Freeze it eggs and all? Just defrost in fridge? Does this effect the rising at all?
There's a whole thread on the subject on here, tons of people do it. I just started and it has worked beautifully! I just let it come to room temp, then cut the corner of the ziplock bag and pour!