cakegirl71 Posted 13 Mar 2013 , 12:58pm
post #1 of

ACan anyone share how they do their cake tasting? Never had one and never attend one.Thanks

13 replies
Rodriguez-km Posted 13 Mar 2013 , 11:03pm
post #2 of

I've been wondering the same thing, hope someone answers!

BeesKnees578 Posted 13 Mar 2013 , 11:44pm
post #3 of

Normally, I enjoy meeting one-on-one (or more) with the bride and two guests.  I LOVE getting to meet them and having that interaction.

 

I have a platter that I plate up with 5 or 6 cake flavors, buttercream, fondant and several fillings.  They can mix and match as they wish.  We go over what they'd like as far as flavors, design, where it's going, etc.  I give them a copy of my contract to take home and look over.  I tell them that I will get back to them in a day or two with a detailed quote and a sketch if they want one.

 

This month, I am trying something new.  I have 4 kids and a husband who works night/weekends sometimes (mortician!!).  So it can be difficult and a monumental job at times to have him get all the kids out of the house AND clean.

 

I am doing a tasting box that brides can pick up on a specific fri/sat.  I have 5 flavors from baking today and will do more tomorrow so they may end up with 8 different cake flavors, buttercream, fondant and a variety of fillings.  I bought little plastic cups with lids at our GFS for the icings and fillings.  I haven't quite determined how I will wrap the cake...plastic wrap seems cheesy?  I only charged $10...should have done $20, but will know better if there is a next time.

 

I have had excellent luck when meeting with brides, booking nearly everyone that comes to my home.  Off the top of my head, I can only think of two in the past few years that didn't hire me.

 

I don't really want to lose that personal service but I try and see what will be more convenient for my family. So we will see how this all goes.
 

thecakewitch Posted 13 Mar 2013 , 11:48pm
post #4 of

If you Google 'Cake Tasting Cake Central' these are just a few that will come up:

 

http://cakecentral.com/t/711865/how-do-you-handle-cake-tastings

http://cakecentral.com/t/692569/cake-tastings-for-those-without-storefronts

http://cakecentral.com/t/185741/cake-tasting-idea

http://cakecentral.com/t/743057/cake-tasting-question-im-a-newbie

http://cakecentral.com/t/738798/have-my-first-cake-tasting-scheduled-any-advice

http://cakecentral.com/t/614655/how-to-prepare-for-a-cake-tasting

 

Have fun reading

Annabakescakes Posted 14 Mar 2013 , 2:46am
post #5 of
Quote:
Originally Posted by BeesKnees578 

Normally, I enjoy meeting one-on-one (or more) with the bride and two guests.  I LOVE getting to meet them and having that interaction.

 

I have a platter that I plate up with 5 or 6 cake flavors, buttercream, fondant and several fillings.  They can mix and match as they wish.  We go over what they'd like as far as flavors, design, where it's going, etc.  I give them a copy of my contract to take home and look over.  I tell them that I will get back to them in a day or two with a detailed quote and a sketch if they want one.

 

This month, I am trying something new.  I have 4 kids and a husband who works night/weekends sometimes (mortician!!).  So it can be difficult and a monumental job at times to have him get all the kids out of the house AND clean.

 

I am doing a tasting box that brides can pick up on a specific fri/sat.  I have 5 flavors from baking today and will do more tomorrow so they may end up with 8 different cake flavors, buttercream, fondant and a variety of fillings.  I bought little plastic cups with lids at our GFS for the icings and fillings.  I haven't quite determined how I will wrap the cake...plastic wrap seems cheesy?  I only charged $10...should have done $20, but will know better if there is a next time.

 

I have had excellent luck when meeting with brides, booking nearly everyone that comes to my home.  Off the top of my head, I can only think of two in the past few years that didn't hire me.

 

I don't really want to lose that personal service but I try and see what will be more convenient for my family. So we will see how this all goes.
 

I do mine like this, too. but I have a commercial kitchen in my garage. I have 4 kids, too, and my husband works 48 hours a week so having the bakery in the garage has been a lifesaver! I spent an hour out there straightening up today, before my clients came, but I would've had to start cleaning my house yesterday, and been up all night, to have them in, lol. Starting with a carpet shampoo...

cakegirl71 Posted 14 Mar 2013 , 3:02am
post #6 of

AThanks for the response. Very helpful.

Paperfishies Posted 15 Mar 2013 , 7:07am
post #7 of

Since I don't have a store front this is what I do...

 

i give the client a discount on a dozen cupcakes, in which they can pick 3 flavors.

we meet at a local coffee shop and I have a folder with my logo on it prepared with a copy of the contract ,complete with my policies , information I would need from the client, information that clearly states that their date would not be reserved until I receive a deposit and a signed contract, etc.  I give them this folder of info for them to take with them, to look over or I go over it with them.

 

so far this has worked for me, we usually sit there and chit chat and the client usually has  pictures of what they like.

Crazy-Gray Posted 15 Mar 2013 , 11:01am
post #8 of
Quote:
Originally Posted by Paperfishies 

Since I don't have a store front this is what I do...

 

i give the client a discount on a dozen cupcakes, in which they can pick 3 flavors.

we meet at a local coffee shop and I have a folder with my logo on it prepared with a copy of the contract ,complete with my policies , information I would need from the client, information that clearly states that their date would not be reserved until I receive a deposit and a signed contract, etc.  I give them this folder of info for them to take with them, to look over or I go over it with them.

 

so far this has worked for me, we usually sit there and chit chat and the client usually has  pictures of what they like.

 

I do exactly the same :) although I only give 4 cupcake samples; I keep frozen batter-balls so its not so much of a waste baking one cupcake per flavour! 

Sometimes I go to their house if they'd prefer, they seem to see that as a nice touch but it saves me from having to hoover my house! win-win!

BeesKnees578 Posted 15 Mar 2013 , 5:29pm
post #9 of
Quote:
Originally Posted by Crazy-Gray 

 

I do exactly the same :) although I only give 4 cupcake samples; I keep frozen batter-balls so its not so much of a waste baking one cupcake per flavour! 

Sometimes I go to their house if they'd prefer, they seem to see that as a nice touch but it saves me from having to hoover my house! win-win!


I'm sure it's pretty easy, but how do you go about making the batter balls?  Do you just fill your muffin cups, freeze, thaw and bake?  Sounds like a FANTASTIC time saver!

Crazy-Gray Posted 15 Mar 2013 , 6:38pm

AIts a wee bit of a faff but sometimes it helps... Line a baking tray with cling wrap, make sure it'll fit into the freezer :-) then make the batter as usual and scoop icecream scoops full onto the tray and freeze as quick as you can as some of the raising agents will be reacting away already. Once frozen you can put the balls in a ziplock bag and they keep for ages, pop them in the case frozen, leave for about 20 mins then bake :-) rise and quality arent quite as perfect as fresh baked in my opinion but it certainly helps when you need the extra time!

salsaman42 Posted 19 Mar 2013 , 10:27pm

The first 3 years of my cake business I had people in my home doing consults & tastings (one party at a time) People tasted, planned their cake & picked my brain for 2 hours a lot of the time. Then near the end when I asked if they would like to book, I'd hear, we have 2 or 3 more tastings to do before we decide, or some other reason. This happened about half of the time. Even though I knew that was always a possibility, as the years wore on it got harder to conceal my disappointment, frustration & all those other emotions. It was especially bad during wedding season, when I have my full time job, doing 2 or 3 wedding cakes per weekend AND entertaining all these possibly future clients...or not!

 

This year, I thought I'd try a different approach. When people call or email wanting to get together to talk & taste I give them these options. You can set up a day/time to come by and pick up 2 tasting plates to take home. Then if you want we can set up a consultation & booking appointment where we will plan your cake & you will sign a contract. OR, if you are already SURE you want to book (convinced by my web site reviews & pictures, had my cake at a reception, tasted at a bridal show or referred by someone who has had my cake) we can set up a tasting, consultation, booking appointment.

 

It is working out GREAT! Probably close to half are choosing to do the booking, tasting appointment. So far, almost all that pick up plates end up booking. It is SO nice knowing that when people come they WILL be booking, and I'm not wasting my time anymore. I can relax & enjoy the whole booking appointment.

lunawhisper0013 Posted 27 Jul 2013 , 10:35pm

A

Original message sent by Crazy-Gray

Its a wee bit of a faff but sometimes it helps... Line a baking tray with cling wrap, make sure it'll fit into the freezer :-) then make the batter as usual and scoop icecream scoops full onto the tray and freeze as quick as you can as some of the raising agents will be reacting away already. Once frozen you can put the balls in a ziplock bag and they keep for ages, pop them in the case frozen, leave for about 20 mins then bake :-) rise and quality arent quite as perfect as fresh baked in my opinion but it certainly helps when you need the extra time!

that is a fantastic idea! I have a wedding consult tomorrow and has to thow some samples together. This would be a great idea for future tastings. Thanks!

AZCouture Posted 27 Jul 2013 , 10:42pm

AI have couples over for tastings only after I've vetted them pretty well, I have enough ideas to sketch a few designs, and a price range is pretty well understood and it's also understood that a retainer will be paid at that time as well. I never ever host any consult "blind" if you will, with people I know nothing about as far as budget or what they're looking for.

dawnybird Posted 27 Jul 2013 , 11:37pm
Quote:
Originally Posted by Crazy-Gray 

Its a wee bit of a faff but sometimes it helps... Line a baking tray with cling wrap, make sure it'll fit into the freezer icon_smile.gif then make the batter as usual and scoop icecream scoops full onto the tray and freeze as quick as you can as some of the raising agents will be reacting away already. Once frozen you can put the balls in a ziplock bag and they keep for ages, pop them in the case frozen, leave for about 20 mins then bake icon_smile.gif
rise and quality arent quite as perfect as fresh baked in my opinion but it certainly helps when you need the extra time!


I'm sorry, I'm not sure what you mean "pop them in the case frozen". Do you mean the refrigerator? Hope my question isn't rude!

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