What is the most economical way to handle a wedding tasting? Bake fresh, or have frozen samples on hand?

I have a sample freezer. I keep all the flavors I offer in that freezer and then just bring them out, cut into bite size cubes for the flavors I need, and put the rest back in the freezer. I can't imagine baking fresh for each tasting. If I did that, I would have had to make over 30 batches of cake last week for all my tastings! Definitely more economical to have the frozen samples on hand.