I want to practice and make all sorts of different flavors and try different shapes, designs, etc., but I'm wondering how people handle the cost. My own family can only eat so much cake!!! I gave away all of my cakes from my Wilton classes, but haven't received any real orders. I'd rather get paid to do some of these things, or if anyone knows a better way to practice inexpensively, I'd love to hear your tips!!!
my coworker is my best client!! 
Her whole family (sisters, parents) have me make their cakes and usually give me free reign to do what I want with them. If I see an idea that I want to try I just show a picture to her and she thinks of someone that it would fit for.
As far as practicing decorating goes, you could invest in a few styrofoam dummy cakes. That won't help you practice the baking aspect, but you wouldn't end up with excess cake that way!
Try buying non-perishable ingredients in bulk when they go on sale. I buy C&H powdered sugar in 4-lb bags at Costco. It's quite a bit cheaper than the grocery store.
I really think it is best to try the new stuff out on family - that way if it is something that didn't work out so well, it was not a customer that got to be the guinea pig. You want the recipes you sell to be a tried and true one ~ not one that you have no idea how it tastes. Just pick one or two a month to try and keep track of the ones that are keepers....that way you can build a portfolio (even though they are not sold - you can still take pics and put them in your album) AND you can see what works and what doesn't.
My work orders a cake every month for a birthday potluck. They paid $16 for a 11x15 cake from the local bakery. I asked if I could make the cakes from now on and they just pay me what they paid the bakery. Granted I'm not making a profit by any means, but I'm getting my ingredients paid for and get to experiment with new things
Both are very good ideas above, and no doubt you'll get even more here.
But the fact is -- this is NOT an inexpensive hobby.
It sounds like you already have the basic tools, since you took the Wilton classes. You could start out buying one cake mix/week (on sale!), and the powdered sugar/butter necessary for the frosting. Practice your Wilton techniques on a simple 9 x 13 or a 2-layer 8" round. Or practice the MMF techniques -- that's only a bag of marshmallows and a bag of sugar! Then if your family can't stand to eat another cake, give it away to a neighbor. The elderly, especially, adore fancy cakes. At least in my experience. You will make their day if you present them with a beautiful cake "for no reason."
Plus, you have another picture for your portfolio.
And for now, don't worry about buying shaped pans -- you typically end up only doing a zillion stars on the darn things, anyway. The pans cost a lot and they don't really challenge your creativity the way the blank canvas of a 9x13 cake does!
I just had a thought (wow) and it's the end of the day for me and brain is having a spark.
Anyway,
If you are trying out fillings with cake flavors (mix or scratch), a lot of flavors are based around a white or yellow cake base.
Take batter and divid it up to make several cupcakes with different cake flavors.
Make/buy your fillings and icings and have a mix and match good time.
Just had a spark didn't say I was firing on all cylinders.
Hopefully it sounds the way I'm thinking about it.
When I was in decorating classes, I was also working at a bank. I would bring my practice cakes to the breakroom with a coffee can and a sign that read " Help me EAT the cost of my cake decorating class". My coworkers would pay 50 cents for a slice of cake. I got this idea from a friend of mine who sent hers with her husband to work.
This also will bring you lots of publicity!
I just realized I had more posts!
Ladivacrj,
I think that's a great idea! A lot of work maybe, but a good weekend activity
beccas,
I'm afraid they wouldn't pay for it! Then I'd have a bunch of cake left around that no one wanted to eat..... But maybe... it's certainly a good idea!
I bought a set of mini round pans (2", 3", 4", and 5") so I can practice tiered cake designs without having a huge amount of cake (they only take one cake mix). Also, you could experiment with different flavors by using a different flavoring on each tier (just add a drop of flavoring into the batter for each tier). As far as frostings go, leftover frosting can be refrigerated or frozen until you need it again...and leftover frosting can always be turned into chocolate by adding cocoa powder (I put a bit of hershey's syrup in too, for a nice flavor).
Another thing that has been nice is that once I started sending cakes up to my husband's work, people started requesting cakes for special occassions. The arrangement I have is that they pay for ingredients, pans, or whatever else I don't have and need to complete the project , and I make it for them. It works for both of us because I get the practice and the supplies (I keep the pans, plates, etc) and they get a fancy cake really cheaply. That's how I did the rehearsal dinner/wedding/groom's cakes in my photos, and I've already been asked to do another wedding this fall with the same arrangement.
I bought a set of mini round pans (2", 3", 4", and 5") so I can practice tiered cake designs without having a huge amount of cake (they only take one cake mix). Also, you could experiment with different flavors by using a different flavoring on each tier (just add a drop of flavoring into the batter for each tier). As far as frostings go, leftover frosting can be refrigerated or frozen until you need it again...and leftover frosting can always be turned into chocolate by adding cocoa powder (I put a bit of hershey's syrup in too, for a nice flavor).
Another thing that has been nice is that once I started sending cakes up to my husband's work, people started requesting cakes for special occassions. The arrangement I have is that they pay for ingredients, pans, or whatever else I don't have and need to complete the project , and I make it for them. It works for both of us because I get the practice and the supplies (I keep the pans, plates, etc) and they get a fancy cake really cheaply. That's how I did the rehearsal dinner/wedding/groom's cakes in my photos, and I've already been asked to do another wedding this fall with the same arrangement.
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