I am an at home hobby cake/cookie baker who has recently found CC and it has become my obsession. It has inspired me to hone my skills so that I might sell cakes/cookies in the future. However, I have a potential customer right now. The marketing manager for my brother's business gives individual portions (a wedge of cake frosted all the way around and decorated with my brother's logo on top) to potential clients. She currently gets them from the grocery story but would like to come to me for them. I'm just wondering logistically how I can have these portions ready to go when she needs them without baking a whole batch of batter each time. I understand that I would be freezing, but any suggestions on what type of portion I should freeze? Do I bake a whole 8' cake and cut off a portion when she needs it? I thought about doing cute little mini cakes in tuna cans-two layers high, or cupcakes, or...any advice? Also, do I freeze each layer individually? Put icing between and crumb coat, then freeze? Any advice from you expert bakers would be appreciated. By the way, she gets them for like $1.50 from the grocery store, so to keep the price close, I'm thinking the simpler the better, but I also have a reputation to establish.
I kind of like the tuna can 2 tier "mini" cakes idea... I think that would be a nice look for her.. as far as making them I would make a sheet cake and cut them out with using the Tuna can or a cookie cutter for the circle. Then I would fill and crumb coat each little cake wrap and freeze indivually. Then you are ready to go when you need them. Just make sure you bring them back to room temperature BEFORE you unwrap them.. so they dont dry out. Then just decorate and you are all set to go. Sounds like a great idea.. have fun..
I'd tell her to keep getting them from the grocery store.. No way I'd do a wedge of cake frosted all the way around for under 5$.. that's just a serious PITA! I'd also ask her to see what she is talking about.. I have never seen anything quite like that. I have seen mini cakes.. just not quite like that. I wanted to add that I also think that the round individual cake would look more professional.. but I still stand by my 'mini cakes are a PITA' statement and I don't touch a mini cake for under 8$ each.. especially buttercream covered.. it's just a pain. Try a few and you'll see.. 
. The biggest problem I run into is that it's hard to keep them still when icing them.. getting an even coat is such a pain. Is the logo something that you will place on the cake? Something already made? if not and you are expected to repilcate it with icing that would make my rpice go UP.
I would bake a sheet cake, use large cookie cutters (round, square, rectangle, star, heart or whatever is suitable for the business/logo) to cut layers for mini cakes. Wrap well and freeze individually. I have never frozen BC but, I have seen recipes that suggests it can be. Make a batch of BC and divide it into single portions (enough for one mini cake) and freeze.
Hope this helps.
Thanks for your suggestions. I think baking a sheet cake would be WAY easier than trying to bake a bunch of tuna cans, duh!!! Who eats that much tuna anyway!!
So this was a practice run to see how my plan might work out. It was also an opportunity to practice some new recipes and my techniques-which need lots of practice!!! I don't think this plan is going to work out because I wasted a TON of cake (my kids really enjoyed the cakeballs 
). I think the PITA part is right and it probably is far too much work for the cost, but its good experience for me. Smoothing and fondanting (is that a word) seven cakes in a row was a great learning experience. My last cake was FAR better than my first. Anywho...take a look.
please tell me that you aren't selling these for $1.50!!! 
a bakery near my house charges $2 for a vanilla cupcake with buttercream swirled ontop, the fancy flavors are even more, $1.50 for individual cakes frosted, fondanted (yes, I decided it should be a word and then decorated is just crazy! how can supermarkets do it?!?!?!?!? I mean, we know the cakes are gross, but STILL!
Hmmm, yep I agree that $1.50 is too little for these cakes. They should be anywhere from $3-$5 per cake especially if they are covered in fondant!
Jacqui
I agree that this "prototype" was way too large a serving and too labor intensive to charge less than $3-5. My brother and I will be at a party tomorrow. I think I'll bring them and he can put his business cards next to them. That should get him a lot of attention....and maybe me, too . Thanks for all of your input. I'm going back to the drawing board.
Quote by @%username% on %date%
%body%