Cake Tasting Photos Please!!! :)
Decorating By gr8cakemaker Updated 18 May 2017 , 9:09pm by Cakesbybliss
If any of you dont mind sharing a picture of your cake tasting presentation, that would be sooooo helpful! I have my very first wedding cake tasting this Saturday and want to present myself really well and professional. I am at at home baker, so I will have to package it and take it to her. Any help or even advice would be welcomed...thanks!
ps. Sorry if someone already posted a question like this, tried looking through forums to find pictures but couldnt. 
THANKS!!! 
If you click on my website (at the bottom of this post) my splash page has a picture of my tasting plate. 
I am on a different computer so I can't directly put it in this post.
jaklman! AWESOME!
I found this on the web a while back.. more "professional" meaning they put out a LOT of cakes to be able to offer this!
wow, jkalman that is beautiful! thanks!
Rocketgirl899- whomever provided that many cake/frosting flavors was ambitious...WOW! very pretty!
I am providing 5 different flavors that go along with 5 different frosting flavors...is this enough you think?
wow! i think that is awesome!
i atutally think jkalmans, is a better set up they can miz and match better.
It reminds me of sylvia W. tasting platter.
How interesting. I have tried several ways to offer samples.
At my 1st shop I bakes & very simply decorated a single layer 6" round, sending it home w/the customer.
Then at my 2nd shoppe I just served 3 flavors - each a piece approx 1x1x2 on a disposible plate w/a cup of water.
hope you don't mind... this is jkalman platter...
Thanks!!
It is alot like Sylvia's plate. She uses an artist's palette and her cake samples are round. I didn't want to find palettes or waste too much cake cutting out circles so I just plopped it all on a plate. I also provide a map of the plate so they know what they are tasting and a mini bottled water. Each cake piece is about 2" square and the fillings are all about a TBSP (I use my mini cookie scoop). They are mainly flavored SMBC with the exception of the cookies-n-cream and the peanut butter mousse and cream cheese filling. People seem to really like getting to play with their food.. 
Ok, NOT trying to hijack this thread, but since you mentioned Sylvia Weinstock, does anyone know a site with pictures of her cakes? I go to her supposed website, and it is just a slideshow of cakes, not a gallery persay...anyone know of somewhere else, other than random images found on Google??
And again, jkalman, your sample plate is a beautiful thing!
You can find a lot of her (sylvia's) work on Brides.com and places like that. Her website is not much to look at.. just contact info and a few cakes.
I bake off 8" squares of the flavors of cake I present (white, spice, lemon, vanilla butter, and chocolate) and cut them into small squares and wrap in plastic in groups of 2 and then pop that into a vacuum bag. I keep that for no more than 2 months. For the fillings I mix as I need them. I always have frozen fruit puree and lemon curd and chocolate and all of the flavors I will need and I usually have SMBC frozen too. So I will thaw out a couple cubes of this and a couple cubes of that.. melt some chocolate.. brew a little coffee.. mix what I need and viola. It doesn't take much time at all this way. Occasionally I will have to make some caramel the night before.. but that's not all that hard to do.. and you have caramel for dipping apple pieces in.. and I wonder why I could stand to lose about 20 pounds.. 
I wanted to thank you all for the BEAUTIFUL photos and advice! I wanted to share the photo of my "tasting plate". I used a mini loaf pan to bake the cakes in. I just used a bit of batter from the other cakes I was baking. I tried to garnish each piece to make it look pretty, using royal icing flowers or nuts etc. the flavors were chocolate w/ chocolate frosting, lemon w/ lemon curd and lemon icing, chocolate with mocha buttercream, almond with almond buttercream, vanilla with vanilla buttercream, marble w/ chocolate buttercream. I printed out the couples monogram in their wedding colors and placed it on the top of the box. I also made monogrM cookies in their wedding colors. They booked (YEAH) and they want a grooms cake and favor cookies!...success...ANY advice or comments would be great!
using the mini loaf! what a great idea
cookies looked beautiful
Glad they booked, and seems you got more than just the cake.. with a grooms and cookies
congrats!!!!
I bake off 8" squares of the flavors of cake I present (white, spice, lemon, vanilla butter, and chocolate) and cut them into small squares and wrap in plastic in groups of 2 and then pop that into a vacuum bag. I keep that for no more than 2 months. For the fillings I mix as I need them. I always have frozen fruit puree and lemon curd and chocolate and all of the flavors I will need and I usually have SMBC frozen too. So I will thaw out a couple cubes of this and a couple cubes of that.. melt some chocolate.. brew a little coffee.. mix what I need and viola. It doesn't take much time at all this way. Occasionally I will have to make some caramel the night before.. but that's not all that hard to do.. and you have caramel for dipping apple pieces in.. and I wonder why I could stand to lose about 20 pounds..
thats a great presentation.
how many people do you allow at the tasting
does each person get their own plate or do they share?
Hi I was wondering if the texture of the buttercream would change once it's frozen into cubes. Whoever can help
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