Wedding Tastings
How do you small decorators handle tastings for weddings? I know bakeries usually have some of each of their cakes on hand so it's not a big deal, but when you are an at-home baker like myself I need to bake to order - even the tasters. This is turning into a big time and materials investment for me and I don't think I want to move forward like this.
For example - I'm meeting with a couple tomorrow and they wanted to taste 4 different kinds of cakes. It's a Fall wedding, so I made apple spice cake with cream cheese frosting, butterscotch pumpkin cake with cream cheese frosting, french vanilla cake with hazelnut cream, and chocolate oreo cake with white chocolate mousse filling. The oreo and french vanilla will be covered with chocolate fondant, so I had to crumb coat with vanilla buttercream, the apple will be done in chocolate cream cheese basketweave and the pumpkin in a straight cream cheese frost. She also wanted to see examples of my fondant work so I made a gerbera daisy, an acorn (came out really cute), and some fall leaves.
So the calculation is:
Baked 4 different kinds of cake (6" rounds - I got two of each flavor so do have some in the freezer and gave some away)
Made chocolate fondant
Made white chocolate mousse filling
Made hazelnut cream filling
Made 2 batches of cream cheese frosting - 1 regular, one chocolate
Made 1 batch of vanilla buttercream
Formed the fondant accents
I filled and crumb coated all the cakes and I'm burned out already!!
Do you all charge for your tasting cakes? Do you let the bride take home the leftovers? HELP!
Replies to This Discussion
-
Permalink Reply by Renay Zamora on -
I don't know because I've not done wedding tastings, but with all the work you've put in, I definitely would charge something for it. I would think most shops charge a tasting fee, like $25 or something... at least enough to cover the cost of your supplies. Especially if they haven't made a commitment to hire you for the job. No free cake! :^)
For me, I'm planning on having cake 'dummies' for display to demonstrate my abilities, as well as a look-book, and then maybe just make some small, iced cupcakes that have the filling piped into them for a tasting. That way, I won't be wasting too much time and money. But then, I haven't gotten to that point in my cake-making hobby - I haven't even made my first wedding cake yet. I've made lots of wedding cake dummies, but no real ones...
BTW, those flavors sound awesome! I'd definitely pay 25 buckaroos for cakes like that! ;^)
I would say 'good luck,' but I know it'll go great for you!
-
Permalink Reply by Sherry Qualls on -
Eileen
The tasting is primarily for the client to know if you can bake, not to taste all of or the best of the flavors that you have on your menu.
1. I would limit the clients you offer tastings to...most offer only for wedding order serving 75 to 100 and up, people do not need a tasting for birthdays, barmitzvahs or National Hot Dog month. :D
2.Don't offer those expensive gourmet cakes..offer chocolate, wasc, yellow, white and or some other basic flavor these flavors can be made up in advance and frozen..a dozen chocolate cupcakes will get you 4 tastings...as I. said the tasting is to see if you can bake...
3. 6 inch rounds are too big for tastings you want either mini cakes or cupcake size undecorated - cake and frosting only..if they want to know how you decorate, show them your portfolio.
4. Don't let the client dictate what you offer at your tastings...you tell them what you have and they can choose say 3 flavors each of cake and frosting from what you offer.
5. limit the size of your tasting party...bride, groom and no more than 2 others = 4 maximum.
6. alot of decorators charge a $25.00 fee that if they book with you the money will be applied to the final bill, if they don't your tasting costs are paid.
7. Don't have left overs...if they ask you simply tell them you baked only enough for the tasting.
8. Never do a second tasting for the same client...if groom, mother of bride or great granny's cousins neighbors stepson wasn't able to makei t..tough noogies.
Hope that helps
Happy Caking
Sherry
-
Permalink Reply by Eileen S on -
Thanks, Sherry - that's very helpful. I guess since I'm so new to the whole game I thought I was trying to impress her into hiring me. Ergo the gourmet flavors and decorating. If nothing else, this has given me more decorating experience and I got to try making the chocolate fondant (so easy to work with, by the way!) and now I have more photos for my portfolio. I think in the future I will take your advice and do cupcakes. Maybe when I have a "down" week (uh yeah - right) I'll make a batch of each of the flavors I offer in cupcakes and freeze them. That way tastings will be a lot less stressful!! I'd like to do more weddings, but I was getting a little scared off by this process.
-
Permalink Reply by Richard Festen on -
For my tastings, I bake each of the flavors I offer in a sheet pan about every two months. When cool, I divide the sheet pan into three or four rectangles and sandwich together with the fillings. These rectangular cakes can be frozen. About an hour before each tasting, simply slice off a piece of frozen cake, lay it on a tasting plate with all the other flavors. Cover with plastic wrap and allow to sit at room temperature. When your tasting appointment arrives, the cakes will just be at room temperature and perfect for tasting. Some cakes freeze better than others, so I've tested each cake to know how long it can remain as a frozen sample and still reflect the high quality taste and texture they will receive in their freshly baked cake, usually one-two months frozen.
-
Permalink Reply by Sherry Qualls on
-
Hey Eileen
I found these pics..they might be useful. Cake tasting presentations
http://www.washingtonian.com/block_dbimages/28305/cake%2520tasting%..."/>
-
Permalink Reply by Renay Zamora on
-
These examples are awesome! Thanks so much for posting them!
-
Permalink Reply by Eileen S on
-
Well, the tasting went really well. She hired me to the tune of over $500 for October (woo hoo!) and the good news is she does not want the entire cake covered in fondant! (It always makes me nervous to do that.) There was a lot of plate scraping to get every last bit off the plates and they took my cards to hand out to friends and took extra cake to share with other locals. Good day!!
-
Permalink Reply by Sherry Qualls on
-
Way to go Eileen!!!!
-
Permalink Reply by jeri c on -
Great Job! I bake for 3 or 4 brides at at time. I never have a formal tasting. What I do is each bride gives me 3 or 4 flavors that she wants to try. I bake cupcakes and use the filling as the topping on the cupcake. Since most of my cakes are covered in fondant and have a layer of buttercream under the fondant the main flavors they need to taste are the cake and the filling. I never use the mini cupcakes because those don't really give them a taste. Each bride gets at least 2 cupcakes of the flavors they have requested then I throw in extras that the other couples have requested. They usually end up with 12 -15 cupcakes each. I know that is a lot but since I am doing several at a time it saves me time and money. They enjoy taking their cupcakes and having time to taste them. Also that gives them time between tasting them. It has been a great method for me and if they want to make comments about ones they don't like they don't feel like they can't. I have pictures posted in my album I am pretty sure.
-
Permalink Reply by Renay Zamora on
-
Yay Eileen! That's great news!
-
Permalink Reply by Eileen S on
-
OK - next question -how much of a deposit do you require? This is what I sent the bride today, but I'm wondering if I'm in the ball park? I removed her name and the actual amounts for privacy purposes, but would like some feedback. Thanks again, wonderful cake ladies!!
******************************
Hello (bride),
It was such a pleasure to spend Saturday afternoon with you!
I have attached a detailed order form based on our discussions yesterday. Please review it and pay special attention to the items highlighted in yellow as they require some information from you. Most notably the decision on what your topper will be!
A 25% deposit is due on the cake for me to hold that date and must be received by September 9. This deposit is refundable if you cancel more than 2 weeks prior to the date (September 25), but is forfeit if you cancel anytime after September 25. The amount of your deposit is $xxx.xx based on your total of $xxx. This amount will be applied to your total, making the amount due on or before October 9 $xxx.xx.
-
Permalink Reply by Sherry Qualls on
-
Eileen
Very well written...what is the date of the event. You actually should be getting 50% deposit to hold the date and you should be getting it now...not way later. This is a wedding, booked months in advance..if they cancel especially after the Sept 25 date..there is almost no way to rebook that time..so you have held the date all these months for nothing. The remainder due to you should be no less than 30 days prior to event...no payment no cake ...I know seems it harsh but this is your business..just some things to think about. Also does your order form act as your contract? you need to make sure that this is in writing and the client has signed it. Also you probably need to find out the venue..you need to see what the venue requires for outside food vendors (some require serv-safe certification) that way you can have all your ducks in a row with you papers.
here are a couple of cake contract examples, you can tweak them how you want to what fits your needs
http://slice-heaven.com/system/0000/6470/CAKE_CONTRACT_sample.pdf
http://www.cakecentral.com/cake-decorating-ftopict-24252.html
http://www.weddingcakesacrossamerica.com/WCAATips_Contract.cfm
© 2013 Created by Theresa Happe.
