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!