I love doing tastings. I love meeting new couples, hearing their stories, and watching their faces as they taste our cakes. I love looking at their Pinterest boards (they always have a Pinterest board) and conceptualizing new designs. I love the whole processes.
Prior to the tasting, we direct clients to our flavor choices so they can select the three cake flavors and five fillings they’d like to sample.
Our tastings are done mix-and-match, with un-iced cakes and fillings on the side. (We bake the cakes in small mini loaf pans you can get here.) This allows clients to maximize the possible flavor pairings rather than being limited to a single cake flavor with a single filling. I’ve been doing it this way for many years, and clients really seem to enjoy it. It keeps the tastings informal and interactive.
Clients get a printout of our Wedding Cake Tasting Template to help them keep all the flavors pairings straight. (It ends up being a lot of possible combinations so it’s hard to remember them all!) Creating the template is as far as I’ve gotten in the standardization process, and it’s fun to watch couples formulate their own rating system. Some use numbers, others use check marks, a few use happy faces, and every once in a while a couple surprises me by coming up with something completely new.
Although clients love our mix-and-match tasting system, it means they don’t get to see how beautiful our cakes look plated. We bake in two pans and then torte (cut in half horizontally) before filling, so we end up with four layers of cake and three layers of filling in each tier. There’s a generous ratio of cake to filling, and it gives our cakes a really professional look. Here a photo of our cake:
Thank you to all of our clients, past, present, and future, who love what what we do.