Reply Tasting

Karen MacFadyen ...

A suggestion from my friend who actually runs a very successful cake shop near London, is to always have some tasters, sliced up and frozen. When she makes up her mix in a particular flavour – she bakes extra and slices up and freezes in packs of two. When she knows she has people arriving to discuss a wedding cake, she gets the selection from the freezer – for them to take home. They are defrosted by this time. They discuss all the further details of the cake and then can make a decision on the interior of the cake without being under pressure, at home – and let her know. The freezing works particularly well, because it means that she always has all of her top flavours available. She would normally only do this for wedding cakes and large orders though.