so i doubt anyone actually reads this blog. but if you do, do you have any advice on scaling down for wedding cake tastings?? i made 3 kinds of cake for my July bride, but ended up making 1/2 recipes of each, which still ends up being a lot of cake.
flavors the happy couple is trying: vanilla, chocolate, and kahlua cakes, with combinations of vanilla buttercream, chocolate buttercream, and raspberry jam.
Well, if you were doing this full time, I would suggest freezing portions to use for others. However, since this is a part time gig, I would focus on downsizing the recipes to a single 8″ cake round which is usually the equivalent of half a boxed cake. That’s probably as small as you want to go because otherwise the baking times will get screwey and the textures may not be a good match.
I’m sure your co-workers would be happy to sample them, too. Don’t forget your friends in WP! You can interoffice cake, right?
You should sell the left overs! When I went for my wedding cake testing the pasty chef made 4 8″ cakes for my mother and I. It was simply too much but we offered to buy each of the cakes to bring home for family and friends to try. Everyone including the chef loved the idea!