Weddings offer an opportunity for expanded business potential. The way bakers approach these celebrations will travel quickly through word of mouth. Brides, along with their family and friends, will reflect on the celebration long after the wedding ceremony and reception are over.

Why not begin your business strategy immediately? A positive wedding experience provides a host of prospective clients with long lasting results. What better way to leave a lasting impression than a beautiful parting gift for the couple to take home or on their honeymoon.

This unique approach highlights the couple’s wedding day by providing them with a traveling cake gift basket. This touching remembrance will remain a part of their experience and provide that extra something special that promotes great future business. Keep the product simple and easy to produce.

A pound cake, jar of jam, brioche or muffins elegantly packaged will make a lasting impression as the new couple embarks on their life together. The cost of the items can be absorbed into the service you are already providing. Or, you can sell it as an additional service to the caterer or hotel. The sample gift package pictured above includes lemon coriander pound cake, pineapple-passion jam and brioche. Formulas for the pound cake and jam follow. We have made many catering directors, and couples, very happy with this unique going away offering.

Lemon coriander pound cake
This lemon coriander pound cake can be used as part of a gift loaf cakes. basket or sold from your bakery showcases.
	INGREDIENTS	METRIC	BAKERS' %
	Bergamot tea	18 g	3.4
	Caster sugar	735 g	140
	Eggs	525 g	100
	Salt	3 g	0.6
	Double cream	315 g	60
	Bergamot essential oil	12 g	2.3
	Ground coriander	45 g	8.6
	Sifted flour	525 g	100
	Baking powder	10.5 g	2
	Grated lemon zest	6 g	1.1
	Melted butter	210 g	40
	Total appr. wt.	2.405 kg
	Method: Grind the bergamot tea thinly, and mix with the sugar. Beat the mixture together with the eggs, salt, double cream and bergamot essential oil. Sift the coriander with the flour, baking powder and grated lemon zest; combine with the egg/cream mixture, and add the melted butter. Fill three individual non-stick loaf cake moulds (3-in. by 8-in. by 3-in.), and bake at about 355°F (180°C) for 20 to 25 minutes.
	Yield: three 8-in. loaf cakes.

Pineapple-passion jam
		Dress up the jar of jam by topping it with a piece of fabric and tying raffia around it.
INGREDIENTS	METRIC
Pineapple	1 kg
Passion fruit pulp	50 g
Mango	250 g
Sucrose	900 g
Vanilla bean	1
Apple jelly	200 g
Rum	40 g
Total appr. wt.	2.441 kg
Method: Combine pineapple, passion fruit, mango and vanilla bean with sucrose, and bring to a boil. Simmer for five minutes, cover and rest overnight. Bring the mixture back to a boil for five minutes, add the apple jelly, and continue cooking until the temperature reaches about 220°F (106°C) or until the jam begins to set on a cold plate. Add rum, and pour into six 4-oz. jars.

Gift basket merchandising ideas
When providing the basket as an extra service, without extra charges, a simple white bakery box works well with a padding of tissue paper.	For a more elaborate gift, use a basket that can be re-used in the couple’s home. Add tulle and raffia to the handle to dress up the basket.

Chef John Kraus, pastry chef and instructor at The French Pastry School at City Colleges of Chicago teaches his students the art of pastry that includes advanced bread techniques. In 2005, Chef Kraus was named one of the Top Ten Pastry Chefs in the United States by a national pastry magazine. For more information on The French Pastry School, visit www.frenchpastryschool.com.