This post is also part of the cookie cake chronicles and still over a year later… this is still a constant problem of mine. When I make a custom cookie cake, I completely over estimate how much buttercream the cookie cake will take. I am glad I never run out of any color, but I would love to be able to estimate way better.
After my first custom cookie cake, I had SOOOO much leftover buttercream so I decided to make some mini cookie cakes. I absolutely love mini cookie cakes in cute little tins. These mini loaf pans are the perfect 1-2 serving size mini cookie cake! I love that you can bake in the pans and they each have a cute little lid.
I offered these for sale and they all sold the same day which was a blessing. I would like to offer more mini cookie cakes as an option but it’s so hard for me to bake ahead of time and not know how many will actually sell. That’s a constant struggle for me in my home bakery business. I would love to have a lot of offerings, but I want to minimize waste as much as possible. Wasted food means wasted resources, money, and time! All of that is bad for business but also feels bad from a sustainability/environmental aspect.
Business behind the scenes climpses aside, I absolutely love the triple rosette look for the mini loaf cookie cakes. They just end up looking so beautiful and simple with this decoration style. It’s one of those baked goods that I am always most proud of because they just shine.
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