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New bakery job! Help!

post #1 of 2
8/4/11 at 7:39am
Thread Starter 

Ok, so I am in the middle of culinary school and have just been hired to be the bakery person at a local college. Right now they use box mixes because they haven't had the skill level to execute scratch recipes. They are looking to me to be the person with that skill set. =/ Now, I don't have a problem baking from scratch at home or at school but to do large yields I'm afraid it'll be more difficult. Am I correct in this assumption? I can easily convert recipes, learned that a while back. But is it different at all for baking? Will just doubling or tripling a recipe still result in a successful recipe? Are there any books or cookbooks you can recommend that will make this any easier? Thanks for your help!

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post #2 of 2
8/6/11 at 10:31am

Larger yields are not more difficult.  You just have to get used to handling large batches.  I've never had any trouble increasing recipes.  As long as they are accurate, shouldn't be a problem.  I'm not aware of any books that could help you.  

I would suggest scaling out the batter.  That way all the cake layers are even.  Same with any other recipe.

Just keep in mind that large batches need more bowl scraping.  I have had trouble with people not really getting to the bottom of the bowl to make sure everything is mixed.  Finding an unmixed blob of butter and sugar in a cookie or cake batter just messes up the finished product.

Making 20 cake layers instead of two may seem scary, but if you know the basics, it's not any different.  

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