Hi my name is Sonya and I recently started a cupcake business. My issue is doubling my recipes. I currently create my recipes that make a standard bakers dozen cupcakes but find that when I have experimented with changing my recipes and doubling them up something happens with my batter. I kind of know that it is due to the sugar, fat and dry ingredients content. There has to be a happy balance that is throwing me off. Please help any pointers?
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › Doubling a recipe, Ekk!
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Doubling a recipe, Ekk!
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › Doubling a recipe, Ekk!
