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Scaling cupcakes - help

post #1 of 7
Thread Starter 
Hi guys / girls

I've been running a successful cupcake company for a while now in England and have been very happy to make batches of thirty cakes at a time. It now we're moving into a storefront and I need to scale to 120 (10 dozen) per batch.

We reverse cream most recipes in lauding red velvet but I'm having problems with the conversions..

420g cake flour
25g cocoa
480g sugar
100g butter
75g oil
3 eggs
380g buttermilk
1 tsp salt
2 tsp baking soda

Might seem a lot of soda but because of the method I've been this for structure. . I can't get is to scale x4

Can anyone give me some pointers?

Thanks guys

P.s - self taught so never went to CS
Edited by lester - 9/23/13 at 1:07am
post #2 of 7

Share what the end result problem is?

 

mimi

post #3 of 7
Thread Starter 
Mimi

Feels like the consistency isn't right.. I wonder if its too much soda but because of the mixing method I'm not sure. Also the rise isn't as even and flat

X
post #4 of 7
Possibly overmixing or undermixing, a larger batch will mix differently. Remember to scrape your bowl too. If a small recipe works then the same recipe on a larger scale should work the same all things considered.
Fluctuat nec mergitur
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Fluctuat nec mergitur
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post #5 of 7

I'm back!

Been comparing recipes and mixing methods so took a while.

The butter and oil mix and lack of baking powder threw me.

My RV recipe is actually a one bowl buttermilk batter with a bit of cocoa and a LOT of red gel coloring (all that liquid based red coloring just tastes weird IMO)

My best guess is this....you are getting away (currently) with the creamed butter/sugar AND heavy oil because it is a smaller amt of batter to lift.

Same with the lack of baking soda which helps lighten things up (chemical reaction...sorry not a cake scientist)

 

I found a recipe that is almost dead on with yours (not metric, sorry!) but is all butter and has the chemical lift yours was lacking.

Give it a go and let me know what happens (I would half the amt of salt in this recipe and then taste before adding any more...think it may be a typo)

http://www.chow.com/recipes/29310-red-velvet-cake

 

 

mimi

post #6 of 7

Hi, this recipe ("Mine") is one I've used for years and have easily scaled it up to make a 14", 10" and 6" tiered cake, as well as innumerable cupcakes.  I think the butter vs. oil may be part of your problem, and in mine, the vinegar really works the baking soda to give the batter the "lift".  The metric substitutions listed in mine are from an online conversion site--if you have a more trusted one, feel free to use that.

The method is to beat the butter and sugar till creamy, beat in the eggs one at a time, add the color and vanilla.  Mix the dry ingredients (flour, cocoa and salt) together and add them alternately to the butter mixture mixing just until incorporated each time, then at the last minute, add the vinegar and baking soda and mix quickly.  Scoop into your cupcake pans about 3/4 of the way full and bake 18 minutes at 350degF. It's never failed me, and comes out with a nice moderate/flat dome.  Good luck!

 

Yours                                                                        Mine

100g butter

480g sugar

3 eggs
 

420g cake flour

25g cocoa

1 tsp salt
380g buttermilk
2 tsp baking soda

75g oil
 

  • 3/4 cup (170g)butter, softened
  • 1 1/2 cups (300g)sugar
  • 3 large eggs
  • 1 sm jar Wilton “No Taste” Red gel icing color
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (312g)all-purpose flour
  • 3 tbs (5.25g) unsweetened natural (non-alkalized) cocoa powder
  • 1/2 teaspoon salt
  • 1 cup (245g)buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon baking soda

 

post #7 of 7

Have you ever thought that such a high amount of baking soda also needs a little extra acid being added?  I think that's why Rowantree's recipe seems more appealing as it uses white vinegar. 

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