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
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?
P.s - self taught so never went to CS
Edited by lester - 9/23/13 at 1:07am