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batch baking (cakes)

post #1 of 4
Thread Starter 

Is there a good book out there that can help me with the right mix of ingredients for baking cakes in batches. I will be baking six large carrot cakes and the like at a time.

post #2 of 4
Any recipe you like should be able to be increased for what you need. All my cake recipes can be multiplied with no issues. I do it all the time.
You could look into the Cake Bible by Rose Levy Beranbaum. She has info about it, but she will tell you that the leavenings will need adjustments as the recipe increases. I've never found that to be true though.
post #3 of 4
Agree.
Most recipes can be multiplied many times over, sometime on a very delicate and involved recipe leavening may need adjusting but have personally never come across the situation.

Speaking of carrot cake you may want to tweak the spices and maybe even the amt of add ins but it is up to you.
This is how you make a dish your own...by changing the personality.

mimi
post #4 of 4

@hartlepool1 A few books I would recommend are :

 

 

I can speak for the CIA books as they almost always cover large quantity production since they are geared for those who will be in a professional setting. The first book looks spot on for the topic but is quite pricey and I have not read it. Hope this helps.

 

 

 

 

 

 

Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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