I need some help with my recipes I need to make a larger quantity with one recipe. I have 4 recipes willing to accommodate
you for your time.
First Good Luck in your business adventure. Concerning your problem, it may be just a math issue, but taking a home recipe to one commercially is not always a math issue. I found it easier to convert a recipe to a larger quantity if it is metric to begin with. The american ones are not as precise, which gives me altered results. Pinch or dash works at home but multiple that by 100, will drive you crazy and cost you if the product is incorrect. If you haven't learned the measures, 3 teaspoons = 1 Tablespoon, 2 Tablespoons= 1 ounce, 128 ounces to a gallon or 256 Tablespoons or 768 teaspoons, then please find a chart to start.
I write my recipes in number of batches and yields columns , 1 batch= 2 cakes, 2 batches=4 cakes, I wish you good fortune as you need batches numbered up to 100
Hello.... before we get too far down the path, this forum is for professional pastry chefs. Now that that's out of the way.....
I wish there was an essay that would be required reading for everyone with stars in their eyes who said "I want to own a bakery" or something like that. There's nothing wrong with the dream, but it's the putting legs under it that is the challenge. (Or nightmare depending on how you want to look at it.)
There is a HUGE difference in baking for friends and family; for the pleasure of producing something wonderful and delicious enough to make people swoon (cue the family and friends saying "you should be the next Cake Boss!") to making a living at it. There is a HUGE difference in being a home baker producing a few cakes every weekend (going on social media "complaining" about how much work/number of cakes to be made in the upcoming weekend along with the full time job required to finance said hobby) to having to make a living at baking. And if you want this to be a hobby and not a business, don't go into "business". Do it on occasion when asked by your family and friends and leave it at that. Be aware of the legal issues in your city or town for food businesses run from a residence; in fact if this is your idea (to be a home based baking business) then make sure you can do it legally.
If you are serious about making this a business, you need to approach it like a business. Owning a business is a 24/7 job. It's not just the fun part of decorating a cake. Do your homework so this becomes a successful venture and not a waste of your time and energy. Because someday you *won't* be making cakes and you don't want to look back on this time as a huge mistake.
If you are a beginner, GO WORK AT A SUCCESSFUL BAKERY so you can learn their production techniques, how they streamline the operation so they are making money and not spending time. Wash dishes, sweep the floor - and PAY ATTENTION to what's going on. You can learn so much by observing. You won't get there overnight. You have to be willing to learn the ropes and food service is a tough industry - physically and mentally. Let someone teach you while you get paid to learn. You will learn what you like to do and what you don't want to do; if all you want to do is decorate cakes, you can work at a bakery and have all the fun and none of the (running a business) headaches.
Take a baking class. Learn the science so you can adjust a recipe instead of following a list of instructions and ending up with failure and not knowing why (because if you make this recipe 100 times, the 101st time is when it will "fail" and you won't know why or what to do). Know how much you can produce at one time. This is critical if you want to be a scratch baker.
Buy a few Craftsy classes that talk about opening your own business, or baking. (I have not taken these classes, so I cannot say if they are worth it or not. But Craftsy runs specials all the time so you can get $ off on a class).
I'm sorry I didn't address your original question: how to scale a recipe up to produce more at one time instead of having to make the same recipe five times in succession. There are a lot of baking books out there that can guide you through this, it will help you to practice baking many recipes, many times over before you begin to experiment in how to scale up a recipe.
Ditto on @JCakes advice to take a few classes (especially some sort of food safety class that provides you with a certificate).
Not all recipes will have good outcomes after just multiplying the ingredients (and the larger the batch the further off track you can end up).
A book on baking ratios would be a huge help when trying to figure things out.
Took a quick peek at your FB and web site and noticed how much cream cheese you are using.
The Texas cottage food law forbids the use of ingredients that spoil easily.
Have you read the Georgia law?
I'm assuming you've already got the oven space and a large capacity mixer to accommodate your scaled up batches.......right? ;) And you've already costed out your ingredients and your overhead so you won't lose money on this venture. Of course you have. And you're properly permitted and licensed.
Big tip here: Before you scale up, it is always best to scale by weight. You will save yourself a lot of headaches and errors if you scale by weight. Scaling by volume is too inexact. Especially if you're multiplying a recipe. What is a small indistinguishable glitch in a small batch can be a large noticeable error in a large one.
But since you're a pro and you're posting in a pro forum, I'm sure you already know this. ;)