So if you didn't already know I am a cook in the Army. I'm stationed at Fort Carson, CO. I'm currently assigned to night baking. I am good at "hooking up "box cake mix. I want to become good at cake from scratch. I've grown fond of allrecipes but searching is all over the place. A recipe that's good for a double layer 9 inch round cake may not be so great on a mass scale. So I'm looking for advice or a point in the right direction from anyone that's used a recipe for an amount of 150 or more.
Oh yeah I currently have no scale because it was broken at the culinary competition in VA and my accessory fund is dead right now from getting measuring cups and a new Zester.
Thanks for input.
What about doing some TX sheet cakes? I have a cookbook (in one of my boxes) from my parents' restaurant re: volume cooking. The question is, which box is it in? uI can't dig it out this weekend, but by the middle of June I should have all the cookbooks on shelves. I know this has recipes for baked goods, as well as other things, geared for restaurants.