ISO help making cakes in large quantity

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leasingthisspace

Senior Cook
Joined
May 20, 2012
Messages
145
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.
 
Could we start with a basic vanilla cake?
What's the name of the book?

Professional Baking by Wayne Gisslen copyright 1985. It is a textbook.

The recipe would make about 15 8-inch layers.

I can PM you the formula for it if you like. The book has everything.

I hope you don't need it in a hurry, I have to head to bed for work in the morning.
 
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.
 
The sheet cakes I do would use the batter of 4 store bought boxes of cake mixes. I normally do 4 of those as a small batch.
 
I need to get a copy of that book, I would read for hours on end!
It is an old book, but when I get unpacked, I'll post the information. I'm surprised that it is one my parents took out of the restaurant when they sold it. And, I somehow ended up with it.
 
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