When I am baking wedding cakes I often mise en place because I am making recipe after recipe and am on a time line. It works very well. I get all the wet ingredients for each batch together and then use larger metal bowls for all my dry ingredients for each one. Sometimes the batches are different sizes and so organizing like this can be tricky, but helps in the long run.
My KA gets a workout because as soon as one is prepped, I start working on the next batch so it can go in when the oven is ready (of course I don't mix in the dry ingredients until the last minute.
This worked really great when I made about 20 dozen cupcakes to get 15 dozen good ones for a recent cake.
My KA gets a workout because as soon as one is prepped, I start working on the next batch so it can go in when the oven is ready (of course I don't mix in the dry ingredients until the last minute.
This worked really great when I made about 20 dozen cupcakes to get 15 dozen good ones for a recent cake.