Cupcake Formula Dozen Breakdown

Discussion in 'Pastries & Baking' started by edibaubles, Jul 15, 2014.

  1. edibaubles

    edibaubles

    Messages:
    1
    Likes Received:
    10
    Exp:
    Just Graduated From Culinary School
    Hello,

    I get commissions mostly for cupcakes and cakes by word of mouth currently. Cupcakes have been quite frequent and I am starting to thankfully move away from box mixes and work with adjusting cake formulae of my own based on what I learned in school.

    My question relates to breaking down a cake recipe for 1 dozen or even 6 cupcakes. I seem to get a lot of orders where people do not want the typical 24 that a box mix creates or they want 12 of one flavor and 12 of another. In adjusting the base formula, I'm finding that, as expected, ingredients that started out a small in the first place such as salt, extracts and baking powder are minimal amounts in the broken down versions.

    Because of this, is it typical to require a minimum order of say 2 dozen cupcakes? If I was working with the broken down to 1 dozen or half dozen cupcakes would I adjust the minimal ingredients in any way to make them work out?

    Thanks in advance and I apologize for my lack of terminology.

    Courtney
     
  2. flipflopgirl

    flipflopgirl

    Messages:
    4,436
    Likes Received:
    397
    Exp:
    Retired Hospitality
    To require a minimum or 2 dozen cuppies is ideal but....

    Since you are developing your own recipes design a base that can be twisted to flavor different ways.

    If you do end up with extra batter bake a cake layer, wrap well and freeze.

    Then upsell one of your accounts to include a simple kitchen (cutter) cake.

    FWIW I don't know your situation but 6 of anything will end up costing me instead of providing any kind of income.

    If I cannot increase their order I refer to a full fledged bakery.

    mimi