my first order for a party, 1000 cupcakes (from scratch only), they want half chocolate and the other yellow cake (vanilla) they own a restaurant and are letting me use their commercial kitchen, they have a monster mixer... Problem is I've never made a cake batter to make 500 chocolate/yellow cc...

I have a recipe in mind but it's enough for prob about 40 cc
Now if I use my recipe and times it by 13=520 CC would the batter come out the same in this huge massive batter? It calls for 1 1/2 tsp of baking powder so should cut down on the baking powder if I'm using this massive batter? Or just go with the recipe?

Lmk what you think when it comes to massive batters pls

I found this online:

http://au.answers.yahoo.com/question/index?qid=20090611221734AAnUrZF

It has a recipe for 100 cupcakes, chocolate and vanilla. It gets you a little closer

Hi!
I don't how to help you in trying to solve that big order, but here is a link to a conversion chart. You can double or triple your original recipe so if you have a recipe for 40cc of batter then I would put that in the conversion chart and triple it. It might not be enough but you can also get what triple 40cc is and then triple that. I hope that helps.
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php

Others might disagree, but I wouldn't make that much batter at one time...even if the mixer would hold it.

How many muffin pans do you have? Even if you have, say....10....and the restaurant has the oven space for 10 pans (and you don't want to crowd them!)....that's 120 cupcakes. Those take, say...20 minutes to bake, plus another 10 to cool in the pans. Now you need to let the PANS cool before filling them with more batter. Now you're up to, what...45-50 minutes that the unused batter has been sitting?

You make another 120 cupcakes...same timing as before. You now have 240 cupcakes made (less than half of what you need of each flavor), and the unused batter has now been sitting for almost 2 hours! By the time you get around to the last batch, the batter will have been sitting out for over 4 hours! No way would I do that!

Hi. I have baked for years in professional kitchens. They probably have a walk-in that you can put the big mixer bowl full of batter into between loads. My guess though is that even a big 60 qt mixer won't hold enough batter for 1000 cupcakes, if it does it will be very full and wont mix properly. I would do it in 4 batches, just to make it easier to handle. Also if they have a convection oven, bake them at least 25 degrees lower than what your homebaking recipe says. I usually bake everything at 300 in a professional convection oven. But I live in Colorado at very high altitude and it's a little different. Also, when baking in large batches like that, convert all the measures to weight rather than volume. When you try and measure 100's of cups of flour it won't be accurate and you could end up with an inferior product. All of this advice assuming you haven't baked commercially before? If that is not so- apologies. Good luck! ~Rachel

Professional baker here, too. I've tried using cold batter before and have never gotten good results (except for pound cake, which I make as a cold batter), so I didn't suggest putting it in a walk-in between loads. (Besides, I wouldn't want to have to move a full 60 qt bowl!) You can try....You might have different results than I have had.

I haven't used cold batter with cupcakes, but I have with muffins and they were fine. The OP said "giant mixer" or something like that-didn't mention a specific size. I was just saying that I didn't think she should mix it all at once even if it would fit in the bowl. And don't most 60 qt bowls have a trolley that you wheel them with? That would be the other reason not to mix it all at once! The bowl is heavy enough without all that batter. My estimate is that she wouls have about 80lbs of batter! Woah.

I didn't end up making the 1000 cupcakes, From all your replies I think it's best if I break them down to smaller batches at a time.

Does anyone know what are the bakery style cupcake sizes they use? I have the ones that are 2" dia but they look knid of small. also where can I purchase DARK BROWN liners in bulk 1000's?

Thx so much for the help guys