What Do You Do??

Baking By bmmcleod Updated 5 Jan 2012 , 4:30pm by DianeLM

bmmcleod Posted 4 Jan 2012 , 1:50pm
post #1 of 11

What do you typically do when a client wants only 1 or 2 dozen cupcakes but your recipe makes 3.5 dozen? Do you charge just per cupcake (and find something else to do with remaining ones)? Or do you charge for the whole batch?

10 replies
leah_s Posted 4 Jan 2012 , 2:10pm
post #2 of 11

I reduce the amount of batter and make 1 or 2 dozen. IOW, I scale the recipe.

DianeLM Posted 4 Jan 2012 , 3:42pm
post #3 of 11

I freeze the remaining batter.

jeartist Posted 4 Jan 2012 , 4:28pm
post #4 of 11

I've heard of freezing batter on cc before. Have just thawed the first batter that I've frozen and they're in the oven now. Rising beautifully. I'm so excited. Who'd a thought?!

shuswapcakes Posted 4 Jan 2012 , 10:44pm
post #5 of 11

I usually freeze my leftover batter and so far defrosting and using the batter has worked really great. You should have no problem freezing it! icon_smile.gif

bmmcleod Posted 4 Jan 2012 , 11:58pm
post #6 of 11

DianeLM..... How do you freeze it? Baggies? Bowls? I had no idea that you could freeze the batter! I am sooooo excited to learn that. Thanks!

ReneeFLL Posted 5 Jan 2012 , 12:26am
post #7 of 11

Like the others have said, either reduce the recipe, freeze the batter or you could make cakes/cupcakes for your family. It is not fair to charge someone for something they are not getting. Also, if they are price shopping then you might be the higher charging person and you might lose the sale all together.

MacsMom Posted 5 Jan 2012 , 12:56am
post #8 of 11

I just scale down the recipe...

Annabakescakes Posted 5 Jan 2012 , 4:09am
post #9 of 11
Quote:
Originally Posted by MacsMom

I just scale down the recipe...




How in the world do you do that when you use and extended/doctored mix? Weigh it all out and put the little partial pouches of stuff in baggies?

MacsMom Posted 5 Jan 2012 , 4:27pm
post #10 of 11
Quote:
Originally Posted by Annabakescakes

Quote:
Originally Posted by MacsMom

I just scale down the recipe...



How in the world do you do that when you use and extended/doctored mix? Weigh it all out and put the little partial pouches of stuff in baggies?




I measure everything - just a little math. I know that most DH cake mixes are 4 cups, now that BC has lessened theirs it's 3-1/2 c in most of their mixes; regardless, my scaled-down recipes are made per cup of dry mix (see below). Yes, I save the leftover dry mix because I always end up needing just one or two cups for various sized pans and number of cupcakes, whether for less batter or extra batter.

This recipe makes 15 cupcakes:
2 cups cake mix
1/2 c flour
1/2 c sugar
1/4 t salt
2 Tbls dry pudding mix
1/2 c sour cream
2/3 c liquid (e.g. water, milk, juice, champagne...)
2 egg whites or 1 whole egg
1 Tbls oil
1 t flavoring

DianeLM Posted 5 Jan 2012 , 4:30pm
post #11 of 11
Quote:
Originally Posted by bmmcleod

DianeLM..... How do you freeze it? Baggies? Bowls? I had no idea that you could freeze the batter! I am sooooo excited to learn that. Thanks!




I just weigh the batter and store in plastic containers. I generally don't store more than 2 cups (16 oz.) in each container. Before using, I let the batter thaw in the refrigerator overnight.

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