I have many great recipies that I use and love. The problem is they all give me different quantities. I would love to be able to take my vanilla cake recipie, and use it as a base for all my others, as well as being able to go back and forth between cakes and cupcakes. Does anyone have tips on how to do this, or a book that gives a good foundation on the science behind baking so I can figure it out on my own? Thanks

I don't have any specifics for you (sorry) but other than chocolate, carrot, and pound cake, all of my flavored cakes come from my white cake batter. We make a big batch of that, portion it off, and add either Hero Compounds (preferred) or flavoring syrups (the kind intended for coffees), and/or extracts. So, yes, it can be done

What is hero compound?

http://www.thebakerskitchen.net/hero-peach-fruit-compound-2-42-pounds-1.aspx

Rae

That's awesome . Thanks!

What you're looking for is called a master mix. There are several online that can be used not just for cakes, but for other baked goods as well.

There are also a couple of master mix threads in the forums archives.

Theresa

Highly recommend getting the Cake Bible. RLB's base white recipe is what a lot of bakers use as their base.

Thanks guys. I'll check the forums, and the Cake Bible