Baking Test Batches

Baking By califreckles Updated 2 Sep 2013 , 2:41pm by darkchocolate

califreckles Posted 2 Sep 2013 , 1:36pm
post #1 of 4

Do you ever bake small test batches of new flavors? Or do you make a whole batch?

 

I will be making 24 cupcakes and 200 mini cupcakes for an event next weekend, and I'd like to try out some new flavors. I don't really want 200+ cupcakes around the house!

 

Any tips for making test batches? 

 

I'll be doing red velvet and some kind of variation of vanilla and chocolate (thinking Mexican Hot Chocolate, not sure about the vanilla yet! Maybe vanilla bourbon?).

3 replies
darkchocolate Posted 2 Sep 2013 , 2:15pm
post #2 of 4

I do this when trying new recipes. I either half or quarter the recipe, so I don't waste so many ingredients if we don't like it.

califreckles Posted 2 Sep 2013 , 2:29pm
post #3 of 4
Quote:
Originally Posted by darkchocolate 

I do this when trying new recipes. I either half or quarter the recipe, so I don't waste so many ingredients if we don't like it.

That's my thinking about the ingredients too! Have you run into any problems when you quarter the recipe?

darkchocolate Posted 2 Sep 2013 , 2:41pm
post #4 of 4
Quote:
Originally Posted by califreckles 

That's my thinking about the ingredients too! Have you run into any problems when you quarter the recipe?

I sure haven't.  I always double or triple check that I did the math correctly though. 

 

I tried a lot of new recipes (scratch) this summer and I am so glad I either halved or quartered the recipes, because we only liked 2 of the ones I tried.

 

FYI - 1 large egg equals a 1/4C if you get down to using less than 1 egg.  So a half of an egg would be 1/8C or 2 T.  I just keep the extra in a small container to use later.  I started doing this because farm fresh eggs don't come in "large". haha They are either extra big or small.

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