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5000 cookies.....eek!

post #1 of 11
Thread Starter 
Hi. I've been asked to make 5000 cookies for an event that's coming up in two months...and yes, I have to get going on this! I've never made that many before and was wondering how you figure out if a recipe can be quadrupled or not. I have a great recipe for sugar cookies I use all the time but am not sure if it can be more than doubled. Anyone know how to determine if recipes are able to be multiplied by many times?
Elaine
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Elaine
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post #2 of 11
I probably wouldn't do more then double. I would be worried about mixing time mostly. I would do double batches and freeze them. But what do I know icon_smile.gif just my very novice opinion
post #3 of 11
There is a science in each recipe that does not often work the same when the batches get large. A single batch recipe can usually be safely doubled or tripled but past that the chemistry may change. Check online, there must be some kind of converstion calculator that can help. The interweb has everything.

Hopefully someone who is knowlegeable about the chemistry will chime in.

Good Luck!
I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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post #4 of 11
I have recipes of cookies we make every year for Christmas. Over the years the recipes have been doubled or more, reduced and so forth that I really have no idea what the size of the original recipes called for. We have never had any problems with them.

The biggest problem you will probably have is if it will fit in your mixer.
My Weight Loss Support Group is The Chunky Monkeys!
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My Weight Loss Support Group is The Chunky Monkeys!
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post #5 of 11
I took every one of my cookie recipes and double-doubled them (times 4) to use in my 20qt mixer in the shop. All of them worked fine.

I believe I've read advice from our expert scratch-cake bakers that double-tripling recipes is a factor on cakes because of the difference in surface size of the cakes (8" vs. 16"); baking powder/soda's chemical reaction over the surface area and how certain ingredients need adjusted for this. However, the surface area of a cookie is pretty much the same.

Are these going to be decorated cookies or the drop-type of cookies (choc chip; snickerdoodles, etc.)? You must be really excited for such an order!! thumbs_up.gif
post #6 of 11
I've increased my sugar cookie recipe 10x to mix in our 30 qt. mixer with no problems. Just pace yourself and think about how you're going to transport all those cookies! Have fun!!
post #7 of 11
agreed. ive never had issues when doubling cookie dough. you should be fine
A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece ~Ludwig Erhard
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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece ~Ludwig Erhard
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post #8 of 11
Thread Starter 
Thanks everyone for your great answers! I really appreciate it!

Yes, they will be decorated sugar cookies, not drop cookies.

Yes, I'm excited about the order, I've never done a big one like this...keeping my fingers and toes crossed.

Thanks again for your super answers and suggestions!
Elaine
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Elaine
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post #9 of 11
let us know how it goes and don't forget to post pictures!!! let us know when you do!!
A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece ~Ludwig Erhard
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A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece ~Ludwig Erhard
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post #10 of 11
I cannot even imagine facing 5000 cookies to bake and decorate. icon_eek.gif You are one brave soul! I would love to know how you pace a project like this.
yummmm...cake!
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yummmm...cake!
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post #11 of 11
Thread Starter 
I will blindly jump in with both feet and hope for the best. Thanks for your answers!
Elaine
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Elaine
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