Wednesday, 04 de February de 2015

Patisserie 101: how to bake a big batch of cupcakes

35 Comments

Many people ask me how to make a big batch of cupcakes. For those used to baking 12 or 24, maybe 50 or 100 is quite a lot and might scare you. Most of the tips and recommendations I’m about to give are based purely on my personal experience. They work for these quantities, but the same logic applies to small batches as well – you just need to work your common sense and do a bit of math.

confeitaria_receita_anotada
Tip #1: organize, organize, organize.
The magic of baking 50, 100 or 200 cupcakes by yourself is having everything in order and very well organized. Don’t you try to multiply a recipe in the heat of the baking. 9 out of 10 that you probably get it wrong. I’ve been there before.
Organizing yourself is essential to optimize every single minute of your production. Just imagine having to stop everything because you need flour. The 40-something minutes it’ll take you probably means two 24 cupcake batches baking time. To get organized, I use notepads. I’m the queen of notepads: I already multiply the recipes right and write down all the quantities. I prefer this way because I can take the notepad to the kitchen and get it dirty with flour and cocoa powder.

Tip #2: patisserie is also math.
For example: 60 vanilla cupcakes with nutella filling and ganache frosting, with fondant hearts on top. You need to calculate precisely how many recipes you’ll need for each. If every recipe yields 12 cupcakes, then you’ll need to bake it five times. If each nutella you buy can fill up to 20 cupcakes, then you’ll need three. If your ganache frosting yields enough for 30 cupcakes, then you’ll need to make it twice. And so on.
After you do this math, calculate the quantities of ingredients. Each recipe asks for 100g butter, it’s five recipes, so 100g x 5 = 500g butter. Do that to every single ingredient. Write it down on your shopping list and make sure everything is in there.
What I do is to round the quantities up everytime. So if I need 53 eggs, I’ll buy 60. If I need 4,5kg of flour, I’ll buy 5kg. Depending on the ingredient, if the expiration date is ok, I’ll even buy a whole big box, even if I just need a couple – most of the time, buying in bunks is cheaper.

Tip #3: do your shopping days ahead.
Buy all your ingredients beforehand, except those with short expiration dates like eggs or fruits. This way you’ll be able to focus only on your production on the days just before the delivery. And you’ll have control over the things you need and if you managed to find them in your city.

confeitaria_mise_en_place
Tip #4: prepare what you can beforehand.
Some things can bem ade beforehand, like fillings, frosting and even the mise en place of the batters. A week before you can start prepping fillings and keeping them in the fridge. Most ot the frostings can be made beforehand as well, such as buttercreams and creamcheese frostings, but I usually make them the day before so to keep the freshness. The mise en place, for instance, can be made with the dry ingredients of your recipe (flour + salt + baking powder and even the sugar), storing them in a nicely sealed bowl, ready to be mixed when the time comes.
The preparation is essential when talking about the decorations. If you are responsible for them too – those miniature fondant things or royal icing roses – then make them days before and keep them in a sealed container until you’re ready to place them on top, like a chinese factory .

Tip #5: determine your kitchen attack plan.
You know your kitchen, you know how many cupcake pans can come out of your oven and you know the amount of dirty bowls you can place inside your sink at once. This is important so you know how to act.
I’ll exemplify with my kitchen attack plan: first I make the first batch of cupcake batter, which usually yields about 50. Then I divide them into two pans and bake them, while the rest of the batter stays there, covered with a kitchen towel (most of the batters won’t have a problem with waiting a bit until you can bake them. I only see problems with that waiting time when I make the red velvet cupcakes, because of the baking soda and vinegar chemical reaction, so you need to bake them as soon as you make the batter).
While the first 24 cupcakes are baking, I place new paper cups on the other two pans I have and start to divide the batter again. If there’s time left, I start to wash and dry the dirty bowls and utensils, because it’s a small kitchen and I can’t pile up stuff. I remove the cupcakes from the oven, already placing the new ones inside, and take the baked ones out to come to room temperature on wire racks. If there’s any more time left, I’ll start to open up the cones for the fillings, in case they do have fillings, or decorating with frosting the ones that are already cooled.
Get the idea? The key is to optimize your time. Don’t stop for a single second, unless you are really REALLY tired, then you should take a break on the couch.

torre_cupcakes_danikran
Tip #6: you’re not superman/wonder woman.
Nor Batman. Unfortunately.
Don’t accept big cupcake orders if you don’t have anyone to help you or if you can’t. It doesn’t matter if it’s for your best friend’s wedding or they will pay a ridiculous amount of money. I mean it. Nothing in this world pays for your well-being. Learn to say no. Understand the size of your kitchen and your personal skills of baking production, keeping always the quality of the goods. Accept orders that you can deliver in good hygiene.

For now this is it. This post will have a second part, because I have more tips on transportation, for example, that I find worthy of mentioning. I hope this can help you guys! :)

  1. Carla Sérgia
    04 de February de 2015 - 09:13

    AMEI! <3
    Texto muito válido e proveitoso.

  2. Jenifer Oliveira
    04 de February de 2015 - 09:41

    Ju! Mais uma vez você me salvou! Sempre tive um pouco de dificuldade com grandes encomendas e como vou casar eu mesma farei os cups! Suas dicas são importantíssimas, obrigada por mais uma vez dividir seu conhecimento com a gente!
    Beijos!!!

  3. edna chaggar
    04 de February de 2015 - 10:43

    Ola,
    Obrigada por me ajudar :-)

  4. Priscila Couri
    04 de February de 2015 - 11:23

    Muito bom! Preparação é a alma do negócio!!!!! Uma dica que eu sempre faço com as misturinhas de secos é colocar tudo em saquinhos de congelamento e armazenar com uma etiqueta, como se fosse mistura de bolo pronto. Coloco na etiqueta q tipo de cupcake é, quantas receitas são, os ingrendientes adicionais que vou precisar. :)

  5. Marcela
    04 de February de 2015 - 12:23

    Adorwi o post! Mas Mudando totalmente de assunto, qual é a cobertura dos cupcakes da foto???? Abç

    • 16 de February de 2015 - 10:59

      Marcela, brigadeiro de chocolate branco :)

  6. Patricia Moraes
    04 de February de 2015 - 12:42

    Adorei as dicas! Algumas eu já faço, como prepar os recheios e coberturas antes. Mas minha dúvida é sempre com os cups. O ideal mesmo é fazer todos no mesmo dia, ou dá pra fazer um dia antes? E você sabe me explicar, porque depois de umas horinhas, os meus cups que estavam crocante quando sairam do forno, começam a ficar com a casquinha meio grudentinha? Muito obrigada!

    • 16 de February de 2015 - 11:01

      Patricia, o ideal mesmo é fazer os cupcakes o mais próximo do momento de consumir que você puder. Por isso deixo eles para o dia anterior, ou no mesmo dia. Essa casquinha é formada pela cristalização do açúcar assim que sai do forno. Com o tempo, a umidade da massa entra em contato com essa casquinha e a derrete, ficando mole em seguida. É totalmente natural. Beijos!

  7. valeria
    04 de February de 2015 - 14:07

    Parabéns, uma lição de bom senso.

  8. Wyllame
    04 de February de 2015 - 16:05

    Olá Juliana! Adorei o post! :)
    Quero ver as dicas sobre transporte, pois isso é muito importante e me preocupa as vezes.
    Seu blog é muito fofo e organizado! Parabéns!!!

  9. Cláudia
    04 de February de 2015 - 17:08

    Adorei as dicas, muitas delas eu já pratico, mas a dica dos ingredientes secos eu não conhecia. Obrigada Ju. Beijos sabor bacuri. Clau

  10. Patricia
    04 de February de 2015 - 17:37

    Adorei as dicas! Realmente organização e planejamento otimizam o negócio!!
    Obrigada e parabéns… bjs

  11. Paola
    04 de February de 2015 - 18:14

    Como sempre ju MARAVILHOSO o post. Vou fazer meu primeiro bolo com pasta americana e estava entrando em parafuso de medo. Você me fala se posso guardar na geladeira a pasta e por quanto tempo? Obrigada lindona.

    • Denyse
      14 de February de 2015 - 11:17

      Paola, desculpe me meter na sua pergunta, mas pasta americana NÃO PODE ir à geladeira, pois fica melada. Depois que cobre o bolo com ela, já era. Restos da pasta eu guardo envolvidos em PVC e dentro de uma vasilha bem tampada por um longo tempo. Boa sorte.

      • 16 de February de 2015 - 22:04

        Denyse, na verdade, pode ir sim pra geladeira, contanto que você deixe ela secar depois até voltar ao normal. Os bolos cobertos com pasta americana vão pra geladeira normalmente, só precisam secar depois. ;) Beijos!

  12. 05 de February de 2015 - 02:02

    Post maravilhoso. Como alguém comentou: lição de bom senso. Muito bem escrito e pra lá de didático. Obrigada. Aguardarei a postagem sobre transporte, pois embora eu nunca tenha feito mais do que 24 cupcakes, as tentativas de transporte utilizando o que já tenho em casa (formas, bandejas) não foram as melhores. Abraços.

  13. Monique Fidalgo
    05 de February de 2015 - 19:35

    Excelente post, super obrigada e parabéns!!!!!!

  14. Cel
    07 de February de 2015 - 00:35

    Dicas maravilhosas. Deus te abençoe!!!

  15. Claudia Rocha
    08 de February de 2015 - 11:00

    Ansiosa pela continuação sobre transporte! Dicas super válidas!
    Em tempo, qual marca de forminha de papel vc usa? Estou decepcionada com a Mago…

    • 16 de February de 2015 - 11:40

      Claudia, minha favorita é da Mago, marrom escura. :)

  16. 09 de February de 2015 - 12:14

    Ju, mais uma vez você está de parabéns, ótimo post, e com certeza estamos aguardando a continuação – O TRANSPORTE!

    A respeito do mise en place, eu poderia deixar JUNTOS os ingredientes secos? Por exemplo, a receita pede pra colocar de uma única vez o AÇÚCAR, FARINHA, FERMENTO, BICARBONATO, SAL E CACAU, poderia separar todos esses secos juntos, num pote/saco?

    Adoro suas dicas, e seu blog é um ponto de parada obrigatório!

    • 16 de February de 2015 - 14:08

      Eduardo e Évelin, pode sim! É exatamente o que eu ensino aí no post, nas fotos você pode ver que está tudo misturado. Beijos!

  17. Aline Lyra
    11 de February de 2015 - 12:41

    Olá Ju, muito obrigada por dividir suas experiências conosco! Seu blog é lindo! bjs

  18. Michelle
    11 de February de 2015 - 23:06

    Ótimo post!

  19. Denyse
    14 de February de 2015 - 11:24

    Juliana, muito obrigada pelas dicas, amei. Eu estava quase convencida de que é humanamente impossível fazer as lembrancinhas, a decoração, os cups e alguns outros docinhos e estar cedo na festa, linda e sem olheiras. (Eu tento isso todo ano, mas queria desistir.) Agora que li esse post, vou rever minha decisão. Um abraço!

  20. Patricia Freitas
    18 de February de 2015 - 22:42

    Ju,sempre com dicas maravilhosa.Amo o blog e não vivo sem..Que Deus te abençoe.

  21. 21 de March de 2015 - 00:46

    […] Outra dica legal sobre o assunto: clique aqui. […]

  22. 25 de June de 2015 - 07:52

    […] receita de hoje é um anexo legal para aquele post sobre como fazer grandes encomendas. Afinal, o que fazer com aquele monte de massa de recheio de cupcake que sobrou? […]

  23. Rejane
    29 de July de 2015 - 16:55

    Ju, vc usa as duas grades do seu forno (a do meio e a debaixo) ou so a do meio?
    Bjs

    • 30 de July de 2015 - 16:44

      Rejane, eu uso as duas somente quando tenho uma encomenda maior e preciso de agilidade pra assar. Quando você usa as duas, o forno fica desregulado com a temperatura e às vezes assa os cupcakes sem uniformidade. Beijos!

  24. Mia Bezerra
    03 de August de 2015 - 19:06

    Precisava comentar para dizer que também sou a rainha dos bloquinhos!! e o melhor é que ninguém entende a organização deles, mas eu entendo, ufa! obrigada pelo post, muito legal!!!

  25. 05 de January de 2017 - 20:23

    Nossa adorei as dicas muito boas

  26. Débora
    19 de February de 2017 - 23:21

    Pra 50 cupcake e 50 pirulito quantos pacotes de pasta americana eu preciso
    Pq vou fechar a massa e depois fazer o personagem por favor resposta urgente

  27. Poliana
    26 de July de 2017 - 19:57

    Olá muito feliz por saber que tenho como trocar idéias pois só marinheira de primeira viagem mais estou muito confiante bjs obrigada

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.

Copyright

All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

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