That's a lot of pound cakes. Cream cheese pound cakes to be exact. Especially for a bakery with one mixer and two ovens.
Let me break it down for you...
24 pounds of unsalted butter
16 pounds of cream cheese
43 pounds of granulated sugar
2 cups of pure vanilla
16 dozen eggs
24 pounds of cake flour
We made them in four batches, and had enough (24) round tube pans to bake two batches at a time. Each batch baked at 300oF for 2 hours. You do the math.
Then we topped them off with white chocolate ganache, and packaged each in a pretty dome container with a gold embossed "Mary's Cakes" sticker. They will be Christmas gifts for some lucky people in West Alabama.
Just divide by 48 for one cake.
Comments