High-Volume Wholesale Cake Baking

I run a growing wholesale bakery and need a seasoned baker who can take full responsibility for our cake line. Cakes will be the sole focus, and output has to exceed 100 units every single week without compromising taste, texture, or presentation. Here’s the challenge. I’m after repeatable, production-ready formulas that stand up to large-scale mixing, baking, cooling, and decorating. Ingredients must remain cost-effective and easy to source, yet still deliver a premium finish that keeps retailers re-ordering. You’ll be expected to tune bake times, oven loads, and cooling cycles so our team can move smoothly from raw batter to boxed product. Deliverables: • Master recipes (baker’s percentages and scaled weights) tailored for batches of 10, 50, and 150 cakes • Step-by-step production sheet with timing, temperature, and quality checks • Frosting/filling guidelines that hold up during transport and shelf life • Costing breakdown per cake and per batch, including wastage allowance • Suggested packaging specs to protect the finish in wholesale distribution Acceptance criteria: All documentation must be clear enough for a trained line staff member to follow unassisted, with finished cakes passing a 48-hour shelf-life test at ambient bakery conditions. If you’ve managed high-volume cake production before and can back it up with references or photos of consistent output, I’d like to hear how you would streamline our processes and keep quality rock-solid week after week.

Project ID: 40374492