> Unless you have a bekery in your area that does commercial contract
> baking I would try to find a commercial kitchen for rent.
>
> Schools, fire stations, VFW, etc all have commercial kitchens which
> they may make available to you.
>
> You should get the state sanitation certificate before you start and
> there are several courses available online about scaling up recipes for
> commercail production.
>
> If you think you have a product with wide appeal you might be better
> off finding a company that specializes in contract baking for
> assistance.
>
> Your recipe might need modification to improve its packaging ability
> and shelf life.

that's something I was wondering about - the base of the cake is the usual
sugar, eggs, flour & marg.. the sugar is presumably going to act as a
preservative, but do commercial producers add anything further?

Ian