I have 2 requests for cupcake wedding cakes. I have the stand, have searched the net for pictures but what I need to know, is there a certain kind of cupcake liner you use? I was thinking the foil ones are heavier. Also, how do you go about filling them? Do you use an ice cream scoop? After they are baked, should they come just to the paper liner, or above the liner? Sorry for all these questions, but I want to do this right!!! Thanks, Helen

About 60% of my orders this year are for Cupcake Towers. you can check my website and my Photos here for some ideas if you'd like?

What I do is I make my buttercream icing the day before the wedding and re-whip it when I'm about to ice the cupcakes.

I use the jumbo cupcake papers for the best amount of cake. Large ones are okay too though. The foil ones are great, but slightly smaller than I prefer.

I don't bake them until the morning of the wedding. The smaller the cupcake/cake, the faster it can lose freshness. At 6 or 7am, I am up baking them. I use an ice cream scoop (about 1/3 cup capacity?) to fill the papers. That makes them bake to just the top of the liner, but not over. Don't underbake them, or the foil liners can actually pull away from the baked cupcake!

Cool, then ice.

if you dont mind, what tip do you use to make the swirl on a jumbo cupcake?

Wilton Tip 1M is what I use for the swirl

Chelle

I use the Ateco tip #826. It's probably just like the Wilton 1M.

This is my first post so I hope it works

My future sister in law has asked me to make her cupcakes for her wedding this summer and I was wondering if anyone has frozen cupcakes before. The problem is my husband, daughter, son and I are all in the wedding party and I won't have time to make them that morning or even the day before.

Any suggestions?

The only cupcake that I do that seems to be even BETTER after freezing/thawing is Carrot Cake. For some reason, they seem yummier and even more moist. As for spongecake cupcakes, they just don't taste "right" to me after freezing.

How do you fill cupcakes?

your cakes are awesome antonio....hoping to try some and was wondering about you clebration cake...it was a full body without the head possibly for a person who sews...Also who did your display boxes for your cupcakes...I am in love with those and would love a set for myself.

Here is a tutorial from a former member of CC..
Cali4dawn.. She has wonderful tutuorials..
http://community.webshots.com/photo/105830324/1192813563051689275xbPoHs

Long thin tube.

But I usually do not fill cupcakes. Too messy.

thanks, that looks easy enough!

Thanks Tilisha!

I think the cake you mean is the "Dressmaker's Form" I did? It was a while ago, but I think I just used three 9" x 13" cake layers, filled them thinly and then chilled it. Then cut it out freehand and covered in fondant. (I remember I onlly had a few hours to do it and I was working like a crazy person that night! hahaha!)

I had a local carpenter make the display stand for my cupcakes. It is made of hollow MDF and painted in non-toxic ivory oil paint to resist any stains. It is HUGE, with 4 box tiers...6" square, 12" square, 24" square and 36" square by about 25" tall. Copied from a Martha Stewart magazine from 2002 or 2003?

Here is the answer Candyladyhelen:

I charge $40 for the 2-day rental of the stand, $15 for the 26 feet of ribbon to go around all 4 tiers, $2.25 per cupcake, 25 to 50 cents for additional decorating on the cupcake and $30 for the triple-layer 6" cake that goes on the top tier for the cutting ceremony.

My cakes are $3.50 per slice for a buttercream-iced cake and $4.00 per slice for a fondant-iced cake.

Thank you for the tip Antonia. Your cakes are absolutely beautiful and I only hope mine turns out half as nice!

Thanks Antonia! The info has really helped. Helen