Guys this is my first time to make a cupcake wedding cake so I have several questions.
I bought those nut cups to bake the cupcakes in but now I am having major doubts, they are really shiny kind of waxy feeling. Are these safe to cook in? Will they catch on fire and burn my house down!!!! (I am SOOOOOOO nervous about this cake/cupcake) they are wilton brand and I bought them at Michaels.
Also how so you eat them? With a fork or what? I am confused.
I am making the decorative liners to go around the cupcakes but how do I get the liners closed? Tape? glue? something else?
I am using the paper from the liners to make a border on the six inch cake on the top (it is all non-toxic) how do I get it to stay in place?
Instead of cutting the six inch cake on top, can the happy couple feed each other a cup cake instead? or do they cut the cake?
The bride (my little sister) wants red velvet cake. I told her that cream cheese is not an option is the reception is outside in TEXAS in about one week. Needless to say it will be too hot. Is there another option for icing that will go great with red velvet? Can I still fill it with cream cheese and not poison every one there?
Please help me you oh-so â knowledgeable people!!! I am a complete nervous wreck. And will forever be in you debt!!!
Not sure I can help with the waxy nut cup issue as I've only used the Wilton kind.
As for the liner you can use double sided tape in an easy roller dispenser or premade glue lines (like glue dots only made into lines) in the scrapbook section. A lot less mess than using a glue gun. Form all your liners ahead of time by making one that fits and do all the others the same. Making sure they fit properly. Trying to fit them around an already made cupcake is a nightmare.
Use something like a candlestick that the wrapper will fit over, but the cupcake will be able to sit on, and then slide the wrapper up from the bottom of the candlestick and over the cupcake. I sure hope this make sense. Hope this helps.
Duh! Just realized that you said that you have the Wilton ones as well, but I don't see that mine are waxy. I bake my cupcakes just fine in them, and my house is still standing.
Sorry I can't help you with the rest.
Thank you so much for your response!!! I never would have thought about how to get the cupcakes into the liners.
There is a seven minute icing that goes great with red velvet. I think its also called a Mary Kay icing. It's made with milk and flout, but is cooked so it should be ok in the heat. I don't think cream cheese as a filling would be a bad choice, but I don't know for sure. It wouldn't be exposed as much so I think it would be ok.
I used those candy cups for the wedding cupcake tower I did. I don't remember them being waxy though. They baked up just fine, I had no problems. The guests ate them with a fork right out of the cup. No one was trying to tear the cup away.
For the frosting you could use regular bc made with high ratio shortening so it won't melt. Then add cream cheese flavor from Lorann oils. I think they have a cheesecake flavor also.