I want to make about 50 cupcakes for Bible Study on Thursday, but I really don't feel like spending all day Wednesday making them. I would rather spread it out a bit. Can I make the cupcakes early in the week and freeze them? If so, how do I wrap them so they don't dry out?
Sure can, cover them up with plastic wrap and place in ziplock bag and into the freezer.
Do you wrap each cupcake individually with plastic wrap? Or just together as a group?
Yeah...each wrapped separately? I need to find this info out this week as well. Thanks for asking!
When you freeze the cupcakes, do they separate from the liner when they thaw? (I have to do 400 for a wedding so I am incredibly interested in answers to these questions!!!)
no need to wrap individually, I usually do 6 per wrapped in saran and put into ziplock with air squeezed out they defrost great- I have not had any problems with linings seperating
Thank you so much for answering our questions!
I just made 48 cupcakes for my son's house warming party.
I put half of them in a big cake box and half in a big plastic cake carrier. I just put two layers of saran wrap over all the cupcakes and that's it. They were in the freezer almost a week. I took them out the day before I wanted to frost them and didn't touch them until the next day so the moisture would stay off them. THEY WERE AWESOME.
Thank you so much for the info! I decided to wait until Wednesday to bake and do them all at once, and then found out this morning that it's supposed to be in the 90s again on Wednesday. GRRR! I should have gone the freezing route
Another quick question. Can you freeze them filled, or do you have to fill them after they've been thawed?
Another quick question. Can you freeze them filled, or do you have to fill them after they've been thawed?[/quote]
Oh yeah, I need to know this too. I was asked to do a cake and was told the caterer was going to make the cc for 300 ppl. I was good with that then today, I was told I'm to bake the cc and do the cake. I don't know if I'll have enough freezer space.
Also, any inexpensive ideas for transporting this many cc? I want to make sure the frosting doesn't get messed up.
Sorry had another question I forgot to add.......When you defrost the cc do you brush with simple syrup or are they still moist enough without?
I haven't had success in the past but I was baking from scratch. Since discovering the WASC recipe, I always use it as a base now and just switch up flavoring.
It's best to stay on the safe side and don't freeze them filled.
I haven't had any problem with them drying out after freezing, sometimes I actually find them moister.
I freeze all my cupcakes. I usually put them in bakery boxes (without a window) and wrap the box in saran wrap. I have frozen cupcakes for weeks. I take them out the day I am going to frost them and let the get to room temperature for at least an hour. As far as transporting them, I use the cupcake boxes and holders from www.brpboxshop.com
It makes transportation great, because the cupcakes do not move around. I do have to trim the inserts down, because they are high and my cupcakes do not have a huge muffin top.