FromScratch Posted 5 Nov 2008 , 6:02pm
post #1 of

I just recieved an inquiry about some cuppies for Thanksgiving. She is going to Martha's Vineyard for the holiday and would need to pick them up on Tuesday before she leaves. If I bake them on Tuesday morning/afternoon.. will they be any good on Thursday? I will be using scratch recipes. I know the chocolate cake recipe I use will be fine, but I am thinking of a yellow butter cake. Anyone have any thoughts?

9 replies
cylstrial Posted 6 Nov 2008 , 11:46pm
post #2 of

I think they would probably still be good. You could always dab a little bit of moistening syrup on each one before you ice it.. to keep it extra moist.

fem128 Posted 7 Nov 2008 , 12:44am
post #3 of

I have had to bake cupcakes a couple of days ahead because of time contraits and I bake from scratch as well, so that sometimes poses a problem. I recommend you use a brushing of simple syrup to help with the moisture. Also, make sure that your icing covers the entire surface. thumbs_up.gif

FromScratch Posted 7 Nov 2008 , 1:50pm
post #4 of

Thanks everyone.. I was figuring that I'd have to add a syrup to the process. It's good to know that it will work.

icon_smile.gif

-K8memphis Posted 7 Nov 2008 , 1:59pm
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I'm not at all proposing that you change anything. I'm just pointing out that this reason that you present, the time delay, and so many more like it is why for many bakers, using cake mix as an ingredient works.

I love scratch cake but it is just not as resilient as it needs to be to function in the business world as a general rule.

Again not trying to change anything just pointing out a real advantage to using cake mix as an ingredient. Wonderful properties in the stuff.

I also suggest you test this before giving out your cuppies. If you use an oil based recipe you could keep them in the frige but I would worry about thier longevity--the what if monster would rob my sleep.

icon_biggrin.gif No pressure, Cake Buddy. icon_lol.gif

FromScratch Posted 7 Nov 2008 , 2:16pm
post #6 of

Awe Hellz to the No.. icon_wink.gif

I'd rather pass on the order than use a mix. But you know that about me. icon_lol.gif

It will only be 2 days.. I will bake Tuesday afternoon/late morning and decorate that day.. it's only a dozen cuppies so this is no biggie. And they will be eaten Thursday afternoon. Now that I really think about it.. in all actuality it's really not much longer at all than I would normally bake if I had a cupcake order.

I think she will be going with chocolate.. which is a recipe that uses oil anyway.. She had mentioned coconut, which I would normally use a syrup on anyway too.. I tend to worry too much. icon_lol.gif

Cookies4kids Posted 8 Nov 2008 , 12:24pm
post #7 of

jkalman---not to get off the subject, but the flower in your avatar is just beautiful. Is it one that you made? I have kept cupcakes on my cool porch for 4 days with no problems at all. It's almost as if the syrup acts as a sealant for the cakes. Love those flavored syrups!!!!

FromScratch Posted 8 Nov 2008 , 1:57pm
post #8 of

Thanks lilybird. That is indeed a flower that I made for a cake. A Peony and some filler flowers and ivy.

I feel good about doing this order now.. all I need is for her to call and confirm. It's a friend of family.. so she gets a wee bit of leniancy with her order time.. icon_lol.gif

diamondsonblackvelvet13 Posted 10 Nov 2008 , 4:57pm
post #9 of

Hey! Not to hijack your thread, but I have a question along these lines also! I have an order for 9 doz cuppies for 4 am on Black Friday. Decorating them will be easy- extremely simple designs. How soon could I bake them. I DO use box mix so that helps. I usually stick with cakes for this is a little newer. I appreciate your input!

terrier Posted 10 Nov 2008 , 5:19pm

Hello,
May I be so bold to ask if anyone feels like sharing their scratch recipes for their cupcakes. I have try a few and they have not been so great, also what simple syrup recipe do you use or do you buy it?
Thank you!

Cheers,
ally

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