Dried Out Cake.... Yuck!!

Baking By sugarmamma03 Updated 16 Apr 2009 , 4:31pm by GayeG

sugarmamma03 Posted 16 Apr 2009 , 3:10pm
post #1 of 7

What is the best way to make, ice, transport and display 100 cupcakes all without them drying out? They will be displayed for a few hours and I am worried that by the time people eat them, they won't taste good anymore! Any tips? (The cupcakes will be frosted with a swirl and simple fondant monogram on the top)
Thanks for your help!!

6 replies
melhoneybee Posted 16 Apr 2009 , 3:31pm
post #2 of 7

I make large orders of cupcakes 20 dozen (240) and more all the time and I have NEVER had a problem with them drying out after sitting out for a few hours....maybe a few days, but certainly not hours! If it really seems to you that the cake is drying out after only a span of a few hours, then perhaps it really wasn't very moist to begin with? I would check your recipe, and maybe try a new one or a new moistening ingredient if that really is the case.

As far as my process, I typically make them the day before the event, or sometimes if I am too busy with other things, I will begin two days before. Cupcakes are easy, I bake/frost those in the middle of doing other more complex things, so I just squeeze them in where I have time, but they are never anything but delicious and moist! Hope I helped?! I don't know, I guess, if your cupcakes are moist to begin with, then you have nothing to worry about, they will still be moist when it is time for the guests to eat them. HTH. icon_smile.gif

GayeG Posted 16 Apr 2009 , 3:45pm
post #3 of 7

I def would check my recipe! It should NOT be dry after a few hours like ^^^^^^ said!
But IF thats your choice then maybe trying a simple (flavored to compliment the cake) syrup under the frosting?? That should help .. I just wouldnt use very much! Soggy isnt good either icon_wink.gif
HTH!

bakingatthebeach Posted 16 Apr 2009 , 3:47pm
post #4 of 7

Add a spoonful of mayo to your batter. I do this with all my cakes, it doesnt change the taste, and it doesnt mess with the consistency. Have been doing this for over 20 years and the cakes stay moist for days.

kansaslaura Posted 16 Apr 2009 , 3:53pm
post #5 of 7

What recipe are you using for the cupcakes??

sugarmamma03 Posted 16 Apr 2009 , 3:59pm
post #6 of 7

Thanks for the replies! I've never made this big of a cupcake order before, so I was just worried that drying out could be a problem... but I probably worry too much icon_smile.gif
I am making half of the cupcakes lemon and half of them chocolate. I plan on just using a basic scratch recipe for each, but if anyone can recommend really good recipes, I'd love to see them!

GayeG Posted 16 Apr 2009 , 4:31pm
post #7 of 7

O - OK That 'splains it icon_smile.gif You'll be just fine with whatever recipe you choose!! DONT worry! They WONT get stale b4 they are served!!
Good Luck and dont forget to take some pics!!

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