My in-law's are throwing me and my husand a post wedding open house reception in his hometown (we were married in MN and they live in NE). I really don't want a wal-mart cake, so I was thinking about making cupcakes and having a cupcake tree and possibly trying to recreate the top tier of our wedding cake for the top of the cupcake tree.
So what my question is...how far in advance can I make the cupcakes? My MIL was concerned it would take too much time to make them after we get there, so I was hoping to be able to make them before we leave and frost them in NE.
If I made the cupcakes using the WASC recipe (both white and chocolate) on Wednesday, and they were not eaten until Saturday evening...is that too long? I would be able to put them in air tight containers and put them in the refridgerator (not enough freezer space to freeze them though) and have them in a cooler on the way there.
Also, would it help the cupcakes stay moist if I filled them? If so, what would be the best filling that would keep from Wednesday to Saturday?
Thanks for all of your help! You guys are all the best!
You can freeze the cupcakes and that will keep them moist, then add a but of simple syrup before icing.
I wouldn't frig them because they will dry out... I think they would be ok... If there in a sealed container.
I've read lots of posts here where people bake their cakes on Wednesday for a Saturday order without refrigerating (unless it has a perishable filling). It definitely wouldn't need to be frozen to keep until Saturday.
The only thing with cupcakes is that more area is exposed to air than a regular cake and so will dry out faster. Also with cake, you can put a quick crumb coat on to seal in the moisture. So for cupcakes, I would individually wrap each one in two layers of cling wrap and then store it all in an air tight container until you frost them.