Need Help From All You Cupcake Experts!

Baking By notjustcakes Updated 11 Aug 2009 , 11:51am by cupsncakes

notjustcakes Posted 10 Aug 2009 , 11:29pm
post #1 of 3

I recently did 130 wedding cupcakes. Since I had 2 other cakes due the same day, I had to find ways to do ahead. So I froze them. Half of them were devils food and the other half were white. I have used the cake mix recipe in the Hello Cupcake! book many many times with great results. It calls for cake mix, amount of oil listed on the box, 1 cup of buttermilk for the liquid and 4 eggs. Oven at 425 for first 3 minuted, then down to 350 for remainder of time. Perfect results. Have frozen them unfrosted for a few weeks and defrosted with great results, good flavor and texture..

The MOB told me last night that the white were fine, but the devils food were dry and "all the guests said so". I did the devils food cupcakes last just 3 days before the wedding and froze them. When I defrosted and of course tasted, just the day before the wedding, they were great. Not dry at all. When they were done, they were put in sheet cake boxes and sealed with plastic wrap. What did I do wrong? Do chocolate or devils food dry out faster than white? Any advice is appreciated...

2 replies
snarkybaker Posted 11 Aug 2009 , 1:57am
post #2 of 3

Cupcakes have very little mass and get dry much faster than cake. Usually white cake gets dry the fastest, but I never bake with a mix, so I can't hep you out there.

cupsncakes Posted 11 Aug 2009 , 11:51am
post #3 of 3

I'm not sure why your cakes went dry, but you could try brushing the tops with a little sugar syrup next time, before you ice them, just as added insurance against dryness. I've done this before when I'm worried about how long it will be before the cakes are eaten. Just a thought...

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