Sweating Cupcakes!!

Baking By Donna0527 Updated 31 Dec 2009 , 10:36pm by newmansmom2004

Donna0527 Posted 30 Dec 2009 , 3:12pm
post #1 of 12

I baked and decorated chocolate cupcakes last night to have tonight. I placed them on a pretty covered cakeplate and this morning they look like they are sweating...the icing looks very moist. Is there a trick to keeping this from happening? Is there a better way to store them until just before the guests arrive? I really want them on the cake plate tonight so they will look pretty!! Any suggestions? If I just leave them where they are, will they still taste good tonight? or will they spoil?

11 replies
newmansmom2004 Posted 30 Dec 2009 , 3:27pm
post #2 of 12

Do they actually have droplets on them - like they're sweating - or do they just look like maybe the icing got a little warm and it's sort of shiny and soft/melty looking?

Also, what kind of icing did you use? If it was an all-butter buttercream it's possible they just got warm overnight and you can pop them in the fridge to firm the icing back up.

Donna0527 Posted 30 Dec 2009 , 3:41pm
post #3 of 12

They do not have actual droplets on them...they look melty. I did not use buttercream.

jodibug0975 Posted 30 Dec 2009 , 3:58pm
post #4 of 12

What did you ice them with?

Whatever it is... refrigerating will probably firm it up.

CrazyCatLady Posted 30 Dec 2009 , 3:59pm
post #5 of 12

Anytime I've put any kind of cake in my covered glass cake stand, the cake and icing seem to get soggy. I think it just has to do with it not being able to "breathe." I usually end up propping up the lid slightly... just enough to break the seal. Use a small wad of plastic wrap or a piece of paper towel.

I agree with perhaps refrigerating the cupcakes to firm them up. Or just leave them out of the cover for a while. But as soon as you put them back under the cover for an extended period of time, it will probably happen again.

Just try to prop up the lid until the guests arrive.

newmansmom2004 Posted 30 Dec 2009 , 4:05pm
post #6 of 12
Quote:
Originally Posted by CrazyCatLady

Anytime I've put any kind of cake in my covered glass cake stand, the cake and icing seem to get soggy. I think it just has to do with it not being able to "breathe." I usually end up propping up the lid slightly... just enough to break the seal. Use a small wad of plastic wrap or a piece of paper towel.

I agree with perhaps refrigerating the cupcakes to firm them up. Or just leave them out of the cover for a while. But as soon as you put them back under the cover for an extended period of time, it will probably happen again.




Agree. When you use the domes on the cake stands it traps all the moisture from the cupcakes and icing inside the dome and makes sort of like a terrarium that's moist and humid. That would happen to me every single time so I don't dome them anymore unless I have to.

BCo Posted 30 Dec 2009 , 4:13pm
post #7 of 12
Quote:
Originally Posted by newmansmom2004

Quote:
Originally Posted by CrazyCatLady

Anytime I've put any kind of cake in my covered glass cake stand, the cake and icing seem to get soggy. I think it just has to do with it not being able to "breathe." I usually end up propping up the lid slightly... just enough to break the seal. Use a small wad of plastic wrap or a piece of paper towel.

I agree with perhaps refrigerating the cupcakes to firm them up. Or just leave them out of the cover for a while. But as soon as you put them back under the cover for an extended period of time, it will probably happen again.



Agree. When you use the domes on the cake stands it traps all the moisture from the cupcakes and icing inside the dome and makes sort of like a terrarium that's moist and humid. That would happen to me every single time so I don't dome them anymore unless I have to.




Ditto!

Donna0527 Posted 30 Dec 2009 , 5:58pm
post #8 of 12

Thanks for all the suggestions!! Just got the cake stand for Christmas and was really looking forward to using it...I'll try propping the top open a bit!

JustToEatCake Posted 31 Dec 2009 , 4:53pm
post #9 of 12

I agree with the others. I actually think cardboard is better. This is what happened to me this xmas I had decorated many cupcakes with crusting buttercream, it crusted nicely for the day and then the next day I packaged some leftover ones in those foil pans with clear lids and lo and behold a day later the frosting was soft and not crusted at all. So for me, from now on it's cardboard because those left in those boxes were still crusted. Won't help for your display but at least you know why.

newmansmom2004 Posted 31 Dec 2009 , 6:25pm
post #10 of 12

I ruined 2 dozen cupcakes (with gumpaste flowers on top) by putting them in my Wilton cupcake carrier overnight. Thankfully they were just "practice" cupcakes as I was using a new flower cutter/veiner set and they were just going to hubby's office. The flowers absorbed all that moisture in the closed container and totally softened to the point you couldn't even pick them up off of the cupcake. They kept their flower shape and the veins but they were more the consistency of soft chocolate. icon_cry.gif

Donna0527 Posted 31 Dec 2009 , 9:01pm
post #11 of 12

Update: I ended up putting the cupcakes in a cardboard box and putting them in a cool room in the house. They firmed back up and right before the guests arrived, I put them in the cakestand and propped the lid open just slightly...they were great..even still this morning! Seems to me maybe someone should make a cakestand with small venting holes in the top or side!!

newmansmom2004 Posted 31 Dec 2009 , 10:36pm
post #12 of 12

Hey that's fantastic - glad that worked for you.

I think you have a brilliant idea with the vented cake stand/container - GO FOR IT!! thumbs_up.gif

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