dramasquirt Posted 25 May 2010 , 11:57pm
post #1 of

Hi there!
So... I'm backing 350 cupcakes for a friend's wedding. I think I've figured out the baking aspect. Now:

1. Best way to store them? (Wedding is on a Saturday... I'm either baking them Thursday or Friday)

2. Best way to transport them up to 4 hours... I don't even know if my car will hold that many!!! (uniced)

3. Good places to buy cupcake wrappers and/or cupcake storage devices?


THANK YOU!

24 replies
minicuppie Posted 26 May 2010 , 12:10am
post #2 of

Use a sheet cake pan that has been lined with that rubber matting used in RV cupboards. Place cuppies as close together as you can get them without touching. Then invert a box over that to protect from dust. Place these on a flat surface in your (hopefully Van or SUV) delivery vehicle, all the way to the sides or back and place something heavy in front and around the sheet pans. Turn your A/C on high and don't ever turn it off until you get there. OBTW try to shade the windows where the cuppies are riding. Don't forget your repair kit!

anasazi17 Posted 26 May 2010 , 12:11am
post #3 of

WOW! Gotta love the enormo cupcake orders!! There are 2 ways you could store them, one would be using 1/2 sheet bakery boxes w/cake boards. This is how we do all of our large cupcake orders. You can stack the boxes 2-3 high (especially since they will be un-iced) Just make sure to put a non stick pad in between each box. I have a friend that uses the big under the bed plastic tubs...they are very easy to stack.

I buy all of my liners wholesale, but used to get them at GSA...they have a wide selection.

HTH!!

Jenny

saberger Posted 26 May 2010 , 12:32am
post #4 of

I use the tins that from Party City with the lids that are used for buffets (they are long), then I put a piece of cardboard on top of the lid (so it doesn't sink in) and piled them on. I am sure your car will hold them, unless you have a mini cooper icon_wink.gif I was able to fit 4 of those piled on top of each other in a little freezer section! Good luck!

cutthecake Posted 26 May 2010 , 12:41am
post #5 of

I made about the same number of cupcakes for the graduation party we had for our 3 kids last summer. I baked them in advance and froze them, and I'm glad I did because it took longer than I anticipated. It took FOREVER to frost them because refilling the pastry bag with icing was so time consuming. (And it used so much icing.) The worst part was trying to find a place for them in the kitchen. Cupcakes were everywhere!
I know you didn't ask for this advice, but I'll offer it anyway......give yourself plenty of time to get the job done, and make LOTS of icing.

pugmama1 Posted 26 May 2010 , 12:45am
post #6 of

For cupcake liners/wrappers- today I was in Michael's and saw their new cake stuff. They have liners from Celebration that are wonderful and on sale at the moment. Ones that look like damask- white with black or brown design, different colors with polka dots- and on sale at $1.49 (regularly $1.99) for 75 in a package. Yes, that's 75 amazing modern hip liners!

pugmama1 Posted 26 May 2010 , 12:47am
post #7 of

Actually I don't mean hipliners- I use Spanx for that!

minicuppie Posted 26 May 2010 , 11:49am
post #8 of

I missed the uniced part. Bakery boxes, baby. No sweat!

jenng1482 Posted 26 May 2010 , 12:25pm
post #9 of

I just 27 dozen cuppies for graduation last weekend. I found boxes at the neighborhood grocery store that they get the containers of strawberries in. They are pretty good sized, tall sides, and are made of sturdy cardboard. The best part though is they stack together with notches and handles. Oh no, the real best part is they were free!!!

foxymomma521 Posted 26 May 2010 , 12:48pm
Quote:
Originally Posted by cutthecake

I made about the same number of cupcakes for the graduation party we had for our 3 kids last summer. I baked them in advance and froze them, and I'm glad I did because it took longer than I anticipated. It took FOREVER to frost them because refilling the pastry bag with icing was so time consuming. (And it used so much icing.) The worst part was trying to find a place for them in the kitchen. Cupcakes were everywhere!
I know you didn't ask for this advice, but I'll offer it anyway......give yourself plenty of time to get the job done, and make LOTS of icing.



what did you store them in for freezing? I have to make 120 for a wedding, and I'm not sure how to get it done...

cutthecake Posted 26 May 2010 , 12:54pm

I stored them flat in zip-loc bags (not stacked) until they were frozen solid, then stacked the frozen bags. I took the bags out and left them on the counter to thaw just before I frosted them. No one ever guessed that they were frozen.

But, as I said earlier, it took longer than anticipated to frost them (and they weren't fancy); refilling the bag with icing was very time-consuming; and they required a lot of icing.

Good luck!

mommybaker602 Posted 26 May 2010 , 2:08pm

I just finished a 375 cuppie order last week. Here's what I did:
I bought 3 under-the-bed storage boxes from Big Lots. They were $8 each. I put non-skid rubber mats in the bottom of the boxes. I lined all my cuppies in the boxes uniced. I could fit 75-80 cuppies in each box. I only need 150-200 per day (2 days of preschool graduation), so I could get by with 3 boxes...you'll want more probably. I baked and froze several days in advance. I froze in a single layer gallon ziploc bag. I iced the day before they were served. Since the boxes had air-tight lids, they tasted great. Everyone raved about them.

The boxes were nice because I could easily carry them, the cuppies stayed in place, I could stack them with no trouble or worry of smashing, and it was easy to get them into the venue without making dozens of trips. I would recommend icing them before you go. I just did a swirl with the 1M tip, and it was quick to do, but I had to refill my bag about a million times, which was messy. If you have a huge bag, it's not as bad...I think my biggest one is a 16". I could do 16-20 cuppies before refilling...that took the longest!

Good luck!

dramasquirt Posted 30 May 2010 , 1:21pm

Thank you all for your wonderful advice! I'm not nearly so stressed any more. icon_smile.gif

cakegal Posted 29 Jun 2010 , 1:27pm

My son bought me a cupcake carrier...It holds 3 doz. I waiting for someone to buy me another one... I wonder who has my name for Christmas this year...LOL...
I've tried all kinds of ways to transport cuppies... carriers are the best way... if you can afford it.

KHalstead Posted 29 Jun 2010 , 1:35pm

When I have huge orders like the one pic. below...........I buy a ton of those aluminum cupcake pans (you can reuse them too) and I hot glue them into the bottom of a full sheet box, I can hold 10 of them (I think) so that's 60 cc's to a box. However, the nice part about them is that they keep the cupcakes from tipping over and smooshing eachother!
LL

cheatize Posted 29 Jun 2010 , 1:48pm

If you have to buy a bunch of plastic storage boxes, that's going to really cut into your profits. Personally, I would invest in the them if I knew with some certaintly that I would be using them several times. Otherwise, I'd try to find a cheaper way to do it.

Just a little something to consider.

DianeLM Posted 29 Jun 2010 , 2:03pm
Quote:
Originally Posted by cutthecake

I made about the same number of cupcakes for the graduation party we had for our 3 kids last summer. I baked them in advance and froze them, and I'm glad I did because it took longer than I anticipated. It took FOREVER to frost them because refilling the pastry bag with icing was so time consuming. (And it used so much icing.) The worst part was trying to find a place for them in the kitchen. Cupcakes were everywhere!
I know you didn't ask for this advice, but I'll offer it anyway......give yourself plenty of time to get the job done, and make LOTS of icing.




Rather than spending time and mess refilling the bag every 10 cupcakes, I prepare a bunch of large icing plugs (using my 18" plastic wrap) in advance. When it's time to refill, just pull out the empty and drop in a full. Makes the job go quickly and with fewer headaches.

cutthecake Posted 29 Jun 2010 , 2:05pm

Good idea! Wish I had heard that tip about a year ago.

evie114 Posted 29 Jun 2010 , 2:44pm

I just did an order of 275 cupcakes and for tranporting I tried an idea I saw on CC; I purchased styrofoam, wrapped it in pretty cake board foil and put the wrapped styrofoam in the bottom of the largest cake box my local cake store carries. Then I placed toothpicks into the styrofoam and the put the cupcakes on the toothpicks. It worked like a charm!! The only thing you have to be careful about is that when you remove them from the box you have to make sure that the toothpick didn't come with it icon_lol.gif And icing "plugs" are the only way to go!! This site is amazing for time saving tips.............love it!!!!

KHalstead Posted 29 Jun 2010 , 6:56pm

I do the styro tip for mini cupcakes.......works great!!

Jmtreu98 Posted 29 Jun 2010 , 7:21pm

I just made 200 cupcakes for an event and I took chocolate candy melts and but a drop on the bottom of each cupcake and stuck them to cake boards. Worked perfectly. Not one moved.

Tor1985 Posted 25 Feb 2012 , 3:33am

Thanks so much for the tips!! One question...what's an icing plug??

Cakery2012 Posted 25 Feb 2012 , 6:06am

Icing plug is icing wrapped in saran wrap to fit in your piping bag. You cut the pointed end off and insert.

scp1127 Posted 25 Feb 2012 , 7:58am

Same as mommy...

Walmart has them for $4.00 but they may be a little smaller, about 1.75ftx3.5ft. I don't put anything in the bottom, I just fill them. Any extra space I fill with full paper towel rolls.

For thansport, I use the industrial shelf liner on my vehicle carpet and one layer in between boxes. Even frosted, they don't move.

sweet tooth Posted 27 Nov 2012 , 7:54am

Hello ladies...

 

I'm excited to have my first cupcake order for christmas fellowship at the church - 375 uniced cupcakes and same have to be individually wrapped in cellophane paper with a ribbon...and yes was surfing on how to transport the same. I prefer to bake in advance and freeze them however i have a small cupcake pan which bakes only 12 cupcakes at a time.

 

Questions: would you suggest i freeze them packed in cellophane paper or better to thaw them the day before and pack them in cello..just for the info ..i will be adding choc chips on the top before baking..

 

Awaiting suggestions

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