Advice For The New Kid!

Baking By lolobell Updated 15 Jul 2010 , 1:28pm by JaeRodriguez

lolobell Posted 14 Jul 2010 , 3:55am
post #1 of 15

Hi everyone!

I somehow got chosen to do my first wedding. 250 cupcakes, this August. I am honored yet terrified!!!
I have a few questions and i'm hoping you can come to my rescue yet again!

1. Need a great vanilla cupcake recipe. i was going to use the WASC cake recipe but not sure how that would work as a cupcake.

2. liners? need pretty, sturdy ones. whats the best brand or resource.

3. i struggle with filling the liners with the right amount of filling. It's always too full or not even close. any tips here?

4. how far in advance can i bake them? I have one will take me hours and hours to bake 250 cupcakes....would love to start in advance.

Thank you so much!


14 replies
MessMaker Posted 14 Jul 2010 , 4:29am
post #2 of 15

I can answer a few, although I have never personally bakes 250 cupcakes...

1. The WASC recipe is great, but i would personally recommend the Durable Cake for 3D and Wedding Cakes posted by heartsfire.

1 Duncan Hines Yellow (or White) cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg of instant vanilla pudding mix
1 cup sour cream
Preheat oven to 350
Incorporate all ingredients together one by one on low speed.
Make sure to mix thoroughly between each ingredient.
Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.
Bake at 350 for 30 35 minutes

I use the chocolate version, it dont rise much, so if your not needing them to dome this is a great recipe to use.

2. IMO cupcake wrappers are cupcake wrappers....color coordinate them with the wed. colors and then use cupcake wraps..

3. I have a filling problem too... so this probably wont help much, but most people will say to fill them 2/3 to 3/4 of the way full...i guess it depends on how much the batter fluffs up..try practicing filling up the cups by baking 3 different cupcakes... one 1/2 full, one 2/3 full, and one 3/4 full see witch one best suits the needs of the look your trying to achieve.

4. Cup cakes can be frozen, just like cake. so if it was me in your shoes I would bake them at least 2 wks in advance so I still had time to decorate all 250 of them..

Also be sure to bake a few extras in-case accidents occur.


lolobell Posted 14 Jul 2010 , 4:36am
post #3 of 15

thank you so much for your time and advice. i will for sure try the recipe you posted and utilize your ideas!

Marianne icon_biggrin.gif

kileyscakes Posted 14 Jul 2010 , 4:45am
post #4 of 15

I use the WASC by Rebecca Sutterby with these changes for vanilla cupcakes. Yellow cake mix, I use betty crocker, 6 whole eggs, and 2 tablespoons pure vanilla extract. Bake 350 for 15 minutes. I get 72 cupcakes with my scoop.

The best place for liners is make sure they are greaseproof but most of them are.

The scoop I use is this one I bought from Amazon It works great I just use a heaping scoop and it is perfect I do have the 4 tablespoon one too but it was to much batter for me.

Start when you want and freeze, but I have done 250 cupcakes in one day with just 24 baking at once.

Here is a picture of my WASC cupcakes done with my scoop and with liners that I have bought off of etsy.
Let me know if you have any questions

lolobell Posted 14 Jul 2010 , 4:54am
post #5 of 15


fantastic! thank you so much! those liners are perfect! looks and price. i had a panic moment when i followed a link of someone on CC and they were $1 a piece!!! Etsy's are great!

I will invest in the scoop for sure and try your recipe as well!

Your cupcakes looked perfect and beautiful!!! great work!!!

I really don't have room to store frozen cupcakes and the girl wanted them as fresh as possible.. So, I will do them in 2 days probably!

I greatly appreciate the help! Both of you...Many, Many thanks.

If there is anything else you can think of that i need to know, please feel free.

btw, If you have an icing recipe you highly recc, please share!

MessMaker Posted 14 Jul 2010 , 5:14am
post #6 of 15

search Indydebi she has a great icing recipe that holds up in just about all weather. if you cant find it PM me and ill send it to you.

JaeRodriguez Posted 14 Jul 2010 , 12:43pm
post #7 of 15

I use Sylvia Weinstock's Classic Vanilla Cake! Preheat to 400 put cupcakes in and drop the temp to 350 or just bake at 375! These you just do about 15-20 minutes basically until they are done!

With liners I found the reynold's ones are fine. Sometimes the grease proof start to peel off the cupcake for me. I bake in one and after they cool add a second one on top you can't see the grease then!

I use a regular old lunch lady icecream scoop!

Some people say to thaw take the wrapper off before thawing if you don't the top msy peel off with your plastic wrap, I haven't frozen yet so IDK! HTH

JaeRodriguez Posted 14 Jul 2010 , 12:46pm
post #8 of 15

Oh icing- if you want an all butter recipe I do luvbuttercream's in the recipe section but I use all butter and I LOVE it! If you want shortening- Indydebi's!

lolobell Posted 14 Jul 2010 , 1:59pm
post #9 of 15

i knew i could count on CC members to help me out! thanks SOOO much!!

khgracie Posted 14 Jul 2010 , 2:17pm
post #10 of 15

Just hoping you can let us know how the cupcakes turned out. I've also been asked to do a cake and cupcakes for a 2011 wedding. Looking for great ideas to ease the load...have done 1 wedding cake, 3 yrs ago, turned out well for first attempt...crossing my fingers for another success!

lolobell Posted 14 Jul 2010 , 2:30pm
post #11 of 15

i will for sure let you all know how they turn out!! i am very nervous to be honest with all of you....a first for me BUT on the flip side, i'm excited to take on the challenge. I'm lucky that i have a great husband who encouraged me to take this leap!

xanikesmom Posted 14 Jul 2010 , 2:47pm
post #12 of 15

As mentioned previously, you can bake cupcakes ahead of time and freeze them. I had some extra batter about 4 months ago that I made into cupcakes and then put them in the freezer. A few days ago, my kids were asking for something sweet - so I took them out and let them thaw for about 30 minutes. They were still delicious and were very moist - they were actually better then the fresh ones I had made and served without freezing. Good luck with your endeavor!

JaeRodriguez Posted 14 Jul 2010 , 5:29pm
post #13 of 15

xanikesmom- how did you freeze and thaw? I've had people tell me their cupcakes are sticky on top and gross after thawing or that the clingwrap pulls off of the top of the cupcake.

xanikesmom Posted 15 Jul 2010 , 2:04am
post #14 of 15

I put them in a double Ziploc baggie to freeze and then just let them thaw on the counter. They were a little sticky on the top, but once I put the frosting on, it covered the stickiness and was very good. The wrapper peeled off just fine - I think I had used a Duncan Hines vanilla mix.

JaeRodriguez Posted 15 Jul 2010 , 1:28pm
post #15 of 15

Cool, Thank you!

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