Hi everyone, Thanks in advance for any guidance you can offer.
I have been dabbling in baking on the side, a co-worker has asked if I could make cupcakes for her for Christmas and asked that I bring them to work on Thursday as we are off on Friday. This would mean that I would have to bake, fill and frost on Wednesday night, is this too early for Cupcakes to be eaten on Saturday?? I am wondering if I need to try to meet up with her on Christmas Eve but that would be hard...
Thanks
Tell her it's too late to make plans and enjoy your holiday.
I'd simply tell her that if she wants them they'll be coming to work with you on Thursday.. that's the only option I'd offer. IMHO they'll be fine for Christmas...I'd be sure that she either provided me with a large Tupperware type container to put them in or make sure she understands to put them in an airtight container when she gets them home.
Merry Christmas!
Tell her it's too late to make plans and enjoy your holiday.
Ditto! 
Yes, they'll be fine. Think about this - this huge big wedding cakes aren't baked the day before the wedding - they are baked a week and even two weeks before. 3 days is nothing.
I bake on Monday for a Saturday delivery quite often.
I've made cakes a few days ahead but heard cupcakes were a bit trickier
I just had to take a break from my frosting... so upset, was going to frost some in green and some in red, got a green color I was happy with but not a red, it seemed a bit to pinkish still, not knowing what to do I added a dab of black and have a horrid color now... quite a bit of frosting wasted... 
I've made cakes a few days ahead but heard cupcakes were a bit trickier
I just had to take a break from my frosting... so upset, was going to frost some in green and some in red, got a green color I was happy with but not a red, it seemed a bit to pinkish still, not knowing what to do I added a dab of black and have a horrid color now... quite a bit of frosting wasted...
I always look to the color wheel to help me when I am mixing colors...there are several online just for the icing colors... I know there is one here on Cake Central...maybe someone has the exact location.
I have no idea what I was thinking, to add insult to injury there were little patches of color that I hadnt mixed up well (with the black) an in comparison the original 'red' that I had was pretty darn good... so much frosting and color wasted... about to go and take a stab at it again
I have no idea what I was thinking, to add insult to injury there were little patches of color that I hadnt mixed up well (with the black) an in comparison the original 'red' that I had was pretty darn good... so much frosting and color wasted... about to go and take a stab at it again
I've made cakes a few days ahead but heard cupcakes were a bit trickier
I promise to Heaven, cupcakes will still be OK. I did an experiment about 6 years ago. I baked a batch of cupcakes and iced them (leaving no cake showing) and left them sitting on the counter. Two weeks later they still tasted fresh. No, I wouldn't sell those to a customer. But there was nothing wrong with them. At the same time I made a batch of buttercream (with 3 parts butter to 2 parts sweetex). It was 6 months before it started turnng on me. Really!! I had it stored in an airtight container sitting in my cabinet. It was summer time and I lived in the Upper High Desert in California.
I'm sure not everyone will agree or even have the same results, but IMNTBHO, they are fine.
I agree with e above poster. Make sure you comp,eye cover the top of the cake with frosting. And always keep them in an airtight container. Air is the enemy to cake. That is why you read reviews about cakeries where they say the cupcakes are dry. They probavly weren't when they were bakes, but leave them sit out on display and they will be dry.
At Georgetown cupcakes they have a sign on the door that says please leave the door closed so our cupcakes will not dry out. But when they take them out of the oven they are left on proofing racks with the air around them before they are iced. And that contributes to the drying out. Then they are sold in paper boxes that are not air tight either. By the time we got to eat them they were drier than mine, but not too dry to eat. Still I knew that because they were nostriven to me In airtight containers, they would not taste fresh.
At home here my cupcakes are left out long enough to completely cool, maybe 45 to an hour. And cupcakes will dry out faster then cake because they are so small. I have a cupcake left that was made last Friday. Last night I pinched the sides and I could tell that it was fresh still. So if you store them correctly they will definitely last til then.
Thank you all so much for your advice, I did get a slight change of plans that will work out for the best, I will be near her house on Christmas Eve to pick up my grandma and I told her that I could bring the cupcakes to her that afternoon, I will bake, fill and decorate and then deliver right away 
For the moment I have time on my side, I do not have children running around the house or family in from out of town.
I am so happy for all of the replies as there may be a time in the future that I will need to make them further in advance and its nice to see that is possible.
You are all the best 
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