Does anyone have any thoughts on freezing cupcakes to ship over night?
Sounds like a good idea actually. I have hundreds of cupcake orders for Monday. All decorated. If I didn't freeze and package them now, there's no way I'd get them finished. I did a trial run with fondant and buttercream and freezing made no difference in appearance or taste. If that helps.
You froze them after the buttercream was on? How'd that work out? How'd you wrap them to prepare for the freezing?