Cupcakes Made Too Early?

Baking By Sam_paggers Updated 22 Jan 2014 , 4:42pm by NBKC

Sam_paggers Posted 19 Apr 2011 , 7:16pm
post #1 of 12

Hi all,

I have made 3 dozen cupcakes today for a party on Friday. My initial plan was just to keep them in sealed tubs until decorating Friday morning...but now I am not sure if it would be better to freeze. They are moist yellow cake and due to work/ social commitments I had to bake earlier than planned.

So will they be ok in sealed tubs or should I freeze? Its a friends engagement party and I expect most will be eaten on the day so they wont need to last too long.

Any help is much appreciated xxx

11 replies
sewsweet2 Posted 20 Apr 2011 , 1:31am
post #2 of 12

If it was me, I would freeze. But I do have the freezer space.

Sam_paggers Posted 20 Apr 2011 , 8:33am
post #3 of 12

Thanks sewsweet!

I have a friends freezer space i can use icon_smile.gif
I have heard tales of wrappers peeling off cupcakes after freezing, is there anyway to prevent this?
xx

sewsweet2 Posted 21 Apr 2011 , 3:48am
post #4 of 12

I've never had a problem with it. I remove the cupcakes from the muffin pans when they come out of the oven and put them on cooling rack. After cook, I place in container with lid and freeze. I take them out and thaw them in the container without removing the lid. HTH You might want to try a few to see how it works for you.

bakingkat Posted 21 Apr 2011 , 4:12am
post #5 of 12

I always freeze my cupcakes without a problem. I've heard alot of recipes say to remove the cake from the oven and to put cake directly into the freeze to seal in moisture, so I see no problem with freezing. Good luck!

Sam_paggers Posted 21 Apr 2011 , 10:22am
post #6 of 12

thanks so much for the help icon_smile.gif
Don't really have time 'test' this method though! I have been very dis-organised- with the long weekends coming I have got so much family stuff on, my friends engagment party, a trip to paris and a cakes coming out my ears! Fingers crossed this goes to plan! I will post photos when complete icon_smile.gif
xxx

ajwonka Posted 21 Apr 2011 , 2:42pm
post #7 of 12

I've never had trouble with peeling liners. In fact, I have a dozen in the freezer right now!

malene541 Posted 21 Apr 2011 , 4:33pm
post #8 of 12

I've done cupcakes, let them cool, freeze them (with putting plastic wrap over the tote and then the lid on to "seal" the container) and when I defrosted them (again with the wrap and lid on) most of the wrappers came off. It wasn't a big deal because they all had nice heavy duty cupcake wrappers to go around them but if they didn't I would have had a huge mess!
Also, for some reason the red velvet cakes were the worst for the wrapper to come off. I used the DH box mix with adding the sourcream and pudding mix. My vanilla and chocolate ones with using BC and sourcream/pudding didn't peel off nearly as bad. They peeled just a little bit on a few but the red velvet ones peeled on almost all of them.

deesweets Posted 21 Apr 2011 , 10:04pm
post #9 of 12

I have had my cupcake wrappers start to peel off as well even without freezing them. Does anyone know why this happens, how to prevent?

deesweets Posted 21 Apr 2011 , 10:06pm
post #10 of 12
Quote:
Originally Posted by malene541

I've done cupcakes, let them cool, freeze them (with putting plastic wrap over the tote and then the lid on to "seal" the container) and when I defrosted them (again with the wrap and lid on) most of the wrappers came off. It wasn't a big deal because they all had nice heavy duty cupcake wrappers to go around them but if they didn't I would have had a huge mess!
Also, for some reason the red velvet cakes were the worst for the wrapper to come off. I used the DH box mix with adding the sourcream and pudding mix. My vanilla and chocolate ones with using BC and sourcream/pudding didn't peel off nearly as bad. They peeled just a little bit on a few but the red velvet ones peeled on almost all of them.


I have had problems with my wrappers coming off even without freezing them. Does anyone know why this happens and what to do to prevent.

kimbordeaux Posted 23 Apr 2011 , 2:25am
post #11 of 12

I have a shop and I bake once a week and freeze my cupcakes. When they are cool enough to remove from pans I place them in Ziplock bags and freeze. Every morning I pull out a few bags and let them thaw. I unzip bags but do not remove the cupcakes. Freezing them when they are still warm and leaving them in bags to unthaw leaves them very moist. I get so many compliments about the texture and moisture of my cupcakes.

Deesweets, I hear to much oil in cupcakes can make the liners separate from cupcakes.

NBKC Posted 22 Jan 2014 , 4:42pm
post #12 of 12

A[@]kimbordeaux[/@] When you freeze your cupcakes inside the zip lock bags, is it better to store fewer per bag to allow space between the cupcakes? Also, does it matter if the cake is a plain vanilla or red velvet? Thank you for your help!

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