I have a customer picking up a cupcake order this evening. Some will be eaten Friday, but most Sunday. She would like to know how best to store them. Fridge?
They're van or choc, with buttercream icing. And chocolate accents. Those melting choc wafers are what I used for these accents.
Fridge or counter?
I refridgerate all my buttercream cakes/cupcakes and they seem to maintain their freshness. The only things I don't usually refridgerate are my fondant cakes. Sorry I'm not much help, good luck!
Eat what they want tonight. Place the rest back in the box and double wrap in plastic. Freeze. Thaw wrapped on the counter for 1 hour before serving. Then unwrap. They will be fresh and tasty.
Counter - stale.
Fridge - less stale, but stale.