How Far In Advance Do I Bake Cupcakes?

Baking By jennifercullen Updated 31 Jan 2012 , 9:16pm by Honeybees

jennifercullen Posted 28 Jan 2012 , 10:53pm
post #1 of 12

I've been asked to make a small amount of cupcakes for my step-dads dads funeral on tuesday, but I'm not sure when to bake them. I've never actually made cupcakes to decorate before (would you even believe it!) I've baked them with my kids but they never last longer than a day or 2 in my house so I dont know how long I can bake them in advance and they will stay ok for. I obviously want them to be nice on the day! I only get to do cakes in the evenings, so would sunday night be ok for baking, monday night for topping?

Thanks icon_smile.gif
Jenny

11 replies
Kiddiekakes Posted 28 Jan 2012 , 11:41pm
post #2 of 12

Bake them now and freeze them.Take them out just before you want to ice them and then pack up and take.By the time you get to the funeral they will be thawed and still fresh tasting.

sillywabbitz Posted 29 Jan 2012 , 12:34am
post #3 of 12

The day before is usually fine. My cupcakes seem to stay moist a couple of days after that but by day 4 I don't think cupcakes taste as good. Freezing works and you can also freeze the batter if you want to get ahead of the baking the day before.

jennifercullen Posted 29 Jan 2012 , 5:34pm
post #4 of 12

Thank you for the replies icon_smile.gif
So if I freeze them they can be decorated frozen and that won't affect the buttercream? I'm going to bake them tonight but I'd like to freeze them even if its just for a day!

scp1127 Posted 30 Jan 2012 , 6:47am
post #5 of 12

I still just do it at the last minute.

Sadly, I had to attend a triple funeral for my 24 year old niece and her two babies on Friday. I just baked in the middle of the night on Thursday and gave it to her mom that morning after the funeral.

Honeybees Posted 30 Jan 2012 , 7:29am
post #6 of 12
Quote:
Originally Posted by sillywabbitz

The day before is usually fine. My cupcakes seem to stay moist a couple of days after that but by day 4 I don't think cupcakes taste as good. Freezing works and you can also freeze the batter if you want to get ahead of the baking the day before.




How do you freeze it? Put it in a container and foil? Ive always wanted to try this but Im worried it wont come out right.

FromScratchSF Posted 30 Jan 2012 , 7:31am
post #7 of 12
Quote:
Originally Posted by scp1127

I still just do it at the last minute.

Sadly, I had to attend a triple funeral for my 24 year old niece and her two babies on Friday. I just baked in the middle of the night on Thursday and gave it to her mom that morning after the funeral.




Wait, what??? That sounds horrible Susan, I am so sorry for your loss. icon_sad.gif

scp1127 Posted 30 Jan 2012 , 8:36am
post #8 of 12

My brother was married to Lisa for eight years, but we stayed in touch even though the marriage didn't last. Last Monday night, her daughter who was my niece through the marriage, her 3 year old son, and her seven month unborn daughter died in a fire. She had moved to a trailer for a few weeks while her house was getting ready. Move in day to the new home was to be three days later on Thursday. Her fiance was 3 hours away working during the week. It was a faulty wire but the trailer, which was rented frequently, was not equipped with smoke alarms. That was the toughest funeral. The minister could barely speak at times. This girl had a job and went to college full time, plus had a little boy and one on the way. She had just joined this church, had a new house, and had recently said that she had never been happier.

I made Lisa a cheesecake and I didn't know it, but her daughter's favorite dessert was cheesecake. Her mom wouldn't serve it at the funeral. She took it with her to her motel room. I was so glad that it made her feel close to her daughter.

jennifercullen Posted 31 Jan 2012 , 4:03pm
post #9 of 12

Oh my gosh, thats so awful! I'm so sorry for your loss. My thoughts and prayers go out to you all. What a tragedy.

Kathy107 Posted 31 Jan 2012 , 6:34pm
post #10 of 12

Sorry for your loss.

sillywabbitz Posted 31 Jan 2012 , 6:54pm
post #11 of 12
Quote:
Originally Posted by Honeybees

Quote:
Originally Posted by sillywabbitz

The day before is usually fine. My cupcakes seem to stay moist a couple of days after that but by day 4 I don't think cupcakes taste as good. Freezing works and you can also freeze the batter if you want to get ahead of the baking the day before.



How do you freeze it? Put it in a container and foil? Ive always wanted to try this but Im worried it wont come out right.




I buy the glad or ziplock tupperware at the grocery store that says freezer safe. I then put in the batter and put a layer of saran wrap directly on top of the batter so no batter is exposed to the air. I put the lid on and for extra measure, I cover the lid and edges with Glad Press and Seal. I do this for batter and ganache and it works great. No freezer burn etc.

Honeybees Posted 31 Jan 2012 , 9:16pm
post #12 of 12

Great Thank you so much! I will give that a try.

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