Cupcake Disaster!!! Need Ur Urgent Help!!!

Baking By Mrscuppycake Updated 17 Feb 2012 , 1:36am by Cakery2012

Mrscuppycake Posted 15 Feb 2012 , 8:11am
post #1 of 11

hello there!I'm badly stuck I have an order for 100 cupcakes, as part of a dessert table...I baked them and put them in room temperature, I know bad move but had so many other things to bake as well! And no space in the freezer... Please help me I need to fix them they have gone hard... Ive put them all in the fridge covered up, shud I use warm sugar syrup?? I don't want to bake them all again... Please help I have to give the order in a day!!!!!

10 replies
msthang1224 Posted 15 Feb 2012 , 8:17am
post #2 of 11

Hi,

I would take them out tof the fridge and leave them out UNLESS you have a perishable filling inside of them. Leaving them in the fridge will only make them harder and dry too.

I would do as you said: BRUSH WITH THE WARM SUGAR SYRUP and that should solve yr problem icon_smile.gif

Mrscuppycake Posted 15 Feb 2012 , 5:41pm
post #3 of 11

I tried the warm syrup it dint work icon_sad.gif((( I read that I can bake it again after putting the syrup for 10 mins that will make it softer...

Texas_Rose Posted 15 Feb 2012 , 5:50pm
post #4 of 11

Honestly, I would toss them out and bake again. Some things you just can't save.

When it's for a paying customer and it's your reputation on the line, it's best to just do it right even if it takes more time or ingredients.

TheSweetTreat Posted 15 Feb 2012 , 6:27pm
post #5 of 11

When you say they've gone hard do you mean the entire cupcake or just the outer rim? I had some red velvet cupcakes cool off and the edges were over done. I put them in a bakery box and a slice of bread and then saran wrapped them whole box. Later that day the edges were soft again.

The slice of bread releases moisture I suppose and helps soften up everything else around it. Works great with overdone chocolate chip cookies.

KoryAK Posted 15 Feb 2012 , 6:35pm
post #6 of 11

Cupcakes are sooo finicky and want to dry out from the enormous surface area.... when were they baked? Are they scratch or box mix? My gut says you're going to need to toss them out...

AZCouture Posted 15 Feb 2012 , 6:40pm
post #7 of 11

Rebake and don't take on more than you can handle next time.

Mrscuppycake Posted 15 Feb 2012 , 7:27pm
post #8 of 11

Thanks for the encouraging words, I did end up rebaking them, a few were soft so saved them up... I've made more than 200 cupcakes in a go once and was amazing, but I guess it's just a bad bad day for me, so have to face the challenge and just do it!!!! Thanks again..

Cakery2012 Posted 17 Feb 2012 , 12:43am
post #9 of 11

I think the trick is to keep an eagle eye on them and never overbake even slightly. I usually bake at. 350 then 325 .As soon as they cool I put them in an airtight cupcake carrier in kee p in a coo l place . It sounds like you may have baked a bit too long .
Everyone has a bad baking day once in awhile and there is no reason to belittle someone who.does. Everyone has had to learn sometimes by trial and error.

heynannie Posted 17 Feb 2012 , 1:24am
post #10 of 11

It seems as though the situation came out with positive results. Way to go Mrscuppy, Thank you for sharing your expierience with all honesty. I feel encouraged. <333><. i am thanful for the informative responses from other "cakers" icon_smile.gif

Cakery2012 Posted 17 Feb 2012 , 1:36am
post #11 of 11

I think the trick is to keep an eagle eye on them and never overbake even slightly. I usually bake at. 350 then 325 .As soon as they cool I put them in an airtight cupcake carrier and keep in a cool place . It sounds like you may have baked a bit too long .
Everyone has a bad baking day once in awhile and there is no reason to belittle someone who.does. Everyone has had to learn .

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