Hi. I'm thinking about starting a home based cupcake business..
as I'm planning to start this business.. i just wondered what to do if there are leftovers from my batter and frosting for cupcakes?
Either freeze or enjoy as a family the extra cupcakes.
I'm mean cook the batter then freeze!
Freeze the batter in ziplock bags , it will keep for a couple of months and it cooks fine after it has been frozen.
What about the frosting? Can I put it on a ziplock bags too, then freezer it?
I am not sure about frosting as I don't use it much. I do however freeze ganache all the time.
do you freeze the batter itself ???? or you bake it then freeze it???
I freeze the batter.
I have freezed both. Usually i use it within a week.
I tried freezing batter that uses baking soda as a leavener...on baking it was a disaster, the cupcakes did not rise evenly. I think it works best for batters that use baking powder, not baking soda, though I could be wrong.
I always freeze left over buttercream and have never had an issue defrosting and reusing it. I always put it in the freezer a few days before I want to use it then bring it to room temperature. Sometimes I throw it back into the mixer for a quick whip before using it.
I froze leftover WASC batter recently and scooped it frozen into the liners and baked it. They came out a bit lopsided but baked up fine. I might let it soften a bit more next time, but I'd definitely do it again.
I freeze my crusting frosting and let it sit at room temperature to thaw and then I whip it up again in my mixer and it's as good as the first day
I freeze all my leftover cake batter (unbaked) in ziploc bags. I also freeze my leftover buttercream and chocolate fudge icings in ziplocs. Never a problem with them and they stack nicely if you flatten them out.
This is perfect! I'm getting busier at my home bakery & now people want to mix-match flavors for the holidays. So I was wondering what to do with all the left over batter, sometimes frosting too.
Question ~ after you freeze flat into ziplocs, do you just let it thaw to reuse? Fridge or room temperature thaw?
I LOVE CAKE CENTRAL! So much helpful stuff here! Thank you!!
I freeze both batter and icing in ZipLoc bags with no problems. The cake batter should come to room temp so that it's not cold in the oven. It takes longer to bake and sometimes doesn't rise properly. I also knead the bag of batter to redistribute the ingredients before snipping off the corner and pouring into cupcake dainties or a cake pan. Swiss meringue doesn't thaw nicely, though. Buttercreams are never a problem. I also freeze leftover evaporated milk, heavy whipping cream and fruit fillings in ZipLoc bags. Good luck.
As everyone said, batter usually freezes ok.
I assume you're concerned about the issue of convenience and time saving? I'm just asking because it's a common pitfall when starting a new cake business to worry too much about saving $2 worth of batter and not realize that one has undercharged for the cupcakes by $20 or more. In terms of your profit, it's usually more important to make sure you're charging enough.
Of course you want your costs to be as low as possible. But it's better to charge $48 for a dozen cupcakes and throw out $2 worth of batter than to charge $24 for a dozen and save $2 of batter.
Oops, old thread. lol
AIf I ever have extra batter, I usually will bake them off in sheets and then make the cake into cake balls. Then I just put them in the freezer in ziplocks, so when I get an order for cake pops, I already have them on hand! I use frosting in my cake pops as well, so that would be a good solution for extra frosting too! I am usually able to use the cake pops within the month and I have frozen them up to three, and tasted them myself and as long as the bag stays completely sealed, they have been perfect!
A@howsweet $48 for a dozen cupcakes??!! :o Are you quite sure you are maximizing your profits at that price when taking into account the customers you don't get due to that cost?