I'm planning to bake 6 dozen cupcakes for a birthday party on Sunday. I'm guessing cupcakes will dry out much faster than cakes will - how far ahead can I bake the cupcakes without the texture getting affected? I have a small baby - so I will have to bake ahead of time!
Thanks for all the help
Hi G so I know exactly where you're coming from I have 3 young boys and find myself having to bake in advance at times to. I would say you can bake them today as long at you put them in boxes and in the fridge. I've baked some 4 days in advance and done as i told you (put them in boxes and in the fridge) and come the party date they are still soft moist and taste fresh.
so i would start today. just don't leave them out overnite then they will dry up a lot faster.
Hope this helps.
I would bake today.....FREEZE...pull out Saturday to decorate. They thaw extremely quick. Freezing stops the drying out process.
Thanks! I've always frozen my cakes - it works out beautifully. But I'm pretty sure I wont have the time or the patience to individually wrap each cupcake - any quick tips on how I can freeze them without wrapping them!
Package, wrap, and FREEZE.
Freezing stops them from going stale. The fridge slows it, but can also dry it out if not wrapped as tightly. Once you do it, you will love freezing. I freeze frosted cakes.
The key to this is the defrosting process. Let the cakes come to room temperature before you unwrap. It won't take more than a half an hour to an hour max. Condensation occurs at the hot /cold barrier. If you wrap tightly, any condensation will happen at the wrapping. once it is up to temp, there won't be an issue.
Just put them in a zip lock bag or plastic storage container and freeze.
I have these flat pans with short sides that I like up cupcakes on. Then I wrap the entire pan in saran and cover in a plastic bag. Freezing does not change the taste. It locks in moisture...the refrigerator will take the moisture away.