Merry2go Posted 25 Mar 2013 , 1:18am
post #1 of

I've been asked to make about 400 cupcakes for a out of town wedding which I am an invited guest.  It's about 2 hours away during Memorial Day weekend.  We're in Chicago so weather can be 60-70 degrees then.  I'm debating issues on how to tackle this.  The bride wants chocolate cupcakes with vanilla mousse and vanilla cupcakes with chocolate mousse. 

 

I still have to call the venue but I'm thinking it's best if I can fill & decorate there but I'm not sure if I'll have access to their kitchen.  If I don't and have to make them in my commercial kitchen what do you think the best way to transport them to make sure the mousse stays food safe? 

 

Thanks, Mary

2 replies
fcakes Posted 25 Mar 2013 , 3:14am
post #2 of

A 2 hr drive would be risky in that temp. The mousse could melt all over the place. I think the best thing would be to take the mousse in a chilled box, and the baked cupcakes in boxes and frost them when you get there. Transporting 400 decorated cupcakes would occupy too much space!

ladyhawke917 Posted 25 Mar 2013 , 3:15am
post #3 of

Pack them in plastic storage boxes inside bigger plastic boxes with ice? I don't know how big a vehicle you have, if you have room or not.

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