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?
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!
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.