DebJ812 Posted 1 May 2013 , 2:37pm
post #1 of

AI have the opportunity to get an order for 200-400 cupcakes for the end of June. I would love to take it, but not 100% sure I am prepared for an order so large.

There are things i know i can do to prepare: *arrange child care *make frostings ahead of time and freeze

What else can I do to prepare?

Thanks!

34 replies
Stitches Posted 1 May 2013 , 3:06pm
post #2 of

You can do this! I do all the time. Cupcakes last for 3 to 5 days after their baked, when sealed well! You could work on this project for 2 days full time and easily get it done with-out any sacrifice in quality. Frostings also hold when well wrapped at room temp. for days.

 

The main thing is don't let them sit out on racks or in cardboard boxes being exposed to air, it's drying. If you must box them to store them as you go....place the boxes into garbage bags and close them tight squeezing out the excess air (using the garbage bag as a baggie around your box). Or place your unfrosted cupcakes on sheet pans and wrap them tight in plastic wrap. Only open the seals when your ready to box , frost and deliver them.

goldNcupcake1 Posted 1 May 2013 , 5:12pm
post #3 of

Hello, Debj812 and Stitches. I too am a cupcake finatic.

 

If any of you have watched the show Cupcake Wars, get this: the last two of four contestants have to bake a thousand cupcakes in 3 hours!

 

Debj812, just be glad you don't have do anything like that.

lexi55033 Posted 1 May 2013 , 5:25pm
post #4 of

I specialize in cupcake weddings and do about 2-3 of those size orders each weekend during the summer. Last weekend I had an order for 85 dozen cupcakes, in addition to several smaller orders. That was 1020 cupcakes just for the 1 order. It's do-able. For my Saturday orders I usually do all the baking on Thursday. Then I store the cupcakes in the plastic clam shell containers (like you see at the grocery stores) overnight. Those are the containers I deliver the cupcakes in as well. Then Friday, I make the frosting and frost all the cupcakes right in the containers. For the 85 dozen order, I baked about half on Wednesday and the other half on Thursday and frosted all of them on Friday. The event was Saturday evening and everyone loved them. They were still plenty fresh and moist. No complaints about dryness at all. Hope that helps!

 

I should also add that I usually work by myself, however my mom helped out with the order for 85 dozen. I have a commercial kitchen and I bake 6 dozen cupcakes at a time in my oven. I also have a 20 Qt Hobart mixer that I can multiply my batches of cake batter by 7 or 8 times if needed. That helps a lot!

goldNcupcake1 Posted 1 May 2013 , 5:48pm
post #5 of

Holy mackerel! Lexi 55033, a 20 Qt Hobart mixer must be big enough to occupy a whole kitchen table!

Stitches Posted 1 May 2013 , 6:15pm
post #6 of
Quote:
Originally Posted by lexi55033 

I specialize in cupcake weddings and do about 2-3 of those size orders each weekend during the summer. Last weekend I had an order for 85 dozen cupcakes, in addition to several smaller orders. That was 1020 cupcakes just for the 1 order. It's do-able. For my Saturday orders I usually do all the baking on Thursday. Then I store the cupcakes in the plastic clam shell containers (like you see at the grocery stores) overnight. Those are the containers I deliver the cupcakes in as well. Then Friday, I make the frosting and frost all the cupcakes right in the containers. For the 85 dozen order, I baked about half on Wednesday and the other half on Thursday and frosted all of them on Friday. The event was Saturday evening and everyone loved them. They were still plenty fresh and moist. No complaints about dryness at all. Hope that helps!

 

I should also add that I usually work by myself, however my mom helped out with the order for 85 dozen. I have a commercial kitchen and I bake 6 dozen cupcakes at a time in my oven. I also have a 20 Qt Hobart mixer that I can multiply my batches of cake batter by 7 or 8 times if needed. That helps a lot!

That's pretty much how I work my schedule also. I don't have plastic clam shells but I do have large Tupperware like storage containers that I use. SO I do have an extra step of shuffling my cupcakes from one container to another. The way Lexi does it in clam shells is ideal.

 

Save piping on the frosting till the end, don't pipe until everything is in the package your selling them in. You can make your frostings first on Mon. & Tues. they hold just fine until the weekend.

soledad Posted 2 May 2013 , 1:24am
post #7 of

Good day everyone!  Lexi 55033, What is a clamshell container?  I google it  and it only shows small individual containers, which must be expensive to buy. Would you please direct me to a picture of the one that you use?

Thank you!

DebJ812 Posted 2 May 2013 , 3:39pm
post #8 of

AWow! Such great advice!

What other containers do people use? I've been using roasting pans with lids for the orders I have now--mostly three dozen or so per order.

anavillatoro1 Posted 2 May 2013 , 4:37pm
post #9 of

AI am curious about the clam shell conteiners to?

hrd2pls Posted 2 May 2013 , 6:29pm

AI believe these are the clamshell containers mentioned.......same containers used by grocery stores for their cupcakes. http://www.wesellcoffee.com/cgi-wesellcoffee/sb/productsearch.cgi?search_field=Cupcake&storeid=*24aae6aaa4daa2f656d14950e8ab7d02914a9443

samcredible Posted 2 May 2013 , 6:37pm

AThi[quote name="lexi55033" url="/t/757789/large-orders#post_7389406"]I specialize in cupcake weddings and do about 2-3 of those size orders each weekend during the summer. Last weekend I had an order for 85 dozen cupcakes, in addition to several smaller orders. That was 1020 cupcakes just for the 1 order. It's do-able. For my Saturday orders I usually do all the baking on Thursday. Then I store the cupcakes in the plastic clam shell containers (like you see at the grocery stores) overnight. Those are the containers I deliver the cupcakes in as well. Then Friday, I make the frosting and frost all the cupcakes right in the containers. For the 85 dozen order, I baked about half on Wednesday and the other half on Thursday and frosted all of them on Friday. The event was Saturday evening and everyone loved them. They were still plenty fresh and moist. No complaints about dryness at all. Hope that helps!

I should also add that I usually work by myself, however my mom helped out with the order for 85 dozen. I have a commercial kitchen and I bake 6 dozen cupcakes at a time in my oven. I also have a 20 Qt Hobart mixer that I can multiply my batches of cake batter by 7 or 8 times if needed. That helps a lot!

This helps a lot I will be doing 25dz for the first time thank u very much for the insight

DebJ812 Posted 3 May 2013 , 12:42am

AThank you, Hrd2Pls! Those are cheaper than the boxes I was thinking of ordering.

cheatize Posted 3 May 2013 , 4:22am

The last time I made a huge amount of cupcakes, I used an underbed storage tote. I lined it with non-skid liner, placed the cupcakes in it, and frosted them while they were in the tote. They transported just fine and I didn't have to move around a bunch of small boxes. I think this is a good option if you're taking the cupcakes out of their boxes when you're delivering them (such as setting them up for a wedding reception). The totes seal well, too, so freshness isn't a problem.

 

My totes are about 4ft. long and hold cake pans when not in use for cupcakes. Double duty. :)

Letty38 Posted 3 May 2013 , 4:42am

AThat's a great idea cheatize!

emmc Posted 3 May 2013 , 6:55am

I just did a large order of 300 cupcakes earlier this week (Monday). Here's what I did:

Sat: I baked all 150-200 cupcakes in 2 flavours, and froze them. I froze them using several large containers (I don't even know if they were airtight haha). I put one layer of unfrosted cupcakes, then covered them with a clean and new sheet of plastic wrap, then put a second layer and another layer of plastic wrap and repeated until the top. Of course, my cupcakes were not large ones so I had slightly more than 50 in one container. I did a few of these.

Sun morning: I baked the remaining cupcakes

Sun afternoon: Made frosting and frosted them all by 8pm that night.

It was sent Monday morning, and note that I wasn't baking every minute!

So it's doable! And I did everything on my own. :)

soledad Posted 3 May 2013 , 1:26pm

emmc ... do you have a freezer just for your baking? Would it be possible to have a picture of your plastic container to see the size? Thank you in advance for your time.

 

 

CIAO!

AnnieCahill Posted 3 May 2013 , 1:54pm

Do you have one other person who could help you?  My friend and I did 500 in four hours.  We had two mixers and 8 cupcake pans going.  It was actually very fast and easy.  We made all the buttercream and froze it, and it took hardly any time at all to ice all of them.

emmc Posted 3 May 2013 , 11:04pm

ANo I only have a normal freezer. Also I used normal square containers, the freezer type which you will normally use to store meats. I don't have a picture now but if you could wait i am planning to do it again this weekend for another order. I'll take a picture then :)

soledad Posted 4 May 2013 , 2:22am

Thank you, emmc! I will check later for post.

 

Ciao!

emmc Posted 5 May 2013 , 7:57am

A[IMG]http://cakecentral.com/content/type/61/id/2999293/width/200/height/400[/IMG]

Here's the picture as promised. I hope in make sense? Haha anyway here I managed to squeeze in half of my order :) hth!

lexi55033 Posted 5 May 2013 , 6:37pm

These are the clamshell containers that I use. I found this website to have the best prices of any I've found. You can also order them in any quantity from 1 - 1000. http://www.wesellcoffee.com/cgi-wesellcoffee/sb/productsearch.cgi?search_field=COPL2217&storeid=*1eda1924aa0df99a6420448714dea5a925

LKing12 Posted 5 May 2013 , 9:04pm

I have several Tupperware containers that I put cooled cupcakes in to store before I frost.  They are easy to stack and store and keep the cupcake fresh and moist.  I ice them as I remove to put in the delivery boxes.  Can anyone tell me if the plastic clamshells keep their shape when they are stacked?  I am concerned about them not holding up if you stack them three or four high into a large box.

AnnieCahill Posted 6 May 2013 , 2:05pm

I just did a bunch a few days ago and used the foil baking pans with the plastic lids.  The cupcakes stayed very moist and I was able to stack them just fine.

lexi55033 Posted 6 May 2013 , 4:46pm
Quote:
Originally Posted by LKing12 

I have several Tupperware containers that I put cooled cupcakes in to store before I frost.  They are easy to stack and store and keep the cupcake fresh and moist.  I ice them as I remove to put in the delivery boxes.  Can anyone tell me if the plastic clamshells keep their shape when they are stacked?  I am concerned about them not holding up if you stack them three or four high into a large box.

Yes, you can stack them. I use the plastic milk crates that you can find at Target or Walmart and stack 3 plastic clamshell containers in each milk crate. Then I can stack the milk crates 2 high in my car for delivery.

DebJ812 Posted 9 May 2013 , 3:59pm

AFingers crossed! The committee is meeting today to choose vendors. I sent them a few samples. [IMG]http://cakecentral.com/content/type/61/id/3003144/width/200/height/400[/IMG]

DebJ812 Posted 15 May 2013 , 8:06pm

AI got the job! But now it is for 600-660 cupcakes! Now I'm worried! ;)

Annabakescakes Posted 15 May 2013 , 8:10pm
Quote:
Originally Posted by DebJ812 

I got the job! But now it is for 600-660 cupcakes! Now I'm worried! icon_wink.gif

Whoa! Is this a home oven? I would bake 6+ dozen a day for 8-9 days! With much freezing of the first ones. You can actually freeze them frosted, too.

WiseBaker Posted 15 May 2013 , 10:52pm

Holy cow, I'm no longer worried about an order of 100! How much profit are you going to make off such a gigantic order??

quietude Posted 15 May 2013 , 11:18pm

I purchase mine from Cuptainers ( http://www.cuptainers.com/Cupcake-Supplies/Cupcake-Holders/Cupcake-Containers/12-Counts-Cupcake/12-Counts-Regular-Size-Cupcake-or-Muffin-Container-100-CT.html ).The quality is great, and I haven't found any at a better price than this!

 

Kim

DebJ812 Posted 17 May 2013 , 11:46pm

AYep, doing this in my home. Mapping the whole thing out now and the job isn't for about 6 weeks. I've limited the order to my Simply Frosted cupcakes, no fillings or fancy toppings. I'll also be ordering some clamshell containers and labeling them before I bake to keep things straight. Child care and an assistant have also been arranged.

Thanks so much for the tips!

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