AI have been asked to make 140 cupcakes and a giant cupcake for my friends wedding and I was having a practice with some designs yesterday. Normally I use foil muffin cases as I find they keep the cakes fresher (in my opion anyway) and they are much easier to flat top with buttercream as well. I used papercases for these ones and within a day felt the tops had gone a little dry and hard already as I had not covered the top with buttercream. How does everyone else do it? [IMG]http://cakecentral.com/content/type/61/id/3174254/width/200/height/400[/IMG]
Freeze them until you need them.
AI dont have a big freezer just one big enough for my normal food :(
Mix and refrigerate all the batter in advance. Then bake just before you're ready to decorate. (I suggest you try this method first, with a small batch.)