First Time Doing Wedding Cupcakes

Decorating By CassiaM Updated 26 Sep 2014 , 7:04pm by CassiaM

CassiaM Posted 23 Sep 2014 , 3:00am
post #1 of 11

Hello everyone,

 

I am not a professional baker, just someone who really enjoys baking and decorating cakes. That being said, I don't do it very much - basically just for my kids birthday parties, but I have gotten a good amount of compliments so I think I'm not too bad at it. :) My brother in law is getting married next month, and they have asked me to make their wedding cupcakes (and an additional little cake for them to cut). They are very basic some vanilla, some chocolate with ivory buttercream icing.

 

So I have a some questions in the hopes that some of you who are professionals can help me out with! Firstly, when should I make them? The wedding is on a Saturday at 6:30pm (ceremony), with dinner to follow. I was thinking of doing the actual baking the evening prior, then decorating them on the Saturday morning. But I can't just leave them out for the rest of the day if they are iced and ready to go, can I? I worry about the icing crusting. Secondly, how should I transport these? There will be 50 cupcakes and a small (probably 5-6") cake. Thirdly, I assume the facility will have somewhere to store these as the ceremony and dinner will be in the same room, so I'm thinking I won't be able to set them up immediately upon arrival, but should they go in the fridge or just be at room temperature? I'm just not sure what the 'usual' wedding cake protocol is. :)

 

Also, for ivory icing, should I use an "ivory" gel colour, if they even make that? I don't recall ever seeing it, but then again I don't think I've ever been in search of it. Normally if I want to go for ivory, I just use vanilla extract with some colour to it.

 

 

Okay, I think these are all my questions for now - thanks to anyone who got through the post!

10 replies
mcaulir Posted 23 Sep 2014 , 4:10am
post #2 of 11

I think a lot of your questions would be answered by doing a trial run with a batch of cupcakes. Just make a batch like you plan to for the wedding, and put half in the fridge, and half at room temp, or whatever conditions you're worried about, and just see how long they last for.

 

Your recipe might last differently to mine, you icing will crust at a different rate etc. You just need to do a single batch of your recipe and try it out.

 

Can I just suggest that you talk to the B&G and find out what the setup at the venue will be? Don't just assume that there's somewhere to store cakes. Have the B&G find out, or ring the venue and find out yourself what the actual situation will be.

johnson6ofus Posted 23 Sep 2014 , 5:13am
post #3 of 11

Random thoughts...

 

- bake in foil cups as I find they stay moister

- think about the display.... even 2x4 scrap lumber under the tablecloth adds dimension and interest.

- factor in any "rush" you may have participating in pre-wedding stuff. Will you run out of time?

- Pre-make toppers or decorations when you can go slower without pressure. 

- ivory is using real vanilla and maybe a drop of brown if you want it darker

- any box, with a non-skid rubber mat should be fine... covered!

 

 

Last, I would even consider a swirl on site. I would personally prefer to set up directly on the table. Set up base, tablecloth, and display cake. Then take "naked" cupcakes, pipe a swirl and plop on cupcake topper (pre-made). Place cupcake directly on display. Again, this is based on your speed and the complexity of the cupcake design. I could easily do the whole display on site, swirl and all, for 50 in an hour or less. If you can, that may work for you.

 

Good luck!

julia1812 Posted 23 Sep 2014 , 5:57pm
post #4 of 11

AI've been doing lots of cupcakes lately, often with an early morning delivery on VERY pumpy roads. Never had a problem with them during transport, cupcakes already arranged on tray... I normally bake them the evening before and wrap them in cling film to keep the moisture in, but keep them outside at room temperature. The BC I also prepare in the evening, take it out first thing and beat it up again when it's warm. But since the wedding is in the evening you can make the cupcakes and toppers the day before and make the BC the day of the wedding. Need to put my BC decorations in the fridge in order have crust, but guess that's because it's very hot and humid here... Have a look at my video if you like:


Good luck

leah_s Posted 23 Sep 2014 , 6:55pm
post #5 of 11

You can get a lovely ivory color by using regular (brown) vanilla in the icing recipe.

I have alwasy set up the cake/cupcakes at delivery time, so that they are a centerpiece in the reception room as the gusets come in.

And yes, you can leave the finished cupcakes in a box on the counter overnight. (Assuming they do not have a perishable. filling.)

cai0311 Posted 23 Sep 2014 , 7:14pm
post #6 of 11

AFor cupcakes I do all the baking, filling, icing and decorating the day before. Depending on the number of cupcakes it turns into an all nighter but I like having the cupcakes made close to when they will be eaten. They are a completely different animal than cakes.

Cupcakes take longer to ice and decorate than you would think, so I wouldn't wait till the morning of to do that portion. You will be scrambling to get the cupcakes and yourself ready.

I transport my cupcakes in the same plastic clamshells bakeries use. I buy them online in bulk to the price isn't that bad. I can stack them 3 deep in my car. Plus it just looks professional.

Don't forget about think how you are going to display the cupcakes. A display is important because otherwise they just look flat and dumpy (IMO).

CassiaM Posted 23 Sep 2014 , 7:46pm
post #7 of 11

Thank you so much for all the great responses! I will take note of these.

 

These are the cupcakes they want: https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xpa1/v/t34.0-12/10682094_10152717377630883_408458529_n.jpg?oh=0cc556cdeacb50b649713682984ba27e&oe=54237317&__gda__=1411682694_7c256b0200af673a0fdd960be3655aac

 

So, as you can see - very basic. They do want the metallic cupcake liners, which I already have, but I'm not sure if that's the same thing as foil liners as someone mentioned. Piping on the icing once I get to the facility is a wonderful idea, but I'm not sure I could do it in a timely fashion, in my dressy clothes, plus with the set-up being what it is (ceremony and dinner in the same room) I'm not sure it would be possible... I will have a talk with the B&G to see what the deal is with the set up. Should I ask that they be left at room temperature? I am thinking that's probably better than cold from the fridge (I'm not sure if there is even a fridge, just pondering ideas).

 

Great idea about the clams from bakeries, I will look into those. I wouldn't need too many and for peace of mind that they will make it to the facility in one piece, I am willing to pay a few bucks.

 

I will make the cupcakes the evening prior, cover them well in plastic wrap, and then pipe the icing on the morning of. I'm not sure if there will be any pre-wedding stuff to attend at this point (I'm thinking not), but I do have to run my kids to the other end of town for an overnight drop off that day as well as get myself prepped and ready so it will be a busy day. Do you think keeping the cupcakes in the clamshell things through the day would keep the icing fresh, or is there a better alternative?

 

Thanks again so much for the great ideas, I really appreciate it!

julia1812 Posted 24 Sep 2014 , 6:29am
post #8 of 11

AWow, i actually love those rustic wood plates the cupcakes are placed on! Will you serve them on those? If so, can you buy it somewhere or will you build it yourself? Personally I hate crusted buttercream on cupcakes and would definitely not keep them in the fridge. Time wise I see no problem. Have just recently piped swirls on 120 cupcakes in the morning (cupcakes and toppers were made the previous day) and was done in no time. And I'm by far not a pro! Plus, as you said, you don't have to worry about your dress getting dirty or you being sweaty...

matthewkyrankelly Posted 24 Sep 2014 , 12:31pm
post #9 of 11

The main thing to take from all of this is to have sturdy packaging ready, either plastic or boxes with inserts.  If you have the packaging, put the cupcakes in as soon as they cool, for storage.  The cupcakes can be decorated directly in the boxes and transported easily.  The boxes will also keep them fresh so you don't have to fiddle with plastic wrap.

 

I normally do weddings of 150-300 cupcakes.  This process has never failed.

 

You can also have your frosting made ahead and bagged for piping in the morning. 

 

If the cupcakes are in boxes and the frosting is prepped, piping to out the door will be less than 10 minutes.

cai0311 Posted 24 Sep 2014 , 3:35pm
post #10 of 11

AI have kept cupcakes in the clamshells for personal consumption for 5 days and they were just as good as the first day.

I would NOT ice the cupcakes at the venue. Icing is messy and you will be dressed up. Plus if you run out of something - oh well - you don't have a mixer there to whip up more.

CassiaM Posted 26 Sep 2014 , 7:04pm
post #11 of 11

Quote:

Originally Posted by matthewkyrankelly 
 

The main thing to take from all of this is to have sturdy packaging ready, either plastic or boxes with inserts.  If you have the packaging, put the cupcakes in as soon as they cool, for storage.  The cupcakes can be decorated directly in the boxes and transported easily.  The boxes will also keep them fresh so you don't have to fiddle with plastic wrap.

 

I normally do weddings of 150-300 cupcakes.  This process has never failed.

 

You can also have your frosting made ahead and bagged for piping in the morning. 

 

If the cupcakes are in boxes and the frosting is prepped, piping to out the door will be less than 10 minutes.

Perfect. Thank you so much for the tip of icing them right in the box! I actually did find a local woman who sells all kinds of baking things (tools, boxes, etc.) and got enough boxes and inserts to transport the cupcakes safely to the venue. :)

 

The pictures posted are not mine, the bride found them online and said that's what she wanted the cupcakes and cake (although I'm not sure that I included the cake picture.?) to look like. I LOVE the look of that rustic wood as well - I don't think they'll be using anything like that though, I believe she is just looking to set them up on little cupcake stands like the kind you can buy at Michael's (the wirey-looking ones).

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