I always have a problem with my kids parties because I make so many goodies that need to be freshly made. This means the night before and the day of, I am a complete stress ball. What I would like to do is to bake the weekend before and then ice the cakes the day before the party.
So my options (and questions are):
Store them in the fridge: Will they dry out terribly? Is a week too long to keep in the fridge? The impression I get from other conversations is that storing in a fridge is a no-no but I thought maybe if they're not iced it may be ok. Would coating them with sugar water help keep them moist (I've never done that but read about it)?
Store them in the freezer: Won't that also dry them out... or alternatively make them soggy when they thaw? I have never frozen anything other than what is meant to be frozen so I am a bit nervous of this option.
Do a trial and freeze some and refrigerate the others: I would prefer not to do this and rather rely on the community's experiences.
Suck it up and do it the day before: PLEGH!
Thanks in advance!
I've stored cupcakes in the freezer many times. They taste exactly the same once you take them out, so that won't be a problem. I've never stored them in the fridge so I can't help with that option.
Cupcakes won't taste fresh or be as soft after a week in the fridge. They will actually be better after a week in the freezer, try it!
Definitely freeze your cupcakes...I do all the time, though I usually don't frost them until I pull them out...and usually frost them while frozen and just let them thaw an hour or so. You can freeze them pre- frosted with buttercream as well though with no problems.
I always freeze my cupcakes and take them out once I'm ready to pipe or decorate them... They've always tasted fresh. I don't refrigerate them.
Freezer. Make your cupcakes, frost them with buttercream, fill with filling if you wish, decorate with buttercream or sprinkles, and wrap in plastic wrap or aluminum foil. They will be PERFECT when they defrost.
My preference is to purchase clear plastic clamshell containers (link to example below), and wrap the clamshell containers in freezer bags or plastic wrap or aluminum foil. Cupcakes are small enough that any condensation that may occur when defrosting doesn't bother.
Typically, I do not use fondant on my cupcakes. If you were to use fondant decorations or discs, you could make all the cupcakes, fill (if you wish), put buttercream on top, and freeze. Make fondant decorations separately and keep in a NON-airtight container. The day of the party, take the cupcakes out in the morning, leave in the wrapping and let defrost for at least an hour. After the cupcakes are at room temperature, simply place the fondant decorations on top. Done.
This is good news for me too. Thank you ladies
NEVER store baked goods in the refrigerator, unless it's "sealed" with buttercream etc. I only refrigerate fully coated or fondant covered cake. Refrigeration speeds the staling process of baked goods. There's a whole scientific explanation for it :) That's why plenty of people store their bread in the freezer and not the refrigerator-
DEFINITELY store items, really well-wrapped, in the freezer. Just allow them to come to room temp while wrapped and you'll be in good shape! I freeze plenty of items and have never had an issue. I feel that some of my cake flavors tend to freeze a little bit better than others, and I don't love to freeze my mini-cupcakes, but when you really, really have to...... I've also frozen buttercream frosted cupcakes with no worries about taste/texture/quality.
Not being in business, I guess I'm just not that worried about this (luckily). I made cuppies last month, had 6 left over so I put them in a clamshell container ( without plastic wrap or foil wrap) and threw them in the freezer. This week I put them straight into the fridge. I've been taking one out each day, letting it get to room temp, and eating them. They are nice and I'm enjoying them.
I've frozen frosted cupcakes and when they thawed out the buttercream was melty/wet. I live where it's humid so if you're in a dry climate you may not have that problem with icing.