Freeze Cupcakes With Preserve Filling?

Baking By Junglegrown Updated 3 Jan 2016 , 7:20pm by -K8memphis

Junglegrown Posted 3 Jan 2016 , 4:44pm
post #1 of 2

I need to make 250 standard-sized wedding cupcakes. They want vanilla with raspberry preserve filling.

1. Should I add preserve filling before or after freezing?

2. How much preserves should I plan to get to fill all of those?


*Last edited by Junglegrown on 3 Jan 2016 , 5:11pm
1 reply
-K8memphis Posted 3 Jan 2016 , 7:20pm
post #2 of 2

you need to test your ideas so they will be accurate for your recipes and equipment -- and it all depends on how much filling you put in each one as to how much you will need -- make up a half recipe fill and freeze some then don't fill the others and test how you like the results filling after freezing -- me i would work it so they would freeze & thaw well already filled -- because after freezing i don't like to do anything but ice & decorate -- there's no wrong way -- just the way that works best for you --

another question you might consider is -- fill before or after baking --

what is preserve filling? like jelly preserves? or sleeve filling? i have a friend that swirls sleeve filling in her cake before baking -- i don't usually do that but it's certainly an option -- then check how it thaws out after freezing too of course if you try it --

http://www.sugardelites.com/Filling-Raspberry-Henry-and-Henry_p_776.html

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