Cupcakes Made Too Soon

Decorating By Raynebow88 Updated 11 Apr 2016 , 4:25am by Raynebow88

Raynebow88 Posted 10 Apr 2016 , 12:11am
post #1 of 5

I had baked and decorated a bunch of vanilla and red velvet cupcakes with buttercream frosting yesterday thinking it was for today, but its not due till tomorrow. Will it be ok till then? What should I do to keep it as fresh and pretty till then? Thank you

4 replies
julia1812 Posted 10 Apr 2016 , 5:51am
post #2 of 5

Well cupcakes dry out faster than cake but it also depends a bit where you are (climate) and your recipe.

I would probably freeze them until pick up/delivery (they defrost quickly here). 

But if you have a nice "wet" filling or were brushed with syrup they could survive another day in a cool room like a cellar  (that I don't have lol). I find anyway freezing keeps stuff the freshest. Why have it linger around on your counter when it can chill for a while?

Raynebow88 Posted 10 Apr 2016 , 10:54am
post #3 of 5

Will it be ok to freeze with fondant decorations on it?

julia1812 Posted 10 Apr 2016 , 10:57am
post #4 of 5

Yes. Place them in a box and wrap the box in cling film. Do not unwrap till thawed so the condensation will stay on the outside (on the cling film and not effect the cupcakes.

Raynebow88 Posted 11 Apr 2016 , 4:25am
post #5 of 5

Ok next time I will give that a try thank you so much for your help!

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