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Posts by cai0311

I tend to put a cake card board in the box. Then cupcakes on top of that. Makes the box sturdier.
 You can use the same quantity for the ingredients for any size box.
2 1/2 tsp
I am assuming you mean the apple pie filling from a can. Does the can read "refrigerate once opened" or something similar to that? If I were you I would call your local health or agr. department for the answer. I use those fillings all the time and do not refrigerate the dessert.
Try a test run to see how the cupcakes bake on the top and bottom rack of the oven. The results of the test run will allow to figure how long baking will take (1 rack vs 3 racks). I would make the faces the beginning of the week you need them. 200 of those is going to take quite a LONG time. Maybe you could do a couple dozen with that design and the rest with a swirl. As for storage, you will need to keep them in a non sealed container. A sealed container will make...
Freezing the cupcakes will cause the cookie to soften during the thawing process because of condensation. So the cookie won't be crunchy, but I don't think that will ruin the cupcake. I bake all my cupcakes 1-2 days before they are needed. I store them in clam shell containers. They stay very moist in those containers. Plus you can stack the containers 3 deep, so transport is easy.
The difference between buttercream and royal icing is the same as the difference between cotton balls and concrete. Totally different mediums, reasons to use each type of icing and ingredients.
I use the 15 second rule for my royal icing. Any stiffer and it breaks on me too.
 I know this post is over a month old, but I had to comment on the above post.I delivered hundereds of cakes - most of them wedding cakes - in the trunk of my tiny Suzuki car. I just put the back seats down so the air conditioner blasted cold air into the trunk. I also chilled all my cakes overnight before delivery so they were cool when I put them in the trunk.I have yet to lose a cake.
Next time you might want to try ganache under the fondant instead of buttercream. Ganache works so much better under the weight of fondant.
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