I have to make 140 wedding cupcakes in a few weeks (along with a small 2-tiered cake for cutting).

I am not worried about the cake, but I am concerned about the logistics of doing 140 cupcakes. The plan is to do chocolate fondant with ribbon roses on top.

My question is this: Am I better to use a layer of apricot jam and then rolled fondant on top OR just dip the cupcakes into the poured fondant mixture?

Which will be easier and also which will keep the cupcakes fresher? I love the look of the rolled fonant, but I'm just wondering if the coating of jam keep them moist inside? I will be baking Friday night, icing Saturday for a Sunday afternoon wedding.

Any help would be greatly appreciated.

anyone???

I did some before and used fondant. Rolled out a big piece and then cut circles with a cookie cutter. Mine had a al ayer of bc under the fondant.
If I recall correctly there was 120 cc on this stand
HTH
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1160308

Ps would love to see the result if you use poured fondant, I want to give that a go next time

I did the poured fondant for 100 cupcakes. I have to say I had to do a few before I could perfect it. And keep reheating the fondant. It was messy.

I kept thinking I should have just done the rolled fondant.