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economical (cheap) way to frost 200 cupcakes - Page 2

post #16 of 43
[quote="SoFloGuy"]
Quote:
Originally Posted by kelleym

Quote:
Originally Posted by FromScratchSF

I just watched a a little of the video posted - and wow, do I completely disagree - she is staking 20-30 seconds just to dip one cupcake! That'll take for ever to do on the quantity you need.

I love my Wilton tip 1M for frosting cupcakes, takes about 5 seconds or less for a beautifully presented cupcake.



It takes you 5 seconds because you have been doing it for a long time, have a lot of practice and know how to do it. For a novice, chances are it's going to take you a long time for each cupcake if they even turn out half way decent. Not only does a novice not know how to hold the bag and how much pressure to use, you don't know how or if to hold the cupcake or how to frost it in an even swirl. For a novice their first one will take 5 minutes and the 200th one will take 4:59 icon_lol.gif


icon_lol.gif Well it doesn't hurt that my first job was at a Dairy Queen. I think all that practice making ice cream cones really came in handy 20 years later when it came time to try to master the 1M. icon_lol.gif

I know you're really just trying to upset the status quo around here, and I respect that, but there is no way that frosting one cupcake with a 1M can take 5:00 unless there is some serious impairment on the part of the operator. But don't worry, we see eye to eye on a lot of other things, so it's cool. icon_lol.gif
post #17 of 43
Quote:
Originally Posted by kelleym


icon_lol.gif Well it doesn't hurt that my first job was at a Dairy Queen. I think all that practice making ice cream cones really came in handy 20 years later when it came time to try to master the 1M. icon_lol.gif

I know you're really just trying to upset the status quo around here, and I respect that, but there is no way that frosting one cupcake with a 1M can take 5:00 unless there is some serious impairment on the part of the operator. But don't worry, we see eye to eye on a lot of other things, so it's cool. icon_lol.gif



Yeah, I was joking about the 5 minutes, but it will be faster for a novice to just dip the cupcakes in icing than trying to frost them to look good with a piping tip. A waiter can easily carry 6 drinks on a tray with one hand, but you can't if you don't have practice and know how to balance it. Just like you said about the ice cream, I'm sure your first cone didn't look perfect and it took you a while to get it right, but after that you could do it with your eyes closed. I'm not trying to upset anything, it's just that people (not you) get bent out of shape when they have a different opinion from their own.
post #18 of 43
Takes this lady about 8-10 seconds, doing it as a good demonstration. http://www.youtube.com/watch?v=fydx05yTdMc

If the OP decides to go this way, it doesn't matter if they are perfect or even close to perfect. It's just an easy way to get frosting on the cupcake. If you've ever served yourself soft-serve at a salad bar, I am confident you'll be ok. icon_wink.gif
post #19 of 43
Quote:
Originally Posted by kelleym

If you've ever served yourself soft-serve at a salad bar, I am confident you'll be ok. icon_wink.gif



I did and my salad got all soggy. icon_lol.gif
post #20 of 43
So you have a friend or neighbor that has a kitchen aide or other good stand mixer you can borrow for an evening? That would open up your options. You can make the icing now or anytime before the event and freeze. You can get your baking done any time before the event and freeze then. If you have freezer room you can ice them and freeze them decorated if you want. The swirl is easy peasy if you make a batch ahead of time, watch a couple of you tube videos and give it a little practice ahead of time so you aren't stressed a the last minute. I prefer the 2D tip, I think it looks like the 1M but uses less icing. I think when I measured it took about 1 tablespoon for one cupcake. Take that times 200 and you have your amount. I am not at home to do the calculations but it really goes a long way if you don't do a double swirl and really pile it up. One simple swirl is enough without going crazy. Plus the more icing would be messier to transport, serve and eat. You can do this!
post #21 of 43
By the way, I have never glazed so can't comment on which would be easier for a newbie. Google is my friend. The way I do my swirls would take about 12.5 cups of icing or a double batch. The recipe I use has part butter, part shortening (with transfats), flavoring and powdered sugar. It really isn't that expensive to make if that is the way you decide to go.
post #22 of 43
Quote:
Originally Posted by kelleym

Takes this lady about 8-10 seconds, doing it as a good demonstration. http://www.youtube.com/watch?v=fydx05yTdMc




She does it fast, but I've seen videos of people doing it faster and with a nicer look. I think this lady puts too much frosting on them, the frosting is almost the same height as the cupcake.
post #23 of 43
Just make buttercream and spread it on with a knife. Then once it's crusted, you can ziplock and freeze them. 10-year-old boys don't care in the slightest what their cupcake looks like, and won't want to eat a giant pile of icing. That way, you won't need to make as much icing, and you can stack them on top of each other for transporting. Keep it really easy for yourself.
post #24 of 43
Quote:
Originally Posted by SoFloGuy

Quote:
Originally Posted by kelleym

Takes this lady about 8-10 seconds, doing it as a good demonstration. http://www.youtube.com/watch?v=fydx05yTdMc




She does it fast, but I've seen videos of people doing it faster and with a nicer look. I think this lady puts too much frosting on them, the frosting is almost the same height as the cupcake.


Now you're just having fun. icon_lol.gif
post #25 of 43
Quote:
Originally Posted by kelleym

Quote:
Originally Posted by SoFloGuy

Quote:
Originally Posted by kelleym

Takes this lady about 8-10 seconds, doing it as a good demonstration. http://www.youtube.com/watch?v=fydx05yTdMc




She does it fast, but I've seen videos of people doing it faster and with a nicer look. I think this lady puts too much frosting on them, the frosting is almost the same height as the cupcake.


Now you're just having fun. icon_lol.gif

icon_biggrin.gifparty.gifthumbs_up.gifking.gif
post #26 of 43
Chocolate ganache. One batch should do about 48 cupcakes. No mixer involved. Dip the tops into the ganache when it's warm but not hot. I use the ganache 1 recipe from here all the time. When it gets to cool to dip properly, microwave for a few seconds to rewarm. Add sprinkles of choice or other decorations. Recipe easily doubles. I even use it as a filling to pipe into the cupcakes. I buy the plastic carriers from Global sugar, holds 24, can stack 3-4 tall with no problem, and best of all, each well that the cupcake sits down in is about 2" deep so they don't tip or squish each other.
post #27 of 43
Thread Starter 
WOW, Tthanks to all of you for your excellent suggestions and your humor! Also thanks for understanding that i am clearly out of my comfort zone on this LOL

Like one of the posters mentioned, this is just for a bunch of ten year olds who are going to be pleased to get a cupcake and thankfully wont be to concerned that they are not bakery perfect. I still have a week to go so Im starting to bake today and am going to do a few with a glaze to see how it looks with sparkles and may borrow a good mixer and try a real icing.

So..I was told by someone that I couldnt ice them and freeze them, but I see that a few posters here are saying it would be ok to? That would really solve my dilema as then I could do them all week and be all ready for Friday. If I did that then I will just spread the icing or glaze on top and put them into zip locks for the freezer. Just found out now my hubby has a surgeons appt that day so now I have to have them ready by nine in the morning in order to get them to the pic nic and him to his appt. So unless I hear I will poison them by freezing them all iced thats the way I think I should go.

again, thanks so much to all of you for taking the time to answer the questions.

I have the transporting thing all figured out atleast. Have whole bunch of cherry boxes that have four sides but sides are only a few inches high so can put them in there and have huge roll of saran wrap so will cover them and have a whole big back seat of truck to lay the boxes out in and on floor of back seat as well. icon_smile.gif
post #28 of 43
Thread Starter 
ok, wasnt thinking to much about freezing once iced...guess if I do that I would need to find containers as how would I get them into zip lock bags all iced>>> hmmm....to early for me right now...LOL anyways as usual for me I am spending to much time trying to think of every possible way to do things...got to take kid to a bday party and after that I am home for the day/evening and am going to start baking them!! Atleast Im confident I can make boxed cake mix cupcakes icon_smile.gif
post #29 of 43
You can definitely freeze cupcakes uniced or iced. If I were you I would make a batch of cupcakes and give a try with the glaze or a bag and a 1m or 2D tip. Decide which way you want to go. If you go with the icing swirl, which takes me much less time and looks way better than using a knife, I would get all the cuppies baked and pop into the freezer. Then the night before, set out all your boxes and put in all of your cuppies. Then while the cuppies are sitting in the boxes, give them each a swirl. You don't even need to take them out of the box. And you can have the icing all made ahead of time and frig or freeze till you are ready to do the piping. The icing does need to be at room temp when you are doing the piping. Once you have the swirl on, just leave them on the counter till the delivery the next morning. No need to tightly cover them. Just lightly cover to kind of keep the dust off. My computer isn't letting me do a search but if you search icing bullet it will give you an easier way to handle the icing bag. Basically you plop a pile of icing on a sheet of saran wrap and roll it into a tube. So you can make a bunch of these up. Then take one bullet, cut the end open and put in into your bag. Ice away and when it is empty toss the saran and pop another one in. It keeps the mess WAY down and you won't have to deal with icing going out the back end of the bag.
post #30 of 43
If you aren't worried about how they look, and you want to save money, you don't even need a tip. You can just cut the tip of the piping bag off. You can even use a sandwich bag instead of an actual piping bag if you want.
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