I got my first real order this week its only 2 dozen but still I'm excited and its for a real pastry chef so I want them to be perfect. This recipe taste amazing and cooks up wonderful, but within a day and a half they are sooooooooo dry.
He needs them on Thursday, I am thinking bake Tuesday night let cool wrap then Wednesday evening seeing as he wants to pick up Wednesday night, should I tell him to keep them in freezer or refrigerator??
When in other forums it says wrap does it mean each one individually wrapped, or small numbers in plastic bags wrapped and put into freezer??
I have cupcake carriers and even though I typically don't plan on sending them to clients in my carriers but for this small amount and since I know him personally I plan to use them to help with this drying out.
Also any thoughts on how to alter the formula to keep it moist longer? there isn't any liquid in it now that I think about it. Any idea how to add it into it without making it all wrong.