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Disaster in cupcakes

post #1 of 19
Thread Starter 

This is so hard to say, but I have had my first disaster. And, worse yet, on my biggest order. It was for a baby shower today across the state. I baked the cupcakes (all 8 dozen) on Tuesday, placed them in sealed plastic containers until Thursday.  On that day I did my filling, frosting and decorating of them.  They were boxed up on that day and placed in a cool room. Friday morning I delivered them to the gal in town who then drove them across state. The shower was this Saturday morning. She sent me a text this afternoon to tell me they were dry and crumbling. And she was not happy, as I can understand.

 

Now I have baked for many here in town and not had this happen. I almost always bake on Tuesday, wrap them as stated above, and finish up on Thursday.  Only difference is that most deliver on that Thursday or Friday.  I have never had this happen.

 

I am looking for input and advice from all of you out there.  I don't ever want this to happen again!

post #2 of 19

Baking on a Tuesday is way too early for a cake due on Saturday unless you plan on freezing the un-iced cakes.  What I would have done is bake on Thursday, freeze overnight, ice on Friday and deliver.  You could conceivably bake and freeze them on Tuesday and then ice, etc. on Friday.  If I was your customer I would be expecting fresh cupcakes - and most customers expect you (wrongly, but still) to bake them and decorate them the day they are picking them up.  So, to tell your customer the cupcakes were three days old by the time she got them, and then 4 days old by the party is unacceptable.  I would be unhappy as well.

post #3 of 19

This is true,  I must say I am guilty of baking too early as well, thinking I needed the time.  Freezing after baking is the way to go if you are delivering several days later.  Don't get too upset, just remember for next time.  

post #4 of 19
Quote:
Originally Posted by DoughSweetDough View Post

Now I have baked for many here in town and not had this happen. I almost always bake on Tuesday, wrap them as stated above, and finish up on Thursday.  Only difference is that most deliver on that Thursday or Friday.  I have never had this happen.

 

 

 

Are you baking cupcakes usually, or cake? As far as I know, cupcakes dry out, and go stale faster than cake.

post #5 of 19

So sorry to hear about your order.  I have never had success freezing cupcakes and then frosting them.  Seems the paper cups want to come loose from the cake due to moisture. Not sure what to suggest for the future for you.  Hopefully, someone else may have a suggestion.

Linda
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Linda
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post #6 of 19
Yeah, sorry, but you just cant bake and hold cupcakes. You can bake, freeze then finish or complete them and freeze them.
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post #7 of 19

Poor customer. icon_sad.gif

 

There are many threads here on freezing cupcakes. You should check them out.

post #8 of 19
Thread Starter 

I bake cupcakes and cookies from scratch.

post #9 of 19

It is still 'from scratch' if you freeze after baking.  I would do a test run if I were you - bake and freeze some cupcakes and the bake and hold them your normal way.  Then eat them and see what tastes better and fresher - it is going to be the ones you froze.

post #10 of 19

You definitely want to freeze them next time. If I don't freeze cupcakes, I make them the day before and no sooner than that. Tuesday to Saturday would definitely mean a crumbly and old cupcake. Freezing cupcakes is very easy. I've done it a few times and had no problems. I don't freeze them decorated.

post #11 of 19
Quote:
Originally Posted by DoughSweetDough View Post

I bake cupcakes and cookies from scratch.

Yes, me too.
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post #12 of 19
Quote:
Originally Posted by Bakingangel View Post

So sorry to hear about your order.  I have never had success freezing cupcakes and then frosting them.  Seems the paper cups want to come loose from the cake due to moisture...

 

 

me too--or at least inconsistently enough--sometimes loose sometimes fine-- that i never would count on being able to rely on a freezing method

 

but i freeze all my cakes

 

and some shops i've worked in froze them like rocks

 

and maybe therein lies the answer--the way a home freezer cycles itself as opposed to the commercial ones ;)

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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #13 of 19
Quote:
Originally Posted by Bakingangel View Post

So sorry to hear about your order.  I have never had success freezing cupcakes and then frosting them.  Seems the paper cups want to come loose from the cake due to moisture. Not sure what to suggest for the future for you.  Hopefully, someone else may have a suggestion.


I have the same bad luck freezing them, I've tried all kinds of liners and freezing 'methods', and every time about at least 50% of the wrappers start pulling away.

 

Cupcakes are quick though, I don't see any reason to be bake them so far ahead of time. Personally, I would have baked Thursday evening and filled/frosted on Friday morning before delivery.

You can make your frosting/fillings ahead of time, 8 dozen cupcakes should only take about 2.5 hours, maybe 3 depending on your recipe, from the time you take your ingredients out til the time you're taking your last batch out of the oven. (Assuming you are baking 2 dozen at a time in a typical home oven.)

Filling and frosting, max a minute per cupcake, so an hour and a half. Or if you are on the slower side still with decorating, or if they were complicated, bake Thursday afternoon and decorate in the evening.

I always fill/frost the morning of delivery though, it ensures they are fresh as can be, even if it means getting up at 4am.

post #14 of 19

how were they boxed though?

 

the boxes should be wrapped like a mummy encased in plastic for the most protection possible but of course with baking/freezing properly in the first place

 

and this is a case in time when if the icing isn't covering the whole top you really risk them staling out

 

just some ideas for next time ;)

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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #15 of 19

I agree with scrumdiddlycakes (I like that name).  Cupcakes don't require too much time.  I once baked 250 cupcakes on a Friday evening then frosted the next morning.  What I do to save time is mix my dry ingredients ahead of time and put the mix in a ziplock bag (one batch in each bag).  I also pre-crack the eggs and put them in plastic containers.  So when baking time comes, the batter comes together quickly.  I also have 6 cupcake pans, so while one set of two is in the oven, another set is cooling and another set is getting filled with batter.  Once I get in the groove, it all goes rather quickly.  If I remember correctly it took about 4.5 hrs.

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