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Add syrup before or after freezing..??

post #1 of 4
Thread Starter 

I'm making a Tiramisu cupcake that has a syrup added after the baked cupcake cools...I am also making a Black Forest Cupcake that has a kirsch syrup added after the cupcake cools....I'm making these ahead of time and need to freeze them for about a week....my question is:

Should I freeze the cupcakes and then add the syrups after they thaw out or should I add the syrup and then freeze them...?? 

Any help will be appreciated...!!!!

post #2 of 4

i vote: before freezing

 

be careful not to get it on the wrappers--gets sticky fast ;)

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #3 of 4
Thread Starter 

Thanks for the reply....I think I will add the syrup before freezing....maybe I'll do a couple pop them in the freezer and try them later to see how they do....it sure will save a lot of time the day of the festival.....

post #4 of 4

testing in advance is the best imo

 

i think you'll find that something good happens in the freeze/thaw process to make the syrup permeate the cake

 

plus you can determine how the cake itself does after freezing--if it bounces back for you

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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