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Baking/ Icing Cupcakes

post #1 of 11
Thread Starter 

I am making about 100 cupcakes for my sons 1st birthday on Saturday. Can I bake them Wednesday (tonight) and ice them Friday? Do I put them in the fridge before they are iced or just keep them in cake boxes until they are ready to be served? I am using a chocolate penguin as the decoration and am planning on putting them on as a decorate. Thank you sooo much!!

post #2 of 11
Thread Starter 

also I should add my cupcake recipe has milk and sour cream in it. I wasn't sure if that mattered about the refrigeration.
 

post #3 of 11

Bake them now but freeze the until the day before, or of, the party. Then you can ice them.  If you defrost them and ice them on Friday they will be fine for Saturday.  Cupcakes go stale very quickly but will freeze beautifully.  Recipes with milk and sour cream can stay at room temperature without refrigeration. 

Have a fun party!  

post #4 of 11
Thread Starter 
What is the best way to freeze them? Can I put them in the cardboard cake box to freeze? Also, defrost in the fridge or counter?
post #5 of 11
post #6 of 11

I put mine in ziplock bags and lay them flat.  I would not freeze them in the box, I suggest something airtight or even plastic wrap.  Defrost on the counter.

post #7 of 11

How would the cupcake papers go with freezing? I'd think there would be some kind of moisture issue when the cupcake defrosts and the papers would peel away. 

 

If it were me, I'd bake and decorate them all on Friday. Cupcakes are less forgiving than cake and dry out quickly so I always do them the day before they're due. I know 100 cupcakes sounds like a lot, but they are pretty quick to bake and quick to cool. Are the penguins pre made? If all you need to do is pipe a swirl and pop a chocolate penguin on top then I'd say do them Friday. Even bake Friday and decorate them early Saturday morning. 

post #8 of 11

could you not bake Thursday just a little later but if you cant I would freeze

post #9 of 11
Quote:
Originally Posted by Nadiaa View Post

How would the cupcake papers go with freezing? I'd think there would be some kind of moisture issue when the cupcake defrosts and the papers would peel away. 

 

If it were me, I'd bake and decorate them all on Friday. Cupcakes are less forgiving than cake and dry out quickly so I always do them the day before they're due. I know 100 cupcakes sounds like a lot, but they are pretty quick to bake and quick to cool. Are the penguins pre made? If all you need to do is pipe a swirl and pop a chocolate penguin on top then I'd say do them Friday. Even bake Friday and decorate them early Saturday morning. 

 



Hi!

 

I almost always bake my cupcakes and freeze them. Haven't had an issue with cupcakes wrappers peeling off as yet. I bake my cupcakes and usually let them cool a little. Then wrap each one individually in plastic wrap while still warm. I then let them cool completely and then into the freezer they go in a box. Once they are frozen solid I stash them in freezer bags to free up space :)  I take them out the morning I need them (if they are mini sized otherwise the day before), peel of the plastic wrap and let them defrost on the counter. If I do take them out the day before, I let them defrost and then store them in a cake box overnight so they don't dry out. Then I frost them. I've done this method with both vanilla and red velvet cupcakes and they've stayed beautifully moist. Haven't tried with chocolate cupcakes as yet though. Again....this is what works for me :)

post #10 of 11
Quote:
Originally Posted by Rohini View Post

 



Hi!

 

I almost always bake my cupcakes and freeze them. Haven't had an issue with cupcakes wrappers peeling off as yet. I bake my cupcakes and usually let them cool a little. Then wrap each one individually in plastic wrap while still warm. I then let them cool completely and then into the freezer they go in a box. Once they are frozen solid I stash them in freezer bags to free up space :)  I take them out the morning I need them (if they are mini sized otherwise the day before), peel of the plastic wrap and let them defrost on the counter. If I do take them out the day before, I let them defrost and then store them in a cake box overnight so they don't dry out. Then I frost them. I've done this method with both vanilla and red velvet cupcakes and they've stayed beautifully moist. Haven't tried with chocolate cupcakes as yet though. Again....this is what works for me :)

That is so good to know! I'll have to give it a try. Thankyou xx

post #11 of 11

You're most welcome Nadiaa :) I'm a stay at home mom and need to break up a task into smaller manageable tasks...so that's why I usually bake ahead and freeze my cupcakes :)  The reason I wrap each one individually while they are still warm in plastic wrap is to stop the 'hardish' crust that forms on top when they cool. This is especially so for me when I bake vanilla cupcakes. I've tried several different recipes and all of them resulted in a crust on top. Inside was always nice, soft and moist. Maybe it's something I'm not doing right. Anyway, the plastic wrap takes care of this until I figure it out :)
 

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