I'm making 250 cupcakes how early do i make them? And how do I store them if i don't have room in the fridge? Or should I make room? Please help i'ts Sunday today and I need to have them done by Saturday March 3 2007.

I would bake them and freeze them as I go. I am a big fan of freezing cakes. When properly wrapped and stored, freezing produces no adverse effects on the cake/cupcakes.

I would make them on the day only not a freezer person only peas and ice cream if you froze them what about the paper cups!!!!!Interested to know....I like my cakes fresh and worry about the freezer but hopefully there will be more experienced freezers than me. Good luck!!

I would freeze them. I do that all the time with my cakes and have had no problems at all.

Go with the freezer. It will make your life so much easier and they will taste delicious! When I have leftover batter I make cupcakes and pop them into the freezer....they are moist, delicious and yummy. I have an order for 6 dozen cupcakes next Saturday....I made them yesterday. Now I don't have to worry about it!

please tell me do you freeze them in there paper cupcakes????How do they look after.

yes I am curiuos too I would like to know if you freeze them in the paper I love freezing cakes!!!!!!!!

What if you use the foil cups? They should be okay, I would think, in the freezer.....I've never done this either but would like to know, may have an order for 100. Can you freeze with IMBC on them? and what about if you filled them with the twinkie filling.....would love to know.....

Thanks!

Tammy

LeeAnn

I have two dozen sitting in the freezer right now in paper cups. The paper cups never had a problem with them. Never had a problem freezing baked goods. I work full time and baking items ahead of time is helpfull. If you freeze your product right then they will be just as good as you bake them. That is my thought. I allways make sure I have a box of baking soda in the freezer to absorb smells. I hope this helps.

siahsammi, my thought bake, put in containers and freeze. Their is no way you cake bake 250 cupcakes in one day, frost and deliver. Most bakeries can not do that unless the cupcake are for the evening. I would also make the frosting ahead of time that way you can strart the night before and the morning of frosting the cupcakes.

Good luck on what ever you decide to do.

Yes, I freeze them in the paper cups. They don't look any different when they thaw out than when I pulled them out of the oven. I package them for orders and I sell them individually in my shop. During our Crawfish Festival (in late April) I go through about 400 cupcakes, 100 slices of cake, 20-40 dozen cookies, pounds and pounds of fudge, and countless pounds of handmade candy. I have already started getting ready for this festival with the exception of the candy...I make it last...about 1 week before the festival. If you package your baked goods tightly and get all of the air out they will taste fresh, flavorful, and just baked. Try freezing it and you will not be disappointed.

gibson,

I put the filling in the day before or the day of, then I decorate the cupcakes.

I've also frozen them in foil cups. Not a problem. I do not, however, freeze them with any sort of filling or icing. Just plain baked cupcakes. I also take them straight from the freezer, stick them in the cupcake holders, fill them, ice them and put the lid on. I never really "handle the cupcakes"...that just creates more work.

I freeze cupcakes alot. They do fine in the paper liners or the foil ones. JUst thaw them completely before you take them out of their packaging. I have a dedicated freezer for cakes and cupcakes so I don't get any other odors in the freezer.

Thanks everyone!!!!!!

THANKS TO ALL OF YOU I WILL TRY TO FREEZE THEM. BUT WITH SERAN WRAP?

If you freeze anything with only saran wrap it will surely get freezer burned. Put them in a ziploc freezer bag...

I freeze cupcakes ALL the time. No problem. I use the foil cupcake liners and freeze in ziplock freezer bags.


They come out fresh as can be.

Do you defrost the night before!!!!Or how many hours roughly does it take!

You can do either. I have defrosted the night before and I have defrosted in the morning and decorated a couple of hours later.

It doesn't take long for them to thaw. I have never filled them, though. I'm just talking about putting icing on them after they have defrosted.

It takes about 30 minutes for a cupcake to thaw out.

wow is that all thanks.

Yea, it doesn't take very long at all! This is what I do...step for step.

1. Bake the cupcakes (48 at a time) in white paper cups as soon as the order comes in
2. take cupcakes straight from oven to ziploc freezer bag and put in the freezer. I package them in 12's that way I can look and see how many dozen I have.
3. A few hours before I need them I take them from the freezer and put them in the cupcake box (clear box designed for cupcakes)
4. By the time I get them all in the boxes and fill my bags (filling and icing) I am ready to begin. I fill and ice 1 dozen at a time (it just breaks the larger orders up in my head)
5. Then I go back and decorate (sprinkle, candy, gumpaste, whatever), close the lid, label the package, and it's ready

I can do lots of cupcakes really quick this way! Anyway, that's just what I do.

THANK YOU TO ALL OF YOU! i TOOK ALL OF YOUR ADVISE AND IT IS GOING REALLY GOOD. I WILL LET YOU ALL KNOW HOW IT WENT. I AM GOING TO START TO DECORATE FRIDAY.THANKS A BUNCH!

I have tried freezing them and they seem to have a damp top to them after they have defrosted. I leave them wrapped in a ziplock bag while defrosting. What am I doing wrong?
Sandy

I too have had the dampness. Would love to know what I'm doing wrong as well.

That will go away once you take them from the bag. I leave mine on the counter just a bit, and that extra moisture will go away.

I freeze them ,when I take them out I wait about 30 min poke some holes and pour some syrup works great.
1/2 cup sugar
1cup water
1tablespoon vanilla or almond extract
boil water and sugar let cool add extract.

For those of you who fill your cupcakes...

Do you put back in paper cup after you fill them? How exactly do you fill them, how do you know when you have put enough it them.

I am new. I want to make some cupcakes for church this sunday. I found a recipe for twinkie filling I thought I might use. I am considering frosting smooth and adding a wilton rose to the top of each one of them made with bc. But for those of you who top with a swirly design, how do you do it?

I fill my cupcakes using a #32 tip and decorating bag w/filling. I just poke the tip into the cupcake and squeeze. I don't take them out of the paper cup...it would ruin the cup.

Use the large star tip, I don't know the exact number but it's a large tip (not regular size), and just swirl using a circle motion to get the cute "cupcake swirl" on top. Or you can swirl a #12 for a more elegant look.

Hope this helps.