Hello,
I'm new here and I'm making a cupcake cake for my Grandma's b-day. It will be the first time I've ever done this. I apologize for all the questions in advance.
How many cupcakes will I need to make a 9 X 13 size? Do I just use a regular muffin pan, then put them on board and squish the cupcakes close together to ice them?
Also I plan on doing a FBCT. What kind of buttercream recipe do I use? I will need to make a 30 min. drive with the finished product, will the FBCT hold?
Any other advice would be appreciated.
Thanks 
Breanna
CCC are Wonderful! You were right about the squish together and frost. Lots of people suggest the icing tip but I haven't had any trouble just dropping a glop in the middle and icing like a cake. I usually glue the outside ones to the board (icing works for glue) and they will keep the rest from shifting around.
- A regular muffin pan works just fine, I've done one in mini muffins too.
- FBCT work great on CCC's .(I have a couple photos) Apply like you would a regular cake and once they thaw and settle into your base frosting there's no moving them. I've always just used the wilton class BC but there is a recipe in the recipes section called BC for FBCT (or something along that lines)
- Um I'm not sure how many for a 9X13 but when you travel put some of that gripping shelf liner under your board in the box and then under the box on the floor of your car and it will stay put. 
Hope this helps and Good Luck, once you do one, and serve it later, you will fall in love with them. 
Hmmm. Well that's all I've ever used, but I'm a creature of habit. It needs to be a crusting frosting to keep the cupcakes together (someone might say other wise) but I'm pretty certain that's what makes it work. I'd say as long as it crusts over and is thick it would work.
You'll get more replies. There are MANY others who know MUCH more than me. At one point I thought there was a link to another site showing how to do a CCC. Maybe someone can give that to you too.
Breanna, first off, welcome to cake central.
You do use regular muffin pans and you do use the paper liners. You don't exactly have to SQUISH the cupcakes together; but you should stagger them so that the cupcake on the next row in in the groove made by the first row.
Personally, I don't glue down my cupcakes; but I do use the icing tip and smooth out the frosting.
Use the same amount of batter for the cupcakes as you would for the 9x13 cake. If you are using a mix, you'll get about 24 cupcakes. (24 servings) So figure how many servings you want. Don't fill the cups all the way, just 3/4 of the way up.
while they are still warm and in the pan, take a cookie sheet and press it on top a few seconds to flatten them out evenly.
I have no experience with FBCT, so I can't help you there.
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