I have an anniversary cupcake cake to do for next weekend. I have made 150 cupcakes but was wonderingif I could ice them with buttercream and tehn freeze them again. Would this wreck them?
Thanks for sharing all of your wonderful ideas,
I *think* it would be OK. I know that when I make petit fours I always ice the cake and then freeze it before I cut it up. I make sure that I wrap it very well before freezing it.
But I have to say, I have never frozen a cake for petit fours for a week.
I wouldn't freeze them frosted I think, huge chances they get all smeared and mussed. As well, I wouldn't have as much room to spread them out frosted, as I could make for unfrosted.
Taste-wise I don't think there would be so much problem, but looks would diminish, I am guessing.
Good luck to you, though!
I have never done this myself but I am sure that a fellow CCer who makes the most fabulous cupcakes and cupcake stands(http://www.marmaladecakecompany.com/id4.html) spoke about how she freezes her iced cupcakes prior to delivery. Her name escapes me but she is extremely generous with sharing information and will tell you how she does it.
The member Cakewhizz mentioned is antonia74 - she's lovely!
Thank you very much Bonjovibabe!! My memory has been crap lately must be my age!