Storing Cupcakes So Wrappers Don't Come Away??

Baking By cakelass Updated 28 Mar 2009 , 2:04am by sugarspice

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cakelass Posted 22 Mar 2009 , 10:44pm
post #1 of 6

Just wondering what everyone is using to store their cupcakes in to give to clients.
I am having a real problem with the liners coming away from the cakes. Everything is okay but the moment I put them in a cake box to have ready for the next day to give to a client I find the wrappers have come away overnight and I am almost certainly sure that the box has something to do with it.
This wouldn't be a problem if orders were being picked up on the da but some people prefer to pick up the day before their event.
Now my problem is what kind of box do I store them in to give to the client?
Any advice would greatly be appreciated a I am at my wits end with this one. TIA

5 replies
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cakelass Posted 24 Mar 2009 , 3:09am
post #2 of 6

Hello me again. Just bumping my question along. Anyone experience this problem???

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Tug Posted 24 Mar 2009 , 3:20am
post #3 of 6

I'm not sure, but it sounds like the enclosed box is causing a higher humidity (or too much trapped mositure) thereby causing the wrappers to pull away. Perhaps you can store them in a larger container and boxing them right before the client picks them up.

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cakelass Posted 24 Mar 2009 , 6:50am
post #4 of 6

Thanks Tug for replying.
I let all my cakes completely cool before boxing but now looking at the boxes they have a waxy feel maybe this is what is causing the problem.
I will look for carton boxes without the waxy finish.
I am worried because client is picking up the day before the event and I don't want them to ruin overnight.

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SugarMoonCakeCo Posted 27 Mar 2009 , 3:14pm
post #5 of 6

i have this problem too

i think it's the box in general - my box is not waxed (sorry - that didn't come out sounding very proper!) and it still happens. Even with a clear domed tray with the lid not attached but just resting on top it happens. I fear having a dry cupcake so have now given in to baking and decorating 200+ cupcakes the morning of the event.

any advice would be great

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sugarspice Posted 28 Mar 2009 , 2:04am
post #6 of 6

This is not a solution, just my recent experience. I have a 200cc wedding for next mo, and did some experimenting with my dtr's B-day cc. I baked the cc's.
Some I IMMEDIATELY put into press & seal wrap, sealed tight and put in the freezer.
The rest I let cool on the counter, then put in a cake pan & tightly sealed the top with press and seal.
I took the frozen cc's out the next day and let them thaw on the counter, still wrapped tight.
3 days later-neither group of cc's have had the liners pull away!! So I don't know if this is helpful, or more confusing-but that is what happened for me. Box mix w/ dry inst. pudding added.
I thought they were very moist. I frosted them the same day I baked them & then covered the pan with foil-served them to the preschool the next day and I thought they had dried notice-ably. Now I'm nervous about dry cc's!! UG!

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