Hello all.

First things first. Yes I am licensed and legal. Finally! : )

I am needing some advice for farmers market cupcakes.

First of all what do you do to keep the icing from melting? Do you use coolers ect? I am planning on getting the boxes from brp and I was thinking that ice packs would sweat and ruin the boxes. I need something sturdy for the cupcakes to be in because all cupcakes must be prepackaged and my house is all they way across town, many chances for the cuppies to fall over!

How many flavors do you have available. I was thinking 4-6 flavors would be a good range. I plan on having at least one chocolate based flavor a week and one vegan/gluten free one at least. I have about 25 flavors/kinds available by special order for pick up and I thought 4-6 would be a manageable number.

Do you sell individual cupcakes or cupcakes by a certain # (half doz, doz ect). I am thinking about doing a bunch of individual cupcakes, minis by the dozen and cupcake truffles by the dozen.

I've been wondering this too. A new farmer's market just opened in my area and it got me thinking.

I recently purchased a large white styrofoam cooler (I think it was called Huskee Hercules or something like that). I thought several of those with some ice packs could hold a decent amount of cupcakes and keep them sufficiently cool and out of the sun. The cuppies could be on racks inside, then be boxed up when purchased.

It's getting hot in Texas already ... last weekend I attended my niece's 1st birthday at a park and the poor cupcake cake melted.

I was under a shaded tent however and I have a great recipe for buttercream that holds up pretty well.[/quote]

That's what I was going to say! Try to find a recipe that stands up well in the heat!

Hello, Im in GA and I was wondering what type of license is needed to sell cupcakes at the farmers market or do you know what agency to contact pertaining to licensing.

sometimes your farmer's market will spell out for you exactly what you need when you request registration with them. that may be an easy start.

Or you could call your health dept and talk to them!

Does anyone else have any input for how to present or store cupcakes so they don't melt. I don't want to use a shortening based frosting so I'm unsure if my frosting will hold up.

It doesn't get too hot where I live so hopefully I won't have too much of a problem. I'm getting all the legalities figured out for my business and then I'd like to sell at the market for the summer!

Any tips would be appreciated.

Bump