Will My Cupcakes Be Okay?

Baking By momof2kids Updated 2 May 2011 , 10:29pm by Emma92

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momof2kids Posted 27 Apr 2011 , 7:20pm
post #1 of 8

I have an order for 200 cupcakes and a cake due Saturday morning at 9, if I start decorating them on Thursday, finish on Friday, will they be okay? How should I store them after they're decorated, should I store them in the fridge or just put them in the boxes that I will be transporting them in? Should I maybe brush them with a simple syrup before icing them. They'll be iced in buttercream, with a tiger's face piped on in buttercream. Sorry for all the questions, I am new to this, and unfortunately all I've been thinking about, and stressing about is the cupcakes. I can totally do the cakes, but these 200 cupcakes are killing me. Thank you.[/list]

7 replies
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Kellbella Posted 27 Apr 2011 , 7:31pm
post #2 of 8

They should be fine....store them in the boxes (with lids hopefully) that you will be transporting them in and they'll stay fresh!

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Emma92 Posted 27 Apr 2011 , 9:39pm
post #3 of 8

aslong as you totally cover the top of the cupcakes with buttercream and leave no gaps then they should be fine as they are sealed..
sometimes its easier to do a thin layer of Glase icing before piping your buttercream to make sure it is sealed.

hope this helps icon_smile.gif

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kakeladi Posted 27 Apr 2011 , 9:52pm
post #4 of 8

Emma's comments are right on. As long the all cake is covered with icing they will be fine.
Use a crumb coat, brush with simple syrup of glaze 1st to seal the cake then you can put as much or little icing on it as you want.

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ashleyandben Posted 29 Apr 2011 , 1:15am
post #5 of 8

Can you explain what you mean by glaze? what is the glaze made of? Thanks

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Emma92 Posted 30 Apr 2011 , 8:15pm
post #6 of 8

Icing sugar and a small drop of boling water icon_smile.gif

you only need a really small amount of water.. it needs to be runny but not to runny.


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mheatherb Posted 1 May 2011 , 9:57pm
post #7 of 8

Icing sugar? Are you talking about powdered sugar? Can you be a little more specific as to amounts? Thx!

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Emma92 Posted 2 May 2011 , 10:29pm
post #8 of 8

Not sure as i am from england, but im guessing icing sugar and powdered sugar are the same.

About 1 tea spoon of water to 3 table spoons of icing sugar.


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