So, I made a perfect batch of WASC cupcakes with Indydebi's white icing (divine!) I have a client coming Sunday for her wedding consultation and taste them, but I want to freeze the rest. Do I ice them and then freeze them or just freeze the baked cupcakes? And how do I wrap/store them in the freezer?? TIA!
I have frozen cakes before (mainly sponge cakes) I mainly freeze them undecorated because I once decorated a cake in icing and froze it, and when I took it out of the freezer the icing was running as it was thawing out!
I did freeze a cake with filling inside (jam & buttercream) and that was fine, when I defrosted it, it tasted like I had just filled it
For cupcakes though, probably freeze them just plain no decoration, and in clingfilm or a plastic food box, (make sure the box says it ok to put in the freezer though) hope this helps.
I freeze mine unfrosted in an airtight container. Once they thaw, they still taste fresh. I do this all the time and never had an issue.
I have always been told freeze without decoration or icing but put it on after they have defrosted.
Thanks a million, ladies! I froze the rest of my batch in an airtight container, so I will await to see how they turn out once they thaw for my next taste testing.
I have frozen cupcakes iced and uniced and they came out fine time and time again. It is handy to have the icing swirls on top already, put in a ziplock or storage container and keep in the freezer. Whenever I want a couple I just take out what I want and I am done, they defrost really quickly.