Quick Help Please :)

Baking By bluedaisies Updated 14 Sep 2011 , 4:36pm by matthewkyrankelly

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bluedaisies Posted 14 Sep 2011 , 4:03pm
post #1 of 3

I have a customer picking up a cupcake order this evening. Some will be eaten Friday, but most Sunday. She would like to know how best to store them. Fridge?

They're van or choc, with buttercream icing. And chocolate accents. Those melting choc wafers are what I used for these accents.

Fridge or counter?


2 replies
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ANGELAKAY264 Posted 14 Sep 2011 , 4:35pm
post #2 of 3

I refridgerate all my buttercream cakes/cupcakes and they seem to maintain their freshness. The only things I don't usually refridgerate are my fondant cakes. Sorry I'm not much help, good luck!

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matthewkyrankelly Posted 14 Sep 2011 , 4:36pm
post #3 of 3

Eat what they want tonight. Place the rest back in the box and double wrap in plastic. Freeze. Thaw wrapped on the counter for 1 hour before serving. Then unwrap. They will be fresh and tasty.

Counter - stale.

Fridge - less stale, but stale.

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