Rasberry Filled Cupcakes

Baking By cor39 Updated 2 Oct 2011 , 9:59am by amaryllis756

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cor39 Posted 28 Sep 2011 , 7:28pm
post #1 of 4

I have to make 100 rasberry filled cupcakes with cream cheese icing for a wedding. If I bake on Thursday and frost on Friday will they keep until Saturday evening? Keeping in mind that I will be using a fresh fruit puree. Thanks!

3 replies
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icer101 Posted 28 Sep 2011 , 7:42pm
post #2 of 4

everyone on this site, says you have to keep cream cheese icing in the fridge. I personally would bake on Thursday, fill and ice on Friday, stick in freezer, not fridge, over nite. Take out several hours before taking to venue. This is my opionion and what i would do. Other might have different point of view. Of course freezer safe container, or in box, wrapped really good with heave foil.hth

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SweetDreamsCupcakery Posted 30 Sep 2011 , 8:33pm
post #3 of 4

I have done a lot of events that my cupcakes are due on Saturday..I usually get all my baking done on Thursday..I have done lots of fillings and if time allows I have filled and frosted on Thursday and left out at room tempature until the event and have had no issues..Mostly I try to frost the day before and just complete my baking on Thursday...I myself worry about freezing my cupcakes, don't want my liners to peel..but I have found most cupcakes stay fresh enough for several days

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amaryllis756 Posted 2 Oct 2011 , 9:59am
post #4 of 4

Personally I don't freeze decorated cupcakes. I will keep them in the fridge over night, and frost them the night before, and pop them back in the fridge. I use swiss meringue buttercream and I like that fact that it hardens a bit before transportation. So in case one of them tips, they are still in perfect condition, but then I have a great husband, that is a very good problems solver, and has made fantastic inserts for my carriers. I don't have that much problem. But I do like my icing to be chilled a little before a move.

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