Need Cupcake Guidence Please

Baking By nanamm Updated 14 Apr 2012 , 8:45pm by sillywabbitz

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nanamm Posted 14 Apr 2012 , 7:42pm
post #1 of 3

Hello my niece is getting married in sept at the fairgrounds, she wants cupcakes and then a smaller cake for them to save for their anniversary, i have seen some on a tiered stand and then the rest out on the table or on trays which i think is doable my ?s are how far in advance can i make the cupcakes from scratch and still have them taste great ( i have freeze space) i thought about doing a big swirl and then either a flower in the center or conjoined hearts or both, her colors are red and black, and do a do a varity of flavors or just stick with one, thank u for your help

2 replies
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mom2twogrlz Posted 14 Apr 2012 , 8:18pm
post #2 of 3

I would do an elegant whimsical black heart cut out and a small red ribbon style rose on a white swirl. I would leave some of them plain with a white swirl only. I think this makes for a cleaner and less busy look, especially with cupcakes. They tend to look really patterned and busy to me if you get too much going on. I would stick to white frosting though, black or red could leave everyone with some colorful smiles by the end of the night.

I have never done it, but several people on here have said they freeze their cupcakes. I remember reading that someone put the cupcakes in a cake box, then wrapped the box in press and put them in the freezer. Another person said they place them in a Tupperware container. I would think as long as you get as much air out of the container as possible without squishing the cupcakes and seal it tightly you would be fine. I still wouldn't bake more than a week before, cupcakes dry out FAST!

Good luck!!!

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sillywabbitz Posted 14 Apr 2012 , 8:45pm
post #3 of 3

How many cupcakes would you need to make? I don't freeze cupcakes but I do freeze my batter. You can make all the batter, frostings and decorations in advance and freeze. The day before the wedding, pull every thing out of the freezer. You can thaw the batter a but before putting it in the pans.

If you have a regular oven you should be able to bake 24 cupcakes at a time at about 20 min per batch.. 120 cupcakes is only 5 batches. If you have double ovens you can do 48 at a time. If you don't have double ovens see if a friend does. Cupcakes will be fresh and it won't take you too long to knock them out. Plus you have limited clean up since you made all the batter and frosting ahead of time. Also use an ice cream scoop to scoop the batter into the liners. It's clean and all cuppies come out the same sizeicon_smile.gif

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