How To Store 100 Cupcakes In My Home Freezer Plus Other Questions?

Baking By Julie_S Updated 16 Jun 2013 , 1:08am by FrostedMoon

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Julie_S Posted 15 Jun 2013 , 11:43pm
post #1 of 2


I have a regular, freezer on top, fridge on bottom type of refrigerator.


I'm trying to come up with a way to properly store 100 cupcakes in the freezer. I like freezing cupcakes but I've never had to do this many before. I'm thinking about wrapping each cupcake in saran wrap.

Is this feasible?

Is there a freezer bag large enough to toss a bunch in there and zip it up and then put in freezer and would this eliminate the need to tightly wrap each on individually?


When I bake a normal amount of cupcakes (like 24 or so) I freeze in the cupcake tins that I baked them in with aluminum foil wrapped over the entire tin. But I don't have four 24 cupcake tins that I could possibly stack in the freezer using supports to put distance between them so they could sit on top of each other.


Also, if they have a pudding type filling, would it be okay to store them for 1 day in bakery boxes on the counter before being transported to destination? I'm hoping the filling would be protected by the cake and icing on top. Don't want to store in fridge. I could do this using bakery boxes stacked in the fridge but don't want cakes to dry out.


If it were 50 cupcakes I think I have enough space to handle it, but it's 100 and makes me nervous.  I want to do this but if it is impossible, I will have to turn down the offer.


Any ideas would be awesome. Thanks!

1 reply
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FrostedMoon Posted 16 Jun 2013 , 1:08am
post #2 of 2

AI fit up to 9 cupcakes in a gallon zip lock and freeze them. Once frozen I can stack them one on top of the other without a problem. I can't say whether 100 will fit in your freezer though. Maybe make a couple up and measure the height and width and estimate how many will fit?

I would not leave a pudding filling out. If it's supposed to be refrigerated when it's not in a cake/ cupcake, it still needs to be refrigerated when it is in one. It's the ingredients that make a filling shelf stable or not, not whether it's protected by cake and frosting. You may get responses that say people have done it and it's fine, and I'm sure they have, but it only takes one case of food poisoning to ruin all your hard work. Not something to take a chance on, IMHO.

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