Keep Cupcakes Fresh

Baking By CassidysCakesAn Updated 5 Nov 2013 , 12:53pm by mfeagan

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CassidysCakesAn Posted 5 Nov 2013 , 3:43am
post #1 of 4

AI have my biggest order yet this Saturday. It is 4 dozen cupcakes with one decorated display cake. The cupcake flavors are red velvet with cream cheese, strawberry with cream cheese, white with IMBC and filled with strawberry filling, and chocolate with whipped ganache. I was originally planning on making all of the frosting except the ganache on Thursday which I was going to make on Saturday. (My ganache doesn't always, but it has gotten gritty if I don't make it the day it is going to be served, which I recently found out many be because I stir immediately instead of letting the cream sit on the chocolate for a few minutes) then i was going to do all of the baking but the white on Friday (since I am afraid that they would dry out). I was going to leave them in their boxes on the counter overnight because I didn't want them to dry out by being in the fridge (all but my chocolate cake uses butter instead of oil, and I heard that they can dry out easier if put in the fridge). Do you think it would be better to wrap them and freeze them, or wrap them and leave them on the counter? Do you think it would be okay if I went ahead and made the white as well? Could I make some of them even sooner than Friday? I would prefer to space it out if I could since I only have one mixer, bowl, and beaters.

3 replies
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CassidysCakesAn Posted 5 Nov 2013 , 3:46am
post #2 of 4

AOh, and I froze the chocolate for my daughter's birthday, and let them defrost in the package (vacuum sealed) and the tops were a little gummy, but I read to leave them in the package since it is less time that they will be in contact with the air.

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romynash Posted 5 Nov 2013 , 11:31am
post #3 of 4

Store your cupcakes by freezing only the cake portion in a freezer-ready zip seal bag and when you ready to serve the cupcakes, thaw them on the counter for three hours, make and apply the frosting after thawing.


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mfeagan Posted 5 Nov 2013 , 12:53pm
post #4 of 4

I normally bake all my cupcakes the day or 2 days before the event. I leave them in room temp in their plastic cupcake boxes and are just fine. If your recipes tend to be dry, be sure to hit them with simple syrup. You can do this with the white cake if you bake at the same time. It shouldn't dry out. 

I do freeze my cupcakes at times as well. I have to try and bake a bunch ahead of time because I supply cupcakes weekly for a bridal shop. I don't want to bake every Tuesday or every Friday just for a half dozen cupcakes. The tops may seem a little wet after you pull them out of the freezer, but frosting goes on top, so it is never an issue for me. I think it's just condensation. 


If you do ever store your cupcakes in the freezer, I first do a simple syrup on all of them, wrap 6 to 8 cupcakes in plastic wrap with about 4 or 5 layers (sounds excessive), wrap in foil, put in gallon freezer bags. I just write on the bag what kind of cupcake is in there. I don't freeze frosted cupcakes. I DO freeze frosting! 


The majority of my business is cupcakes and I make 3-4 dozen up to 12 to 15 dozen at a time. I have never had a complaint about them being dry. I think you will be just fine!!! :)

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