Wedding Cupcakes

Baking By Sue-F Updated 19 Oct 2014 , 5:34pm by johnson6ofus

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Sue-F Posted 19 Oct 2014 , 8:40am
post #1 of 4

AHello all, I have just set up decorating cakes in the UK, just going slowly. But a friend has just enquired about a wedding cake for their son. They would like a cutting cake, no problem , and 100 cupcakes. Apart from working out costs, my worry is; these will need transporting to the wedding so what is the best way to pack them so my friend can get them there safely. Also how long in advance can they be made and decorated? As the couple taking the cakes maybe going to the place the wedding is being held early and I am worried that the cupcakes will not stay fresh very long. Any advice on baking for flat tops and which cupcake liners are best would be great. I did a lot of cupcakes last week, every batch seemed to vary in results. All tasted good but the odd one was not a great shape. Thanks in advance for all your help

3 replies
-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 19 Oct 2014 , 12:30pm
post #2 of 4

Awhat type of cake are you making and yes getting everything to crescendo on point is the point -- generally speaking one to two days would be the most i would hold a cake in the fridge before delivery -- prior to that they would have been baked to order and frozen --

as for cupcakes, baked one day in advance -- but i'm not a cupcake guru -- i'd make them as last minute as possible --

but there are no hard and fast rules -- you have to do what works for you and your products so that they peak upon delivery --

best to you

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julia1812 Posted 19 Oct 2014 , 4:16pm
post #3 of 4

ACupcakes can be baked a day in advance, no problem. I always wrap mine on a flat tray with cling film to keep them fresh. And I keep them at room temperature. Don't know what type of frosting and decoration your friend choose...? I saw that they sell these awesome cupcake holder boxes, looks like a cake box with paper cupcake tray inside with holes on the side to get them out easily. You could put them in there before you do any piping work and only need to touch them again when you set them up at the venue. Regarding the size of the cupcakes: Make sure you use a spoon to measure exact amounts when you fill the liners and that your oven is distributing the air evenly. Don't know what the theme is, so would need more information for other tips... Good luck!

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johnson6ofus Posted 19 Oct 2014 , 5:34pm
post #4 of 4

I find that cupcakes in foil, or foil lined wrappers also last longer than the paper wrappers.

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