Cupcake, Timeline & Filling Protocol Help
Baking By shellybelly24 Updated 21 Jul 2016 , 10:35am by -K8memphis
So, I'm baking my SIL's wedding cake and cupcakes. I've made wedding cakes before, but not cupcakes for a bunch of people. My MIL doesn't even have an accurate count for guests and is guessing that 150 will be enough (with the cake, though the cake is tiny 8", 6", 4")
Anyway, she wants FILLED cupcakes.
I'm on a tight timeline and was trying to figure out if I could bake and frost them Thursday. The wedding reception is Saturday (30th) evening (7) outside in the heat, the pictures are at 5:30 and I'm a bridesmaid and in the line and pictures. So, everything needs to be done by 5:30 and hopefully withstand the heat for 1.5 hours. Oh gosh. I'm panicking now.
So, if I bake, fill, and frost Thursday (finishing cake Friday) are my fillings going to be okay? I know if you refrigerate them afterwards (which, I don't have room for them anyway, plus I have the cake in there) they dry out. But, the fillings and frostings have dairy in them.
Should I do the cupcakes Thursday and the cake Friday (final BC and decorations, no fondant) or do the cake Thursday and the cupcakes Friday?
Are my fillings going to poison everyone if they're not refrigerated?
One cupcake was going to be Lemon with a lemon raspberry curd and raspberry BC.
The other, maybe pink velvet w/ cream cheese frosting -- looking at other options
The other, strawberry cupcakes with strawberry mousse type filling and strawberry BC
The cake is chocolate with whipped chocolate ganache.
She wants the cupcakes to be either white or pink with a white or pink frosting. Nothing else. So I'm pretty limited. Maybe a vanilla cupcake with I don't know filling and frosting.
What do y'all think? Timeline, fillings going bad, maybe even a good cupcake option if that pink velvet is disgusting. :/
yes those fillings unrefrigerated for three days and left outside for an hour and a half in the heat would poison people if they ate them in a bowl like the soup they'll be from oozing and melting 
it's hotter than hades here in elvistown all through to an even hotter weekend -- where are you at?
I mean you could do a whipped ganache filling in a white cake or a pink cake -- if you color the filling pink it needs to be definite pink not a soft pink because white chocolate is a little yellow so a soft pink'll be peach --
omg if pictures are at 5:30 and the wedding is at 7 they won't be eating at 7 -- the melted food will be out much longer than an hour and a half --
so -- if you want guests to survive and no melting -- put the food out after the ceremony -- have it right ready and refrigerated -- just whip it out -- that's the trade off for an outdoor reception in the heat -- usually the cake/s are the focal point and dessert but for a hot summer outdoor event there's no focal point otherwise it melts/sickens -- but it can still be beautiful just briefly -- gotta look quick :)
oh skip the cream cheese (bowing head, making sign of the cross) and there's a recipe for white balsamic vinegar America buttercream -- I'll get it for you...brb
White Balsamic Vinegar American Butter
2# sifted powdered sugar
1 cup (2 sticks u. s.) butter, not rock hard
1/2* cup liquid whipping cream
little salt
vanilla -- I probably use over a tablespoon
1-2 tablespoons of white balsamic vinegar
* reduce the cream by how much white balsamic vinegar you add -- I use 2+ tablespoons
combine all -- mix for 10 minutes
hey, y'know what you could do for a sort of pink filling -- swirl strawberry sleeve filling into white cake batter -- but that's more red but at least it's strawberry --
now you have to experiment with this First -- or if you want it a lighter color add some of the sleeve strawberry filling to white batter to get the color you want and swirl that softly into each cupcake -- I've never done that but it's a thought -- it should work but ? idk it could separate -- might might not
i know the swirled right out of the sleeve works --
when I've done cakes where I was also in the wedding I got a by on all the other activities -- I showed up for pictures reluctantly :)
You could bake the cupcakes now and freeze them uniced and pop the icing on real quick Saturday no? got room in the freezer -- clean it out maybe -- send your freezer contents to the neighbors freezer or dinner table --
outdoor festivities are always extra hard --
the recipe makes a tangy cream-cheese-like icing that does not need refrigeration and you could super charge it with a quarter cup of wondra or cake flour (make sure none of it was in the recent recall) -- the flour helps it withstand heat/humidity
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