Personally I'd make them Friday or Saturday. 2 days is a bit long for cupcakes to just stand around. ..Not that they are inedible, just a bit dry I guess. So if it's for family I'd say: They shouldn't complain or bake themselves. If it's an order I'd say wait till tomorrow at least especially since you can't freeze them.
I mean if I had to make them 2 days in advance - no way around- I'd brush them with a nice simple or flavored Sirup and vacuum pack them when they are still warm. Then Saturday use a curd filling or something that adds moisture and ice them...
I use a doctored mix so my cupcakes are very moist. If your recipe makes moist cupcakes, go ahead. Just cover them and keep cool.
Thanks all! Thankfully, I have a large oven with convection. I have two 24 cup pans, so should be able to process fairly quickly. If I fill one while one bakes, I should be able to keep a rhythm going. Or I could mix the next double batch while two are cooking.
So today I'll get icing colors and toppers ready. Tonight I have to finish dipping cake pops once hubby brings the Crystals he picked up for me on his lunch. Sticks are in, so they are ready to go.
The bride is a young lady at church. Her friend/bridesmaid was going to bake as her wedding gift, but had to pull out of the whole thing a couple of weeks ago. The wedding was actually this past weekend at VA Beach. It was scheduled for Saturday, but they had to go ahead on Friday instead of a rehearsal because of the hurricane! I usually do decorated cookies, with the occassional cake, but it is fun to use other skills all along!
Sour cream and pudding yummy :-) The recipe is here:
http://www.cakecentral.com/recipe/1972/durable-cake-for-3d-and-wedding-cakes
I only use egg whites for a white cake or if I'm in the mood for french vanilla. I use 3 large eggs most of the time.
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