Hi! So I’m just starting my baking business, honestly didn’t prepare much because I didn’t think I was going to get to many orders right away but I was wrong. I’ve got about 12 really big orders the next two months & almost all of them are within the same few days of each other. Big mistake on my part but now I know to watch my scheduling better. 

The good part about this is that since they are all bunched together I have a week or so in between orders so I can premake a lot of stuff & toss them in the freezer until pick up. 

My questions are 

1. How long do sugar cookies last on the counter? Can you freeze baked & iced sugar cookies with royal icing? If so how long do they stay “fresh” & how do I defrost  

2. How far ahead can I make cake pops? I’m wary about freezing them because I don’t want the chocolate to crack so I was thinking fridge or air tight container 

3. How long do frosted cup cakes last on the counter? Can I freeze frosted cupcakes? Again if so how do I defrost without liners separating? 

Bonus question!! 

Where do all you professional bakers buy your cake boxes/boards? I’ve looked on amazon & I feel like I can find them cheaper. I also doctor my cake mixes since I have zero luck with scratch (Trust me I have tried & it broke my heart throwing away 6 bone dry cakes) does anyone know where you can buy in bulk? I want to be able to save money where I can right now since my budget is pretty low, but I also want good quality. Also, cute decoration stores online? 

Thanks in advance and I’m sorry for all the random questions!

bump

If you are using royal to ice you cuppies you must not be in the USA so most of our advice would probably not apply.    I have made cakepops as much asd a week - 10 days in advance and kept them at room temp.  An air tight container sounds perfect.   Your ?#3:  It probably would depend on the recipe you use.  I'm guessing not more than 3 days, if that.  I would fz them.  If the liners loosen, just slip it in a new liner. 

......... I also doctor my cake mixes since I have zero luck with scratch (Trust me I have tried & it broke my heart throwing away 6 bone dry cakes........

Ah, another after my own heart.  Exactly why I use mixes.  I hope you are using my *original* WASC recipe - you can't go wrong with it :)      Sorry I don't remember the name of the company I bought 50# bags of mix from but look up resturant supply places.