Hello My fellow Sugar Goddesses,
I need your help. I have to drive 200 wedding cupcakes 6 hours away. The cupcakes will be frosted with buttercream and the cupcake toppers will be fondant disks with decoration on top.
My question is what is the best way to transfer these? My initial thoughts are to put the cupcakes in those plastic clam shells that hold 24 cupcakes each but carry the toppers separately so they don't get gooey. But what type of container can I place the toppers in for safe travel and that many?
what ideas do you have or what are your experiences.
Please I am at a loss.
Thank you all!
Jen
You didn’t specify where you’re located, what time of year your traveling, nor the season. I had to do 50 cupcakes for a wedding, and it was a stinking hot day the day of the wedding. I only had to drive an hour, and it was a disaster!! This was my first foray into cupcakes, I was a newbie. I ended up having to repair and repipe about 50% of the cupcakes. In hindsight, would have done things differently. Trouble with cupcakes is you don’t want the swirl on top damaged during transport. Me personally, I would use the large plastic containers that slide under beds for storage. Similar to this: https://www.walmart.ca/en/ip/sterilite-ultra-62-l-stadium-blue-wheeled-underbed-storage-box-blue/6000194659475 . If I was only driving and hour, I would pipe and freeze the cupcakes, put into the container frozen. Lay rubber matting on the bottom of the container, and snuggle the cupcakes close together. You’re going a much longer distance, so my advice you in this situation is to #1, bake and freeze all the cupcakes ahead of time. Day of leaving, pack all your cupcakes in the large container still frozen. You can put a layer of parchment paper on top of the first layer of cupcakes to protect them. Turn top layer of cupcakes upside down and nestle in between the spaces. Even if your cupcakes sit in the container for a day, or even two, they will stay fresh. Bring all your icing, and extra icing to be safe, which can be made up ahead and frozen. Bring large spatula to stir the icing back to consistency, piping bags/tips. Pipe the cupcakes wherever they are going to be used/displayed the day of event. Pack the fondant disc/toppers separately. Once you get started, it won’t take long to pipe. Although your hand maybe sore. Add the fondant discs after piping. This may seem laborious, but I think it’s the only sane and safe way to travel this distance with so many cupcakes.
Some other members may have better ideas.
If you have time to let your fondant toppers dry out until they are very firm, you can toss them into a two gallon Zip Lock bag for transporting. If they are dry and firm, they will not stick together and be easy to position on top of the cupcake.
For transporting the cupcakes six hours, I would suggest using the clam shells you suggested and set them on top of frozen bottles of water (with a towel spread over the bottles). Wrap the whole think in quilts for insulation. The ice and quilts will seal in the cold and keep the cupcakes nice and cool. In my head, I am visualizing this being done in the back of an SUV, which would be easy. If you are driving something else, adaptions would be necessary, like using the floorboard of the car or the trunk.
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