Early baking?
How many days in advance do you think I can make cupcakes? I just received an order for 300 for next Saturday. I'm hoping I can at least start baking them on Thursday evening in order to finish decorating them Saturday morning before 10:00 delivery time. Any advice would be greatly appreciated! TIA
Replies to This Discussion
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Permalink Reply by Deah on
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Take a look at this blog - http://www.cupcakeproject.com/
Stef just baked 300 cupcakes for a wedding. You may get an idea of her time line.
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Permalink Reply by Patty on
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I often do cupcakes in large quantities. I have 2 ovens which I use exclusively for my cupcakes and bake them one day in advance...cover...and refrigerate. The moisture is BETTER that way I feel. Hope this helps. Thursday eve would probably be just fine...do not ice them until the day of the event however...just a suggestion.
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Permalink Reply by jeri c on
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I baked cupcakes last Friday and had a few extra here ate one tonight and it is just as fresh as can be.... 4 days later... I bought the big carry deals at Costco that you can put 3 dozen cupcakes in and they keep the cupcakes soooo fresh it is amazing. I just keep them in a cool room and they are wonderful!
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I used my Triple Chocolate Fudge recipe I have in my blog. That recipe stays moist forever and a day!
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Permalink Reply by Alioson roberts on
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I do the freezing thing, as I have 3 kids and have to fit in around them. I have a freezer for only cakes. They come out really moist... but I do use quite a heavy moist butter recipy... I dont know what it would do to a lighter cupcake. I know somepeople frown at freezing cake (please dont shout at me for doing it... its the only way i can manage it) but it works for me.... ive only ever had compliments from customers anout the flavour of the defrosted cupcakes.
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