Freezing Unfrosted Cupcakes
Hello everyone!
I need to bake 200 cupcakes for my daughter's July 28th graduation. I'd love to make them ahead of time and freeze them, then frost them for the party. Does anyone have any tips as to when I should bake/freeze/thaw/frost? Is it a factor whether or not I'm going to fill the cupcakes too? Can I fill and freeze or should I wait to fill once I thaw and get them ready?
Any great/easy/unique cupcake recipes to share?
Her color theme is purple and black and I purchased some really pretty purple self-standing cupcake papers. Any tips and/or horror stories about those type of papers? I've never used them before... I'm REALLY hoping I can load up a cookie sheet with a bunch at a time and bake them using these type of papers...
Also, I'd love to frost with white frosting and put purple and black "polka dot" fondant on them. Does anyone have a good tip where I can get that? Also, I heard about some edible paper - would that be better than fondant?
Any advice would be much appreciated... Thanks everyone! :))
Monica
("Novice" baker)
Replies to This Discussion
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Permalink Reply by Nonnie Cakes by Lisa Riker on
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You can freeze cupcakes but you have to make sure they are sealed. I freeze mine the same way I do my cake layers. Wrap them tightly in plastic wrap and then foil and place them in a freezer bag. They will my dry if not completely sealed. You can buy fondant at micheeals, some walmarts, joann's ect. Edible paper doesn't have a taste to me so might be better. Not everyone likes fondant. Paula Dean has great recipes.....Good luck.
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Permalink Reply by MONICA STRUCINSKI on
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Thank you SO much! How long before should I bake/freeze? It's not until July 28th. :))
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I don't like to freeze more than a few weeks. I start two weeks early and make my toppers first. Fondant, gumpaste, and icing sheets last a long time. Two days before, I will put cupcakes in fridge and start icing which I make ahead also. Once you get rolling, takes no time at all. Enjoy, it is a challenge. Make sure to post pics. ;) and send me a few files so I don't miss it. Hehe
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Permalink Reply by Janet M. Hall on
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When freezing cupcakes you do need to make sure to leave a tiny bit of room around them so that the wrappers are not getting squished as it affects their appearance when you defrost and try and use them.
Another thought, I had an order that did not get picked up and the customer said to freeze it and give it to them the next month. They were fully decorated with fondant accents on top. I packed the cupcakes into some of those plastic cupcake containers and then wrapped the containers with several layers of plastic wrap and put them in the freezer. The day before the second delivery time I took them out and unwrapped them and opened the container for a few hours. I opened it because there were some ice crystals inside the package and I did not want them to wet the papers or drip on the fondant and I needed the fondant to dry out. Result? The customer thought they were as good as always and oh, they had fillings as well. For your situation, I would not recommend having the fondant on it in the freezer but as far as frosting and freezing the cakes, it is definitely a solution. However, I don't have any experience freezing the type of wrapper you mention as mine were just standard white wrappers.
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Ok, all - the party is this weekend and I'll be commencing to frosting the cupcakes... :)
Question - I wanted to make this cream cheese frosting, but I'm concerned about keeping them refrigerated. If I made just a powdered sugar frosting, do you think I could add a box of Cheesecake flavored pudding to it to make it more a "cream cheese" flavor? By omitting the cream cheese, I figure I won't have to worry about it, but by adding the cheesecake pudding, I'll get that flavor that I'm looking for... :)
I found some pudding frosting recipes where I would have to add Cool Whip, but I'm concerned the frosting will just melt. I need a cheesecake flavored frosting that can withstand room temperatures.
Any help would be much appreciated!
Monica :)
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Permalink Reply by June Kowalczyk on
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You can buy cream chesse flavoring, but only seen it online. Too late for that now. I would go with a high ratio shortening icing with the flavored pudding mix. That is the safest route. Otherwise your icing could slide off. Make sure you add 2-3 tblsp of meringue powder to your icing for stability. Oh, and a tip. I freeze my cupcakes in the the cheap white muffin wrappers in Tupperware containers. When I remove from the freezer, before they thaw, remove cheap wrappers & put cupcakes in the fancy wrappers. Works for me. Hope this helps.
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Permalink Reply by Carol Dorrington on
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June. thanks for the hint re: freezing in those inexpensive liners and then transfering to the more decorative ones. My grandson is getting married in Sept and shower is on Aug. !9th. Grams here is on cupcake duty. What flavour would be best, all the same or assorted. I have just begun baking for other people so hints would be useful. Thanks.
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Oh My Carol
There is a cornicopia of flavors. I gotta tell ya, my family is SOoooo boring when it comes to cake/cupcakes. Always want chocolate or vanilla!!!! But I did surprise the family at our family bb-q with a red velvet fudge cake. Went over well. I also like lemon sour cream pound cake with lemon curd filling. 3 cupcake favs for me are: chocolate cappicino cupcakes with mocha icing...just choc bc icing with expresso coffee mixed in. So easy, but tasty. Coconut cupcakes with coconut bc frosting, and red velvet with cream cheese bc icing ( depending on the weather, if it is hot, just use cream cheese flavoring in icing )
Hope that gives you some ideas :o)
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Thank you very much, they sound much more interesting then choc and vanilla. I think I will do red velvet and maybe carrot cake with a hint of pineapple. My Wilton intructor also sent a vanilla bean recipe that sounds quite interesting. Thanks again.
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Permalink Reply by Lydia Beier on
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Monica, the pudding should work but will change the texture of the frosting. I would beat it into the butter first and then add your sugar as you may need more or less. The flavour won't be exactly the same but will give you the effect you want.
Carol, I have been doing several "cupcake weddings" in the last while and the top flavours seem to be chocolate, banana, cappuccino (I can give you a great recipe!) and lemon.
June, I like your idea of actually swapping out the casings. I set them in new patterned/coloured casings but like your way.
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Well Laurie I find it works best this way. Trial & Error..... through years of baking... :o)
Like your new pic Laurie!!
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Laurie
A recipe would be wonderful, if you have the time. It is much better to use something tried and true rather than experimenting. It will save me baking test cupcakes. thanks.
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