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 Lydia Beier on
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I thought I would put a face to my name!
I have always dressed my cupcakes up with a new casing but have been afraid to remove the old one in case the cupcake falls apart. But it would certainly look better without the greasy one on. I will try it with my next batch.
June Kowalczyk said: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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Carol, I just have to find it so will post it tomorrow.
Carol Dorrington said: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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Permalink Reply by MONICA STRUCINSKI on
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Thanks everyone! Great advice! I'm going to try a Crisco recipe and add the pudding to that (and beat it) before adding the powdered sugar.
Another question - I'll be frosting/decorating on Saturday morning. Is it okay to make the frosting today and put it in the fridge, then take it out to soften up for a while before frosting on Saturday? I'm trying to get as much done as I can and it would be helpful if I could make the frosting now, while I'm in a "lull" playing on the computer. LOL
June Kowalczyk said: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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Hi Monica. It is OK to make the frosting however you really should give it a good mix when it reaches room temp. before using it. hope this helps.
MONICA STRUCINSKI said:Thanks everyone! Great advice! I'm going to try a Crisco recipe and add the pudding to that (and beat it) before adding the powdered sugar.
Another question - I'll be frosting/decorating on Saturday morning. Is it okay to make the frosting today and put it in the fridge, then take it out to soften up for a while before frosting on Saturday? I'm trying to get as much done as I can and it would be helpful if I could make the frosting now, while I'm in a "lull" playing on the computer. LOL
June Kowalczyk said: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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That helps tremendously! I'll do that! Thanks so much! :)
Carol Dorrington said:Hi Monica. It is OK to make the frosting however you really should give it a good mix when it reaches room temp. before using it. hope this helps.
MONICA STRUCINSKI said:Thanks everyone! Great advice! I'm going to try a Crisco recipe and add the pudding to that (and beat it) before adding the powdered sugar.
Another question - I'll be frosting/decorating on Saturday morning. Is it okay to make the frosting today and put it in the fridge, then take it out to soften up for a while before frosting on Saturday? I'm trying to get as much done as I can and it would be helpful if I could make the frosting now, while I'm in a "lull" playing on the computer. LOL
June Kowalczyk said: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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Making it now should be fine. Whip it up again, just slightly so you have the original texture. I do this with leftover frosting which I refrigerate or freeze (depending on how long I keep it) all the time and it works fine.
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Thanks, Laurie! One other reason I want to make it today - in case it doesn't turn out well, I'll have time to make more. :)
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Looks like Carol's and my posts crossed but we had the same idea! Yes, I love trial runs! :-)
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New Problem
I am making a wedding rehearsal cake. The wedding is at a yacht club and I would like to incorporate some appropriate decorations on the cake. ie: anchors, life savers etc. any ideas and or suggestions.
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Permalink Reply by June Kowalczyk on
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Make cardboard templates/patterns and cut anchor, life saver out of gumpaste. You could google nautical themed cakes and see what pops up....like the examples below:
Just a few ideas :o)
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June Kowalczyk said:Make cardboard templates/patterns and cut anchor, life saver out of gumpaste. You could google nautical themed cakes and see what pops up....like the examples below:
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Thank you for this information, the cake pictures are an inspiration. I will use these as ideas for my cake. Although it does seem an unlikely cake for a shower. Would you give me sites where you found these pictures so I can look at them enlarged and see more detail.
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