Post # 1
I want to make my own wedding cupcakes. Preferably cake, but I know cupcakes will be less time consuming. I am an amateur baker and I am the one that bakes for family events.
I love baking and want to make my own cupcakes. My take on vanilla and chocolate…150 cupcakes to be exact.
My entire family thinks I am nuts and shouldn’t do it, My FI said he thinks I can do it and to do what makes me happy. But I have all these voices saying I am nuts.
sidenote…I am very organized and ahead of the game. I do not have to do any venue setup, I plan on baking them 2 days before and icing day before and dropping them off at the venue the day before.
Post # 3
Have you ever baked in such quantities before? It may be worth doing a dry run before you commit so that you know how long it’ll take and how much effort it will require. Also I hope you have a stand mixer!
Post # 5
I think you should go for it, if you know that you will have the time before the wedding to do so. Make sure you are going to be able to get everything else done before then, because baking that many cupcakes is probably going to be quite the job. Good luck!
Post # 6
I say go for it! Doesn’t sound too bad. Can you bake earlier than that, freeze, thaw a few days out and then frost? Even if not, I think you’d be fine…I imagine it would just take one afternoon to bake them and the next one to frost them…
Post # 7
Go for it! I think it’s awesome!
Post # 8
Two friends and I made cupcakes for 150 (300 cupcakes!) for my friend’s wedding. It took an entire day PLUS the morning of the wedding, but we had a very complicated recipe with filling and complicated frosting, and we were doing it at the venue kitchen with weird, tiny ovens all over the grounds.
… And then most people had one cupcake. 150 leftovers. OMG.
RUN! DO NOT DO IT!
Post # 9
@missjewels: As an amateur (once professional) baker myself, I think you can definitely do it! Unless you have a couple favorite recipes you must use, it might be good to look up some large-scale cake recipes, since (as you probably know) the proportions of ingredients change a little when you make large batches of things– stuff like needing a smaller percentage of baking powder in large batches of batter.
I wish I could remember the names of a couple of the professional baking books we had in the bakery– but I can’t. Look some up and I bet you’ll find something good.
If you want to save a bit of $ on ingredients, and again if you are not set on a recipe, chocolate cupcakes made without eggs are AMAZING and, as a plus if you have vegans on your guest list, they are vegan– there are particular chocolate cake batter recipes you can find that use vinegar and vegetable oil in them, and somehow that makes the batter work without eggs. Most lovely, light, chocolatey chocolate cupcakes I’ve ever had. 🙂
It sounds like with the baking/icing/cupcake transporting schedule you have in mind, it should work just fine. You could even make the cupcakes a few more days in advance, put them on trays, wrap in platic wrap, and freeze them. They should be perfectly fine and if tightly wrapped, will stay as moist as if they were fresh.
Someday, I’m going to make my own wedding cake/cupcakes too! It’s really nice to see someone else who’s planning on doing that. 🙂
Post # 10
I agree with the second comment. I used to work at a bakery, and cupcakes can dry out very quickly, especially if they aren’t stored properly. Maybe do a trial run… I know, you’re thinking, what the hell am I supposed to do with 150 cupcakes that I don’t need if I do a trial run? Do 1 full batch of 1 flavour, let them sit for a day in whatever you are storing them in, frost them, let them sit in whatever you are storing them in, and then hand some out to your neighbours, friends, co-workers, family members, store clerks, etc and ask for their opinions. Did the frosting run? Did it discolour (I’ve seen this happen before and purple cupcakes became bright blue)? Are they dry? You do a rehearsal of the day of, so there is nothing wrong with rehearsing your cupcake plan.
I was going to make my own pies for our wedding, but decided that it would probably just cause me more stress than needed (and I lack the space to store them). I might just make one gluten free pie for my GF guests, but that’s it.
Post # 11
@MapleLeafMel: I like the trial run idea (particularly if using recipes you aren’t used to). As for drying out, the wrapping and freezing thing I mentioned above seemed to work really well in the bakery I worked at.
Post # 12
Honestly, the week before my wedding, all I wanted to do was sit down. I think this is a huge undertaking that will just end up stressing you out more.