Post # 1
Ok ladies, it’s getting down to the wire (wedding next weekend) and I am making my own cupcakes. No need to talk me out of this 😉 and luckily I do this a lot for big parties.
So here’s the question: should I make some of them (just the cake part) and freeze them (individually wrapped and then placed inside a freezer lock bag) to save myself some time next week or is freezing a bad idea?
Post # 3
@queencharlotte04: For that short an amount of time (less than a week), I think you’re probably fine with freezing some or all of them. In my experience, chocolate and red velvet cake fare the worst with freezing, not sure why (perhaps moisture content?) while vanilla and spice (carrot, pumpkin, etc.) do just fine. Good luck!
Post # 4
My friend owns a cupcake shop and they freeze all the cupcakes before doing a wedding. She says it also helps to keep them fresh for the reception….from set up to when the guests are eating the cupcakes. She does TONS of weddings.
Post # 5
Thank you! I didn’t think about a “type” working better than not. I’ll save the chocolate ones for last 🙂
BTW can anyone tell me how to do the thing where you use someone’s username to respond specifically to them. I don’t know how to do that in this forum :/ ?
Post # 6
@queencharlotte04: Hit the ‘reply’ text to respond to someone. I also second freezing, especially since it’s only 1 week.
Post # 7
@queencharlotte04: Just hit the “reply” button at the bottom of their post. 🙂
Post # 8
@housebee: Thank you! Hey, I was raised in Charlotte! 🙂
Post # 9
@queencharlotte04: freezing is fine. I briefly worked in a cupcake shop (well, bakery but specialized in cup cakes) and we would freeze cupcakes in certain situations (once I had to bake over 500 mini cup cakes for an event, so I added them to my count each night and once i finished a tray, I froze ’em). The best way to freeze them is to have them on a tray or in a container and then seal them in – we would put ours on a large baking sheet/tray with a liner (waxed paper works fine and you’ll likely have it on hand) then wrap it well with plastic wrap. When you are getting ready to frost them, take them out, unwrap and let them reach room temp. Sometimes they get a little damp on top, and if it bothers you, you can blot it off lightly with a paper towel.
Post # 10
@MsLobizon: awesome advice! thank you so much 🙂
Post # 11
I would definitely make them ahead and freeze them!