(Closed) Making my own wedding cupcakes…maybe. I’m I crazy?

posted 7 years ago in Food
Post # 3
Member
3521 posts
Sugar bee
  • Wedding: March 2012

I used to bake cupcakes and sell them at a farmer’s market, so I’m speaking from experience here.

Make about 200 cupcakes and only do 2 or 3 flavors… don’t drive yourself nuts with this.  Make and refrigerate the frosting the weekend before (in gallon ziplock bags that you can later cut and use to pipe).  Bake the cupcakes 1-2 days beforehand and keep them in tightly covered catering trays (use tinfoil for a good seal).  They don’t have to be refrigerated.  If you’re worried about the prep time for the cupcakes, pre-measure your dry ingredients, essentially making your own cake mixes.

Hope that helps!

Post # 5
Member
2829 posts
Sugar bee
  • Wedding: June 2011

I wouldn’t freeze them for more than a week personally (we’re making our own and have done test freeze runs), and I would make sure that each was wrapped individually rather than storing them in a large tupperware unwrapped (though the tupperware is a good idea if they are at risk of being smooshed).

I find that freezing locks in the moisture, and you can’t frost them hot anyway.

Get an assembly line going, have all the batter you’ll need mixed up before hand (no sense baking and mixing at the same time) have at least 4 muffin tin trays so you can have 2 in the oven @ the same time and 2 ready to go when the first batch comes out (if you don’t want to buy, borrow from friends and family).

I would do one flavour at a time too as to avoid and cross-contamination of flavours or ingredients.

Also, I would limit myself to 3 flavours max with that amount to make (I would say make 2 per guest plus at least 15 extra if you are not having cake as well).

Post # 6
Member
2829 posts
Sugar bee
  • Wedding: June 2011

@MrsLongcoatPeacoat:

You beet me to it & said it better than I! Pre-measured will make things go a lot faster and eliminate headaches.

Post # 7
Member
3521 posts
Sugar bee
  • Wedding: March 2012

@chasesgirl: Yup, if you pre-measure your dry stuff into ziplock bags, you can hand them to someone to help you bake!  That way, they just have to add oil, butter, eggs, or milk…

In choosing your flavors, I would do one oil-based like carrot cake, apple spice, or similar, and one butter based like yellow cake.  If you HAD to cheat, chocolate cake is one of those that tastes almost the same as from mix, since it’s based on dry cocoa.

Post # 8
Member
1941 posts
Buzzing bee
  • Wedding: June 2012

I’ve never frozen myself, but looked into it before. From what I’ve read, it’s best if you let them cool completely, then individually wrap in saran wrap, before the hit the freezer. When defrosting, KEEP in the saran wrap to keep the extra moisture away from the cupcake itself. After thawed, then unwrap. Again, this is purely from reading!!

But I’ve tasted frozen/thawed before, and IMO they’re better fresh. I vote @MrsLongcoatPeacoat: and pre-measure the dry ingredients. Good Luck!

Post # 9
Member
553 posts
Busy bee

@MrsLongcoatPeacoat: Should you then frost the cupcakes the day of the event or could you frost the night before and then refrigerate? I assume the frosted cupcakes would have to be refrigerated? Thanks!!

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