Post # 1
Okay a little background: I’m living in Tennessee and getting married in Missouri. I’ll be the first to admit that I am CHEAP! I hate spending money and spending a few hundred bucks on something that is going to go into people’s tummies kills me! (no offense I think wedding cakes are beautiful but just not for me)
I had it in my head that I wanted to make my own cupcakes. My mom weaseled me out of it by saying I won’t have enough time (we’re going up to MO 3.5 days before the wedding). We’re having a wedding of about 100 people. Would it be insane for me to try to undertake this myself? Is there anyone who has done it without going crazy? 🙂 Any tips would be appreciated!
Post # 3
Yes, you would, LOL, ok maybe not crazy but setting yourself up for a ton of stress. Especially with only being in town for 3.5 days prior to the wedding. Those days are just chalked full and adding one more thing to your list, IMO, is just one thing that is easy to give up. Depending on the town, you may be able to find a super cheap baker to do them. I did cakes and pies for 140 and is was around $120, really not that much more than the ingrediants would cost you, not to mention what your time is worth.
Post # 4
Well FI’s aunt is a cake maker, so we’re all set for a free cake so no, I’ve never made them for a wedding. HOWEVER, I have made lots and lots of cupcakes for other events (my entire hockey team has called me “Cupcake” for years, haha!). Making them doesn’t take long and icing them doesn’t either if you have the right tools. The only tricky part might be transporting them, so I’d definitely invest in or borrow some solid, large cupcake holders with handles and lids. I think you could do it (as long as you’re not also DIY your own flowers that night or something). Good luck!
Post # 5
You could freeze the dough ahead of time, or refrigerate. I would experiment with this beforehand to see how your recipies do. If they take it well, then you can make the dough and freeze or refrigerate the first day you arrive and bake/ice the day before the wedding. 100 cupcakes is a lot, but it’s doable. I would also have 4 or more cupcake tins. That way, while cupcakes are cooling, you can have cupcakes in the oven. Saves a ton of time.
Post # 6
I’ll be DIY’ing my own cupcakes & cake, because several people on my side of the family (including myself), are coeliac.
And gluten-free bakeries charge a small fortune.
Like Juliepants, I show up with cupcakes everywhere we go (and recently, trial-run cakes).
Professionals will tell you you shouldn’t freeze cupcakes or cakes; but I do regularly: I bake and fill them (optional), let them cool out of their pans, and then seal them carefully upright in vaccuum-sealed ziplocks.
Then take them out 12 hours beforehand as needed and allow them to thaw completely, and pipe on icing (spreading icing will not work, because the cupcakes have lost their “crust”).
BUT – if I were you, I wouldn’t do it: not with 3.5 days in town and an unfamiliar kitchen setup.
Post # 7
I’m hoping to do my own (though I haven’t yet) – I’m going to have lots of help from my sister and hopefully it will all work out!
Post # 8
My grandma is a pro cake baker and she always freezes her cakes. She bakes sometimes a week ahead of time then freezes the cake and frosts the day before or day of. It’s always tasted completely fresh.
I’m going to be baking my own cakes. My grandma will probably help decorate them and I have her secret recipes, lol, but it’s still the same amount of work. I’ve honestly never had good cake at a wedding so I want to make sure I love the cake I have at mine, and I need to save money also. I’m not too worried, just do as much other planning as you can beforehand. Sure, it might be more stressful, but it’s only a few days.
Post # 9
@galloway111:thank you so much for that insight about your grandmother. In blind taste tests at my FI’s firehall, the guys couldn’t tell between fresh and frozen. But a pastry chef on a discussion board had unkind words for me, so I put that warning.
Seriously, not that I didn’t feel confident with all the practice & experimenting; but hearing that is reassuring. Thank you ^_^
Post # 10
I never thought of freezing, but if it’s just as good, then maybe this is in the plans for me!
Post # 11
Just make sure you have the room to freeze! My grandma also has a room specifically for baking, and it’s full of freezers… I don’t know how many you need though. Maybe it’s not as many.
Post # 12
We will have between 40 and 75 at our wedding, I am seriously contemplating making the cupcakes, but will do so a week ahead of time. My future SIL has a big kitchen and a deep freezer we can use, as it is pretty empty right now. Only think I am not sure about is when I will have time to decorate them. I am going to get some tips and frosting and experiment with piping it on, so I can see what I can come up with. Especially because I am going to do double the number of people, Figuring on mini cupcakes and regular cupcakes, and different flavors, because not everyone will like chocoolate or vanilla and some will want more than one.