(Closed) Cake vs Cupcakes

posted 6 years ago in Food
Post # 3
Member
955 posts
Busy bee
  • Wedding: November 2014

Hmmm I think making 250 cupcakes fit for a wedding would take more time than what you might be anticipating. I certainly don’t think you’re crazy for wanting to do something different, though. If you don’t want a traditional cake, don’t do it! I would look into having them made for you. This way, you spare yourself the hassle AND you know that they will look fantastic! 

Post # 4
Member
4193 posts
Honey bee
  • Wedding: July 2012 - Baltimore Museum of Industry

My Mom volunteered to make cupcakes- one issue we ran into was that the venues may not allow it. One venue flat out said no to food that’s not from an approved caterer, another said it had to be made in a commercial kitchen (the kitchen would have been inspected by the health department). If we go that route, Mom’s going to our church to make them, versus making them at home. 

We were looking to do cupcakes to save costs- neither of us are desert people, so we might end up with a cake from BJs, if we can.

Post # 5
Member
4352 posts
Honey bee
  • Wedding: August 2013

@mrssnyder13:  Logistically speaking thats like 20 batches of cupcakes. Are you planning on doing this in one oven the day before? If you do two batches (of 12) at a time in one oven, thats 3 hours and 20 minutes of baking, if you’re extremely efficient. Personally I would lose concentration and burn half of them, but thats because I’m a lousy cook. I would do a trial run and bake lots of extras, in case you burn them or mess up the icing or something. Also, did you want to save the top layer of your cake for your 1 year anniversary? Would you save a couple cupcakes instead?

ETA: I’m not trying to discourage you, its just more than I could take on the day before the wedding.

Post # 6
Member
1629 posts
Bumble bee
  • Wedding: June 2011

I think if you had a stand mixer and two ovens it wouldn’t be that bad, but consider that the few days before the wedding you will be tying up tons of loose ends and running around like crazy.  Maybe you could enlist a couple family members to each 5-7 dozen of a particular flavor.  So maybe your aunt does chocolate, your sister does red velvet, and your family friend does vanilla or something.  I wouldn’t suggest trying to do all of it yourself right before the wedding though.

Post # 7
Member
3978 posts
Honey bee
  • Wedding: May 2011

My SIL made ours, but she’s an amateur baker–well, she has done several non-friends so I guess she’s not entirely amateur. I’d had her cupcakes many times and always loved them so I knew she could do it.

I think if you want to make that happen that you should make it the job of someone you trust and do several test batches, with all the decorations just to make sure you’re happy. It’s a lot of work and a lot of things can go wrong so you need to make sure you work out the kinks beforehand.

Post # 9
Member
2031 posts
Buzzing bee
  • Wedding: July 2012

My mom and I made cupcakes for my niece’s first communion, we had about 75 / 80 and 3 of us were finished in about 3 hours…half of them had buttercream roses or rosebuds, half had a swirly top (my older niece did the swirls while we did the roses).  We baked the cupcakes on Thursday, decorated on Friday and served Saturday.  We’ve since figured out a few tricks to make the frosting of the cupcakes flatter and quicker, so it may take even less time now.  I did 2 dozen myself with rosebuds and dots a few months ago and was done in about an hour.  If you have help and are willing to do a swirly top for the frosting, it will save a bunch of time, although you might be so busy the week of the wedding you may not have a chance.  I’d do a test batch now, and see what happens to them when frozen (taste, texture, looks, etc.) to see how far ahead you could bake them and freeze them and still have them taste OK.  Here’s some pics of our cupcake project, keep in mind the little girl we made them for requested tie-dyed and her favorite color is orange…hence the funky colors LOL.  

Post # 10
Member
44 posts
Newbee
  • Wedding: April 2012

You know you can freeze cupcakes and they stay fresh-seeming?! I’d go that route to save the money. Definitely do a trial-run though to see if it’s feasable.

Post # 11
Hostess
11238 posts
Sugar Beekeeper
  • Wedding: June 2011

My Mum made our cupcakes. We tried decorating them with red glitter but the colour ran into the butter icing so don’t try that. This was the finished result

Post # 12
Member
720 posts
Busy bee
  • Wedding: January 2013

Cupcake towers are great, we’re doing that for our wedding too ๐Ÿ™‚

Post # 13
Member
2551 posts
Sugar bee
  • Wedding: July 2013

My soon to be sister-in-law made about that many cupcakes for her wedding (I wanna say Italian Creme or something similar)! She had about 5-6 of the ladies volunteer to help her, & was able to use 2 kitchens as a friend lived nearby. They had alot of fun making them the night before the wedding, kinda used it as her hen party night. It did take them quite a few hours in both places but in the end no-one would know the cupcakes were homemade & not from a bakery. The only issue she had was later on in the night the frosting started getting melty & messy from the humidity & heat from outside, something to think about if you’re having it outside or in high heat/humid weather. 

Post # 14
Member
26 posts
Newbee

I plan on making my own cupcakes – about 300 in total. 5 or 6 of us are going to go to my FMIL’s house Thursday to bake, then back Friday to decorate. With her double oven and 3-4 KitchenAid mixers between us I don’t think it will take too long.

Post # 15
Member
2759 posts
Sugar bee

I love the idea of cupcakes! I think we’re going to end up with both a cake and cupcakes b/c Fiance and I just love the idea of cupcakes and really want them, but Future Mother-In-Law is a baker and has a vision for what she’d like to make as a wedding cake for us – so we’re doing both (I *love* the idea of mini cupcakes in a variety of flavors surrounding the main cake hehe).

Other PP have pretty much summed it up, but I’d definitely make sure your venue doesn’t have any rules around food being brought in from outside (and let them know exactly what you plan to do) and do a trial-run beforehand/recruit some helpers.

I think it’s definitely doable!

Post # 16
Member
713 posts
Busy bee
  • Wedding: October 2012 - Watch tower lodge, Black hawk state Park Rock Island, IL

were doing cupcakes too ๐Ÿ™‚ but we ordered ours from our local grocery store at .69 each…for 200 cupcakes and a small 6″ cake (for cutting and pics) it was less than 180.00

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