(Closed) DIY cupcake tips

posted 7 years ago in Cooking
Post # 3
Member
115 posts
Blushing bee
  • Wedding: April 2012

I’m doing the same. I’m also making a small cake for us to cut into. I have a fantastic recipe for raspberry filling and I’m making a white chocolate buttercream frosting. The cake flavor will be vanilla with a hint of lemon. I definitely suggest filling the cupcakes with something yummy. It needs to be rather hardy too because something too soft will just soak into the cupcakes. If you’d like the recipes let me know.

Post # 6
Member
1577 posts
Bumble bee
  • Wedding: September 2012

My favourite thing to bring to occasions is cupcakes, and they’re my go-to dessert for dinners.

I’ll also be baking cupcakes for our wedding (and FH and I will be doing the wedding cake ourselves).

My #1 tip is that un-iced, cupcakes freeze really well. Bake weeks ahead of time (fill as usual, if you’re filling with pudding, custard or jam), let them cool and them seal them in an airless ziplock bag and freeze them.

To defrost, let them thaw overnight on the counter in the ziplock. Pipe on the frosting an voila! 

Post # 7
Member
1577 posts
Bumble bee
  • Wedding: September 2012

Pictures of previously-frozen cupcakes:  double-chocolate, and white cake with custard and lemon icing.

Post # 8
Member
1144 posts
Bumble bee
  • Wedding: December 2011

@Ivorybuttons: I second – Freezing is a life saver.

Post # 9
Member
450 posts
Helper bee
  • Wedding: May 2013

Practice Practice Practice.

If you have time. Take a quick Michaels Frosting course. They run about $20 and are 2 hours once a week for 4 weeks.

Make your frosting a tad thicker than you would normally, yes it will be a bit harder to pipe BUT if you don’t it might melt.

Add icing stabalizer. It makes a difference.

Don’t freeze. People can tell. It does dry out a little. No matter how good of an idea it looks.

Get grease proof papers… 

 

Hope This Helps

Post # 12
Member
454 posts
Helper bee
  • Wedding: April 2012

 If you’re doing several flavors think about doing mini cupcakes so everyone can try a little of each, it also makes more for the money if you’re on a budget!

Post # 13
Member
3520 posts
Sugar bee
  • Wedding: March 2012

Enlist the help of a few of your friends and make dry mixes of your recipes.  Just measure out your dry ingredients into gallon ziplock bags and make little instruction tags. That way, all they have to do is add the eggs, milk, butter, etc. and you won’t have to freeze your cupcakes.  Freezing does take away from the texture.

Once baked, you can store your cupcakes for up to 2 days in an airtight container and they’ll be fine.  You can make your frosting beforehand (cream cheese or buttercream based are easiest) and keep them in the fridge in ziplock bags.  You can then cut the corner off the bag and pipe them from there (smooth finish) or squeeze the frosting into a decorator bag for something fancier. 

I used to sell cupcakes at a farmer’s market–prettiest and best selling were always coconut (yellow cake with coconut milk and coconut, cream cheese/coconut frosting, dusted in coconut flakes) and carrot cake (moistest).  Good luck!

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