Welcome to the Cake Decorators Q&A

Hello
I did a seach on this and found a couple answers but not what I was exactly looking for.
I have a small cupcake business and I am starting to get a lot more large orders. I normally bake the night before and frost and decorate the following morning. But this is very time consuming. I would like to know any tips anyone can offer on freezing cupcakes, the best way to wrap the cupcakes before freezing (saran wrap, aluminum etc) and the best way to defrost??
Thank you so much for any tips you may be able to give me 🙂
Michelle

I’ve found that once covered in buttercream or fondant then his acts as an airtight seal and keep the cupcake fresh. You could experiment and see how many days you can get but still keeping the quality.

Thank you. I have covered with fondant and I do know they will stay fresh a couple days but when frosting with buttercream the frosting starts to crust. Or if frosted with cream cheese they have to be refrigerated.
I made a batch tonight and put them in the freezer will take out in a couple days to see what the outcome is.

I have tried to freeze cupcakes a couple of times now as it would save a lot of time but I have found they have come out slightly denser. I’m sure if someone else would notice this but because I did I haven’t done it again. I tried freezing them as soon as they were cooled for the best freshness but I just put them into airtight bags. You may find cling film a better option. I also let them defrost at room temperature for an hour or so. Good luck.