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1
asked May 19th 2013

Wedding cupcakes

Hi! I have 50 wedding cupcakes for my nephew’s wedding next month. Normally I make cakes as late the night before and ice in the morning and add decorations, however, the wedding is a 100 miles away and the wedding party want to take them up on the Friday lunchtime for the wedding which is late Saturday? I’m concerned about a) the decorations going soggy and losing their shape and b) how I ensure the cakes remain fresh as they’ll be transported in a 24 cupcake box. Any advice would be greatly appreciated x

1

Hi! I have 50 wedding cupcakes for my nephew’s wedding next month. Normally I make cakes as late the night before and ice in the morning and add decorations, however, the wedding is a 100 miles away and the wedding party want to take them up on the Friday lunchtime for the wedding which is late Saturday? I’m concerned about a) the decorations going soggy and losing their shape and b) how I ensure the cakes remain fresh as they’ll be transported in a 24 cupcake box. Any advice would be greatly appreciated x

1

When you say cupcake box do you mean one of the plastic ones? If so I do t use mine anymore as the decorations go soggy :-(. I would use the corrogated cardboard cupcake boxes. To keep the cupcakes fresh brush with a little sugar syrup when they come out of the oven. Hope this helps.

1

Hi, yes I meant the corrugted cupcake box. I recently made some ans used a cardboard box, however, the following day the decorations had gone soft despite having put some cmc in them.

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If you can make the decorations now and use syrup and cover with ganache you will be fine

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Hi clan

Cupcakes do taste better on the day of baking but there’s no reason why they won’t still be fresh after just one day. If you do as Mish has suggested prick little holes all over the CCs and brush with the simple syrup and allow to cool completely. If you want the decorations to hold their shape it is better to make them up several days in advance so they dry out before attaching to frosting. The frosting also should be well crusted over to prevent any moisture from it spoiling toppers. Another thing that can and does happen sometimes is, the cases begin to peel. I find swirling a little mixture around the cases before filling helps prevent peeling and have lately discovered foil cases to be better than paper. I store CCs in 24 hole airtight caddies and haven’t encountered problems, although I do store overnight in apple boxes with the little shaped cups inside, then loosely cover with cling film until the next day ready to be caddied. Lastly but not least use really good cases which I’m sure you already do. I hope other members will share their expertise on this topic but if you look here http://www.cakeflix.com/questions/culpitt-cupcake-cases, here http://www.cakeflix.com/questions/storing-decorated-cupcakes, http://www.cakeflix.com/questions/freezing-cupcakes, there is addition information which might be helpful. Hope all goes well. x

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