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How Far In Advance To Make Cupcakes?

post #1 of 19
Thread Starter 
I'm making cupcakes for a party on Saturday, was going to start baking today, ice and decorate tomorrow, Friday. I am wondering if they would dry out by Sat? I'm use to making cakes which are completely sealed in buttercream, but what about cupcakes? Just wondering how early you all make yours?
post #2 of 19
They should be fine. And if you can find room in the frig I know they will, if not, store in a box or tupperware container after they are cooled completely.
post #3 of 19
Just make sure the cupcakes are in an airtight container and they will be fine for Saturday. I find my cupcakes can last quite a while if they're well covered so I wouldn't worry too much.
post #4 of 19
Thread Starter 
Great, thanks!
post #5 of 19
You can always make the cupcake before hand and freeze it. They can be defrosted wonderfully and I filled and frosted them when I need it.


Regards,

Lisa
post #6 of 19
Thread Starter 
Thank you!
post #7 of 19
A couple of weeks ago I made cupcakes and had them in an air tight under the bed tote. A week later people were telling me that there were still as moist and delicious as the first day!
post #8 of 19
Quote:
Originally Posted by SawLil

A couple of weeks ago I made cupcakes and had them in an air tight under the bed tote. A week later people were telling me that there were still as moist and delicious as the first day!



I agree---I have kept them covered and they were perfect. I just froze my first batch of cupcakes and they came out wonderful. Perfect for me when I feel like having one---or maybe not such a great idea for the scale!!! icon_redface.gif
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post #9 of 19
I am so pleased to read all these comments, however, I don't know what I am doing wrong with my cupcakes. I live in sunny South Africa and maybe things are just different here. If I make my cupcakes in advance and freeze them or store them in airtight containers, they do stay perfect and moist etc. BUT the cupcake wrappers always seem to peel off. Any suggestions? In fact, this happens sometimes with freshly baked cupcakes too.
post #10 of 19
SweetieD0505
I'm not sure what the weather is like in South Africa-is it really humid? I live in the northeast of the US and it is COLD, COLD, COLD here. When I bake my cupcakes, I have stopped spraying the cupcake liners because I noticed that they were peeling on their own. I have baked several batches and tested them when they cooled to see if the cake stuck to the wrapper--not at all--so I decided that the spray was too much oil and the wrappers were peeling off.
As far as freezing--I have heard about wrappers coming off. Again, maybe its from spraying them? Did you let them completely cool before freezing them? I put mine in a large plastic zip lock bag but made sure I had them lined up, so they all stood up and weren't just tossed in the bag. I have had cupcakes in the freezer for over three weeks now---wrappers are still on and the cupcakes are DELICIOUS. A little scary that fresh cupcakes are so readily available to me. I will be anxious to see if my wrappers are affected once the summer - HUMID- weather hits. Let me know if you try them my way and how things turn out!

GOOD LUCK!
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Support your local farmers
http://www.farmland.org/actioncenter/no-farms-no-food/local-food.asp
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The Lord is my Shepherd, I shall not want....

No Farms
No Foods
Support your local farmers
http://www.farmland.org/actioncenter/no-farms-no-food/local-food.asp
Reply
post #11 of 19
Thanks countrygirl. It is more humid here than usual but I have had this problem for ages already. We use greaseproof papers so don't need to spray them and I always let them cool completely. Thanks for your advice though.
post #12 of 19
Cupcakes are best eaten the same day they are made. Undecorated cupcakes can be frozen up to 3 months. icon_smile.gif
post #13 of 19
In scratch cakes, most recipes will not taste as good after day two.
post #14 of 19
Quote:
Originally Posted by scp1127

In scratch cakes, most recipes will not taste as good after day two.



All of my cakes are scratch and, provided they are well covered, they still taste as good up to a week later.
post #15 of 19
I use the "durable cake for 3d and wedding" cake recipe from this site for cuppies that has sour cream added to it. The cupcakes tend to stay more moist with this recipe. icon_smile.gif
FINALLY...I got a few cakes uploaded. Feel free to critique...more coming.
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FINALLY...I got a few cakes uploaded. Feel free to critique...more coming.
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