Hi all,

I have made 3 dozen cupcakes today for a party on Friday. My initial plan was just to keep them in sealed tubs until decorating Friday morning...but now I am not sure if it would be better to freeze. They are moist yellow cake and due to work/ social commitments I had to bake earlier than planned.

So will they be ok in sealed tubs or should I freeze? Its a friends engagement party and I expect most will be eaten on the day so they wont need to last too long.

Any help is much appreciated xxx

If it was me, I would freeze. But I do have the freezer space.

Thanks sewsweet!

I have a friends freezer space i can use
I have heard tales of wrappers peeling off cupcakes after freezing, is there anyway to prevent this?
xx

I've never had a problem with it. I remove the cupcakes from the muffin pans when they come out of the oven and put them on cooling rack. After cook, I place in container with lid and freeze. I take them out and thaw them in the container without removing the lid. HTH You might want to try a few to see how it works for you.

I always freeze my cupcakes without a problem. I've heard alot of recipes say to remove the cake from the oven and to put cake directly into the freeze to seal in moisture, so I see no problem with freezing. Good luck!

thanks so much for the help
Don't really have time 'test' this method though! I have been very dis-organised- with the long weekends coming I have got so much family stuff on, my friends engagment party, a trip to paris and a cakes coming out my ears! Fingers crossed this goes to plan! I will post photos when complete
xxx

I've never had trouble with peeling liners. In fact, I have a dozen in the freezer right now!

I've done cupcakes, let them cool, freeze them (with putting plastic wrap over the tote and then the lid on to "seal" the container) and when I defrosted them (again with the wrap and lid on) most of the wrappers came off. It wasn't a big deal because they all had nice heavy duty cupcake wrappers to go around them but if they didn't I would have had a huge mess!
Also, for some reason the red velvet cakes were the worst for the wrapper to come off. I used the DH box mix with adding the sourcream and pudding mix. My vanilla and chocolate ones with using BC and sourcream/pudding didn't peel off nearly as bad. They peeled just a little bit on a few but the red velvet ones peeled on almost all of them.

I have had my cupcake wrappers start to peel off as well even without freezing them. Does anyone know why this happens, how to prevent?

I have a shop and I bake once a week and freeze my cupcakes. When they are cool enough to remove from pans I place them in Ziplock bags and freeze. Every morning I pull out a few bags and let them thaw. I unzip bags but do not remove the cupcakes. Freezing them when they are still warm and leaving them in bags to unthaw leaves them very moist. I get so many compliments about the texture and moisture of my cupcakes.

Deesweets, I hear to much oil in cupcakes can make the liners separate from cupcakes.

A[@]kimbordeaux[/@] When you freeze your cupcakes inside the zip lock bags, is it better to store fewer per bag to allow space between the cupcakes? Also, does it matter if the cake is a plain vanilla or red velvet? Thank you for your help!