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My first wedding cupcakes

post #1 of 4
Thread Starter 
I have browsed around other posts and responses for an answer, but nothing really fits my situation. I am baking 120 wedding cupcakes for my brother's wedding, which is Saturday morning September 8th. I've not done many cupcakes before (mostly cakes), and certainly never so many that I have to bake ahead. Here are my variables:

1. I'm in NC, the wedding is at my parents' house in Cape May, NJ

2. Wedding's on Saturday morning, reception 12pm; I will arrive (with my 2 year old icon_wink.gif) on Monday to shop for ingredients

3. All cupcakes will have a gum paste flower, all of which will be completed in the next week, but I need to figure out whether to ship them or take them with me in the plane (but I will have that toddler)

4. I'm making *scratch* red velvet cupcakes (with laser cut wrappers to cover outside--already put together all 120)

5. I use BakingJeannie's hybrid buttercream recipe: http://cakecentral.com/recipe/fluffy-american-buttercream

6. Because the wedding is being catered from my parents' kitchen, I kind of have to be out of the kitchen by Friday

7. I am not technically in the wedding (they aren't having a procession), but my three girls and I and other relatives will be part of the wedding party and dressed alike. There will be plenty of help, but the ceremony is at 10 or 11am. With a casual dinner out on Friday night (which I can miss if necessary.

8. There are other places in the house I could decorate, other than that kitchen I have to be out of by Friday icon_smile.gif.

9. My mom has arranged for immediate neighbors to have refrigerator space for me, but from what I've read, refrigeration is not recommended for cupcakes.

****SO. . .

I've read the other posts on timelines, but most of them contemplate *boxed mixes*, which can be left out without drying for a couple of days. With scratch cupcakes, I think the timeline and process are different. I am also using a scratch BC, nothing with preservatives, and it's mostly butter. I use pasteurized carton egg whites.

Any insights as to what my timeline could be and what my storage options or no-nos would be? My parents have a big oven, but I am not familiar with it, and would probably not bake more then 24 per oven batch. I've told my mom we may need under bed storage boxes and lots of Press-n-Seal icon_smile.gif
post #2 of 4
I would ship my flowers with extra caution. I would invest in 24 cupcake pans. Pop 2 of those in (since it is a big oven) and make 48 at a time. You can prepare frosting ahead of time and refrigerate. I guess decorate where space allows. Or ask the neighbor with the fridge if you can borrow their kitchen to decorate. Good luck you are a good sister.
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
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Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
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post #3 of 4
Thread Starter 
Thanks, cakecraving! When would you bake, though??? And how would you store the baked cupcakes before frosting? And when would you frost and decorate!?
post #4 of 4
For cakes on Saturday I bake on Wednesday. I fill and frost on Thursday cover with fondant Friday with all major decorations. Touch ups and add ons Saturday morning. As for cupcakes ( which I hate) I do everything last minute so they don't dry out. I personally would bake Friday have everything made and ready and put together Saturday morning. Seriously frosting already made all toppers out and ready. Wake up Saturday frost and throw on toppers.
Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
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Just keep swimming. Just keep swimming, swimming, swimming. What do we do? We swim, swim, swim.
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