I have a client traveling with a cupcake order on a Thursday for a wedding on Saturday meaning I will have to bake/decorate on Wednesday. How can I ensure that they will still be fresh for the wedding? Is there a particular frosting that works better than others for this extended period of time, and should I tell them to transport them cold, frozen, etc? Thanks for all your help!
post #1 of 5
10/10/12 at 7:53pm