I've been asked to make about 400 cupcakes for a out of town wedding which I am an invited guest. It's about 2 hours away during Memorial Day weekend. We're in Chicago so weather can be 60-70 degrees then. I'm debating issues on how to tackle this. The bride wants chocolate cupcakes with vanilla mousse and vanilla cupcakes with chocolate mousse.
I still have to call the venue but I'm thinking it's best if I can fill & decorate there but I'm not sure if I'll have access to their kitchen. If I don't and have to make them in my commercial kitchen what do you think the best way to transport them to make sure the mousse stays food safe?