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Cupcake Storage...Moisture/Sweating. - Page 2

post #16 of 23
Quote:
Originally Posted by Carabella View Post

Hi everyone! I always store my cupcakes in cardboard cupcake boxes. ( like cake boxes but they have inserts for the cupcakes to sit ) I never have an issue with sweating and it's very humid in Australia! I also never refrigerate them either. I've never had them drying out. I experimented one day with a few cupcakes to see how long they would last! After the third day, they were still nice and soft! I would of let it go longer but I don't keep anything out for more than that time! The cardboard absorbs the moisture and everything stays perfect.

 

I'm going to try this method.  I have 50 cupcakes to make for a party this Saturday.  I plan to bake the cupcakes later on today, let them completely cool, then store them in a half sheet box with parchment on both the bottom and resting on top.  I'll cover them with the box lid and leave them on the counter.  If they look like they're sweating, I'll prop open the cover a bit to let the air circulate (my mom used to do this with Tupperware, btw).  I'll be icing/decorating them Friday night as the party at noontime Saturday and I won't have time to do them in the morning.

post #17 of 23
Quote:
Originally Posted by embersmom View Post

I'm going to try this method.  I have 50 cupcakes to make for a party this Saturday.  I plan to bake the cupcakes later on today, let them completely cool, then store them in a half sheet box with parchment on both the bottom and resting on top.  I'll cover them with the box lid and leave them on the counter.  If they look like they're sweating, I'll prop open the cover a bit to let the air circulate (my mom used to do this with Tupperware, btw).  I'll be icing/decorating them Friday night as the party at noontime Saturday and I won't have time to do them in the morning.
Hi embersmom
Just a little tip, instead of parchment, use viva instead. This will draw any moisture away. I do this with everything I store. Cookies, cakes, macarons. I just put a square of it in there and it stops them from going soggy, stale or sticky. It's my little piece of miracle helper! I'm not sure on how the moisture of the cupcake will be without any icing on it as I've been taught that the icing ( or fondant ) along with the cupcake paper is what seals in the moisture. I always try to bake, decorate and serve the cupcakes on the same day as I find they are a little more temperamental than cakes! The biggest I had to do was for my sister in laws 30 th, 150 cupcakes along with 150 caramel tarts, a profiterole cake and a cupcake tower topper cake that is in my avatar! I can tell you I had never worked so hard in one day!!! My poor oven! I've stored cupcakes for myself in the boxes iced for 3 days and they are still so moist. It's always worked for me. I hope I've helped!

When I'm happy, I'm a great baker, when I'm mad, may the Lord help us all !

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When I'm happy, I'm a great baker, when I'm mad, may the Lord help us all !

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post #18 of 23

Quote:

Originally Posted by Carabella View Post
Just a little tip, instead of parchment, use viva instead. This will draw any moisture away. I do this with everything I store. Cookies, cakes, macarons. I just put a square of it in there and it stops them from going soggy, stale or sticky. It's my little piece of miracle helper!

Carabella:  thanks for sharing the tip on cupcake storage. A miracle helper is just what I need. (now if I could find a 'MH' to do dishes............)

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post #19 of 23
Quote:
Originally Posted by MBalaska View Post

Quote:
Carabella:  thanks for sharing the tip on cupcake storage. A miracle helper is just what I need. (now if I could find a 'MH' to do dishes............)
Lol!!! That's exactly what I need! My mum suggested my daughter ( shes 5 ) but I think that might be bordering on child labour, that and the fact she can't reach over the sink!

When I'm happy, I'm a great baker, when I'm mad, may the Lord help us all !

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When I'm happy, I'm a great baker, when I'm mad, may the Lord help us all !

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post #20 of 23
Thread Starter 
Quote:
Originally Posted by Carabella View Post


Hi embersmom
Just a little tip, instead of parchment, use viva instead. This will draw any moisture away. I do this with everything I store. Cookies, cakes, macarons. I just put a square of it in there and it stops them from going soggy, stale or sticky. It's my little piece of miracle helper! I'm not sure on how the moisture of the cupcake will be without any icing on it as I've been taught that the icing ( or fondant ) along with the cupcake paper is what seals in the moisture. I always try to bake, decorate and serve the cupcakes on the same day as I find they are a little more temperamental than cakes! The biggest I had to do was for my sister in laws 30 th, 150 cupcakes along with 150 caramel tarts, a profiterole cake and a cupcake tower topper cake that is in my avatar! I can tell you I had never worked so hard in one day!!! My poor oven! I've stored cupcakes for myself in the boxes iced for 3 days and they are still so moist. It's always worked for me. I hope I've helped!

 

You baked and decorated all of that in one day?!?! That is unbelievable! Good for you.

 

Do you put the square of viva on top of the cupcakes? Or just inside the box somewhere? And that helps soak up the air moisture? I will have to try that trick too. I want to test out these suggestions and see which ones I have the best luck with.

post #21 of 23
Quote:
Originally Posted by sarahbakestudio View Post

You baked and decorated all of that in one day?!?! That is unbelievable! Good for you.

Do you put the square of viva on top of the cupcakes? Or just inside the box somewhere? And that helps soak up the air moisture? I will have to try that trick too. I want to test out these suggestions and see which ones I have the best luck with.
Oooppps! Sorry, I didn't do it all in one day! I did the cupcakes, profiterole cake ( I made the custard the day before ) made the caramel ( made the cases a few days before ) and filled them and covered and decorated the cake. I always have a two day process for my cakes which is I bake them in the morning the day before, allow them to cool and settle for a few hours then I torte and fill and coat with ganache. I allow it to set overnight then I decorate. It was still a great feat! I almost didn't have time to make myself pretty and look like a gangster! ( Hollywood movie party! ) with the viva, my cupcakes are always in their boxes with the inserts so I don't need to use the viva as I always have them iced and ready so the box alone is enough. With other things, I'll either put a square under or on top or just put a square of it in the bag or container. It works great! When I make French macarons ( which are big pain in the backside but so good it evens itself! ) I put the shells carefully in a airtight container in between sheets or parchment and my square of viva, they stay fresh and for such a long time!

When I'm happy, I'm a great baker, when I'm mad, may the Lord help us all !

Reply

When I'm happy, I'm a great baker, when I'm mad, may the Lord help us all !

Reply
post #22 of 23

[b]Carabella[/b], I ran an experiment with parchment on the bottom of one box and paper towel (alas, not Viva) on the other.  They both worked just fine.  I attribute the parchment being unscathed from the fact that it wasn't overly humid here.  I loosely covered both boxes.  All the cupcakes were still nice and soft.

 

If it had been overly humid, I would've ditched the parchment altogether ;)
 

post #23 of 23
Thread Starter 

Still a very impressive feat even if not all in one day! :)
 

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