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filling/preserving cupcakes

post #1 of 2
Thread Starter 

I have 300 cupcakes ready to be filled and frosted - but they are for an event on Saturday morning. When should I fill and frost (with a buttercream) these cupcakes to make sure they are done in time, but without the filling making them soggy?

post #2 of 2

What type of filling is it? Most of mine don't make them soggy because they aren't that loose. I have filled and frosted a day to two ahead of time. I do it assembly line style. Fill all, then frost all while in their boxes.

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