post #1 of 1
Thread Starter 

I'll be making 300+ cupcakes for a wedding in a month. I want to use Wilton Color Cups as liners. Has anyone had any experience with how these hold up to freezing? I plan to start baking and freezing about 2 weeks ahead of time. I made a test batch yesterday and they seemed to thaw just fine, but I don't know how they will hold up during longer periods. I plan to thaw and frost on Friday morning and deliver for a Saturday evening wedding.

 

I'd like to buy the liners as soon as possible (damask pattern), since I'm not sure if Wilton carries it anymore. But, since they are pricey, wanted to get some input first!

 

Thanks!