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Cupcake storage

post #1 of 5
Thread Starter 

Hi everyone!

 

I'm in the midst of starting a new cupcake business and I've come across a problem that I can't seem to figure out. So usually when I make cupcakes for an order I make them fresh - the day of. However, when making them the day of is not possible how do you go about storing them? I've noticed that when I put them in my boxes (they are just the regular fold-over-and-tuck-in boxes, with no air-tight seal...if that makes sense lol) they dry out SO BAD! Like...they turn into rocks over night.

 

So far the only solution I've found is to wrap the whole box in cellophane..but it's not professional at all..

 

And obviously I could freeze the cake or store the cake in an air tight container and then frost the morning of, but what about for events such as farmers markets? When I would need to have multiple containers of cupcakes ready to go for customers but also in some sort cooler on super hot days...but not letting them get dry. That's the last thing I would want is to hand out rock hard cupcakes. So any ideas on how I can get around this?

 

Thanks for reading everyone!

post #2 of 5
I do cupcakes at farmer's markets, and what I do is put the cupcakes unfrosted into boxes, wrap the boxes and freeze. Take them out the night before and thaw. The day before make all the buttercreams and toppings, and put them in disposable piping bags with tips, toppings in baggies, and stick them all in a cooler. Transport the wrapped cupcake boxes and cooler of frostings and toppings this way, and frost as you sell, so they don't get melty in the heat. I will keep one or two of each kind frosted and out on my front table, under cake domes, and my niece, who helps me, frosts and tops new ones on a table behind as they sell. Even if it's not hot, it is easier to transport unfrosted cupcakes and frost them up during the setup time. If they tip over or roll around in the boxes, it's no big deal.
post #3 of 5
Thread Starter 

What a great idea! And yes - it is so much easier to transport unfrosted cake. Thank you!!

post #4 of 5
Quote:
Originally Posted by sarahgale314 View Post

I do cupcakes at farmer's markets, and what I do is put the cupcakes unfrosted into boxes, wrap the boxes and freeze. Take them out the night before and thaw. The day before make all the buttercreams and toppings, and put them in disposable piping bags with tips, toppings in baggies, and stick them all in a cooler. Transport the wrapped cupcake boxes and cooler of frostings and toppings this way, and frost as you sell, so they don't get melty in the heat. I will keep one or two of each kind frosted and out on my front table, under cake domes, and my niece, who helps me, frosts and tops new ones on a table behind as they sell. Even if it's not hot, it is easier to transport unfrosted cupcakes and frost them up during the setup time. If they tip over or roll around in the boxes, it's no big deal.

I noticed you said you sell at a farmers market. I was thinking of doing this as well this summer but have seen mixed reviews. Do you tend to sell a lot?
post #5 of 5
"I noticed you said you sell at a farmers market. I was thinking of doing this as well this summer but have seen mixed reviews. Do you tend to sell a lot?"

It really depends on what kind of market you pick. Be sure to pick a large market with long hours, like 10-12 hours long. Short, small markets don't do as well. Also markets that are mainly "shows" with mostly display booths don't do as well. Be sure it's really a market, where everyone is selling stuff, so people are coming to it with the intent of buying. Markets focused towards kids do not do well. All natural gourmet cupcakes at a large, adult focused market do awesome. I sell out at these. It is a LOT of work, though. Very exhausting. My sister in law sells crocheted toys and hats at the markets, and she has an advantage, because if it's a slow market, she can just bring her unsold inventory to the next one. I have to trash mine, as it's perishable.
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