I posted this in cupcakes, but haven't heard back and I need to bake today.
Looking for some expert opinions. My daughter is having a party on Sunday. Today is Thursday. I have frozen cupcakes in the past and they have been fine. With just three days, I'm not quite sure which will be best.
Would you:
A. Bake, frost and freeze for Sunday
B. Bake, freeze and then frost later
C. Bake and put in fridge with frosting.
D. Bake and put in fridge without frosting.
E. Other.
I am doing red velvet and a smores cupcake that is a graham cracker base with a marshmallow filling. I haven't made either of these before, so I don't know how they will act.
Thanks!!
Looking for some expert opinions.
Would you:
A. Bake, frost and freeze for Sunday
B. Bake, freeze and then frost later
C. Bake and put in fridge with frosting.
D. Bake and put in fridge without frosting.
E. Other.
I am doing red velvet and a smores cupcake... I haven't made either of these before, so I don't know how they will act.
For a recipe I have never made before, I would choose option E. First see and taste the results, then decide if the recipe is a keeper. If yes, then bake again choosing option A or B. Enjoy the party!
Thanks. Let's assume that the cupcakes are going to be fine. I don't have time to bake a test batch. IT's for a bunch of 12 year olds. They won't care anyway. How bad could they be?! :)
Given that, I guess it's to the freezer? Should I fill? I know marshmallow can be finicky.
Thanks. Let's assume that the cupcakes are going to be fine. I don't have time to bake a test batch. IT's for a bunch of 12 year olds. They won't care anyway. How bad could they be?! :)
Given that, I guess it's to the freezer? Should I fill? I know marshmallow can be finicky.
Why bother filling the cupcakes? "It's for a bunch of 12 year olds. They won't care anyway."
A
Original message sent by KarenOR
Thanks. Let's assume that the cupcakes are going to be fine. I don't have time to bake a test batch. IT's for a bunch of 12 year olds. They won't care anyway. How bad could they be?! :)
Given that, I guess it's to the freezer? Should I fill? I know marshmallow can be finicky.
Why bother baking then if they won't care? Just buy it from the grocery, much cheaper.
Because anything from the grocery store is way more expensive for real ingredients and the cheap ones are kind of gross with the crisco frosting.
I want to bake them. I've never baked anything that didn't work, which is why I'm not that worried about a test batch. I'm not selling. I'm just making them for my kid and her friends. I'm sure they will be fine. I want to fill them because I never do that and because they are S'mores and need marshmallow.
None of that was part of my original question about freezing.
Let us know about how the freezing worked. :-) Please share.
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