Hello fellow cakers,
I am looking for opinions here!
I am making 100 cupcakes for a friend's baby shower... 50 will be chocolate with an oreo on the bottom, and 50 will be funfetti with a golden oreo on the bottom!
I ALWAYS freeze my cakes so they stay nice and moist... will this ruin the texture of the cookie? Would I be better off baking them 2 days ahead, leaving them covered at room temp and spritzing with simple syrup before frosting!?
I JUST DON'T KNOW!!!!
AFreezing the cupcakes will cause the cookie to soften during the thawing process because of condensation. So the cookie won't be crunchy, but I don't think that will ruin the cupcake.
I bake all my cupcakes 1-2 days before they are needed. I store them in clam shell containers. They stay very moist in those containers. Plus you can stack the containers 3 deep, so transport is easy.
Since you are baking your cookie inside the cupcake (even if it is at the bottom of the wrapper), I'm afraid it will go soft whether you freeze it or not, just because it will be surrounded by cake for a couple of days. So I would say yes, freeze them, if it makes you happier, the cookie will still be soft (but I like them like that anyway!).
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Freezing the cupcakes will cause the cookie to soften during the thawing process because of condensation. So the cookie won't be crunchy, but I don't think that will ruin the cupcake.
I bake all my cupcakes 1-2 days before they are needed. I store them in clam shell containers. They stay very moist in those containers. Plus you can stack the containers 3 deep, so transport is easy.
That's good to know... I have frozen them for so long (I think it keeps them nice and moist) that I just wasn't sure... I think I will have to do these in boxes with inserts, though, since there are so many of them :o/ I assume just tightly covering them with plastic wrap would do the trick...
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Since you are baking your cookie inside the cupcake (even if it is at the bottom of the wrapper), I'm afraid it will go soft whether you freeze it or not, just because it will be surrounded by cake for a couple of days. So I would say yes, freeze them, if it makes you happier, the cookie will still be soft (but I like them like that anyway!).
That is a good point... Do you think there is anyway to keep the cookie crispy?
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That is a good point... Do you think there is anyway to keep the cookie crispy?
Nope, sorry. I sell Oreo cupcakes in my bakery - I don't bake them in the cake but stick a mini Oreo in the frosting. After a few hours it is soft... Also, if you store any kind of crunchy cookie in the same box or container as a cake, the cookie draws moisture from the cake and goes soft.
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Nope, sorry. I sell Oreo cupcakes in my bakery - I don't bake them in the cake but stick a mini Oreo in the frosting. After a few hours it is soft... Also, if you store any kind of crunchy cookie in the same box or container as a cake, the cookie draws moisture from the cake and goes soft.
I am guessing that's just par for the course with these items... nobody gets a crispy cookie... It seems like it would become the same texture of the cupcake... which sounds yummy to me :)
Moisture migration is a never-ending issue in food production. "Stopping moisture migration requires either a barrier, or reformulating your product." As Dayti explained, there's not much you can do given how your cupcakes are structured. But I'm sure they're delicious so I don't think anyone would care about the texture.
AI did a test run and it was kind of cool how the cookie became the same texture as the cake! I also moved the oreo to the middle of the cake... since it will wind up sift anyway, I think it will be cooler having it kind of suspended! I am bringing her a sample on Monday and I am sure she'll love it!
My chocolate cake recipe is ALWAYS A HIT, so adding an oreo surprise for her guests can only make it better! Thanks everyone for the advice
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