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DIY Cupcakes: When to make them?

racheladineracheladine member
Fourth Anniversary 10 Comments
in Wedding Cakes & Food Forum

My FI and I have agreed to have cupcakes at our wedding instead of cake. I've looked into this and I think my BM's and I will be able to tackle this chore on our own, but I'm wondering how early I should make them before the wedding? Can they be frozen for a day or two and then frosted the night before? We anticipate about 100 guests, so we'll be making about 150 cupcakes just in case people want seconds, but 150 cupcakes is a lot to make in one day.

Thanks in advance!

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Re: DIY Cupcakes: When to make them?

  • LasairionaLasairiona member
    500 Comments
    edited December 2011
    Most people don't like the taste of frozen cake, as it tends to be dry and tasteless. Also, American cake recipes are not designed to be frozen at any point. If you want fresh tasting cake, you need to wait as late as possible to bake them, no earlier than the day before the wedding. Yes, cupcakes are labor intensive which is why many bakers charge extra for them and why many people leave that job to the pros.
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  • racheladineracheladine member
    Fourth Anniversary 10 Comments
    edited December 2011
    Thanks!
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  • spoiled_Rotten2387spoiled_Rotten2387 member
    First Comment
    edited December 2011
    I completely disagree. I had cupcakes for my wedding & they were moist & amazing. They were made weeks in advance & frozen. The weekend before the wedding, we decorated them & re-froze. They were taken out the morning of the wedding & served around 6' in the evening. People are still raving about them!
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  • laurasr1984laurasr1984
    10 Comments
    edited December 2011
    What recipe did you use that froze well?
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  • tommyandytommyandy member
    500 Comments
    edited December 2011
    You can totally freeze cupcakes!  Just use a dense cake like carrot or pound or chocolate.  You can freeze them for up to 2 weeks if they are wrapped well. Bake a few extras of each flavor to test taste after they thaw.  If it seems dry, brush with a flavored simple syrup.  The easiest way to do this is to water down the syrup for flavored coffee.  1/4 to 1/3 cup of water to every cup of syrup works best.
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  • txbride2011txbride2011
    10 Comments
    edited December 2011
    I made 100 cupcakes for an event, decorated the tops and added a special monogram on top in my kitchen all in an afternoon of work.  This included scratch baking as well as scratch icing!  The best cupcakes really are the ones made fresh!
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  • future-mrsfuture-mrs member
    Sixth Anniversary 2500 Comments
    edited December 2011
    Love this thread.  My mom and I are debating tackling this chore as well...she wants to pre-make them and freeze them but I dunno... We're wanting to do red-velvet cupcakes and pumpkin cupcakes.  Any recipes for being able to freeze them ok?  Or...maybe it's a group activity shortly before the wedding day....?
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  • tashala107tashala107
    1000 Comments
    edited December 2011
    I love this thread too! I've been thinking about tackling this project... but I have some time to think about it.

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  • kjones927kjones927
    10 Comments
    edited December 2011
    I know I want cupcakes (I've wanted them as long as I could remember its the only thing I'm really picky about).  I have gone back and forth with making them myself or finding a baker.  We are on a budget so doing them myself is what I would prefer to do, but was afraid that it would be a major project the day before the wedding.  This thread is really making me think twice.  All of my BMs and myslef love to bake so it would probably be a great thing for us to do the week before the wedding, and doesn't seem as hard as I though it might be.
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