Making cupcakes in advance?
Attention all fluther bakers.. I need some advice. I am going to a family reunion and there will be a cupcake competition. I have the option of baking them once I arrive but since it’s a reunion, honestly I would rather be spending time with family members once I get there rather than baking. I will, however, make the frosting there. So my question is, how far in advance can I bake cupcakes and they’ll still be good? Should I refrigerate? Could I even make the batter ahead of time and bake them once I get there? The competition isn’t until the second day of the reunion, so I need to keep that in mind. Any advice would be appreciated!! I really really want to win :))
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7 Answers
You definitely can freeze them and as long as they’re completely thawed out (in a closed container to retain moisture), they should end up tasting really good still. If it’s a competition, I would wait until the last possible day to bake them, though that’s possibly superstitious behavior on my part regarding freshness.
I got a bottom layer of a wedding cake to take home after an event at work, cut it into slices, wrapped them in foil, and froze them. I let each slice thaw in the foil when I was ready to eat them, and they tasted perfect.
Cake freezes really well. Just wrap it properly. Then frost when you arrive.
@peedub those cupcakes look delicious and a great idea.
How much in advance are you going to make them? If it’s only a couple days I would say to put them in the fridge but if it’s going to be longer I would go with what everyone else says and freeze them.
They’d still be edible for about 8 or 9 days, but they’ll probably be the most tasty made 3 or less days in advance. I would advise against freezing, because cake can get freezer burn or absorb smells from the freezer, which is gross. I think refrigerating would be absolutely sufficient. Just make sure you let them thaw for at least an hour for the best flavor. (Things taste less sweet when they’re colder and sweeter when they’re warmer. I learned that from Alton Brown.)
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