If you’re baking your own cupcakes for a wedding, trying to launch your own cupcake baking business or are hosting a large party where cupcakes will be the main dessert, you’ll find that baking cupcakes in large batches is much different than baking them for a small gathering. To get the best results from your big batch baking, follow these tips:
1. Clear refrigerator space. You’ll need to have ample space inside of your refrigerator to keep your cupcakes cool on the days leading up to the event. Don’t simply push all of the items inside of your refrigerator to the back; you actually want to keep the cupcakes as close to the rear of the fridge as you can because this area is the coldest. It’s also a good idea to store them on the bottom shelves where the coldest air will be concentrated.
2. Make frostings and fillings first. Most frosting and filling recipes can stay fresh for a few days, so plan to make these ahead of time and keep them in the fridge until the baking day.
3. Do your baking no more than 5 days before the event. Most experts recommend baking at least 2 days prior to the gathering. Why? Cupcakes are actually easier to fill and to ice if they are allowed to sit and become slightly dry. Store them in an airtight container in the fridge until the big day.
4. Decorate at the right time. You’ll need to decide how likely your cupcakes are to become damaged based on how fancy or ornate they are. Some cupcake bakers decide to save the decorating until they’re on location. Others frost and fill the evening before or day of the event.
5. Prepare your cupcake stand a week ahead. If you make your stand the week before you do your baking, you’ll have it out of the way and can focus just on making the treats. For suggestions on which type of stand would be best for your event, feel free to contact us for advice.