Hi folks. May I wish a late happy holidays and a prosperous New Year to all our readers.

I”ve been doing quite a bit of recipe reading and experimentation over the holidays, especially around the subject of storage and freezing. I have decided that I would whip up a whole huge batch of cupcakes while work is not calling me and I wanted to know the best way to keep them.

a) In an airtight tin in a cupboard

b) On a plate in the fridge

c) Frozen but not iced

d) Frozen and iced

Answer a: This method of storage would be one of the most short-lived as the cakes, whether iced or not, would go stale very quickly (2-4 days maximum.)

Answer b: Again, another short-term solution as the cold of the fridge would make the cakes dry out very quickly (although it would improve the life of the icing)

Answer c: This would seem to be the best method.  My research showed that my cupcakes would be best frozen un-iced and they would last about 2-3 months before they got too dry or suffered from freezer burn. Icing (whether Royal or buttercream) doesn”t seem to be that affected by freezing, just ensure that you defrost it thoroughly before you try to use it.

Answer d: This is option 2 after the above, a nice, easy, lazy way of storage. Just bring them out into the fridge 48 hours before you want to eat them and let them defrost naturally and their taste should be unaffected.

I think I”m going to go for answer c as I can whip up icing in a moment but baking the cupcakes from scratch, although highly enjoyable, is just a bit of a time-eater. Also, I have to heat up the oven to bake 6 - 12 cupcakes, so why not bake 24-48 cupcake bases and have them available for almost immediate use at a later date? So, girls and boys, mosey on over to Partyworks, grab your cupcake trays and get baking !

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This entry was posted on Saturday, December 27th, 2008 at 7:35 pm and is filed under Cupcake Decorations. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.