Freezing Cupcakes?
I posted here a little while ago asking for advice on cupcake flavors for a large group. Thank you all for your input!
Now I face the daunting task of making cupcakes for 100 people at my grandfather's surprise birthday party next month. Should I make 100 cupcakes? 80? 115? I'm making regular 2 1/2 inch cakes. Can anyone advise me on a good ballpark number to make?
Also, can I freeze these without impacting the consistency and flavors? I'd freeze them unfrosted, of course, and only for 2-3 weeks before the party, in a friend's deep chest freezer. Is wrapping them in layers of plastic the best route? Aluminum foil over the plastic?
Thank you in advance for your expertise. I appreciate it!
Now I face the daunting task of making cupcakes for 100 people at my grandfather's surprise birthday party next month. Should I make 100 cupcakes? 80? 115? I'm making regular 2 1/2 inch cakes. Can anyone advise me on a good ballpark number to make?
Also, can I freeze these without impacting the consistency and flavors? I'd freeze them unfrosted, of course, and only for 2-3 weeks before the party, in a friend's deep chest freezer. Is wrapping them in layers of plastic the best route? Aluminum foil over the plastic?
Thank you in advance for your expertise. I appreciate it!