Advice on wedding cupcakes?
Two dear (vegan) friends are getting married over Memorial Day weekend, and they've asked me to do cupcakes for the wedding. I've made my share of cupcakes and have VCTOTW, but I've never baked anything on this scale (120ish guests) nor of this importance. I'll be using an on-site commercial kitchen, which I probably won't have a chance to try out before the weekend in question. However, I will have a couple days on site before the day of the ceremony to get used to its quirks.
I know a lot of folks here have done cupcakes for weddings and other big events, so I hope to tap your knowledge on the subject!
Here are some specific questions I have, but I am very, very open to whatever advice you'd like to send my way.
How many cupcakes should I make? A few more than RSVP? 10% more? 20%?
Relating to both aesthetics and sanity, how many types/designs should I aim for? Two?
I'll have a walk-in fridge available. How far in advance can I/should I bake and/or decorate? And will they decorate better at room temp or chilled?
Fondant frightens me, but I'd kind of like to experiment with gum paste. Good tutorials? Advice?
I know a lot of folks here have done cupcakes for weddings and other big events, so I hope to tap your knowledge on the subject!
Here are some specific questions I have, but I am very, very open to whatever advice you'd like to send my way.