Cake freezes beautifully - and so does American buttercream! You can pipe your ABC flowers right onto your freshly baked cupcakes and freeze them for up to 3 months.
I so often get ahead on orders when I’m extremely busy and utilise my freezer all the time. The cupcakes and buttercream defrosts perfectly and tastes absolutely delicious.
Using a food safe cupcake box like this is perfect, and it doesn’t affect the box at all. When you close the lid, the cakes are sealed and ready for the freezer.
To allow them to fully defrost and the buttercream to crust as normal, I like to take them out the day before I need them. If you’ve used light and dark colours together, allow them to defrost in the open air so that the moisture doesn’t make the colours bleed into each other. You will see moisture on top of the buttercream when it starts to defrost, which evaporates as it slowly comes to room temperature.
Only freeze the cupcakes once. If you want to freeze them with flowers, pipe onto fresh cupcakes THEN freeze. If you want to batch bake your cupcakes so they're ready whenever you need some, freeze FIRST. You can crumb coat and pipe the flowers straight onto a frozen cupcake and then allow it to defrost fully. Whatever works best for you!
If you’re really busy and need/want to get organised with your cake orders, using the freezer is a game changer!
Be sure to follow food safety standards accordingly and label anything you freeze with the date.
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