A 7-tier Cupcake Wedding Cake and Some Questions

sneezles · #1 08-08-2009, 09:31 AM

My very good friend's daughter is getting married next June. The girl loves cupcakes and wants a 7-tier cake of cupcakes (top layer being a traditional cake). She lives in Scotland and the price she's gotten is £500! That does not include the stand!!! I find that price outrageous!

So I'm considering going over early to do the cake. DH will be making the stand regardless as $200 is a bit much for those too. I would use the cupcake wrappers (paperorchid.com) as I think they are more elegant than the usual paper cups.

My question is how would you wrap the cupcakes for freezing? The usual plastic and foil...seems a bit tedious for 200+ cupcakes. I can see plastic wrapping them before putting them in an airtight container or freezer bags. Normally when I do a cake you frost the entire thing and have no concerns about sweating. However the cupcakes will only be frosted on the top and either the day before or that morning (haven't gotten the time for the wedding yet). I don't want the wrappers getting wet...

Any ideas?

TieKitty · #2 08-08-2009, 09:56 AM

I have no idea how to help you, but I want to say you are a very good friend to take on such a time intensive task.

Good luck to you and be sure to post pictures when it's complete!

Molli526 · #3 08-08-2009, 10:27 AM

If there is enough room in a freezer, I would freeze the cupcakes in a disposable aluminum cupcake/muffin tin. Then cover the whole thing in plastic and the foil. I am envisioning them stacked in a freezer. This holds 6, but maybe you could find somewhere online that would have a 12 or 24.

Or a plastic clamshell.

I LOVE the cupcake wrappers.

dneilson · #4 08-08-2009, 11:09 AM

Hi Susan,

Here's one option: http://www.plasticcontainercity.com/...rs-Muffins.htm

(718-258-0200)
SCROLL TO 12 CAVITY ITEMS AT BOTTOM PAGE.

They'll cost about $1 each BUT WORTH IT as they keep all cakes protected, separate and maintain their round shapes. I then use a large size clear plastic bag, insert cupcake containers inside and seal with vacuum sealer if freezing for more than 2 weeks. There are grooves inside the container for easy removal of cupcakes (so you don't mar or poke into the frosting). I recycle these if using for transport to family functions. If gifted, recipients keeps container.

Another option is to go to your restaurant supply house (not all stores have them) and get half sheet pan covers by Nordicware that snap on the half sheet pans -- has plenty of height to clear frosting. Load up your sheet pan, cover and freeze. No worries about dented baked goods if something bumps it in the freezer while loading. The Nordicware half sheet pan covers fit the Lincoln/Wearever's half sheet pan. If you prefer to freeze in quarter sheet pans, get the quarter sheet pan covers also by Nordicware (they don't fit the Lincoln/Wearever commercial line quarter sheet pans though -- you're forced to buy Nordicware quarter sheet pans (which are as strong and durable as the Lincoln/Wearever).

Keep in mind that the half sheet covers are excellent quality and strong but not airtight. I prefer to "vacuum" seal everything to protect from freezer burn if freezing longer than a week or two -- this means finding bags large enough (not necessary to purchase special vacuum seal bags - I use regular using half the sealing time). If not, quarter sheet pans slip easily (with covers for protection!) into large see through bags which then get sealed (I seal w/out using vacuum AND w/out using special sealer bags.)

Dolores

sneezles · #5 08-08-2009, 11:20 AM

Thanks for the link Dolores. Cupcakes won't be frozen much more than a week, if that. Won't be frosted until putting on the "tree" so don't have to worry about space for the icing. This is all in the talking stages...I'm guessing about 20-22 dozen so at $1 that seems to be an unnecessary expense at the moment.

Beth · #6 08-08-2009, 11:28 AM

I think what Dolores is suggesting would be good for freezing, storing and handling that many cupcakes (so you can stack them in the freezer and on the counter) until iced and on the tree. If you don't want to buy a case, maybe you can just buy the number you need from a bakery or grocery store.

Will you be frosting at the reception location if you pan to frost and place on the tree? Doesn't sound like something you can safely transport assembled. Sounds like a fun idea though.

sneezles · #7 08-08-2009, 11:36 AM

Quote:

Originally Posted by Beth

Will you be frosting at the reception location if you pan to frost and place on the tree? Doesn't sound like something you can safely transport assembled. Sounds like a fun idea though.

Yes, it will be assembled on site as it would be impossible to transport something that big.

dneilson · #8 08-08-2009, 11:44 AM

Quote:

Originally Posted by sneezles

Thanks for the link Dolores. Cupcakes won't be frozen much more than a week, if that. Won't be frosted until putting on the "tree" so don't have to worry about space for the icing. This is all in the talking stages...I'm guessing about 20-22 dozen so at $1 that seems to be an unnecessary expense at the moment.

Yes I understand. Do consider that if you frost on-site (can't imagine transporting a "tree" of frosted cupcakes!), for $20, they are stackable & transport friendly directly from freezer. Containers are available w/ less height for a bit cheaper.

Also consider $20 not a waste once you have completed your project as they are yours for gifting cupcakes to others or bringing to parties. Cupcake "carriers" are available at Bed, Bath & Beyond, etc -- they cost over $20 but you have to monitor your stuff once there (it doesn't always get returned or it gets forgotten!)

If you find a better way, please post back.
I always seek low maintenance ways of transporting baked goods.
Good luck on your project.
Dolores

Gilgamesh37 · #9 08-08-2009, 02:13 PM

Be sure to check that wherever you're staying will have the freezer space. Last time I was in Scotland (granted, a number of years ago) not a single home or apartment I was in had a full size fridge with a full freezer--they all had those half-size fridges that just have the little shelf with a plastic door for a freezer---not near the kind of space you'll need for this.

sneezles · #10 08-08-2009, 04:36 PM

Quote:

Originally Posted by Gilgamesh37

Be sure to check that wherever you're staying will have the freezer space. Last time I was in Scotland (granted, a number of years ago) not a single home or apartment I was in had a full size fridge with a full freezer--they all had those half-size fridges that just have the little shelf with a plastic door for a freezer---not near the kind of space you'll need for this.

My friend has both but don't want her to worry about storing the cupcakes. Full-size of both have become very popular over there these days. Freezers are available to rent though.

kwormann · #11 08-09-2009, 01:46 PM

No further ideas, but wanted to say Susan, you are priceless!!!!

What a good friend!

sneezles · #12 08-09-2009, 02:02 PM

Quote:

Originally Posted by dneilson

If you find a better way, please post back.
I always seek low maintenance ways of transporting baked goods.
Good luck on your project.
Dolores

Thanks, I sort of figured it wrong and will be using them if I do the cake. I am curious about the bags you use to put the trays in too.

Quote:

Originally Posted by kwormann

No further ideas, but wanted to say Susan, you are priceless!!!! What a good friend!

Thanks, Kim. I've known this girl since she was 3 and she is just the sweetest thing ever. She wants to open a cupcake shop in Perth, Scotland. I love sending or bringing her the latest stuff for cupcakes.

Beth · #13 08-09-2009, 02:03 PM

Quote:

Originally Posted by sneezles

She wants to open a cupcake shop in Perth, Scotland. I love sending or bringing her the latest stuff for cupcakes.

Sounds like she has to have a cupcake wedding cake. I hope you'll post pictures when you get back.

sneezles · #14 08-10-2009, 08:40 AM

Okay, it's a go! I'm very excited to be a part of her wedding!!! DH will be making the tree just waiting for the bride to decide on a shape. Will be sending her a couple of recipes for her to try (her office loves when she brings in cupcakes). She's deciding whether or not the top layer will be the traditional 6" layer that she can save. Her mom already has a freezer that they can clear between now and June.

kwormann · #15 08-10-2009, 09:56 AM

So a dear friend is getting married Labor day weekend and I have heard they are doing cupcakes, instead of the traditional wedding cake. Especially after this thread, I will be interested to see how it is arranged.

sneezles · #16 08-10-2009, 11:56 AM

Kim,
After viewing 100s of websites of the weekend it's rather overwhelming the choices available. The bride has decided to go with the 6" topper and about 200 cupcakes (will make a couple dozen extra for security purposes

). The tree/stand that DH will make has 7 tiers going from 18"-6" by twos though I'm thinking 20" for the base my be better...

kwormann · #17 08-10-2009, 03:52 PM

well I cant wait to see the pics!!!

DanaSD · #18 08-10-2009, 06:09 PM

A few things to think about...

As a cake shop owner, I can tell you that cupcake towers are a lot of work. Its a lot more 'cakes' to handle, decorate, transport to the site and then set up. And for Scotland I would expect all the quotes were for fondant covered cupcakes and a fondant topper cake. Often each cupcake has 1 or more handmade flowers on top which is over 200 flowers. I bake all my cupcakes fresh and 200 cupcakes takes 2 rounds of baking in my oven (and I have a commercial oven). I would never freeze them - I find the bottoms on the liners get mushy and they don't look as nice when on display.

A 7 tier stand costs me about $350 to buy (I don't rent the cheapy plastic or cardboard ones, mine are very well made painted metal stands). I rent my stands for about 1/4 of the purchase price.

Make sure you consider the transporting aspect - baked and then once they're decorated. Its a lot of cupcakes. Plus there's the topper cake. I use cupcake couriers but its still 7 of these to transport them. Also because the couriers have such a tight seal, the trapped moisutre can cause flowers or other decorations to flop and melt.

Its very generous offer and best of luck. If you need to know any suppliers for liners, boxes, etc let me know.

sneezles · #19 08-10-2009, 08:06 PM

Thanks for your insight Dana. I appreciate any and all tips!

My husband is building the stand and we'll transport it in our luggage and assemble it there. It will be constructed of 1/2-inch plywood and painted ivory (one of her colors).

The cupcakes will be frozen for about 4 days and not in the paper liners. They will then be placed in new liners (blue) with ivory wraps. The icing will not entail much more than a large piping and some edible glitter. Easy enough to do at the last minute. The topper will have ivory fondant that will have a diamond pattern and ivory pearls (edible) and most likely a hydrangea blue ribbon around the bottom. Again not too elaborate as the bride is not the fussy type.

The bride and her mother will be checking out the kitchen facilities that are available on site so there won't be a lot of transporting...and none by vehicle!

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