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How to Transport Cupcakes, Freezing Cupcakes and a Christmas Cupcake Idea by Rick Quatraro

Making Christmas cupcakes this holiday season? Want to know the best way to transport cupcakes and how to freeze cupcakes? If you'd like to know how then read on. Hello everybody this is Rick and I recently invited professional cake and cupcake decorator Leigh Wyryha to share some of her expertise to help those seeking to improve their this holiday season, plus she reveals her favorite Christmas cupcake recipe and a tasty holiday cupcake frosting, cinnamon marshmallow frosting. Check it out!

Let's first begin with some brief additional information on Leigh's culinary background before jumping ahead. Leigh comes from British Columbia, Canada. She began to bake cakes and cupcakes at a very early age. She enjoyed adding her own personalized details to every edible piece of art she created. What first started out as a hobby making cakes and cupcakes for friends turned into a full-line of work for her as she now owns her own bakery shop where she produces stunning culinary masterpieces for any occasion.. She has mastered many methods of decorating, storing and transporting her tasty treats and edible masterpieces over the years. We've been asked about some of these techniques so that's why we decided to bring over an expert.

One of the most popular questions you see online is how long do cupcakes last before they go bad. How long should you keep cupcakes? She quickly responded that each baker has their own method of how to store cupcakes. She likes to store them in special plastic airtight containers in order to keep them fresh for as long as possible. Typically, though, cupcakes get stale after 2 to 3 days.. Furthermore, she likes to keep them in the freezer. Which highlights another question many recreational bakers have, "How can you freeze cupcakes so they don't break apart?"? Since Leigh bakes for a living she relies on freezing cupcakes to keep them fresh. She receives many large orders in which she is not able to finish at one time so she must put them in the freezer inside the airtight containers. Next she defrosts them at room temperature and then frosts them.. She says they even taste the same as if she frosted them the first day. Really? Interesting. This is useful information for any baker.

A difficult task for any baker who sells their goods is how to transport them. Here is a question that is asked a lot on the web. So what is the best way to transport cupcakes? Leigh likes to utilize special cupcake containers from Wilton's which have enough room to hold 48 cupcakes. These containers are such an integral part of her business that she uses 2 to 3 at a time for her bigger orders and she even stated that the cupcakes still arrive to their final destination in perfect form. Wow! Great tip Leigh. Thank you.

Now since the holidays are here it's always fun to learn how to make a new flavor, something you've never done before. So Leigh shared with us her favorite holiday frosting recipe, cinnamon marshmallow frosting. She found the recipe some years ago and stands by its awesome flavor. She frosts cupcakes with this recipe every Christmas Eve for friends and relatives. They're such a hit with everyone that would tend to be gone by the time she was ready to try any herself so she finally decided to hide some in her cupboard. Tricky Leigh, very clever! And she's so friendly that she gives us the recipe right here.

Cinnamon Marshmallow Frosting Recipe:

*1 cup of brown sugar

*1/4 cup of water

*2 egg whites

*1/4 teaspoon of cream of tartar

*1 teaspoon of vanilla extract

*1/2 teaspoon of ground cinnamon

* Pinch of salt

Directions: Simmer 2 inches of water in the bottom pot.. Without a double boiler you just simply fill a large pot with water until it reaches 1 to inches up the sides and then place it over low to medium heat until the water starts to simmer. Use a glass or stainless steel bowl as the top saucepan that rests on the bottom bottom pot. Make sure it does not touch the simmering water below.. Combine 1 cup of brown sugar and 1/4 cup of water in the top of the double boiler (or bowl). Heat over the simmering water, stirring constantly until the sugar dissolves, about 3 minutes. Add egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the batter is shiny and thick. Remove the top pan from the heat and continue beating for 1 minute to cool. Add vanilla and 1/2 teaspoon of cinnamon and beat on low so mixture is combined. Spread over the cooled cupcakes or pipe it on then sprinkle the cinnamon on. Enjoy!

***TIP: It takes some extra time to make, roughly 20 minutes, but it's well worth it. So you may consider making some in advance..

Finally, Leigh shared with us her favorite Christmas cupcake recipe, Christmas Bulb Cupcake. You can't miss out on this, it'll knock your socks off!! She gives a step-by-step guide and recipe. Awesome Leigh! Can't wait to try it out myself.!

And voila! There it is, a treasure chest full of helpful cupcake tips for the holiday season, the best way to freeze cupcakes, store them and how to transport them as well. Then to top it off how to make a delicious cinnamon marshmallow frosting as well as a divine holiday treat, a Christmas Bulb Cupcake. Thank you for the great tips Leigh. That was very helpful.. Tis the season to give.

Copyright (c) 2011 Deluxe Sweets and Candy Gifts

Rick Quatraro is the founder of a website dedicated to teaching the creation of gourmet sweets and edible gifts.

Leigh is a full-time baker who has been creating professional cakes and cupcakes for as long as she can remember. She launched her own website after some years of owning her own bakery.

Article Source: http://www.earticlesonline.com/Article/How-to-Transport-Cupcakes--Freezing-Cupcakes-and-a-Christmas-Cupcake-Idea/1255468

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This entry was posted on Friday, November 5th, 2010 at 12:05 pm and is filed under Designer Fragrances. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.