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Guys, I have a problem. Before I can make any decision, whether it be small or large, I feel the need to ask the opinion of every single person I know. This is bad because it just shows how little I trust myself to make the right decision.
Last week I decided I want to make my own darn wedding cupcakes. One hundred plus wedding cupcakes. I did a trial run for a coworker’s birthday and wrote down these facts:
By making the cupcakes myself I can save about $300, decorate them any way I want, make any flavor I want, and have fun doing it because I love baking. Sure, I have some doubts. What if my oven explodes? How do we transport them? What if I eat all of them the day before and can’t fit into my dress?! But nothing that can’t be figured out.
I still asked everyone what they thought about me taking on the cupcake challenge. Every single person said DO NOT MAKE THE CUPCAKES.
So, I keep asking, they keep telling. I ask again, I get the same answer. I just really, really want to make them myself.
So, guess what?? I’m going to!!! I will be sifting, mixing, scooping, baking, frosting and decorating 100+ cupcakes a day or two before the wedding. Why not?! I have the week off from work. I plan on having most things finished before that week. My family and friends will be in town to help. And if there is some crazy disaster? We go down to Whole Foods, pick up a couple of vegan cakes and brownies and call it a day.
To celebrate my decision I bought the following:
Photo: Bake It Pretty
Photo: Bake It Pretty
Photo: Bake It Pretty
Are you taking on any huge tasks in the day or two before your wedding? Are your family and friends supportive or trying to talk you out of it?
I bought the same white and yellow and black and white striped cupcake liners, so we’re in the same boat sister. Only I’m doing my whole dessert reception myself (with help from family and friends). We can do this!!!!
Pleeeeeeease don’t quote me on this, because I’m the last person to give baking advice, but I *THINK* you can make the batter and/or bake the actual cupcakes about a week before the wedding and then defrost them and frost them (heh) a couple days before you plan on serving them. …like I said, I’ve just heard that. I’m sure someone can confirm if that works or not, but it may save you some stress!
I love it! Before we started planning a destination wedding, I planned on making my own wedding cake and got the same reaction out of people. Plus the look of ‘you’re a complete idiot’ which I didn’t quite appreciate. Anyways, you’re so brave and if I lived anywhere near you, I would volunteer to help. But you know, Ohio isn’t so close. Good luck!
I cannot WAIT to see how these turn out! Do you have your flavor choices yet?
so far no one has detered my dogged pursuit of doing most of the crafty things. even when i floated the idea of doing the personal bouquets to my mom she actually encouraged me. despite my lack of floral arranging skills. lol. other bees have done their own cakes so we know it’s possible! good luck!
If you go the route as jesstagirl suggests, FREEZE the cupcakes beforehand, they will stay fresh that way. But if you’re still looking for a recipe, I found THE best cupcake cookbook ever! It’s called: “Vegan Cupcakes Take Over The World”. I know, I know… vegan? But they are out of this world, and vegan cupcakes most of the time end up a lot more moist and full of flavor than regular ones. But don’t be fooled, just because they are vegan doesn’t mean they’re lower in fat. They have just as much sugar and calories as regular ones! 
You can definitely sift/measure way in advance, or you could even bake the cupcakes, freeze them, then defrost them and frost them a few days before hand. Although, I for one don’t have room for 100 cupcakes in my freezer! You could even bake and freeze some as back up in case you don’t have time to make fresh ones, and then you can stuff yourself full of them once you don’t have to worry about fitting into your dress!
Yeah-um we hand-dipped 350 Oreo truffles & did all of our own flowers (bouquets, bouts, etc,), church decor, centerpieces…the list goes on. I was a tad bit stressed by the rehearsal, but I say go for it. What I will say though is that if you can afford it, I’d have someone do it for you–really you want your wedding to be as stress-free as possible. Ii can see both sides–I got to say that I was responsible for many of the details of my wedding, but there were times when I wished we’d hired more help! Good luck! (Btw, our cupcakes–we bought a dozen vegan since our cake wasn’t vegan–had fanned strawberries on top–easy & looks great. You’ll probably want to personalize yours more since you aren’t having a cake per say.)
I wouldn’t bake them a whole week before bc it def won’t be nor taste as fresh. Like any baked goods it’s best when it’s fresh. However, you can make the batter up to two days ahead, would be a safe bet. Enlist the help of friends and neighbor’s (neighbor’s ovens!). And friends & neighbor’s muffin pans!
I would make the batter one day then bake either the next or max 2 days in the future. Then let it sit max 2 days until your wedding.
So assuming Saturday wedding, I would mix batter Tuesday, bake Thursday, eat Saturday!
But that’s just a opinion from a fellow baking lover!
P.S. I LOVE to bake as well and thought briefly about making my own wedding cake but detered bc we’re not getting married local. And although my baked goods usually come out tasting pretty good (others have said!) my decorating skills still need a lot of help!
Best of Luck!
We made three hundred mini cupcakes for our wedding celebration. We made the cupcakes on Friday, stored them in an air tight container and them frosted them on Saturday night. They were absolutely delicious on Sunday.
I’d suggest mini cupcakes! It took us (myself and a friend) about 4 hours to bake 300 mini cupcakes (in four different flavours) and about two hours to frost them (myself piping it on with a ziploc bag and my friend smoothing it over with a mini spatula).
Ugh-where was this Etsy site when I needed it! I couldn’t find cute mini-baking cups in our color scheme anywhere! The b&w one, oooh wait, no the mini rose ones would have been PERFECT!
Do it! I love that you are doing this and cupcakes are so easy to make aaaand last a while, so making hem two days before only puts them at risk of being earn early! I want to make something to be an alternate dessert or a desert for our rehearsal! I only told mr sunbeam to avoid naysayers
I think it’s a great idea as long it’s the only or one of very very last minute wedding projects. I only gave myself one big last minute wedding projects (flowers)
I wouldn’t have been able to do much more!
Good luck to you on this project! Our cupcake bakery told us that they’d stay fresh for about four days as long as they’re not refrigerated, and they were right. So if you’re making them 2-3 days before the wedding you should be good!
I decided to have my cake done at a bakers just because I have a lot of other DIY projects the week of….but I am making 100 cupcakes RIGHT NOW!!! We are having a work party for the end of summer camp with the kids and I thought cupcakes would be fun!
Do it! My mom made over 200 cupcakes for my sisters wedding, and they turned out perfectly. We did a trial run and discovered that even when frozen while iced, they thawed in perfect condition. A friend with a giant upright freezer kept them for 2 weeks; they were frozen in shallow cardboard boxes that were taller than the iced supcakes, the boxes were double-wrapped in cling wrap. Took them out to thaw the day before the wedding.
Go for it! I did for my sister’s wedding and it was great. I have a couple tips…
1. When you make the cupcakes, don’t fuss around with spooning the batter into the tins. Take a freezer size ziploc bag and scrape the batter into it. Then seal it and cut a hole in one corner. Dollop the batter into the cupcake tin by squeezing the bag gently. Saves so much time and mess.
2. Buy some half sheet pans with lids. I got mine from Amazon and they are Nordic ware. They are the perfect size to hold mini cupcakes and it’s so much easier than looking for a million containers to transport them.
Yay!! I have just been obsessing over this very thing this past week!
I am planning on making my own cupcakes and a three layer 9″ cake for the bride and groom, and also to house the cake topper! I had a panic attack about the exact same reasons as you, would I have time, and how would I transport the goods to the venue without them melting or falling all over the place!!
But, the cost savings won me over and I will figure out the transportation details closer to the date! The best part about baking them is that we get to do some test cakes, and figure out exactly what flavours we want…plus when everone is enjoying them (hopefully!), I will feel proud that it is baked by us with love!
I also plan on baking mine approximately a week in advance, both cupcakes and cake and freezing them until the day before…cold cake is much easier to ice as well!!
Good luck Oh, my wedding colours are also yellow and grey…and I decided as a topper for the cupcakes we are going to make candied lemon rind…it will give a nice kick of colour on our white icing!!
Good luck, keep us posted about your time and transportation methods!
I made my entire wedding cake - 5 tiers!!! I made ALL of the layers in advance and then froze them until the day before the wedding. After they defrosted, I poked holes in them and put a liquer glaze over the top…let them sit for about an hour (make sure it’s a glaze and not toooo much!), then I crumb coated and put on the fondant….it was the most delicious cake I’ve ever had. You can do it!!!!!! Go, girl!
You have got my support! We will be doing a lot for our dessert buffet too. FI said that he will be making dirt (you know the pudding, oreo, gummy worm yumminess) for everyone so we will see how that turns out!
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Mrs. Sprinkle, Los Angeles Age and Occupation: 26, Preschool Teacher Fiance's Age and Occupation: 30, Television Production/Writer Engagement Date: December 24, 2008 Wedding Date: September 2009 Venue: The Marvimon House About Me: I'm a Bay Area native trying to create a life for myself (and my fiance, and our three cats!) in the vast city of Los Angeles. I love vegan red velvet cupcakes, pilates ,and mid-century furniture. Mr. Sprinkle and I met when my band toured through his city (we bonded over cake and a mutual love of Morrissey) and we are getting married on the four year anniversary of our first date. When I am not teaching preschool (or blogging!) you can find me perfecting recipes, petting kittens, hiking in Griffith Park, and overusing exclamation points. We are planning a vegan, green-as-possible, DIY wedding, and I couldn't be more excited to share all of the details!
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