I’ve officially started Claire’s fruit cake in dessert person for the holiday season. It’s the first time I’ve ever made one so I’m super stoked! Anyone else ever made it before and if so, what are your thoughts?
Hello!! My sister is getting married in September and I have been asked to take care of the cake and cupcakes! I’m not so much worried about the cake but I have never made 100 cupcakes before! I’m planning on making Italian meringue buttercream and she wants 50 chocolate and 50 vanilla! Ideally, I’m going to go ahead and make all of the cupcakes a couple weeks before and just freeze them. My main concern is decorating and transportation! What do you recommend? The wedding cake will be in the fridge overnight, so my preference is to have the cupcakes decorated and left at room temp. Is this okay? I’m planning on doing all of the cake/cupcake decorating the day before (Friday). Any and all advice is appreciated, such as freezing tips, thaw time, decorating tips, etc even regarding the cake! Thanks in advance!!!