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Cupcake Confusion

post #1 of 7
Thread Starter 

hello everyone, i own a pastry shop and my daily cupcake selling is approx 16-20 different flavours so i wanted to ask how should i store my cupcake ? i should make it every night max 20 of them and all of them get sold the next day? or i make a bigger batch and wrap them properly and freeze them

post #2 of 7

IMO.

Lots of bakers would kill to sell out every day.

Pastry is always getting a cush job rap.

When the kitchens close for the nite and everyone is headed for a drink or home we are not far from the alarm bell.

When the bars close for the nite and the diners fill we are turning on ovens and waiting for the coffee to drip.

Fresh is what your customers are used to.

I would not stray from that path and risk loosing even one to the home bakers selling from carts (sorry no offense meant... been there lol).

Eventually those cupcakes will turn into event cakes and fancy, expensive dessert orders.

 

mimi

post #3 of 7

My first comment would be that is impressive that you already own your own shop seeing as how you list your experience as being a culinary student.

 

I would make a batch and freeze them. Then in a few days I would take them out to defrost and also make a fresh batch. Taste them side by side and decide which I preferred. Then I would sit down with my budget, my customer profile, my demographics, and my mission statement and evaluate my findings.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 7
Quote:
Originally Posted by cheflayne View Post
 

My first comment would be that is impressive that you already own your own shop seeing as how you list your experience as being a culinary student.

 

I would make a batch and freeze them. Then in a few days I would take them out to defrost and also make a fresh batch. Taste them side by side and decide which I preferred. Then I would sit down with my budget, my customer profile, my demographics, and my mission statement and evaluate my findings.

 

That lalmagid, is something you will not hear in school.

Perfect timing to pass on a bit of priceless advice Chef!

:beer:let me stand you a cold one.

 

mimi

post #5 of 7
Thread Starter 

okay thank you everyone, also one more question what icing do you suggest for the cupcake that are supposed to be sold in cafe? buttercream icing that is just butter and icing sugar OR meringue buttercream icing that is egg whites butter and caster sugar

post #6 of 7

What do you use now?

Obviously your base prefers it over the competition.

 

mimi

post #7 of 7

I like to mix and match.

Bake a dozen of 3-4 types of cups then pull out what you have in the way of fillings, buttercreams and garnish ( if the supply is low make up some new flavors and toss in the mix).

Then have at it.

You may be surprised what you might come up with.

 

mimi

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