Cupcake dilemna

Discussion in 'Professional Pastry Chefs' started by marviz, Feb 19, 2013.

  1. marviz

    marviz

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    My daughter just made 655 cupcakes for a fundraiser but forgot to cover them over night. Some of them got hard. Can I salvage them?
     
  2. jcakes

    jcakes

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    I doubt it; if they're hard they're unlikely to reabsorb moisture.  You can certainly try to put some simple syrup on them, cover them and refrigerate them overnight.  But honestly, cupcakes are best fresh so I'd be prepared to remake them, as hard as that thought is to face.
     
     
  3. missyd

    missyd

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    I agree with JCakes - you might be able to salvage them w/ some simple syrup.  Are they a bit hard on the top or hard all over?  Maybe if you are planning on filling them (and they are harder on the tops) the hard part can be removed w/ coring.  

    Unfortunately you might have to remake them :(

    Best of luck.  I did a couple hundred for a party one weekend and they got dropped the night before.  Hopefully that doesn't happen this time around (I have to make a few hundred for a party and a fundraiser this weekend as well)
     
  4. flipflopgirl

    flipflopgirl

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    What do you mean by hard?

    If it is the icing and that icing is veg shortening based (no egg or butter) scrape it off and check the cake.

    If she has used one of the buttercreams based on meringue....total loss as they have visited the danger zone.

    Hard lesson learned, but best learned now before the project is someones wedding cake.

    Been there, marv and know exactly how you feel.

    mimi
     
    Last edited: Feb 20, 2013
  5. rat

    rat

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    If they are just baked and not iced maybe you can save them by spraying them with simple syrup, use a spray bottle, it will give you better coverage vs. a brush. Cover them at that point and allow the syrup to work in. It may help to warm the cupcakes prior if there is alot of butter in them. Hope that helps. Sounds like some may have been overbaked to begin with, since you stated only some got hard. If that is the case they will probably need to be redone.  Sorry to hear. I think every pastry chef had dealt with something similar.