Bookmark this post! Sarah from Blue Door Bakery which is based in the UK, offers some great tips on big batch cupcake baking for the home/semi-professional baker. I picked three tips to post here but I highly recommend going to Blue Door bakery's blog to read rest and follow them on Twitter.
- Knowing you have the right ingredients and the right amount of each ingredient may sound obvious but its easily forgotten. Two or three days before check your ingredients.
- Make your buttercream in advance and in BIG batches. Buttercream can be frozen and will keep in the fridge for roughly a week so why not make it in advance?! A quick mix of room temperature buttercream will have it as smooth as new. Just imagine. No icing sugar clouds to deal with on the day of the bake!
- Tidy as you go – another obvious one but getting rid of empty packets and egg shells helps you concentrate. A quick wipe over surfaces helps clear your mind as well as your workspace.