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Logistical Advice for a 2-Day Baking Spree


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Home Cooking

Logistical Advice for a 2-Day Baking Spree

Pei | | Aug 18, 2009 10:32 AM

I'm in charge of desserts for a large bridal shower, so I'll be baking most of this Friday evening and part of Saturday morning. Given the things I need to bake, how would you schedule the logistics so everything's as fresh as possible?

-chocolate cupcakes with marshmallow frosting
-currant scones with whipped honey butter
-cream puffs filled with strawberry whipped cream

I'm definitely baking the cupcakes Friday night and letting them cool overnight before frosting them. I'll also make the whipped butter Friday night. I'm going to fill the cream puffs and frost the cupcakes in the morning, and head to the shower around noon to help set up (party starts at 2).

Now the parts I'm not sure about:

Cream puffs: I need the shells to be cool before I fill them, so should I bake them the night before? Or will they really suffer from being kept overnight?

Scones: I was thinking about baking them until they are done but not golden around the edges. There's an oven at the shower which I can use to finish them off so they are warm when the shower starts. Is that a good idea, or should I really bake them that morning?

I'd really appreciate any advice about how to front load my baking so I'm not going nuts Saturday morning, and also advice on how to best reheat my scones.