I'm going to Ireland for my boyfriend's birthday to visit him, and since I don't want to hijack his kitchen and possibly not have the things I need to make him a birthday cake, I thought I'd bring him a box of assorted sweets! I'm already thinkings truffles and brownie bars, but I wanted a way to bring him a little cake... one that would keep WELL for at least 4 days, preferably at room temperature. Does something like this even exist? I was thinking maybe chunks of a dense cake coated in chocolate to sort of stay more solid, so when I take it on the plane I won't arrive with a bunch of crumbs. I just want a little something to stick a candle in.

Any help would be SO appreciated I can't even put it into words! I'm really dead set on making this special for him.

ohhh i just thought of something why not a large choc. chip cookie decorated. that should keep fairly well

A small fondant cover cake should keep that long as long as you don't use perishable fillings. In this case, I would consider using a mix since they have have a tendency to last longer unrefrigerated due to the added preservatives.

I once made a fondant cover cake that sat out at room temp for 9 days (because of things happening at the time we hadn't had a chance to eat it). Well, I was sure the cake had gone bad, but had to cut it to see. It looked perfectly ok, so I had to take a bite. I swear the cake, tasted wonderful and was perfectly moist. I would have sworn that it was made that day if I didn't know better. At least 8 people had a piece or more of that cake and no one got sick. I think fondant does a really good job of sealing up a cake and keeping it fresh.

Tammy

YES, use a cake mix (I love DH), use a darn good chocolate cake (recipe section) OR a DH butter cake with the cake extender (recipe section as well) OR anything you like, really. Then you use a filling that needs no refrigeration (I love Nutella with the butter cake mix recipe) and a BC, all crisco or half crisco half butter (if using butter on the BC use a non-dairy liquid, I love coffee creamers) Then cover the cake with fondant and it should last you 4 days NO problems and no refrigeration!!
Oh, try using a doctored up cake mix so it will be super moist which helps a lot when wanting it to last.

If you want cookies, most cookies should last that long, NFSC are great as well as chocolate chip cookies, just make sure to wrap them up really well (once cooled of course)

And brownies, always a winner, they are great as well and will last you for over 4 days, also individualy wrapped in saran wrap.

Good luck and have fun on your trip and Happy Birthday to your BF! HTH

Don't use cake mix!!!!!!!! There are far too many wonderful sweets that travel well to tote something as ordinary as a Duncan Hines Cake to Ireland. Carrot cake baked out into bars, Gingercake with lemon glaze, any flavor poundcake, banana bread, italian cream cake, all are dense so they wont break, and moist. Most icings are fine at cool room temperature for quite a long time. The fat and high sugar content prevent mush in the way of spoilage. If it were me, I'd prepare my dessert of choice cut it, freeze it quite hard and remove it just before leaving for the airport. Pack it in your checked luggage, as the temperature in the cargo hold is typically quite cold. When you arrive, it will be quite fresh.

Hi. Speaking from experience, I'd say a pound or madeira cake will do the trick.Last July, I flew from Mauritius to South Africa for my mum's bday with a pound cake in my luggage. I decorated with fondant 3 days later and the cake was moist and delicious.Make sure it's well wrapped

I hope this isn't too late, and I hope it might help you out. I have a chocolate chip bar recipe that can be made into anything you want:

Lil Debbies

1 Stick melted Butter
1 Box Yellow Cake Mix
1 Can Sweetened Condensed milk
1 Cup chocolate chips (optional)

Mix all ingredients, pour/force into 13" X 9" pan and bake around 25 minutes @375. When cooled cut into bars. I store mine in an air tight container or a zip lock bag with a small piece of bread to keep fresh.

This recipe can be changed 100's of ways -chocolate cake mix with peanut butter chips, devils food cake mix with dark chocolate chips-or swirled chips-or white chocolate chips-German chocolate cake mix with coconut and chopped up toffee bars or nuts, apple or cherry cake mix with cinamon chips-what ever your imagination can dream up.

I've stuck with the hum-drum yellow/chocolate chip & chocolate/white chip because my family is pretty fussy-but these go quick and I've had nothing but compliments on them.

You guys are great! Thank you so much. I'm taking a bit from everyone's ideas and still working on exactly what I want to do.

I wanted it to be somewhat of a lighter thing, maybe something fruity, my only problem is fresh fruit would never keep for more than a day even with the best of luck. The freezing is a good idea, though, would fresh sliced strawberries bleed terribly inside of a cake after freezing? I have never tried this.

Also, I was thinking maybe a curd... but I really have NO idea if those will even freeze well without ruining the texture after, as I haven't tried freezing those either!

if you would like to do a fruit filling, why not try raspberry preserves mixed with BC - that tastes great and will keep.