Is A 2 Hour Drive With A Cake To Be Served The Next Day Crazy?
Decorating By FrostedMoon Updated 6 Jul 2013 , 2:15am by Sassyzan
AA while ago an acquaintance asked me to do a cake for her niece's bridal shower. After I had agreed to do it she mentioned that the bridal shower is taking place about 2 hours away from me. She plans to pick it up the night before the bridal shower and drive down with it. She'll be in a minivan with the air conditioning blasting and I believe most of the driving will be on the highway. The cake is two tiers, an 8 inch with shelf stable lemon filling and a 10" with shelf stable rasberry filling with a stiff buttercream dam for the fillings. I'll be using a half butter half shortening frosting under marshmallow fondant and it will be decorated with fondant sea shells and piped coral. I will be using the SPS system for internal support and will have the cake in a closed cardboard box that fits the cake board exactly and bubble wrap under the board.
Am I crazy to think the cake will be okay? I don't usually refridgerate cakes after they are covered, but have heard it's good to transport it cold? Should I provide non-slip shelf material for under the box? Any other tips? I'm getting nervous! I'm thinking of including an "emergency" kit with a few extra shells and/or frosting. Is that overkill? I'm getting really nervous!!
with what you have described I think your cake will be just fine. I have made cakes that were picked up on a Friday for consumption on a Sunday and they were just fine. If at all possible I try to transport cakes cold but if you are using SPS from what I hear it will be just fine. (I have just ordered my first order of SPS - I think I may have gone overboard with it tho...lol) Two tiers is an easy transport so I wouldn't stress too much.
I recently sent a cake by someone else 600 miles to be served the next day. It was packed to within a inch of it's life. did fine. Needless to say I was one anxious decorator till the call came that it arrived perfect. NOT a habit I intend to practice
AI'm doing the same thing or a wedding cake. I'm using hi ratio shortening to hopefully make the frosting more stable. Iam doing mmf too, which i dont trust in the fridge at all, so just hoping the a/c will do the trick. 2 hour drive, Baltimore to VA. Got the sps. It's an 8/10.
Why the bubble wrap under the board? I'd think that would make it a bit wobbly. I think the nonskid liner is a good idea,
What type of box did you get? I was going to order the 2-tier box from bakeabox, but I didn't need anything else from them an the shipping was like $12 for a $4 box... Still debating...
AThanks everyone! Glad to know it's been done successfully by many. I am definitely a control freak about my cakes, and knowing that I won't be at the destination if anything does go wrong is getting to me!
I just use a sturdy packing box. The bubble wrap is cut to the same size as the bottom of the box and is completely level. It helps reduce any vibration or shock that would get to the cake, and the cake board fits tightly in the box anyway, so the cake doesn't move unless the whole box moves. Which is why I agree the non-slip is a good idea. I do the bubble wrap any time a customer is picking up a bigger cake. I'm just not used to it going so far!
I struggle with getting cake boxes too. Seems so expensive for a box. I've seen them as high as $20 for one box.
Thanks again!
AHere's the cake I made. It made a 2 hour drive with the bride in 85-90 degree heat. I old her to blast the AC and keep it flat. My sister was at the wedding so she was able to get me the photo. :) I used SPS and put it in a packing box I got at Office Depot for a few bucks. I'm so glad this worked out. I have a wedding cake in August. It's only a 10 min drive but it's my first 3-tier. [IMG]http://cakecentral.com/content/type/61/id/3049355/width/200/height/400[/IMG]
Quote by @%username% on %date%
%body%