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cake transport question

post #1 of 6
Thread Starter 

I need to transport a cake 6 hours from home(upstate NY((think Syracuse  to lower PA--think Hershey)). It HAS to be a cream cheese frosting.  Do you think I will be able to keep it cool enough for trip? If so, any tips would be greatly appreciated. Its for a very dear friend of mine and I wouldn't want to make him sick! Thanks so much

post #2 of 6

How big is the cake? Can it be frozen before your trip? Will it fit in a cooler with ice packs? I've done this a few times and although it was annoying, it always worked out. 

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post #3 of 6
Thread Starter 
Its just a regular 8 inch 2 layer cake. I could frreze it, but it would also fit in a cooler with ice packs I think. Which one would you do?
post #4 of 6

If it's very hot and humid, I would freeze the cake overnight and transport in a cooler with ice packs. If the weather is cooler (mid-70's or less) skip the freezer. Have a good trip!

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post #5 of 6

These are 2 shelf stable (as determined by food laboratory testing) cream cheese icing recipes, so they can stay at a temp below 80F for some time.

 


Traditional Cream Cheese Frosting
pH 4.85
aW 0.83
Tested 12/9/2011 by Food Safety Net Services

Ingredients


8 oz cream cheese
1/2 cup (1 stick) lightly salted butter
1 lb (4 cups) powdered sugar
1 tbsp pure vanilla extract

1. Let butter and cream cheese soften at room temperature for about 20-30 minutes.

2. Cream butter and cream cheese together until light and fluffy (about 1 minute).

3. Add vanilla. Mix on low until vanilla is incorporated.

4. Add powdered sugar gradually, still mixing on low.

This delicious recipe is too soft to be used for piping. It can be used under fondant, as a filling in between layers, or to frost dessert-style cakes.

*****************************************************************************

 

Recipe provided courtesy of Earlene Moore, Lubbock Texas.  This is the variation that was tested.

Earlene's Cream Cheese Buttercream
pH 4.73
aW 0.83
Tested 12/9/2011
2 lbs. of powdered sugar
1/3 C. warm water
1 1/2 t. Vanilla
3 oz cream cheese
7 oz. hi-ratio shortening

Mixing instructions :

Mix with the paddle beater by hand until slightly moistened and the place on the mixer.

The air can be worked out of the icing by starting the motor on the mixer on slow and lifting the bowl of icing up and down several times until the air is worked out. Additional water may be added for a softer icing. Finish beating until smooth.

Transfer into storage containers being careful to not put lumps of unmixed icing stuck to the sides of the bowl into the containers.

post #6 of 6
Thread Starter 

Thanks! Im going to write these down! Sorry it took me a bit to respond, I work 12 hour shifts with a one hour commute each way so when I work several days in a row I don't get the chance to get online. Thanks again for everyones advice:)

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