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A few questions about Transportation and Decoration of this cake

post #1 of 7
Thread Starter 

I have a few questions about the details of this cake!  I have all but worked out the transportation and minute detailing of this cake and hope I can get some help from all of you!

 

Detailing:  My client wanted buttercream but I have convinced her it would be better to do this in fondant.  With the white background and black stencil work, I just feel it would be better due to the transportation of this cake.  Please let me know what your thoughts are on that.  I am more comfortable with buttercream but can definitely work with the fondant.

 

Transportation: Here is the doozy for me.  The venue is 6 hours away and the bride's aunt is my friend.  My friend is going to pick this up from me the night before and wants to put it in a Yeti cooler with dry ice.  I have always delivered my cakes so I have never had to deal with this long of a transportation time with me not being there to supervise.  She does realize that I have no responsibility once it leaves my house and is okay with that.  This is a last minute surprise for the bride since her cake lady had to cancel.  This wedding is in 3 weeks.  

 

So, I know I have a few options...if the cooler can be tipped on it's side to fit the cake or I can put it in a shipping box with one side open to slide the cake in and out of.  I am also going to use the SPS system for this one.  I have also heard of making a styrofoam cooler for the cake in the same way as the shipping box.

 

My biggest question is:  Is dry ice a good way to transport?  Does it create condensation on the cakes or is it more of a humidifier? It's hot as hades here is Texas.  But I have not worked with fondant enough to know what happens with condensation on the cake when you have stencil work in royal icing that is black.  I would much rather do all of this in buttercream but I feel like fondant is safer for the trip.  Would the cake keep without the aid of dry ice? And the cake is not as big in the picture...it is a 6, 8, round and 10 square.  Ughhh..nervous nelly here!

 

Thanks!

 

*

post #2 of 7

I've never packed a cake in dry ice but I've purchased chocolates that came packaged with it. If it's in a closed container like a stryo cooler it will make condensation. I think they put the dry ice into a sealed bag and than enclosed it in the cooler. It's going to take a lot of dry ice to equal refrigeration.....but I think you can do it. I'd work on how you could support the cake above the dry ice with-out it resting on it.

 

If I was you I'd wear a heavy sweater and turn your cars air-conditioning up high. Definitely figure out how to block the sun from shining into the area with your cake.

 

Also, call the dry ice company and ask them about it's use....they should be the experts!

post #3 of 7

I recently did a lot of research because I was going to have to deliver a cake 15 hours away. I found out that traveling with dry ice in a car is a huge risk. The fumes coming out from the dry ice can cause the people in the car to get sick. If you read the warnings regarding transporting dry ice you will see this information.

 

I ended up just freezing the cake (it was not covered in fondant) and it arrived just fine. If I were to travel six hours with a cake and it was covered in fondant, I would just make sure that the cake was definitely properly supported internally, sitting level in the vehicle, on a non skid mat in a box that is open to the air conditioned interior of the car but covered such that no sun can get on it, and that the driver took was constantly aware of any bumps and made no quick starts or stops. I would not worry about cooling it or anything. My directions preclude that the person transporting the cake has a SUV, van or station wagon so it could do as I suggest.

Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

www.letmecallyousweetart.com

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Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

www.letmecallyousweetart.com

Reply
post #4 of 7
Thread Starter 

15 hours!!!! Whoa!  I would be a jumble of nerves!!!! Okay, I will relay this to my friend...I have been hearing about the fumes with dry ice as well.  Just didn't like that idea!

post #5 of 7
Thread Starter 

Thanks Stitches! I was thinking the same thing...just don't like the word condensation!!!

post #6 of 7

Fwiw, if you're as far north as Houston, you get could a little break in the temp in 3 weeks. It will almost be October

post #7 of 7
Thread Starter 

Good Lord I really hope so! I'm in North Houston...we are dying here!  Wedding is the 29th of September ;)

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