Can anyone give me any advice on transporting cakes in a refrigerated unit please?
A friend of mine is starting a bakery and wants to sell my cakes in it, which is awesome, but he's nowhere near me. I'd have to make the cakes in the later stages of the week and on the weekend for a Monday morning drop off to the truck, which is fine, but from there it will be transported by the refrigerated truck up to where he is.
My main concern is that it's an overnight haul. Probably around 16 hours. Leaves Monday morning at 11am and he receives at his end on Tuesday afternoon.
Being in Australia, we use chocolate ganache a fair bit and I'm just starting to use modelling chocolate too. I know the Butter Cream cakes will be fine, it's the ganache and fondant covered cakes I'm worried about. Worried about the condensation on the fondant and any chocolate figures I do. I assume Gum Paste would react to the conditions in the same way fondant would?
Is there a specific way I should cover them after they're in their cake boxes? Maybe with plastic wrap? Or should I wrap them before I put them in the boxes?.....I'm still pretty new to transporting cakes and haven't had to deal with this before. I'd really appreciate any advice you can give me.
Something that is confusing: truck leaves 11AM Monday, arrives Tuesday afternoon and this is called a 16 hour run???
Sorry but this 26-28 hour trip is outside the range that most of us would try on a regular basis. Does the refrigeration stay on when the trucker sleeps? Because if not then I wouldn't bother shipping cakes.
I would ship myself. Bakery has ovens, right? and fridges etc onsite? Do a week's worth of cakes onsite during a 3 day session, and then go home knowing your cakes are perfect.