A Bunch Of Questions...

Decorating By nanasmom Updated 16 May 2014 , 12:14am by MUDDY828

nanasmom Posted 15 May 2014 , 8:24pm
post #1 of 19

So, a friend's husband asked me to make a cake for his wife.  The cake is being driven 10 hours and then only going to be served a couple of days later.  It also needs to be dairy free.  Not my first choice of how to do things but I am trying to help this poor guy out.  So I have a few questions regarding this cake being it will be in a car so long and not being served for a bit after its made.

 

He wants a cake the has the taste of those chocolate/caramel turtles so I was thinking of doing some caramel sauce and pecans between layers and then coating the cake in ganache (covered in fondant after that.)

 

1) Do you think I need to be worried about the ganache getting too soft under the fondant while in the car?  There is a chance it might need to be out in the trunk so no AC.   It is not hot here but probably will be in the 60's for most of their drive

2)  The caramel is okay out of the fridge for so long?  I never did a real caramel filling.  I have used the Loranns Caramel flavoring but I am really not a fan of it

3)  Can I make caramel and ganache dairy free?  I have seen recipes online but it worries me to use something that no one specifically recommended.

 

Thank you as always for everyones help and awesome advice!

18 replies
AZCouture Posted 15 May 2014 , 8:33pm
post #2 of 19

AI'd pass on that. 10 hour drive means bathroom breaks and other periods of time when the car is off. 60 degrees outside means at least 80 degrees, maybe more inside the car once the air is off, and probably hotter in the trunk. Tell him to buy a nice pie from a local shop wherever they're going. Sorry, I'm a pretty lazy person, so that's honestly my advice. Not lazy, but not interested in going thru all those hoops unless it was for a customer that was paying me really well, for the recipe experimentation, and for packing it up safe with dry ice and whatnot.

howsweet Posted 15 May 2014 , 8:43pm
post #3 of 19

I agree. I just don't see the point. He should easily be able to find a bakery online in advance of his trip. He probably has no clue of the logistics involved. It's not like he's asking for that same cake you've always made for them and they want that cake again, you know?
 

I'd send hims a couple of links or something and mention something about freshness.

Quote:

10 hours and then only going to be served a couple of days later 

nanasmom Posted 15 May 2014 , 8:46pm
post #4 of 19

Quote:

Originally Posted by AZCouture 

I'd pass on that. 10 hour drive means bathroom breaks and other periods of time when the car is off. 60 degrees outside means at least 80 degrees, maybe more inside the car once the air is off, and probably hotter in the trunk. Tell him to buy a nice pie from a local shop wherever they're going. Sorry, I'm a pretty lazy person, so that's honestly my advice. Not lazy, but not interested in going thru all those hoops unless it was for a customer that was paying me really well, for the recipe experimentation, and for packing it up safe with dry ice and whatnot.

 

 

Quote:

Originally Posted by howsweet 
 

I agree. I just don't see the point. He should easily be able to find a bakery online in advance of his trip. He probably has no clue of the logistics involved. It's not like he's asking for that same cake you've always made for them and they want that cake again, you know?
 

I'd send hims a couple of links or something and mention something about freshness.

Thanks guys!  The cake has to be kosher so he is limited on where he can get it from.  I tried directing him to someone in his area but I looked at some of her cake pictures and I don't think she can pull off the decorating aspect of this cake.

 

Would you consider it if it will be in the car with AC?

nanasmom Posted 15 May 2014 , 8:48pm
post #5 of 19

And here is the thing, I told him yes already.  At the time I did not realize the huge hassle it is but I realize now and don't know what to do.

AZCouture Posted 15 May 2014 , 8:50pm
post #6 of 19

AYeah, but are they really going to listen to you when you say the a/c needs to be on the entire time if it's warm? Are they going to carry the cake into the reststops with them, or the restaurant they stop at? Cars heat up fast, and even if it's cool outside, it's hot in the car when it's off. If you do it, pack it in a box with dry ice, or ice packs, or something to protect it when they inevitably "forget" to keep it cool.

nanasmom Posted 15 May 2014 , 8:52pm
post #7 of 19

Quote:

Originally Posted by AZCouture 

Yeah, but are they really going to listen to you when you say the a/c needs to be on the entire time if it's warm? Are they going to carry the cake into the reststops with them, or the restaurant they stop at? Cars heat up fast, and even if it's cool outside, it's hot in the car when it's off. If you do it, pack it in a box with dry ice, or ice packs, or something to protect it when they inevitably "forget" to keep it cool.

Thank you!

howsweet Posted 15 May 2014 , 8:56pm
post #8 of 19

Exactly --

 

 

You're making a new recipe you've never tried

And making it dairy free

And sending it on a 10 hour journey not to be consumed for what sounds like 3 days

And you've never made caramel, but you're going to do dairy free caramel

 

Just explain you are over your head or make up an excuse. it doesn't sound to me like you're doing him any favors. Wouldn't he be better off finding someone who has experience in dairy free who can make him a cake that doesn't have to travel?

-K8memphis Posted 15 May 2014 , 9:00pm
post #9 of 19

no not with relying on ac at all -- i would package it up really well and have a space to slide a plastic container in & out easily that could be kept filled with ice to keep it chilled on the way--and that placed in a plastic bag with paper towles so the condensation does not become a factor--i'd place the cake in right out of the fridge tell him how often to change out the ice--

 

a corrugated cardboard box will well insulate this and the ice will hold it across the miles--if you wanted extra insurance--you can get those hot/cold bags at your local grocery store and wrap the box in that or newspaper--newspaper is an incredible insulation--cover that with a plastic table cloth from party city or something-- i don't how big you need--maybe it's just a small cake and you could just slide it (the boxed cake) into one of those thermal hot/cold bags--easy peasy

 

not the most coherent conglomeration of potential ideas -- pick one or not ;)

howsweet Posted 15 May 2014 , 9:01pm
post #10 of 19

Sorry, I didn't see the posts above - it has to be Kosher, too? Holy cow! I wish you the best of luck with this.

 

Maybe insist on using a recipe you've done before.  It may be too late, but practically every single time someone tells me they need gluten free, dairy free or nut free and I say I don't do that, they say ok, well just make it the regular way.

AZCouture Posted 15 May 2014 , 9:01pm
post #11 of 19

A

Original message sent by howsweet

Exactly --

You're making a new recipe you've never tried And making it dairy free And sending it on a 10 hour journey not to be consumed for what sounds like 3 days And you've never made caramel, but you're going to do dairy free caramel

Just explain you are over your head or make up an excuse. it doesn't sound to me like you're doing him any favors. Wouldn't he be better off finding someone who has experience in dairy free who can make him a cake that doesn't have to travel?

I'm actually just gonna throw my support behind this.

-K8memphis Posted 15 May 2014 , 9:02pm
post #12 of 19

it's hot as h in memphis and i pack my cakes so i never have to worry if i get stuck in traffic or anything like that-- it's very do able if you want to jump the hoops

nanasmom Posted 15 May 2014 , 9:12pm
post #13 of 19

Quote:

Originally Posted by howsweet 
 

Sorry, I didn't see the posts above - it has to be Kosher, too? Holy cow! I wish you the best of luck with this.

 

Maybe insist on using a recipe you've done before.  It may be too late, but practically every single time someone tells me they need gluten free, dairy free or nut free and I say I don't do that, they say ok, well just make it the regular way.

I actually only do kosher so that is not an issue.  And most people who only eat kosher, only want dairy free BUT I have never done dairy free caramel or ganache.  Ugh!

nanasmom Posted 15 May 2014 , 9:12pm
post #14 of 19

Quote:

Originally Posted by -K8memphis 
 

it's hot as h in memphis and i pack my cakes so i never have to worry if i get stuck in traffic or anything like that-- it's very do able if you want to jump the hoops

Thank you for the words o encouragement.

MBalaska Posted 15 May 2014 , 9:21pm
post #15 of 19

Quote:

Originally Posted by nanasmom 
 

"...So, a friend's husband asked me to make a cake for his wife.  The cake is being driven 10 hours and then only going to be served a couple of days later......"

 

nanasmom, why can't you just freeze it solid, wrap it well, put it in an ice chest and drive it?  He can thaw it later.

nanasmom Posted 15 May 2014 , 9:21pm
post #16 of 19

I think I am going to insist on ABC and that is all.  I feel more confident in that actually withstanding the ride and possible heat.

-K8memphis Posted 15 May 2014 , 11:22pm
post #17 of 19

Quote:

Originally Posted by nanasmom 
 

I think I am going to insist on ABC and that is all.  I feel more confident in that actually withstanding the ride and possible heat.

 

sounds like a plan -- best baking and driving un-melted cakes across country :grin:

ellavanilla Posted 15 May 2014 , 11:32pm
post #18 of 19

I took a cake on two planes from Orange county to Kansas City a few weeks ago. It was harrowing! And it was expensive for me.

 

I made my boyfriend promise to never let me do it again (this was our second). I was so exhausted that we left after the ceremony and I didn't even see it cut. 

 

I don't regret it, because I love my friend and we had a nice weekend, but for half of what I spent, I could have called a nice baker and ordered a stunning cake. 

 

just sayin'

MUDDY828 Posted 16 May 2014 , 12:14am
post #19 of 19

If your seriously set on doing the cake, call a few community/senior centers in the area the cake will be delivered to, most all have nice commercial kitchens and most will rent them out for a set price. My advice, make it there a day or two ahead and deliver it (lot less miles too) and ask about the equipment you need to make sure you have what you need. If you can't find one tell him he has to make other plans. 

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