AI am in Pennsylvania and my son is getting married in Florida in August. I am try to determine a way to ship baked layers on the airplane with us to decorate on site. I don't want to bake on site, because I am unsure of the oven situation in our accommodations. I was thinking of baking the cakes, freezing them, placing them back in baking pans, wrapping them well and shipping them as checked baggage. Has anyone done this or does anyone have suggestions?
i took a 4 tiered wedding cake in two carry on boxes. two tiers were buttercream and fondant. two were ganache and fondant. they were not frozen, but chilled. i lined the boxes with bubble wrap and put a large freezer pack in each one. They arrived intact and all i had to do was stack them on site the next morning.
I would never "cargo" it, but as carry-ons...OK. I did this snoopy cake in Texas, two parts, "house part", and "roof" part. Snoopy laid next to roof in transport. Mind you, it was December, so cold. Double cake boxes, Masonite board for bases, lots of tape. CHILLED solid before departure. Arrived fine.
Attached Snoopy with toothpicks, added one more fondant strip to join cakes (after photo)... Done!
Emergency repair kit in hand, and you are good. Good Luck!
hmmm. downloads acting strange
I took 8 baked layers in tight fitting cake boxes with a cake board on top & bottom. They all fit in the overhead very nicely. They had been frozen, but I'm sure by the time we were thru security, I doubt that they were anything but cool.
I iced and assembled the cakes [using the 63 lbs. of tools, buttercream, and fondant that went as checked luggage] in a small condo kitchen on the Vegas strip.
Pretty happy with the result.