Hello Fellow Bakers!
Ok I am making a vanilla cake with vanilla-bean buttercream for a birthday. I live in a remote town in Alaska and the person I am making it for is flying into town from an even more remote villiage and has to come into town 4 days earlier than the birthday party. I am thinking I should freeze it, but then she is flying back home the day she is picking it up. Her flight will be around 45 min plus the time at the airport. Anyway I don't think it could thaw much in that time but will have wrapped it so worry that the buttercream will get a bit soft then frozen again. Does anyone have any suggestions?
Or I could just freeze the cakes then decorate and refrigerate then instruct her to freeze once she gets home. Which do you think would work best?
Appreciate your feedback!
I think i'd freeze it for the trip, just because it might get banged around if it's just refrigerated. Even if it thaws a little it will be more secure.