Is it possible to mail a cake? If so what advice can you give me, so the cake arrives with no damage done?

If you're wanting to mail one with frosting on, you might want to try freezing it rock hard first, and then using dry ice to keep it that way. I've shipped cakes and cheesecakes like that.

If you wanted to ship it without the frosting on it, that's much easier. Just wrap it super good and pad it up with bubble wrap, and put the frosting in a container in the box with it to go on it upon arrival.

I can e-mail you my step-by-steps if that would help!

--Knox--

Do you overnight? Dh and I were just talking about this very thing tonight. I have family about 1 1/2-2hrs away that always want cake and with the price of gas these days it would be cheaper to ship I think. Tell us what you know oh great and wonderful knox!!

Oh, my ol' sweetie, Dodibug!

(I should re-name myself the ICEQUEEN, 'cause I'm always ranting on here about dry ice!)

What I do is bake & ice the cake as usual. Make sure your cake is "sealed" to the board really well with icing, and that the cake board underneath is wrapped either with press n seal or foil. Try NOT to leave little "air holes" between the cake & board around the edges!

(There's a method to my madness here)

WITHOUT wrapping the cake, put it into your freezer for like 12 hours or so, and let it get ROCK HARD!

Before you take and wrap it, have everything ready to go outside the freezer, so that you can wrap it quickly. Your press n seal, foil, bubble wrap, and some of those "peanuts" or balls of newspaper are good. You'll need one of those cheapie coolers made of styrofoam, and a shipping cardboard box big enough to put that thing in.

Load the cardboard box with a few balls of newspaper, to keep the cooler from bashing around. Place the cooler inside the box, with the lid open. Said cooler should now be "padded" well on the outside. Now place your cake, after wrapping VERY WELL in couple layers saran/press n seal/and FOIL inside bottom of cooler. PUT A LAYER OF CUT CARDBOARD OR TWO ON TOP OF CAKE!

Now put a square of dry ice in on the cardboard. You should be able to get this from a good grocery, already wrapped for you. Pack more newspaper balls on, close cooler, wrap Tape & head to the post office.

Mark "fragile" "cake" and/or "food shipment FRAGILE" on there, and you're good to go.

I've done this with the addictive cheesecakes I do, and like two or three cakes, and people say they get there fine. The trick is to use plenty of layers of CARDBOARD between the dry ice and the cake!

HTH,
--Knox--

It all makes sense now but on my own I couldn't put it all together!! Thank you knox!!

Out of curiosity, how much does that end up costing in packaging, dry ice, and shipping?

Last time I mailed two of my nine inch cheesecakes from TN to OH. Each of the cheesecakes I make weighs like 4 pounds.

The cheapy coolers were 3.50 each. Shipping was 12.00 via 2nd day mail.

I just charged the lady a $20.00 shipping and handling fee.

--Knox--