Help With Transporting Cake Long Distance??
Decorating By laborrn2 Updated 8 Feb 2007 , 7:40pm by laborrn2
Hey CC
here's my dilemma....I'm making a stacked construction cake for an anniversary party 5 hrs away. I'm going to bake the cakes on Thursday, drive to the area on Friday, and the party is on Saturday. I was planning on decorating/assembling my cake on Saturday. So, do I cool the cakes, fill and crumb coat on Thurs and then finish on Saturday? How do I keep the cakes from getting stale? Do I need tupperware to store them? Help!
If you're doing fondant, that will seal the cake and help it stay fresh longer.
No need for Tupperware if you're not refrigerating.
Freeze or chill well before you leave, and the cake will be more solid to transport. If you wanted, you can bake and freeze Thursday, fill/crumb-coat/frost Friday, and finish Saturday.
If you are doing pillars, it helps to put the pillars in (push-in kind) before transporting. They will act as extra dowels to keep the layers from sliding.
I did my daughter's out-of-town wedding on pretty much the same schedule. I didn't crumb coat or freeze or anything. Just heavily wrapped each baked and cooled layer in much, much plastic wrap, stacked them in plastic bins and put them in the car. Made a vat of buttercream and put it in a (new) huge plastic paint bucket with lid (from Home Depot). Did all the assembly in the reception hall's kitchen.
The cake was just fine. Couldn't tell it was a couple of days old at all.
I baked one of my cakes on Wednesday for my nephew's cake on Saturday and I swear it tasted slightly stale to me...one cousin even asked me "When do you bake the cakes for a wedding cake?" She never said it was stale but why would she have asked???????? 
That's when I knew I needed an extra refrigerator. Good luck...let us know how it works out.
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