I would like to make a teapot cake for my mom's birthday, however she lives in Florida, I'm in NJ. My sister is going down soon and would like to send it with her on the plane. Two questions, are there any instructions on the teapot cake, and how would you pack it in a box to be carried on a plane and still arrive in one piece? Thank you for any input.
deb
I wouldn't pack a cake for going on a plane at all - it couldn't survive being in the hold as it's too cold. If it was going on as hand luggage then it would have to be carried the whole way by your sister and sat on her lap during the flight. There's one I made on my web-site it was pretty easy - I baked the round body of the pot in two bowls and stuck the cakes together. The handle and spout are gumpaste dried hard. Good luck!
my wedding cake came from England to Canada, so it can be done...although there weren't any spouts or handles on my cake....
if you use a dense cake, and all fondant so that the icing isn't 'sticky", could you wrap it well, and then surround it with foam or popcorn in a box just slightly larger than the cake? It would have to travel as handluggage and be kept reasonably level.
I would put it on foamcore then drive a sharpened dowel(maybe two) thru the cake into the foamcore to keep it in place during the travel. Use packing tape doubled over on the bottom of the foamcore to keep it in place in the box. If you could find a box the same width as the cake board that woiuld help with some of the shifting within the box.
It could be done, I think. I have one in my pics ~ I have made about 20 of them, so I am a pretty good judge of them. You would have to make sure to have it secured on a base and dowel it several times. You would also have to use fondant instead of buttercream - it would be more durable (IMO) Your sister would definately have to carry the cake with her - you would not be able to send it as baggage, it would not survive that. If you want the instructions for how I did mine, just pm me and I will send them to you.
Thank you all for your suggestions. Just to let you know I wimped out and just made a small round cake with fondant icing (my second time with fondant, and it was really a poor job - learned alot though). They did take it as a carry on, and mom loved it anyway. I still would like to attempt a teapot cake one of these days, and all the great teapot cake pictures I see are a wonderful inspiration to me.
deb
If you manage to get the cake shipped this way, please let me know how it's done! I've wondered how to do this for a while now. Colette Peters ships her cakes on airplanes all the time.
Here's my suggestion on the teapot's handle, spout, etc. -- why attach them to the cake at all? Just package them with the cake (or in a separate package) and ask them to attach them when the cake gets home. I've made a few of these cakes and my only advice is that a perfectly round teapot is great, but there are plenty of teapots out there that have a flat bottom. Make life easy on yourself and use a pound cake recipe in a half round (or a mixing bowl which is oven-safe) and a small round (regular circle) underneath it. Ice as though they're one cake, cover with fondant. I usually make the handle, spout and lid out of gumpaste with long wooden skewers stuck inside so they can insert into the cake later. The longer the better, as this way they'll stay in place.
Best of luck!
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