Has Anyone Baked, Frozen And Flown With Cakes?

Decorating By kathik Updated 25 Jan 2010 , 12:13am by KitchenKat

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kathik Posted 22 Jan 2010 , 6:57pm
post #1 of 5

I am traveling to make a large cake soon, and I was wondering about baking ahead, freezing the cakes and then checking them with baggage. Can I do this? The flight is only an hour and a half.


4 replies
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Suewillo Posted 23 Jan 2010 , 3:34pm
post #2 of 5

I have taken a cake on the plane with me and and it went under the seat in front of me and it did well. I didn't check it in with my suitecase. If you are doing that you might want to have it in a container that is sealed tight and make sure there is no room for the cake to bounce around. You might have a crack or two. I didn't ice my cake till I got there. Hope this helps


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kathik Posted 24 Jan 2010 , 3:56am
post #3 of 5

Thanks Sue. I think I'll just bake there.

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BlakesCakes Posted 24 Jan 2010 , 11:24pm
post #4 of 5

I baked the layers for my son's 3 tiered wedding cake, froze them, boxed them, and put them in carry on luggage.
They flew from Cleveland to Las Vegas.

I then constructed and decorated the cake in a condo on the LV strip over a 2 day period using the 50 lbs. of tools and ingredients that I'd checked as luggage. It worked beautifully.


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KitchenKat Posted 25 Jan 2010 , 12:13am
post #5 of 5

I've done it both ways - carry on and hand luggage. I made a 12, 9, 6 wedding cake for my cousin. I hand carried the frozen 12" & the 9". I placed the 6" layers in a tupperware box and placed them in my checked baggage. The cakes survived the 6+ hours flying time and 3+ hours layover in very good condition.

Did I mention I also flew with 150 decorated sugar cookies (checked baggage) and my 6 year old son? A lot of hassle but sooooo worth it icon_biggrin.gif

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