Travelling With Fondant Covered Cake

Decorating By virenhomemade Updated 29 May 2014 , 1:30pm by cai0311

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virenhomemade Posted 27 May 2014 , 5:35am
post #1 of 7

AHi.. I am planning to bake a two tire cake filled n frosted with dark choc ganache n covered in fondant. I shall pack each layer separately with cling wrap n pack them with help of thermocol in big box. I shall be preparing the cakes a day in advance. The travel time is 12-15 hrs. Temp would b 30-35C during travel. Please suggest if this is possible to pull off neatly. Any good suggestions are welcome.. waiting for reply..

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lcubed83 Posted 27 May 2014 , 12:40pm
post #2 of 7

I just recently transported a cake about 10 hours.  


- Each tier was in its own corrugated box or cake carrier;  I used candy melts to "glue" it to the box/carrier so it would not shift. 

- I did not wrap in plastic wrap, as the fondant seals the cake.  Make sure you apply the fondant with time for it to dry before traveling.  

- Make sure your car is well-cooled with the AC.  I did not put any type of cooling packs or dry ice.  


After months of worry, the trip went very smoothly, and the outcome was great!  Good luck to you

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cai0311 Posted 27 May 2014 , 2:06pm
post #3 of 7

AI delivered a cake 7 hours from home one time. I just put each tier in its own box with a non slip mat under the box. Turned the air conditioner on high and made sure I didn't make any crazy turns or slam on the brakes.

Sealing the cakes might cause the cakes to sweat (condensation). I wouldn't do that.

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maybenot Posted 27 May 2014 , 9:32pm
post #4 of 7

AI strongly discourage convering the the fondant with saran. The fondant will soften an any creases in the plastic wrap will transfer to the fondant surface, marring it.

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ellavanilla Posted 27 May 2014 , 10:08pm
post #5 of 7

3 weeks ago I took 4 tiers in two boxes. Two were ganache under fondant. Two were IMBC under fondant. I took them from the fridge straight into cardboard boxes lined with bubble wrap and a "freezie" in each box. Not only were they cool, but they were well padded. 

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virenhomemade Posted 29 May 2014 , 7:54am
post #6 of 7

AThank you so much ladies. This is big help. Also im plNning to add laces and fondant moulds in decoration and royal icing .... how much beforehand should I make the laces n moulded designs long shd I let it dry. Or should I make it n put it on cake on time aftef reaching the destination. I have 5 hrs after reaching destination.. however I would prefer to take it ready made. Please advice. Appreciate your suggestions :)

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cai0311 Posted 29 May 2014 , 1:30pm
post #7 of 7

AI would put the pieces on at home and take a couple extra with me to the venue.

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