To mix things up, I plan to have cupcakes for the first location, and a sheet cake with an edible image for the second location. Unfortunately, I will have very limited means to do any baking and decorating at the locations. So given this, I would prefer to have everything completely done before we leave. The trip time to the first location is 10+ hours. The cakes will have to ride in the trunk since there is not enough room in my car with car seats and all. We will arrive on a Thursday and have the party on Friday. I will not have access to a refrigerator large enough for either the cupcakes or cake. This location also does not have air conditioning. The second party will occur on Sunday with more traveling involved. So essentially, I don't really have access to a refrigerator the entire time. So here are some of my questions:
1. Can I bake and completely decorate the cupcakes and cake ahead of time? If I make them a few days before we leave, will they stay fresh? Do I refrigerate, freeze, or leave at room temp?
2. If I freeze the decorated cake, how do I travel with it, keep it frozen, and defrost? Cooler with ice? Dry Ice?
3. I plan to use the WASC recipe for both cupcakes and cake. What is the best icing recipe to use that will stand up to possibly being frozen and then being in hot, humid, non-airconditioned places.
4. Will an edible image stand up to the above conditions?
5. Should I just give up and get a grocery store cake at each location?
I am so sorry that this is so lengthy. I would really appreciate any advice you all have to offer. Thank you in advance.
Because so much of the country is sweltering this summer I think you should use a buttercream recipe that is made from strictly high ratio shortening. No butter. High Ratio, while it can be expensive, is your best bet in hot weather.
I've never used an edible image so I can't answer that question.
Good luck and welcome to the forum!
I have applied the edible image at the last minute when at all possible..It is easy to do and goes on quickly..
During the recent heat wave when the cake was going to be delivered when it was 99 degree, I placed the edible image on a plaque of 50/50 fondant/gumpaste. I made it several days ahead and then put it on the cake just as it was going out the door..less change of it sweating as it was on the fondant and not directly on the cake.
cakedujour- If I store the buttercream in the coolers and then ice the cake at the destinations, will the buttercream be okay to use without remixing in the KA? I always put my buttercream in the mixer prior to icing the cake if the icing has been stored in the refrigerator.
ginnyl- Thank you for the idea of putting the image on the fondant/gumpaste. That would not have occurred to me.
Thank you for the responses!
Bring a rubber or silicone spatula with you and give the buttercream a good stir before you use it, but don't beat in any air if you can help it. Sort of slap it around in the bowl without incorporating air.
10 ounces shortening
2 tablespoons dry Dream Whip
2 teaspoons flavoring (I use almond)
dash of salt
Mix on high 8 to 10 minutes or until light and fluffly. In warmer weather it doesn't take as long.
Add 1/4 cup flour, mix on high for another two minutes.
Add 2/3 cup milk and 2 pounds of powered sugar, alternately. Mix on medium speed.
CollectorEJ- Thanks for that recipes. I don't know that I have ever had icing with flour in it. I think I will give both recipes a test run this weekend. Thanks for the help!
I have read some threads here where people have frozen a fully decorated cake with success. Has anyone ever taken their frozen cake and kept it frozen with dry ice in a cooler? I have received foods in the mail packed with dry ice. I am wondering if this would work for a cake. Any thoughts?
I don't see why it wouldn't work. Put it in a container then put in a cooler chest in the trunk. You don't need to add ice to the cooler chest. The trunk doesn't get as hot as the inside of the car, because there is no glass in the trunk. I've hauled oranges in a cooler chest (no ice) in the trunk, from California to Ohio and the oranges were fine for several weeks after I got home.
This recipe is my go to recipe for cake decorating.
What I would do in this situation would be to crumb coat the cakes, wrap them well, make the frosting to take with me and decorate when I got there.
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