I know many of you have shipped cakes before….Hector I know you did for a relative last year, I believe. I would appreciate any advice or tips from you all about doing this.
I am thinking about shipping a birthday cake to my uncle, who is an artist—so it may be a sculpted palette with sugar dough paint brushes/tools. Do I dare do something like that?
I’d love to hear HOW exactly you did it and also what kind of filling would you suggest (that can be frozen, shipped and thawed w/o getting too soft)? Should I only stick with a pound cake if I want to sculpt AND ship? Also, wouldn’t it ruin the fondant if I froze the cake? Do I have to do ganache or buttercream?
I really appreciate all thoughts. I’d love to do this for him and actually have it arrive safely. Thanks!