Question for you all: How do you store / transport your cakes?
Usually when I make a regular say 2-3 layer round cake, i put it in my cake taker and bring it on. Now that I am making bigger cakes, i am thinking- how am I supposed to get this to the destination??
When reading TCB, it says how long cakes/frostings will last.. Everything always seems to last longer refrigerated (say, after you decorate it), so do you guys just throw your cakes in the fridge in a box or something?? I think i’ve seen boxes at Michaels, is that what you all use?? OR do you just recommend keeping the cake out in room temp before you bring it (This would be for say mousseline which is put onto a cake a day AHEAD it is suppposed to be eaten). I’m thinking if the frosting is only good for 2 days, then the cake HAS to be eaten within 2 days, or else can you put it BACK in teh fridge and it will last longer??
I bet you this post might be confusing lol.