To pack a cake with icing successfully, you need to protect the icing from smudging and the cake itself from damage during transport. Here's a breakdown of the process:
Step-by-Step Guide to Packing a Cake with Icing:
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Chill the Cake (Optional but Recommended): Chilling the cake in the refrigerator for at least 30 minutes will firm up the icing, making it less prone to smudging. This is especially helpful for cakes with softer icings like whipped cream or buttercream.
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Protect the Sides with a Cake Collar (Highly Recommended): A cake collar, made from acetate or parchment paper, is wrapped around the sides of the cake. This provides a barrier against the box and prevents the icing from sticking. You can purchase cake collars or easily make your own.
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Add Protective "Sticks" or Supports: Gently insert toothpicks, skewers, or cake dowels into the top and sides of the cake, ensuring they extend slightly above the icing. The number needed depends on the size of the cake. These will act as buffers between the icing and the wrapping.
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Wrap the Cake Carefully: Wrap the cake loosely with plastic wrap. The protective sticks will create a small space between the wrap and the icing, preventing smudging. Be careful not to press the plastic wrap too tightly against the cake. Alternatively, use a dome-shaped cake container designed to accommodate icing height.
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Place in a Sturdy Box: Choose a cake box that's slightly larger than the cake. This provides extra space for handling and prevents the sides of the box from touching the cake.
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Secure the Cake in the Box: To prevent the cake from sliding around during transport, use crumpled parchment paper or non-slip mats to fill any gaps between the cake box and the cake. You can also use a small amount of icing on the bottom of the cake board to adhere it to the box.
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Handle with Care: Always carry the cake box level to avoid shifting. Consider placing the box on a flat surface in your vehicle, like the floorboard, instead of the seat, which might be angled.
Materials You'll Need:
- Cake collar (acetate or parchment paper)
- Toothpicks, skewers, or cake dowels
- Plastic wrap
- Cake box (slightly larger than the cake)
- Parchment paper or non-slip mat
Tips for Specific Icing Types:
- Buttercream: Chilling buttercream is highly recommended.
- Whipped Cream: Whipped cream icing is very delicate and requires extra care. Chilling and using plenty of protective sticks is crucial. Consider transporting it chilled and adding final decorations at the destination if possible.
- Fondant: Fondant is more durable than other icings but can still be damaged. Ensure it's properly adhered to the cake to prevent it from shifting.
By following these steps, you can confidently pack and transport your iced cake, ensuring it arrives at its destination looking as beautiful as when you baked it.
