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Aug 8, 2007 08:11 AM

transportable birthday cake

I will be making a birthday cake in about a month that needs to be transportable. By this I mean, can it survive a 6-8 hour subway/train trip and not need refrigeration? I've been looking at cake cookbooks, and my main concern is how do I determine which cakes definitely need refrigeration, other than common-sense ones like whipped cream frosting, etc. It doesn't need to be a "traditional" layer cake; my main goal is that it be very tasty and survive the trip. One recipe I am considering trying is a Nutella cake, where Nutella can be used as frosting. Also, a ginger cake from Chowhound (although a frosting would be nice). Any other ideas? Thanks in advance, all you cake experts! I will be test-baking over the next few weeks before making the "real thing".

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  1. An upside down cake would probably travel really well. It's baked in a deep dish and the syrupy fruit is at the bottom, so you won't have to worry about leaks or falling. Just cover it well with plastic wrap and make sure it stays right-side-up (or in this case right-side-down). Bring a platter or plate and just flip it when you get to your destination.

    A bundt cake would work as well. You could make a nice rich, fudgey one that won't require any icing.

    Nutella sounds awfully melty to me!

    1. You could try Candy's chocolate pound cake. If you wanted to use Nutella, you could do that when you arrived.

      1. I recommend it a lot, but the Gramercy Tavern Gingerbread, baked in two loaf pans, chilled or warm with vanilla ice cream. Travels really well.

        1. If the lucky birthday person likes coconut, you could try a german chocolate cake in a 9x13 pan. Regardless of what kind of cake you decide to make, if you make one in a 9x13 pan, I would highly recommend treating yourself to a 9x13 pan with a lid - it is SO much nicer to carry around than one with foil on top!

          1 Reply
          1. re: LauraB

            Thanks for the ideas. I will be testing out some recipes soon!

          2. How about a flourless chocolate torte? I will often make one in advance and freeze it. Carry it frozen onto the will defrost as you travel and be at the perfect temperature upon arrival.

            1 Reply
            1. re: susan1353

              i second the flourless torte suggestion. i have transported one before frozen to a party. i just kept it in its original pan so that it doesn't break on the way.

              and, a flourless torte is so mousse like, it needs no icing