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Apr 10, 2009 09:20 AM

Ideas for Cake that Travels

I'm heading up to visit relatives for Easter and would like to bring a desert, preferably something cake-like. However, we'll be staying in a B&B Saturday, and not seeing them until Sunday. No refrigerator in the room available.

I haven't baked a cake in ages, but I do remember most don't require refrigeration - I guess it's the frosting that's more an issue?

Anyway, any ideas for easy cakes which might also be interesting, not necessarily chocolate? Maybe I'd like to stay away from a typical expected cake.

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  1. Assuming your relatives are willing to give you a few minutes in the kitchen what about an angel food cake? Kept in an airtight container I'd think it'd do fine. Fruit and cream can be purchased (assuming there's at least 1 grocer who's open) on the Sunday? Then it only takes a few minutes to assemble when you arrive.

    2 Replies
    1. re: maplesugar

      We don't know what's around where they live. My BF moved away years ago, I've only met them twice and don't know the area at all and it's VERY rural. Wouldn't count on being able to find what I need. Although I do LOVE the idea of an angel food cake - it's one of my favorites. And, fruit itself travels fine, I could buy berries and create a sauce at their house very easily at least. His mom would have no problem letting me use the kitchen, I know that.

      EDIT: I guess I could find cream at a 7-11? Most certainly.

      1. re: Elora

        Good point; I tried finding whipping cream in my own neighbourhood on Christmas Day (oops!) and only found the canned stuff at my 7-11... the other convenience store I went to carried the cartons but was cleaned out. :)

    2. I would stay away from a cake with real buttercream icing. Those definitely have to be refrigerated, but many other icings are just fine at room temp. I would also go to a kitchen supply store and get one of those cake transporter thing-ies that are like a large tupperware for cakes. Most cakes will keep just fine. Some cakes -- like certain bundt cakes -- actually improve when they sit for a day or so.

      5 Replies
      1. re: roxlet

        I have one of those tupperware things already, thankfully! It's sitting in my car right now for some reason, better remember to bring it in!

        Thanks for reminding me about the buttercream frosting tho.

        1. re: Elora

          You're welcome. I think you'll be fine with any cake you choose. I find that coconut cake keeps pretty well and it's very Easter-y looking. Good luck.

          1. re: roxlet

            That was the other idea I was contemplating. We love coconut, and I hear the rest of the family is big on it as well. Is it a complicated thing to make? I've never done it.

            1. re: Elora

              For the most part, it's simply a yellow cake frosted with a white frosting (I make mine with egg whites and sugar at the soft boil stage, and then press coconut into the frosting. When I made one last month, I toasted the coconut in the oven, let it cool, and then stirred it into the cake batter. It really upped the coconut component and would probably work with any yellow cake. Google coconut cake -- there are tons and tons of recipes.

              1. re: roxlet

                I do a coconut rum cake- just the usual Bacardi recipe of boxed yellow cake with a box of vanilla pudding (although coconut would probably work, it just hadn't occurred to me until now), coconut rum in place of the milk and water in this recipe, and coconut for the nuts (although both might be ok too).

                I also leave the butter out of the glaze and use the rum very liberally in it. It saturates the cake, rather than just sitting on top, plus it saves the calories and fat grams.

                Friends did a similar cake, but then topped it with canned white icing and coconut.

                Edited to add a link to the recipe-

      2. IMO, a classic jello poke cake fits the bill perfectly.
        The number of variations on this classic recipe are about as numerous as Imelda Marcus' shoes but, if you're not acquained with it, here's one for you to review.
        I have made these "naked" (without frosting of any kind) with a drizzled sugar syrup frosting onto which I spread nuts, coconut, etc.. I've topped it with whipped cream and cream cheese frosting. It's so versatile that it begs to be played with.

        1. Maida Heatter's East 62nd street Lemon cake, or Ina Garten's lemon cake. Both are excellent.

          1 Reply
          1. re: Amuse Bouches

   is giada dl's lemon pound cake. i am quite sure that an apple sauce or apple/apple sauce cake is one of those that actually is better after a day. a nice golden slice of lemon pound cake sprinkled with some lemencello might be more seasonal, though.

            it seems like the criteria would be--
            --cake improves with mileage
            --cake can be perked up on arrival without fuss or shopping.

          2. i'd do an old fashioned pound cake, as these will not spoil and can keep at room temp, covered by a dome or bowl, without drying out. if you bake in a bundt pan and sprinkle with confectioner's sugar they are also very pretty and just the right combo of homey and fancy to win folks over. of course they are easy to make and also delicious. the old-fashioned brown sugar cake and the sour cream lemon pound cake in greg patent's "baking in america" are my go-to recipes for this sort of thing.