Your local post office or delivery service location will have all the appropriate packaging supplies you need. After wrapping your cake, put it in a cake box and place it in an appropriately sized Styrofoam mailer or bubble-wrap lined mailing box.
Use a box or a cake carrier depending on the size of the cake: It's best to have something that will protect the cake from debris. If you don't have a box, or can't find one big enough, we'll go over that later. Make sure the box is the same size as the cake base or else the cake will just slide around in the box.
It will usually last for several days, covered well, at room temperature. If you really want to prolong the freshness, then cake with no filling or frosting (plain cake layers or a bundt cake) will last about 7 days, covered well, in the refrigerator.
We have extensively tested our shipping methods and cakes will arrive ready to eat and do not need any refrigeration but if you would like to save them for later we suggest freezing them to extend the shelf life.
“It's got to be a ganache or buttercream.” But even just a refrigerated cake, unless exposed to extreme heat, can travel all day and be safely served that night — or popped into a fridge on arrival. A cake can sit out at least eight hours; those covered in fondant will last even longer.
Place the cake box on an even surface. If you are travelling on your own this can be in the trunk or on the floor in front of the passenger seat. Make sure the cake box is secured without putting too much pressure on the box (especially the top and sides) so it can not move or slide around in the car much.
Before sending it off for shipping, you should place the baked goods in the freezer for 12 to 24 hours. This ensures the item will stay moist and fresh upon delivery. It's also crucial to note that dense baked goods tend to hold their shape better during shipping versus lighter baked goods like sponge cakes.
The types of cake which will travel well by courier include sponge cakes and fruitcakesTo prepare a cake for shipping, start by wrapping it tightly in several layers of cling film – this preserves the freshness and helps the cake hold its shape.
All you need to do is pack them properly and send them off. Fresh cream cakes should be avoided at all costs. On the other hand, cakes with fondant or buttercream icing can be mailed as long as you pack them with cooling bags to maintain their freshness.
Unfrosted: Before refrigerating, wrap the cake or cake layers in plastic wrap to protect them from drying out or absorbing refrigerator smells. Frosted: Chill the cake uncovered for 15 minutes to harden the icing, then loosely wrap it in plastic wrap.
Pack cakes snugly into tins.
Fill unused space with crumpled wax paper. Once all individual items are tightly sealed in a food container, select a sturdy cardboard box for shipping. Avoid using a previously mailed box. Boxes weaken during transit, and may not withstand a second trip.
Aluminium foil can be a great short-term storage option, but be careful of what cake you use it with or you can end up with a disaster. Fruit cakes, sultana loaves and anything with a high acid content will corrode the foil if it comes into direct contact with it.
Room Temperature Storage: Most birthday cakes can last a few days at room temperature, roughly around 3 days before the moisture evaporates. Keep your cake in a cake tin or an airtight container for best results.
Adding extra wet ingredients like yoghurt or sour cream can really help your cake retain moisture, especially if you're cooking with chocolate which is notorious for drying out a bake.
The Best Way to Store Cake Layers
If you don't have plastic wrap, opt for a plastic zip-top bag. Store these wrapped cakes on the counter at room temperature, and they'll keep for about a week before starting to stale on you. Oil-based cakes tend to keep a day or two longer than butter-based ones.
Label it clearly (the Australia Post website's tips for perishable items suggests also enclosing the delivery and sender's addresses inside the box, in case the package needs to be opened by authorities) and write the word PERISHABLE on the top and one side of the box.
Set the cake in an insulated bag or box with ice packs to keep it cold. Place the wrapped cake in an insulated bag that keeps food cold. Set a few ice packs in the bag around the cake to keep it frozen as well. Once the cake is in the bag, use tape to seal it off so the cold air doesn't escape.
Your perfectly moist cake, no matter how well wrapped, will start to dry out after a day in the fridge.