I’ve been asked to make a birthday cake in slightly difficult circumstances: hot weather, a 5 hour drive … then handed to caterers but not served for another 7 hours … on a boat … and I wont be there.
Temperature in the area (and for the drive) will be around 43degC (110degF)!!! Yes, a total nightmare for any form of cake!!!! Luckily it is family, who will forgive if it isn’t pretty but it must taste good (and as long as I don’t give anyone food poisoning!). For transport I have the option of a car fridge and once it arrives at the venue it is likely to be able to be placed in a fridge. Please help with any advice/experience!
Cake is going to be an adaption of the Claudia Roden Whole Orange Almond Cake (no layers, so stable). Decorating (how I wish I could just serve plain cake but not possible) … thinking of topping with a chocolate mirror glaze and wrapping around the edge of chocolate plastic or plain chocolate with a transfer sheet??? – which is more stable? I’ve made all the components before so I’m not too worried about them … I’m worried about assembling/transport/temps.
Is it worth freezing the cake before trying to decorate? Mirror glaze first or chocolate edge first? I’d normally use a frosting to attach the chocolate edge with but trying to avoid anything extra. Also trying to work out how to cover/carry it (my normal cake carriers I don’t think will fit in the car fridge).
I know if the chocolate plastic is refrigerated it can develop condensation – so am not sure I want the cake to be kept very very cold. The car fridge I can choose the temperature and I was wondering would a slightly higher than normal fridge temperature reduce condensation? (say 15degC?) but then if the caterers place it in a fridge does this just counteract that anyway? (once it arrives at the destination it is either fridge or 43degC!). Could I instruct the caterers to take it out before serving time and it might dry out but not melt?!?!
Oh … just remembered the added complication – I work … so it will need to be finished the night before!!! (when I was asked I really REALLY didn’t think I was going to have to do this … and it is due in less than a week).
I’m sure a nice stable fondant would be more sensible – but I can’t use that and nothing else I can find that are chocolate coverings are going to stand up to heat anyway. I’m thinking of calling it a chocolate orange PUDDLE cake … then no one will be disappointed at what turns out!!
Many thanks for any suggestions (I so hate Australian summers!!!)