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How do I transport cakes without damaging them?
I’m making some cakes for my cousins engagement party next weekend and will have to travel around 90 minutes to get there. It’s in Wales so may have some winding country roads to contend with at some point too!
I’m planning to make mini sandwich cakes like the ones in the picture (no idea what they’re actually called!). What’s the best way to transport these?
I was thinking maybe make the sandwich part at home and refrigerate and wrap them, and then decorate the tops when I get there? Is there a smarter way to do this, or is my best option just assembling the entire things there? I will be travelling with a 3 year old and 6 month old so ideally the more I can get done on my own the night before the better.
Any advice on this is appreciated! Thanks :)
#food #drink
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I’m making some cakes for my cousins engagement party next weekend and will have to travel around 90 minutes to get there. It’s in Wales so may have some winding country roads to contend with at some point too!
I’m planning to make mini sandwich cakes like the ones in the picture (no idea what they’re actually called!). What’s the best way to transport these?
I was thinking maybe make the sandwich part at home and refrigerate and wrap them, and then decorate the tops when I get there? Is there a smarter way to do this, or is my best option just assembling the entire things there? I will be travelling with a 3 year old and 6 month old so ideally the more I can get done on my own the night before the better.
Any advice on this is appreciated! Thanks :)
#food #drink
source
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Billecart-Salmon Vintage 2013
Billecart-Salmon Vintage 2013.
Vineyards: 85% of the grapes come from plots classified as Grand Cru and Premier Cru, located in the Montagne de Reims, Côte des Blancs, and Vallée de la Marne regions.
Grape varieties: 62% Pinot Noir, 24% Chardonnay, 14% Meunier.
Color: pale gold with a fine, persistent perlage.
12% ABV.
Aging on the lees for 9 years. Fermentation in stainless steel tanks.
On the nose: intense aromas of lemon curd and green apple evolve into notes of brioche, raw butter, and hazelnuts. Subtle mineral accents emerge over time.
On the palate: this champagne is dry, with high acidity, medium body, and an exceptionally creamy texture. Flavors of citrus and delicate pastries harmoniously combine with distinct chalky minerality and a precise structure. Finish is long and mineral, with notes of lemon curd and hazelnuts.
#drink #food
Billecart-Salmon Vintage 2013.
Vineyards: 85% of the grapes come from plots classified as Grand Cru and Premier Cru, located in the Montagne de Reims, Côte des Blancs, and Vallée de la Marne regions.
Grape varieties: 62% Pinot Noir, 24% Chardonnay, 14% Meunier.
Color: pale gold with a fine, persistent perlage.
12% ABV.
Aging on the lees for 9 years. Fermentation in stainless steel tanks.
On the nose: intense aromas of lemon curd and green apple evolve into notes of brioche, raw butter, and hazelnuts. Subtle mineral accents emerge over time.
On the palate: this champagne is dry, with high acidity, medium body, and an exceptionally creamy texture. Flavors of citrus and delicate pastries harmoniously combine with distinct chalky minerality and a precise structure. Finish is long and mineral, with notes of lemon curd and hazelnuts.
#drink #food
