I am planning to make a white or dark chocolate mudcake and take it from Australia to India in a month's time. I also need to ganache and fondant the cake either before or after the flight. So, I need all the tips and help to help me take the cake safely to India.
So, based on the following, I would be grateful for any tips to help me travel with the cake:
I will be baking a white or dark chocolate cake in Australia where it is currently winter and I'm taking the cake to India where it will be hot and humid. I cannot bake in India as they have no oven there and it is a single tier cake.
I want to ganache the cake and I am really really keen on doing that here in Australia as all my tools are here and its just easy to do it in my kitchen. I think it will be ok as far as the food-safety of ganache goes until I reach India as the temperatures should be cold to cool. Once I reach India, it will be in a warm temperature once I get out of the airport and probably till I reach home, about 1-2 hours.
I will be taking a couple of packets of fondant with me with the basic tools I require to cover the cake.
My ideas are:
Take the ganached cake with me in a hand luggage, like a cake carrier, but I have no idea if that's a good idea.
If I can't ganache the cake here, take the cake in the baking tin and ganache in India.
Design the cake so that if I take a ganached cake and the gaanche loses its smooth finish, the cake still looks good - pebble stone look on the fondant.
I hope this helps answering the question.