Limoncello Bundt Cake
Friday January 2, 2009
I mailed this Limoncello Bundt Cake to my in-laws for their Christmas celebration. They said it arrived perfectly intact and tasted fabulous.For mailing this Limoncello Bundt Cake, I took a 10-inch cookie tin. I placed plastic wrap in the bottom and overlapping the sides. (If yours isn't wide enough, use two pieces in an x-shape.) I placed the un-glazed cake on a sturdy paper plate in the bottom of the plastic-lined container. I then gently poured my glaze over the top; making sure any excess ended up in the center hole. I used a pastry brush and brushed the excess on to the cake. I sprinkled the top with the almonds. I pulled-up the wrap and sealed in the cake. I used wadded wax paper all around and on top of the cake to make sure it wouldn't slide around. I sealed the tin with heavy duty box tape. I then put the tin into a cardboard box with packing material so couldn't move around. Lastly, I sealed the box and mailed it to my in-laws.
More Mailing Baked Goods Information
2009 Limoncello Bundt Cake Photo by Carroll Pellegrinelli, licensed to About.com
Comments
OMG!! I have been searching the internet for more than a week, trying to find an efficient and still presentable way to package my bundt-shaped rum cakes and have been amazed that I couldn’t find this info anywhere…. until this site! Thank you so much for this info. So simple yet so awesome! Do you think this would work well with shrink wrap as well?