Limoncello Bundt Cake

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