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Travelling with a birthday cake is much easier than you might expect. In this tutorial I'll
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show you how to prepare and travel with a cake and add finishing touches at your destination
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with minimal tools and effort. Baking a cake in your own kitchen is much more convenient than anywhere else and doing this
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time-consuming part in advance gets it out of the way before you travel. This is my very vanilla
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cake and I'll put the recipe in the video description. After you bake your cake layers
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turn them out onto a cooling rack and let them cool completely, which takes about two hours
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If you want to you can level the tops of your cake if they're domed or if you don't want that
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caramelized crust and you can do the same for the bottoms of the cake layers too. I'm dividing each
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of my cake layers in half across the middle using a serrated knife like a bread knife and that way
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I'll have four layers instead of two which will give me more layers of filling as well
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Assemble your cake with whatever filling you've chosen. You can use buttercream like my 4 Minute
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Buttercream or anything else that's fine at room temperature for a few hours. I wouldn't use things
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like cream cheese frosting or lemon curd because those need to be refrigerated. For any runny filling
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like this strawberry jam, pipe a dam first, which is a ring of buttercream around the outer edge of
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the cake that acts as a wall or a dam, to hold in your filling and this way after layering the cake
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the weight of the upper layers isn't going to push down on that filling and cause it to ooze out
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from between your cake layers. After assembling your cake, wrap the whole thing in cling film or
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saran wrap and drop it down into one of your cake pans. It's fine if it sticks up above the top edge
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Turn your other cake pan over and put it over the top of the cake. This will protect it as you travel
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If you want to take anything to decorate the cake at your destination, for example a piping bag of
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frosting, put that on top of the cake before you lower on the top cake pan. If you have any extra
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space, use a kitchen towel to pad that out so that the cake doesn't move around within the cake pans
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Now put this into the freezer until you travel and it will be fine for up to two months so you
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can do this well in advance if you like. When you're ready to travel, put the cake still within
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the cake pans into a cool box with an ice pack. The cool box will prevent condensation getting over
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anything else in your suitcase or your car and it will allow the cake to thaw gradually so that by
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the time you get to your destination it will be ready to decorate and serve. You can take it in a
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car, on a boat, on a plane, on a train, however you want to travel. When you get to your destination
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the cool box will have allowed your cake to thaw gradually so that it's ready to add finishing
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touches and serve. At this point you can refrigerate it overnight if you like. Then unwrap the cling film
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or plastic wrap and put your cake onto a plate. If you've travelled with a piping bag of frosting
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which will have also frozen and then thawed by the time you get to your destination, you can add
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some simple piping to the top of the cake to make it look a bit more elegant. I'm using a 1A tip which
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is a large round tip to pipe these peaks on top. You could scatter some sprinkles on top, add some
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berries, fresh fruit or some flowers. If you want to frost the sides of your cake I have a tutorial
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on how to get smooth frosting using absolutely no tools, no cake comb, no turntable, just a ruler
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and that link is up in the top of the screen and in the video description. I also have a tutorial
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on how to make beautiful texture in frosting using just a spoon and that's in my tutorial
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on smash cakes and the link is also at the top of the screen and in the video description. If you've
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enjoyed this tutorial please click the subscribe button. I share a new cake decorating tutorial
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every week and you can visit my cake school on britishgirlbakes.com to learn hundreds more
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cake decorating techniques and designs. Thanks for watching
