This weekend I took a cake to my 94-year-old grandfather, since I missed his birthday at the end of August. He lives in Florida, so I had to fly with my cake. I had a terrible time photographing this cake ( I really need a new camera... different story), but I thought I'd tell you about how I packed the cake-- just in case you ever need to fly with cake!
I made a 6" 'Black Tie' cake-- a Chocolate Blackout Cake with Chambord Syrup and Espresso Truffle ganache. If you look at my (not amazing) picture, you can see that the cake is sitting on the lid of a large Rubbermaid tupperware. I have a 6" cardboard round under the cake, which I stuck to the larger cardboard with packaging tape. I cut the larger cardboard to nestle tightly in the grooves of the tupperware lid.
Then, I just set the tupperware over the cake and snapped it shut, like a snowglobe! I put the whole thing in a shopping bag and put the cake through airport security like normal. I checked the TSA website to make sure it was okay-- they say cakes and pies are allowed but may be subject to additional screening. I did not seem to get any additional screening.
On the plane, I folded over the top of the paper bag and slid it under the seat next to my purse. No problem! Of course, cakes are heavier than they look, so carrying it through the airport can tire out your arm. Other than that, it was very easy. The cake was not damaged at all in transit, unlike my July 4th cake that I checked in my suitcase... :)
So if you ever want to bring a cake on a plane, that's how I did it!
The cake went over great with my grandpa and relatives.