Day 47, Whereupon the Freeze-and-Ship Chronicles Continue. Sin City Chocolate Cake with Buttercream Frosting Really Does Travel.

Perfect day and time for mailing cakes...

   Baked a new one and shipped it south hoping the weather holds and the USPS maintains its recent 3-day delivery trend.
   Here is a way to ship a frosted single-layer cake in the mail.  Use those 8 x8 inch recycled disposable aluminum pans with plastic covers.  Bake your cake, and freeze it.  Make a full batch of Michele's Beginner's Buttercream. Pop the little cake out of its pan, and apply frosting liberally to the bottom inside of the pan so the cake stays put in there.  Return the cake to its home pan, and liberally ice the top. Snap on the plastic cover, and freeze it again.  Retrieve from the freezer and wrap generously with plastic wrap and tape.  This way it's less likely to lose moisture.  Place the entire thing in a huge Ziploc freezer bag in case it's stranded somewhere hot.  You don't want melted buttercream oozing all out in the mail truck.  Place a frozen cold pack - the kind you would put in a lunchbox - in a sealed baggy on the bottom of the cake pan.  Tape that in place.  Shove the whole thing in an insulated shopping bag.  This will fit in a medium-sized USPS flat rate box and mail for about $10.  Mark your box "This side up".  Know the pickup times for your Post Office, and send your frozen cake right before the truck comes.


   Reportedly, the cake arrived in beautiful, delicious condition on the third day,  buttercream only slightly smooshed on one end.