Not very moneysaving - but I bet you guys know the answer

atrebor

Dear all,
I am up to my eyes in flour, sugar, eggs (got mis shapen eggs from my local free ranger egg bloke for 80 p for a whole doz!!)

Anyway is baking cakes for fetes season - but does anyone have any handy hints for how to wrap them or a recipe for icing that isn't sticky when dry? My creations always look great until I try to cover them!! The fete is on Saturday, so here's hoping you can help. (p.s. I got the chocolate cakes........I'f only the victoria sponge, I can wrap those, nothing sticky on the top:rotfl:)
With thanks
B

Hippy110

Our local supermarket (Booths) sells home-made cakes which are only packaged in bags not boxes. It was just on a paper plate inside a loose poly bag. Fairly certain the corners of the bag were just twisted - it wasn't anything fancy.

Sorry for admitting this on here but I did buy one - coffee and walnut which had butter-cream on the top (albeit the walnuts on top may have helped keep the bag from the icing). It transported without any problem and was a fullsize cake (4-5" high). Other ones (chocolate, lemn etc) were iced and all were just in bags.

I've googled it but they don't have a website but someone else may have seen them in Booths.

atrebor

I went with putting malteasers on the top and sides and wrapping on a plate with cling - the malteasers kept the cling away from the icing - I couldn't find any bags big enough.
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Raspberry_Swirl

I know this isn't practical for a fete, but I'm having an MS Cake Break this Friday in work. Having done this before, I always put my frosting into a small freezer bag and and then wrap the cake in foil. Once i'm ready to sell the cakes I snip a corner off the food bag and pipe out the frosting there and then.

seraphina

If you're not icing the sides, make a cardboard collar for the cakes that stands proud of the top of the cake and icing - although it's not strong enough to be able to stack the cakes, it will stop the bag or foil from sticking to the icing.