The complicating factor was that she needed to have them delivered to her in Manchester on Wednesday evening, but would be serving them in London on Friday evening - with a detour to Norwich on the way!
I made 12 chocolate Guinness cakes with a raspberry inside each one, trying to go for maximum moistness - if they started out really moist, then they would have a chance of not being quite bone dry by Friday tea time.
We decided to top the cakes with raspberry buttercream to make sure the pink colour gave the cakes a bit of femininity too. And I matched the cake cases with the chocolate brown moustache shapes.
I guess they survived ok, because the feedback I got was:
"They tasted amazzzzing! Omg better than I could ever imagine- there were lots of happy hens definitely! (butter icing slightly melty after 8 hours on a sweaty train, but no-one noticed!) thanks so much xxxx"
:-{D
I made the chocolate Guinness cakes, as they are the moistest recipe I have, and they would have to survive at least 2 days from baking to eating. I put a fresh raspberry inside each one, in the hope of making them even more moist and juicy!
The moustache toppers.
I had imagined making lots of different shapes in lots of different colours, but I thought that since the cakes had a long journey ahead of them, simplicity was key.
The dark brown colour matches the chocolate cakes and their cases, and the simple moustache shapes would (hopefully) travel well.
A rejected complicated moustache shape.
Cakes baked and iced. This is what they would look like until Camilla assembled them on Friday, so I wanted to make them as pretty as possible, even without their toppers.
A close-up of the raspberry buttercream.
Moustaches were packaged in layers.
Protected by greaseproof paper and kitchen towel layers.
And a bit of desiccant to make sure they didn't get soggy en route.
Ready for the journey.
The lovely Camilla modeling the lovely finished product.
:-{D
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