Bringing Your Wedding Cake: Plane Rules And Tips

Transporting a wedding cake on a plane is possible, but it requires careful planning. While cakes are generally allowed on planes, there are specific guidelines and restrictions to adhere to, especially when it comes to cakes with frosting or perishable fillings. Here's an overview:

TSA Regulations:

According to the Transportation Security Administration (TSA), cakes are permitted through the security checkpoint. Both store-bought and homemade cakes are allowed, and there is no limit to the quantity. However, cakes with frosting or fillings are subject to the TSA's 3-1-1 liquids rule, which means any liquids or gels must be in containers of 3.4 ounces or less and fit into a quart-sized plastic bag.

Packaging and Storage:

To ensure your wedding cake arrives intact, proper packaging is crucial. Use a sturdy, airtight container to prevent crushing and drying out. Consider the dimensions of your cake and choose a box that fits within the allowable size limits, as oversized cakes may need to be packaged separately. Duct tape and extra tape are useful for sealing and resealing the box during inspections.

Temperature Control:

When transporting a wedding cake, maintaining a stable temperature is essential. Frozen cakes travel better, and ice or gel packs are permitted as long as they are completely frozen during screening. Cakes with perishable fillings or frostings containing dairy or eggs have a shorter shelf life and should be consumed within 24 hours or kept refrigerated.

Handling and Placement:

Layer cakes can be heavy, so it's important to consider how you will carry them through the airport. You may need to place the cake box under the seat or in the overhead bin, so choose a size that complies with the airline's recommendations. Create a handle with duct tape for easier handling and avoid placing the cake in the overhead bin if you cannot determine the exact dimensions to prevent tilting or sliding.

International Travel:

When travelling internationally, check the customs and import regulations of your destination country, as some may restrict or prohibit homemade cakes. Always declare food items when entering a foreign country to avoid penalties.

In summary, bringing a wedding cake on a plane is feasible with careful planning and adherence to TSA guidelines. Proper packaging, temperature control, and handling are crucial to ensure your cake arrives safely and intact.

TSA restrictions on wedding cakes

The Transportation Security Administration (TSA) permits cakes to be brought through security checkpoints without any restrictions. However, TSA officers may conduct additional inspections, and the final decision on whether an item is allowed through rests with them.

CARRY-ON BAGGAGE

If you are carrying a wedding cake on the plane, it will likely be counted as a personal item. The TSA classifies frosting as a liquid, so if you are carrying frosting separately, it must be in 3.4-ounce containers and placed in a clear quart bag. Frosting bags should be able to open easily in case the TSA wants to test a small sample for explosives.

The TSA also allows small coolers with ice packs, provided the ice packs are completely frozen. If they are partially melted, slushy, or have any liquid at the bottom, they must meet the 3.4-ounce requirement.

CHECKED BAGGAGE

Although it is possible to transport a wedding cake in checked luggage, this is not recommended due to the risk of damage.

PACKAGING

To protect your cake during transport, use a sturdy cardboard box with one side that can be opened like a drawbridge. The cake should sit on a cardboard round the same diameter as the box. Tape the box securely with duct or packing tape, and consider adding a plastic window so security officers can see inside.

HANDLING

Layer cakes can be heavy and awkward to carry, so consider using duct tape to create a handle on the box for easier transport. At the security checkpoint, have the cake out of your carry-on bag to avoid having to unpack if it causes any red flags during the X-ray screening.

INTERNATIONAL FLIGHTS

Cakes are generally allowed on international flights, but it is advised to check with your airline first to ensure they do not have any restrictions.

Choosing the right box for your cake

When it comes to transporting a cake on a plane, the box you choose is crucial. Here are some tips to help you select the right container for your wedding cake:

• Sturdy Structure: Opt for a sturdy, structured box with solid sides. This will protect your cake from getting crushed or damaged during transit. Cardboard boxes are a good option, but ensure they are thick and durable.
• Secure Lid or Covering: The box should have a secure lid or a flat top that can be easily taped shut. This will prevent dust and other contaminants from settling on your cake. It is recommended to use duct tape to seal the box securely and bring extra tape in case you need to reopen and reseal the box during transit.
• Dimension Considerations: Consider the dimensions of your cake and choose a box that accommodates it comfortably. The box should be slightly larger than the cake to allow for some airflow, but not too big that the cake slides around. Ensure the box will fit within the size restrictions for carry-on luggage, typically adhering to the TSA security scanner dimensions of about 12-15 inches in height.
• Visibility: Consider adding a window or transparent covering on top of the box. This allows TSA officers to easily inspect the contents without having to open the box, reducing the risk of damage to your cake.
• Insulation (Optional): If your cake needs to stay cool, consider using an insulated container or adding ice packs. Ensure that ice packs are completely frozen before passing through airport security.
• Handles: Adding handles to your box, such as with duct tape, will make it easier to carry and manoeuvre your cake through the airport without tipping or dropping it.
• Separate Components: If your wedding cake has multiple tiers or components, consider packaging them separately. This will make it easier to transport and reduce the risk of damage.

Remember, the key to choosing the right box is ensuring your cake is protected, visible to security, and easy to transport. By following these tips, you can increase the chances of your wedding cake arriving safely and in one piece.

Keeping your cake cool

If you're travelling with a wedding cake, you'll want to keep it cool to ensure it arrives in the best condition. Here are some tips to help you do that:

Freeze the cake in advance

B. Keith Ryder, a retired cake designer, recommends freezing cakes before transporting them. He suggests wrapping the cake in plastic wrap, placing it in a cake box, and then filling the box with foam packing pellets to prevent shifting during transit. This box can then be wrapped in more plastic and placed inside a larger box for added protection.

Use ice or gel packs

While ice or gel packs are not necessary, they can help keep your cake cool during transport. The Transportation Security Administration (TSA) allows ice or gel packs as long as they are frozen solid when presented for screening. If they are partially melted, slushy, or have any liquid, they must meet the 3.4-ounce requirement for liquids.

Choose the right fillings

When selecting fillings for your cake, opt for those that freeze and thaw well, such as ganache or buttercream. Avoid fillings that don't travel well, such as fresh fruit, pastry creams, mousses, or whipped cream.

Transport the cake in a cool box

Place your cake in a cool box or lunch box with ice packs to help regulate the temperature during transport. This will keep the cake cool and allow it to defrost slowly.

Assemble the cake at your destination

If possible, transport the cake layers separately and assemble them when you arrive. This will help ensure the cake stays as fresh as possible and reduces the risk of damage during transport.

Keep the cake out of direct sunlight

Direct sunlight or extreme heat can cause your cake to melt or spoil. Keep the cake in a cool, shaded area as much as possible during transport.

Assembling your cake at your destination

Before Your Trip:

• Plan and test: Practice assembling the cake layers, decorations, and frosting beforehand to ensure you are comfortable with the process. This will also help you identify any potential issues and allow you to adjust your techniques.
• Prepare the cake layers: Bake and freeze the cake layers in advance. This will help them retain their shape and moisture during transport.
• Pack smartly: Place the frozen cake layers in plastic wrap, then into a cake box. Fill any remaining space in the box with foam packing pellets to prevent shifting. Wrap the entire package in additional plastic wrap and place it inside a larger box with more packing material.

During Your Trip:

• Keep it cool: Transport the cake box in a cooler or insulated bag with frozen gel packs. Ensure the gel packs are completely frozen before passing through airport security.
• Handle with care: Carry the cake box as a personal item during your travel. Avoid placing it in the overhead bin, as the tilting and sliding could damage the cake layers. Instead, carefully stow it underneath the seat in front of you.

At Your Destination:

• Unpack and thaw: Upon arrival, carefully unpack the cake box and remove the cake layers from their plastic wrap. Allow them to thaw at room temperature or in a refrigerator, depending on the frosting and filling used.
• Assemble and decorate: Once the cake layers are thawed, begin assembling them by stacking and adding frosting between the layers. Use a small dowel in the centre to provide support and prevent shifting.
• Final touches: After stacking the layers, add the final decorations, such as piped buttercream flowers, edible glitter, or gold accents. Ensure you have all the necessary tools and ingredients for this step.

By following these steps, you will be able to successfully assemble your wedding cake at your destination, ensuring a beautiful and delicious creation for your special occasion.

Getting your cake through security

The Transportation Security Administration (TSA) will allow you to bring a cake through airport security in your carry-on baggage. You can bring a whole cake or slices of cake through the TSA checkpoint, and both store-bought and homemade cakes are allowed. If the cake isn't pre-packaged, wrap it or place it in a container with a secure lid. There is no limit to the quantity of cake you can bring in your carry-on baggage.

The TSA classifies frosting as a liquid, so if you're bringing frosting separately, it must be in 3.4-ounce containers and placed in a clear quart bag. The TSA may want to test a small sample for explosives, so ensure the bags can be opened.

Ice or gel packs are allowed by the TSA, but they must be completely frozen when presented for screening. If they're partially melted, slushy, or have liquid at the bottom, they must meet the 3.4-ounce requirement.

The TSA security scanner is about 12-15 inches tall, so your cake and its box must fit within these dimensions. Use a sturdy cardboard box with solid sides and a flat top to keep the cake from getting crushed. Duct tape can be used to seal the box, but bring extra tape in case you need to open it for inspection and reseal it afterward.

Although cakes are allowed, the final decision rests with the TSA officer on whether an item is allowed through the checkpoint.

Frequently asked questions