From SeriousEats.com:
Since nobody wants to receive a box full of crumbs (well, it's probably better than coal, but still) follow these tips for shipping baked goodies.
For Cookies
Bar cookies and drop cookies travel best, especially in smaller sizes Try Avoid fragile creations, even if they look super artsy, and those that crumble easily.
Wrap each cookie, or a pair of them touching bottom-to-bottom, in waxed paper or plastic wrap. Place cookies in a sturdy box lined with extra waxed paper and fill any empty air spaces with tissue paper or newspaper. Cookie padding is KEY—they should not be rolling around and having a party in there. To maintain moisture, try throwing in a slice of fresh bread. The moisture from the bread will migrate to the cookies via cookie osmosis.
Make sure the box is packed so tight, it's hard to close. Yank out the permanent market and mark "FRAGILE" all over the box. Double-check the postage. Returning-to-sender is not a happy situation, especially with homemade cookies.
For Cakes and Cupcakes
Ship them in mason jars! Not only does it look fun but it ships safely, and if using a flat-rate box, it shouldn't be super expensive either.
Take-out containers also work well.
Be careful sending glazes on cakes though. It's best to put them in a portable container like a Ziploc baggie, then the lucky recipient can just snip the edge—instant piping bag device!
Do Not Mix All Sorts of Crazy Flavors
Variety is great and all but make sure each sweet is individually wrapped.
Be careful what flavors you mix. Even if there's lots of waxed paper buffer, they will likely absorb each others' flavors.
What Kind of Boxes?
You want sturdy cardboard boxes. Uline is a great source. They are shipping supply specialists—they mean business. Try to show up to the post office with your boxes already expertly packed.
Timing
Splurge on the speedy Priority delivery. Make sure they get it within two to three days or it's not worth it. For cakes, shoot for the next day if you can.
No comments:
Post a Comment