2 layers of hector’s rambutan take for ROSE’S heavenly CAKES: Saint-Honore Triffle (page 227), made it to thanksgiving in san francisco.
the cake was done in hawaii and frozen at -20 oF, well wrapped with several alternating layers of plastic wrap and aluminum foil. it traveled with me via carry on and tsa knows hector is carry on cake man!
usually, i like to pack some dry ice, but since the cake was served the same day of travel, it thawed gradually while in the carry on cooler bag. to prevent the ‘thawing’ cake from been smashed, the cake was inside an inverted 10×3-inch springform pan. this allowed placing 2 additional -little- cakes on top!
i made the spun sugar in hawaii, and kept it airtight inside a smaller heart shaped cake pan sealed inside a vacuum bag. spray the inside of the cake pan lightly with oil to prevent sticking. i made the whipped cream on location and placed the spun sugar a few hours prior serving.
i only made the cake, and my good friends in san francisco made the rest.
what a feat!
note: there is a small ceramic bowl, inverted, under the turkey back. i learned that lifting the turkey back keeps the turkey juices inside the turkey cavity while roasting. what great tip! it also gives the finished turkey a perkier appearance!