Mailing Baked Goods?

Does anyone have good tips for mailing cakes?

I started making persimmon pudding today (traditional steamed cakes) with the intention of mailing them to several friends on the other side of the country. And then I started to worry about the logistics....

They resemble cake, so I don't think there's any harm they could make someone sick after a few days in the mail, but how should I package them to keep them from drying out? Would adding a glaze help to retain moisture, or just soak in and make it all a mushy mess? How fast is the mail running this time of year (in the U.S.), anyway?

Any tips are greatly appreciated!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: