Edible presents wrapped in decorative tissue paper before shipping ()
Nov 16, 2007 (All Things Considered) — The travel season -- for people and
for sweets -- is approaching. Dorie Greenspan, author of the cookbook Baking
, shares with Michele Norris her advice on how to pack your baked goods so they arrive tasty and intact.
This text will be replaced
The travel season — for people and for sweets — is approaching. This time of year, cakes and cookies will be carried distances long and short, and shipped across the country or halfway around the world.
Dorie Greenspan, author of Baking: From My Home to Yours, shares with Michele Norris her advice on how to pack baked goods so they arrive tasty and intact — from picking the right cake or cookie to wrapping the right way — and a tasty alternative to Styrofoam packing peanuts.
Copyright 2013 NPR. To see more, visit http://www.npr.org/.
Get more of Greenspan's tips
and recipes for packable biscotti
and Bundt cake
Missing some content? Check the source: NPR
Copyright(c) 2013, NPR