Welcome to the Cake Decorators Q&A

Hello, can you please tell me if an eggless cake covered in ganache and fondant sent from New York to Scotland in December would be fresh enough and safe to eat? I had sent cakes to Scotland from NY twice before with the delivery times varying 10-14 days. Since the ganache will be made with heavy cream ( I cannot get double cream here) my biggest concern is if the ganache would be safe to eat. Thank you for any advice. : )

Hi massa

I think it would definitely be inedible, particularly if it takes 10-14 days to arrive! Most sponge cakes have a shelf life of five days, chocolate and mud cakes slightly longer, rich dark fruit cakes if stored correctly for as long as you like, eggless cakes approximately three days, perhaps a day or so more based on my own experience.
Heavy cream is the same as double cream, you can see the difference between all cream here http://www.thekitchn.com/whats-the-difference-halfandha-73203
Hope this helps.

Thank you for the advice, Madeitwithlove. I greatly appreciate it and the helpful link explaining the differences among the various creams. Take Care! : )