How to travel with a cake overseas? I am planning to make a white or dark chocolate mudcake and take it from Australia to India in a month's time. I also need to ganache and fondant the cake either before or after the flight. So, I need all the tips and help to help me take the cake safely to India.

So, based on the following, I would be grateful for any tips to help me travel with the cake:


I will be baking a white or dark chocolate cake in Australia where it is currently winter and I'm taking the cake to India where it will be hot and humid. I cannot bake in India as they have no oven there and it is a single tier cake.
I want to ganache the cake and I am really really keen on doing that here in Australia as all my tools are here and its just easy to do it in my kitchen. I think it will be ok as far as the food-safety of ganache goes until I reach India as the temperatures should be cold to cool. Once I reach India, it will be in a warm temperature once I get out of the airport and probably till I reach home, about 1-2 hours.
I will be taking a couple of packets of fondant with me with the basic tools I require to cover the cake.


My ideas are:


Take the ganached cake with me in a hand luggage, like a cake carrier, but I have no idea if that's a good idea.
If I can't ganache the cake here, take the cake in the baking tin and ganache in India.
Design the cake so that if I take a ganached cake and the gaanche loses its smooth finish, the cake still looks good - pebble stone look on the fondant.


I hope this helps answering the question.
If you are allowed to take the cake you can do the following:

1) Ganache the cake after you reach India, preferably indoors as it will melt as you take it along the road.

2) To take the cake along with you during the time of your flight just put it in a ziploc bag and seal it well and it should remain intact and not go bad after you arrive, However, make sure the cake has no form of frosting or anything that has a possibility of melting even remotely.