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.
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