My venue doesn't have a refrigerator & I am doing a dessert table & a small cake (10" bottom, 6" top). I am trying to figure out the best way to keep everything cold for about 3 hours. I am planning on using a bunch of coolers w/ regular ice but I'm afraid it may melt or alter the desserts in some way. I've been reading about dry ice but have come across that it leaves items completely frozen taking hours to thaw if used the wrong way. Some sites say don't use too much, wrap in towel/newspaper, put a small piece at each corner, use a stainless steel wire rack in between the dry ice & items....but I'm not sure what is the best way to go about it. Does anyone have experience w/ this situation & can offer some advice? Thank you!
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