I've heard so many different ways of doing this.

1. Decorate, don't stack, transport, stack at location

2. Decorate, stack the bottom 2 cakes, transport, stack the remaining cakes at location.

3. Decorate, stack and transport.



I have to travel about 40 miles with a 3 tier cake on Saturday. I've never done this and I'm petrified!

The bake shop I went to last weekend said they do it like #2. When I asked if they drive a center dowel in their cakes for added stability, they said "NEVER" and they've never had a problem with a cake shifting. When they get to the location, they add the additional layers and do the touch ups.

Then on Ace of Cakes the other night, they assembled a 3 teir stacked cake, threw it in the back of their SUV and delivered it that way.

How do you deliver stacked cakes? And, if you stack them at your location, when do you get there and start setting up. The reception starts at 3:00. Should I get there at 1 or will that be too much time in advance. I'm still not very fast at decorating so I want to allow enough time.

Also, I'm adding ribbon around the cakes. Would you add the ribbon before you assemble or after? I need to add little dots above the ribbon on all 3 cakes so I worry about having enough time to do that all at the location.

Any advise is greatly appreciated!

I've done all three, depending on the support system.

For cakes with more than 3 tiers, or with columns of any kind, I'll transport them all separately and stack on-site.

For small 3 tiers (6/8/10) I'll stack all together, drive a dowel through, and transport directly there.

I did a large cake last weekend with columns between the top and middle tier. For that I stacked the bottom two (16/12) and assembled the top 8" on site.

So...all three are acceptable depending on the situation.

Miss Meg, thanks! This cake is also a 6/8/10. For someone never transporting a stacked cake, what would you recommend.

If you've never transported a stacked cake, I'd do them all separately. Stacked cakes are H.E.A.V.Y. - heavier than you realize. Even a 6/8/10.

Bring a tool kit to finish any borders after stacking. If you have one, also bring a heavy-duty metal serving spatula for helping to stack. I always double my cakeboards for extra stability.

When possible, I steer my clients towards separator plates and columns of some kind - easier for transporting separate tiers, and easier to put the cake together .

I've taken ONE cake that I had to finish to a venue...I'll never do it again! People were watching (very distracting) I couldn't turn the cake like on my turntable, I was nervous, the whole thing IMO sucked. After that I decided I will only do stacked cakes and they will be completely finished before I leave my shop! Works like a charm! Yes, they are heavy but that's what a $40 cart from Sam's Club is for! I do use a piece of non-skid mat (about 6X6 size) under the cake during transport and I have a Caravan so the back is flat...but I've also put cakes in front floor boards with the mat if the customer is picking it up. I also do use a dowel down the center. This works perfectly for me!

P.S. I arrive about 1 hour prior so the florist has time to set up her stuff and then I usually use her left overs to do the cake table.

so far I've done two wedding cake a topsy turvy 6,9,12 and a round 6,8,12..both I delivered fully assemled. the 6,8,12 was fine...I just popped the topper on and left! The topsy turvy one had more issues because the venue was about an hr. away and 20min. of that drive was up VERY steep inclines and dangerous curves (I didn't know that ahead of time, doh!) I had some touch ups on the TT one but brought my "kit" and was fine and just added topper, flowers, and crystals on wires when i got there. I prefer to stack ahead of time too because like was said before I get soooooo nervous when people watch me and they ALWAYS watch you! I even had the photographer snapping photos of me with the TT one...talk about NERVE WRACKING!! I deliver my cakes in moving boxes, I cut the front panel so it pulls straight down and I can slide the cake out with no trouble. They are a bit heavy, but i feel so much better knowing the cake is DONE and just has to be set on a table rather than still having to put it together and do borders and such AT the venue. I'm too skeered for that!!! lol

I need to purchase a rolling cart - unfortunately, I have to rely on my dad's Dodge 1500 for delivery, which is not always available. I'm terrified of dropping the tiers, so I'd rather put up with people staring while I add trim and border.

Stacked,dowell rod thru center,refridgerated over nite.

SPS all the way. Easy. Secure. Cheap. It was designed for consumers to move stacked cakes, so you don't have to be an expert to use it!

I haven't tried the SPS that Leahs refers to, but I will. I have done as many as three tiers stacked with supports and dowels. Drove to Orlando from here-about 1 hour, no problem.

Well - I am trying the SPS for the first time next week. I have 2 wedding cakes for the 14th. I hope it goes as smoothly as Leah always assures us it does!

But I don't know that I will be brave enough to stack then transport (since I don't have a cart yet!)
One venue has an extremely long walk and the other one has 3 flights of stairs to take in a building that is over 100 yrs old. UGH! I know there is no way I could handle these cakes for that distance. But one of these days when the distance is flat and short I will try!

Does anyone have a picture of the rolling cart from Sam's club? I sure could use one of those. It would be better than carrying cakes or waiting for the kitchen to bring you a cart. I'd like to see it so I know what I'm looking for. I like to transport cakes alreay assembled.

OK Suzy, no pressure, no pressure.

You and the cakes will be fine.

Leah -- That's just what I'm going to keep repeating to myself -- over & over & over . . . LOL!

Suze

Leah - I don't know what the SPS system is. I'll have to do some research for the next time (providing there is a next time ).

Thanks suzy for mentioning the 3 flights of stairs. My house is 3 stories and my kitchen is on the 2nd floor. I'd be terrified if I dropped it going down the stairs

I've carried this same size stacked cake before and they are heavy, but I think I can do it. Should I just bite the bullet? I don't have a cart, except for my little tuff truck. I'd be afraid to transport it on that once I get to the reception. Oh dear lord....why do I stress over this?

This is the cart that I think she is referring to. It's a bit more than $40, but we have them at work and this is what all the caterers use when we have events. I wonder if I could borrow one from the office this weekend. I'd have to take my DH's SUV and have it in the back seat so it doesn't crash into the cake in the back....LOL

I just secured the above cart from work and will be assembling the cake tonight and transporting it tomorrow. I am so excited! I can do this, I can do this, I can do this

p.s. please let me make it down the steps in my house without falling!

The cart comes apart easily, in case anyone wants to know. It will fit perfectly in my car's back seat so I can confidently place the cake in the back without it getting tinged by a rolling cart (I have a hatchback).

Thanks again for all the information (and confidence) you have given me to do this.

What is SPS ?

The cake made it in tact. Thanks for the advise! It really helped and it was actually really easy. I'm glad I assembled at home...thanks for the confidence and I didn't even need the cart after all.