How Early Is Too Early? Delivery Schedule

Decorating By CakeMakar Updated 3 Jan 2009 , 1:41am by chele_belle

CakeMakar Posted 1 Jan 2009 , 8:13pm
post #1 of 17

I'm delivering a 3 tiered buttercake, with a whipped ganache filling & Indydebi's buttercream covered in FondX. It has a gumpaste bow and those dangly wire things.

The location is available to the client at 4. The party isn't until 6. The cake cutting won't be until ??? at night. My husband refuses to record the Charger playoff game, which starts at 5, he wants to be home for it. <insert bad mood here> He is my muscles for this bohemoth. I've never constructed anything this big either. I plan to stack onsite (unless you think otherwise?).
Will the cake be okay if delivered at 4?

(DH thinks I should check to see if they have a walk-in fridge and moving cart, and the client can move it out when they need to. He doesn't get why I won't do this, either. He's normally so supportive & helpful....damn football.)

16 replies
brincess_b Posted 1 Jan 2009 , 9:01pm
post #2 of 17

it sounds like it should be ok, but i guess it depends when it actually gets cut! most parties ive been to where cake cutting is part of it, the cake comes out relatively soon. id be more worried that if its sitting out, people will b poking it! so maybe the idea of having it somewhere safe, maybe a bit cooler, on something transportable is a good idea?
xx

MaisieBake Posted 1 Jan 2009 , 9:16pm
post #3 of 17

Debi's buttercream is high-ratio or some sort of blend? Not an IMBC or SMBC?

It'll be fine.

CakeMakar Posted 1 Jan 2009 , 9:28pm
post #4 of 17

Debi's is shortening & dream whip.

stephaniescakenj Posted 1 Jan 2009 , 9:34pm
post #5 of 17

yea it will be fine for awhile. I'd be more worried someone will bump the table or poke it before the party starts. Just make sure it's out of the way, maybe have someone there sign for it so there's a record that you delivered it in good shape in case something happens?

CakeMakar Posted 1 Jan 2009 , 10:17pm
post #6 of 17

Thanks all. DH has gotten his head out of his yonder orifice and has said he will help afterall, at the time of my choosing. icon_biggrin.gif Booger.

ceshell Posted 1 Jan 2009 , 10:27pm
post #7 of 17
Quote:
Originally Posted by CakeMakar

DH has gotten his head out of his yonder orifice



LOL!! icon_lol.gif

-K8memphis Posted 1 Jan 2009 , 10:44pm
post #8 of 17

Setting cakes in walk-ins is scarey to me.

I mean if someone just cut up a tub of onions for something...or if there's any leakage, condensation dripping inside there...or then it can get crowded in there and it would easy for it to get smushed.

But two hours before party time is perfect for delivery.

But if it's a restaurant, that doesn't have a separate party room I'd deliver about 5:45.

I counsel with the purchaser of the cake and advise them of the risks involved and the options available and go from there.

aligotmatt Posted 1 Jan 2009 , 10:53pm
post #9 of 17

I delivered a cake that put into a walk-in, ONE TIME. the general manager called me and said "hey, someone bumped into your cake, but it's fine, we got it all patched up before the customer got here"

While it was in the walk in, someone went in for something and bumped into it. And they patched it up. twitch.

kakeladi Posted 2 Jan 2009 , 12:57am
post #10 of 17

There is no need for it to be in a cooler. Just set it up and don't worry. I have set up cakes as early as 10 a.m. for a evening wedding. It's only 3 tiers right? No problemoicon_smile.gif I wouldn't worry one bit about it.....unless it is in a place where the public is allowed like a resturant. Have done it many, many times.

Sweetcakes23 Posted 2 Jan 2009 , 1:24am
post #11 of 17

Yea, WALK INS! So, my cousin owned the hotel, we drove 400 miles to this wedding. My 3 tier cake was placed (overnight) in their walk in cooler. icon_confused.gif But head caterer promised no one was getting in and showed me it was locked. So, next morning (brunch time wedding) when I go down there, to escort the cake out, This cooler is LOADED with all the flowers for ceremony! icon_cry.gif My cake was at the back, I was afraid to look. When it came out, it was ok, but, I had to RUN to keep up with them pushing it into the banquet room! Over every bump, at mock speed...I wanted to hit them upside their head! I prefer setting it up on table myself if possible.... thumbs_up.gif

indydebi Posted 2 Jan 2009 , 1:56am
post #12 of 17

I never refrigerate my cakes anyway, so it's a non-issue at my end. The cake either sits on my counter at the shop or it sits on the cake table at the receptoin .... makes no difference to me. If they want it set up at 10:00 a.m. for an 8:00 p.m. reception, I can do that.

In general, though, I try to set up the cake before any guests will start to arrive, usually at least an hour prior to guest-arrival-time.

Cakes are not as fragile as some make them out to be. Remember gramma having a cake in a glass covered dome on her counter for days and days? It wasn't refrigerated, it sat out for days, we ate it and it was delicious!!

majormichel Posted 2 Jan 2009 , 2:11am
post #13 of 17
Quote:
Originally Posted by indydebi

I never refrigerate my cakes anyway, so it's a non-issue at my end. The cake either sits on my counter at the shop or it sits on the cake table at the receptoin .... makes no difference to me. If they want it set up at 10:00 a.m. for an 8:00 p.m. reception, I can do that.

In general, though, I try to set up the cake before any guests will start to arrive, usually at least an hour prior to guest-arrival-time.

Cakes are not as fragile as some make them out to be. Remember gramma having a cake in a glass covered dome on her counter for days and days? It wasn't refrigerated, it sat out for days, we ate it and it was delicious!!




Good point. Cake for thought!

chele_belle Posted 2 Jan 2009 , 2:20am
post #14 of 17

As long as the cake is supported right it will hold up. For my brothers wedding I had to set the cake up before the wedding so i could be there for the ceremony. I couldn't believe how long they waited to cut the cake but that cake was a 3 tier for 200 ppl and it made it 5 hours without any problems. Talk about a confidence builder! whew!
If you would to see the cake here is the link: http://www.cakecentral.com/cake-photo_1088103.html

Chele

Kitagrl Posted 2 Jan 2009 , 2:23am
post #15 of 17

As long as nothing in the middle will spoil, like a custard or something, it will be totally fine at room temp, all day if necessary.

CakeMakar Posted 2 Jan 2009 , 3:43am
post #16 of 17

Thanks everyone!
It's at a senior center, so unless they let the old folks get their boogie on before the party, I think it'll be out of the way. My Tita (grandma) would call that "tiranda chanclas." Haha (dancing slang - translates to throwing flip-flops)
Chele_Belle, that cake is so neat looking! I love the skyline!

chele_belle Posted 3 Jan 2009 , 1:41am
post #17 of 17

Thanks, it's not perfect but for my first skyline it didn't turn out too bad. Hope everything goes well for you!

chele

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