Help!! Traveling With Cake!

Decorating By LT09 Updated 13 Oct 2010 , 9:40pm by leah_s

LT09 Posted 12 Oct 2010 , 8:50pm
post #1 of 15

So I am VERY NEW to cake decorating and I have been working with fondant! I had my first order and it was to be delievered 1hr and 20 mins away with windy roads! So it looked great before it left my house but by the time I got there, the base had cracked and the whole thing was tilting it looked AWEFUL and I wanted to Cry and still do! I was so upset because it looked terrible! Also the the top layer which was a moon ( I did the very popular toy story cake) the choc icing started ozing out of the fondant! I am so very discouraged cause I really enjoy doing this! I know I put enough support in it I used wooden dowels.... does anyone have any words of wisdom? should I have used bubble tea straws that I have read so much about on here or should I have taken the tiers apart and put it together there? How does Cake Boss do it with the cakes all together??????? And one more thing I make my own MMF how do I keep from getting lumps of powdered sugar in it? I sift the Powdered sugar befor hand and am still having trouble with lumpy fondant!

14 replies
leily Posted 12 Oct 2010 , 8:57pm
post #2 of 15

For the supports.. how many is "enough"? It is possible to put too many in which then actually makes your cake less stable. Did you cut all of the dowels the same length? or did you cut each one to the height of the cake as you put it in?

How was the cake seated in your vehicle? Was it sitting on something flat? (not the car seat) was it on a non skid mat of some kind?

For the chocolate icing oozing, was the car warm? or was the cake sitting in the sun? it just sounds like the chocoalte icing was to soft and started to shift and move with all of the vibrations of the trip.

terrylee Posted 12 Oct 2010 , 9:10pm
post #3 of 15

I travel with a non slip mats in the back of my is flat (that's one of the reasons I got that car) cakes are separate, I assembly on sight and air conditioning is on (most always) and use Wilton plates and dowels as my SPS system.... I just haven't got the guts up yet to travel stacked. Sorry can't help you with the MMF....

LT09 Posted 13 Oct 2010 , 1:17am
post #4 of 15

I cut the dowels all the same length and yes it was on a flat board and my mom sat with it to make sure it didn't slide. When I got there it looked like the dowels had moved on the bottom tier.

LT09 Posted 13 Oct 2010 , 1:20am
post #5 of 15

I think I may have put 11 or 12 dowels in the bottom tier which was a 10 in round because the weekend before I had a cake sag cause there wasn't enough!

leily Posted 13 Oct 2010 , 8:59am
post #6 of 15
Originally Posted by LT09

I think I may have put 11 or 12 dowels in the bottom tier which was a 10 in round because the weekend before I had a cake sag cause there wasn't enough!

you don't say what size the two cakes were, but the only way i would be 11 or 12 dowels in is if the bottom cake was 18" or bigger (and then i still probably wouldn't put that many in)

If you put to many dowels in you actually destablize the cake. You create a swiss cheese effect and the cake that was holding the dowels in place just doesn't have as much strength and allows the dowels to move a lot more.

SOunds like to many dowels was the issue with this one, expecially since you traveled a long distance with it, the more vibrations you have, the more those dowels will move icon_sad.gif

LT09 Posted 13 Oct 2010 , 7:08pm
post #7 of 15

makes sense thank you so much

kearniesue Posted 13 Oct 2010 , 7:31pm
post #8 of 15

For the MMF question - Do you make it by hand or with a mixer? My recipe is 16oz marshmallow, 4 tbs liquid, 2 lbs PS. I melt the marshmallows (with the liquid in it), then add it to about 3/4 of the PS in my mixer and add more if needed. I then knead it a little and store it. I never shift my PS and have never had issues with clumps.

If you want to try this method, I found it on youtube - just type how to make fondant using a mixer.



LT09 Posted 13 Oct 2010 , 7:34pm
post #9 of 15

I mix it by hand!!! Wouldn't the mixer be really messy?

kearniesue Posted 13 Oct 2010 , 7:40pm
post #10 of 15

No, it's actually really easy. You put shortening on your bowls and the mixer attachment, then when you're done, run hot water in the bowls and it washes off easily! thumbs_up.gif

LT09 Posted 13 Oct 2010 , 7:44pm
post #11 of 15

that would be a dream come true because my arms are always so tired and it looks like a powdered sugar bomb went off by the time im done!!! I will definatley try this!!! thanks sooooo much!!

honeyscakes Posted 13 Oct 2010 , 8:09pm
post #12 of 15

I am so sorry that happened to you!
I'd recommend using bubble tea straws.I traveled with a 4 tiers stacked buttercream cake,and I used Bubble tea straws for support in all SPS or anything as such.I drove 1 1/2 hour and the cake held up fine....the only problem I had..was that the sleeve filling was too runny,which was a manufacture's fault.anyways!
I'd say...invest in Sugar Shack's "successful stacking " DVD! it taught me SOOOOOOOOOO much!!!!
Just last weekend...I drove a 5 tier stacked cake,covered with fondant,supported by Bubble teas.same distance...1 1/2 hours.not a thing moved or cracked!
Try to get yourself that DVD!It is worth investing.
- h

LT09 Posted 13 Oct 2010 , 8:38pm
post #13 of 15

Is that by Sharon Z.?

honeyscakes Posted 13 Oct 2010 , 8:44pm
post #14 of 15
Originally Posted by LT09

Is that by Sharon Z.?


leah_s Posted 13 Oct 2010 , 9:40pm
post #15 of 15

Of course I'd recommends SPS.

And BTW, SPS is the proper name of the system. There's no Wilton version. ::shudder::

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