I need to deliver a wedding cake to a venue on top of a mountain in May. I use the steel stress free cake supports and normally transport the tiers already stacked. This particular cake is a 6, 10 and 14 cake that they want done in ABC. What has me a bit stressed it that these roads are VERY steep, and it won't be in fondant, so it won't be as forgiving. My sample cake slid off the board when I took it to the clients and I ended up giving them a flat sided "round" cake. I guess at least having the cake slide then will hopefully allow for me to not have the same problem with the real deal. Should I just trust my cake supports and drive carefully, or highly suggest the clients go with fondant. I would prefer not to have to stack the cake there because of how long it would take to finish it there. I'm not even sure I could get in the venue that early before the wedding. Maybe someone can give me some other transport advise. Thanks for any help.
AThat would stress me to no end.... Maybe invest in the cake safe? Hang it from the ceiling? Lol! It would be level!
I live in fear of getting an order in the mountains
Thanks for the ideas. I'm going to try a dry run to the venue next week and see how bad it really is. I may just need to invest in a cake safe. I moved 6 months ago from some low rolling hills to the "gateway to the high country" and wasn't expecting the terrain to get so crazy so fast. I have been slowly building my business back up trying to take as many orders as I can and I have a bad feeling this may be the norm for many weddings I get. I can't blame them though, who wouldn't want to get married on top of a mountain with a view for miles. But even most novelty cakes I've done so far has been to homes with a driveway so steep and long I wouldn't even want to have to walk up it. I guess that's the price you pay for a view.
I agree with Elcee, assistant's are wonderful. Although I don't live in the mountains, I delivered a 3 tier fondant cake up an extraordinarily steep driveway. The ONLY way it got there was because I drove VERY carefully and had a friend (wearing gloves!) holding the cake. My friend literally "held" the middle layer which was fondant. If the cake had been buttercream, she would have had to "level" the cake board manually (like a human gimble). That would probably have resulted in a cake wreck.
Sounds like an investment in a Cake Safe may be your best solution. Those puppies are expensive ($500???). In the illustration for the product they show a cake tilted at a pretty extreme angle.
Hopefully, you can upcharge a LOT to pay off the Cake Safe. Let us know how it goes, and good luck!