I was wondering how many of you deliver your wedding cakes completely tiered and how many of you tier and set up on site? I have always set up on site for the most part. I will tier the bottom two, or top two tiers and travel that way, butÂ recently had a 4 tier design that would just not work for on site assembly, and stressed myself to the max on the delivery!Â Â I was shocked to see thatÂ it almost seemed to travel better, and was so much easier to just walk in and sit it on theÂ table and walk out! Â was just wondered if you find it better one way or another for stability and the safety of the cake while driving. Are there factors that play a role in your decision of which way to go with ie: gravel roads, brick roads, ect.
also, how many of you refrigerate your cakes before delivery? I have never refrigerated fondant, as I have been told it will sweat when it comes back to room temperature, but I have read on here a lot of people do. Any thoughts?
AI can do 3 tiers assembled. I can't carry anything heavier. My 9" carrot cake weighs over 12 pounds.
I refrigerate. I box fondant covered cakes before fridge. I have stuck then in without a box as well. Yes, they sweat but it evaporates.