Pick-Up or Delivery?

Decorating By gabby0318 Updated 14 Jan 2014 , 9:06pm by scholesmeister

-K8memphis Posted 12 Jan 2014 , 12:24am
post #31 of 58

what kind of sterilizing solution do you use?

-K8memphis Posted 12 Jan 2014 , 2:30pm
post #33 of 58

of course--gotcha

SystemMod1 Posted 12 Jan 2014 , 6:03pm
post #34 of 58

Back on topic please.  If you have already ONCE stated, then your opinion has been stated.  No need to keep posting it over and over and trying to start a fight.

dukeswalker Posted 13 Jan 2014 , 4:50am
post #35 of 58

This topic is super interesting to me.  I always try to place the cake in a box but sometimes don't have a top on the box because the cake is so tall.  What are you using to box tiered cakes?  (can you provide a link to an example, pretty please?)  

-K8memphis Posted 13 Jan 2014 , 1:25pm
post #36 of 58

costumeczar has a video on it somewhere on her site or you tube--and independent of that i made some how to make a box photos too--gotta go to pt--but will post more later if the subject isn't covered by then--


wow--found both so easy






dukeswalker Posted 13 Jan 2014 , 2:47pm
post #37 of 58

ANo way. You guys MAKE your boxes for tiered cakes? Ya mean I need to be a baker, artist, photographer and box manufacturer!?! Lol! How do you find a piece of cake board large enough for a 16-20 inch high cake?

Dayti Posted 13 Jan 2014 , 2:59pm
post #38 of 58

I use these: http://www.ryepack.co.uk/wedding-cake-boxes/ckbext1100-wedding-cake-box-extensions-x-100-1881-254-2526.php

But they are basically strips of card which are scored lengthwise, you fold them to make a right angle. I staple them to the corners of the box. You could make your own. They are actually 12"long, so you can make a 3 tier+drum+topper fit in them. You could fit a 4 tier in, if you could lift the thing.

The only thing is the gap, but at least you have a boxed cake with a lid. If it's rainy you can wrap it in film around the sides.

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liz at sugar Posted 13 Jan 2014 , 3:04pm
post #39 of 58

I can hardly believe no one has mentioned the CakeSafe . . .


And I am not being sarcasatic - if you are making a tiered cake 16 or 20" tall, you certainly aren't allowing a customer to pick it up themselves, are you?  With a CakeSafe, or some other similar permanent box, you never need to worry about configuring or buying other boxes  Buy it once, deliver, take your box back and repeat.



CWR41 Posted 13 Jan 2014 , 3:32pm
post #40 of 58

Check out Bakery Crafts' delivery box system.

-K8memphis Posted 13 Jan 2014 , 4:08pm
post #41 of 58

dw--the example in my link to a previous thread is supposed to mimic a 2-piece full sheet cake box and i get those from my cake deco store--it's just done in a small format--it's the same process--

dukeswalker Posted 13 Jan 2014 , 4:50pm
post #42 of 58

Call me dense (go ahead, its ok) but what do you do for a top to the handmade box and (please don't take this as a slam...) does it look handmade/cheesy?

-K8memphis Posted 13 Jan 2014 , 5:04pm
post #43 of 58

i cover the top with plastic wrap -- fill in the gaps on the sides with plastic wrap----if the box itself is not tall enough i add foam core strips in the corners (made into a yardstick like lengths) to get it tall enough so the plastic does not touch the top of the cake--


full sheet cake boxes have a separate top and a bottom--each one has white on one side brown on the other--i keep the white toward the cake--


it makes a security statement--to me it looks professional in a functional way done for a real cake--


yes stitches--this example i made is a craft project--just to show the steps--but done in the real materials it comes out a little bit more proper looking--not luxury though--functional--and for random sized cakes it works and it uses approved materials--


you're not dense--i should do one in the right materials -- maybe some day ;)

FromScratchSF Posted 13 Jan 2014 , 5:21pm
post #44 of 58

I use a 16x16x18 box I buy for about 3 bucks from storage rental facilities.  This will perfectly hold a 4 tiered cake and my 4 tiered cakes are at least 24" tall.  With some modifications I basically assemble the box (except folding down the top flaps, I leave those sticking up and unbent so they are rigid), I use a cutting of the rubber stuff you put under your rugs on a hardwood floor in the box to keep the cake from sliding around (but only if the cake is on a board 14" to keep it from sliding around in the box when driving.  If the cake is on a 16" cake drum I do not put the grip in the box, otherwise it makes it really hard to get said cake out of the box), cut one of the side corners so it swings out like a door, put the cake in it, put a few pieces of tape to keep said door closed, then use plastic to wrap the box, including the top.  The box looks jenky but nobody really sees it except venue staff and believe me, they aren't paying attention or don't care because most people show up with a cake in NO box.  We can argue hygiene aside, but doing this also helps keep the cake cold for travel, especially if you have the space to put the whole thing in a walk in like I do. I can travel at least an hour to a venue with a SMBC 4 tiered cake boxed this way (because I boxed and refrigerated for at least several hours) and as soon as I open the box at the venue it's so cold in there it's like I just took it out of the walk in.  So there is another reason to box your large cakes - I see so many people post about freaking out about traveling with a tiered cake in the middle of summer and asking what to do.  In fact, I've even lined the same type of moving box with ice blankets and delivered a buttercream cake 2 hours away to a location I knew was going to be 100 degrees.  When I opened that box it was like opening the freezer.  Aside from the natural sweating of the ice blanket (which was on the blanket, not my cake!), it was the perfect white trash freezer for under $15, and the entire thing was re-usable.


Then I leave a pretty little 8" BRANDED box at the venue for left overs.


So yeah, when you get into this business you need to be able to bake, decorate, market, do math, know marketing and constantly market yourself, be internet savvy, an engineer and creative when it comes to things like getting your product from point A to B in perfect condition.  LOL

craftybanana Posted 13 Jan 2014 , 6:44pm
post #46 of 58

AAs someone who has pet allergies, I would Refuse a cake or dessert that was delivered Not in a box or from a home that has pets. No matter how clean you think your car/home is, animal hair/skin dander always floats about. I cannot ride in a friend's car for that reason without allergy meds :(. I'm assuming you're a non-smoker, since the smell always lingers and can stick around long after you've cleaned (a box would keep the cake from picking up the smell). My advice is when people insist upon a box, that you let them know how big the finished box will be so they can pick it up and not be surprised by how large it is (and the additional charge for said box, they may change their mind).

A box idea: make a clear acrylic cover with a hinged/locked door with your logo on it. Kind of like a tall light weight display case. If it works out well, you could even rent it out if they wanted to keep the cake in it until they cut it and they would be responsible for returning it to you or incurring late fees. This way they could display the cake without worrying about little fingers getting into it before it was time, and you might get more referrals because more people would see your cake for longer.

Just an idea.

jenmat Posted 13 Jan 2014 , 7:08pm
post #49 of 58

Yes, when delivering they look a lot better than any constructed box, and are more memorable too. I wouldn't expect it to be a solution that would appeal to someone producing general celebration cakes, but those who do high-end custom tiered cakes on a reg basis would probably benefit from the image and security a CS provides. 

-K8memphis Posted 13 Jan 2014 , 7:09pm
post #50 of 58

these are awesome--incredibly awesome--sometimes used upside down too--


one can be filled with ice to keep things nice & chill




you have to do your due diligence to get the right sizes--big lots, target, walmart

-K8memphis Posted 13 Jan 2014 , 7:12pm
post #51 of 58

those for carrying individual tiers and stacking on site and you can fit more than one tier in there too--but you can get deeper ones too--i never used the deeper ones myself--

kazita Posted 13 Jan 2014 , 8:34pm
post #52 of 58


Original message sent by jenmat

Yes, when delivering they look a lot better than any constructed box, and are more memorable too. I wouldn't expect it to be a solution that would appeal to someone producing general celebration cakes, but those who do high-end custom tiered cakes on a reg basis would probably benefit from the image and security a CS provides. 

You have 3 cake safes?? Wow I'd love just one much less 3

howsweet Posted 14 Jan 2014 , 1:48am
post #53 of 58
Not a fan of cake safe, at least for the types of cakes I do. CS boxes are not going to work for many of my cakes, and the ones it would work with...even if I wanted to fully assemble them, take the photo with my backdrop, then remove and carefully pack the top piece separately and reassemble at the venue, it seems extremely inefficient.   And in my experience the safest place for a delicate handmade cake topper to ride is on the cake, so I don't want anything to interfere with that. 
My cakes are staked onto the board either from the bottom up or top down. Proper stacking and staking is more than adequate and I've never had any issues with a cake during delivery.   In my opinion, CS is overkill for anything four tiers and under. 
If I had lots of drivers going out with a bunch of cakes every week, that might be another story. I might look into it, but I'd also have to train them on finishing the cake at the venue. As it is now it's just me and 3 other drivers who I trust to drive properly.


When I see all the posts here about cakes sliding and falling over, it just boggles my mind. This can only be improper stacking and driving. If you drive correctly, it's extremely unlikely you'd ever have to slam on the brakes. Otherwise 18 wheelers would be hitting people from behind constantly. They can't stop fast either.

-K8memphis Posted 14 Jan 2014 , 6:47pm
post #54 of 58

lookie what i found -- this is what  the box looks like -


for this cake--the plastic wrap could touch the purse handle no problem-o


otherwise i would add something to hold the plastic up higher--


for example foam core strips (like yardsticks) taped into the corners and


wrap the plastic around that and tape it all up to the box


MBalaska Posted 14 Jan 2014 , 7:48pm
post #55 of 58

Kate: my first thought looking at the box was, "What the hell is your purse doing in the box".  Ha ha ha

That cake is nice!  I had to pull up the whole photo to see that it was not real.   You guys crack me up sometimes with your creative cakes.

-K8memphis Posted 14 Jan 2014 , 7:59pm
post #56 of 58

mb--how sweet are you! thank you so much--you're on the list for peant butter fudge again this year  :lol:

(you had a cyber bite for me in december -- hahahaha--)




and maybe some peeps think that box looks tacky--oh well i mean i used to cut off the little flaps --

but nobody cares about little flaps--and regular white boxes often are brown inside so--those are all the

disclaimers i can think of right now ;) don't hate me 'cause i'm a box maker lol

but mostly don't hate my boxes~~

pieceofcaketx Posted 14 Jan 2014 , 8:58pm
post #57 of 58

I always use a box, even if I have to get creative and tape 2 together for large cakes.

I wouldn't want the pizza guy showing up at my door with a unboxed pizza, or my Chinese take out uncovered, regardless how clean the delivery guys car may be.

scholesmeister Posted 14 Jan 2014 , 9:06pm
post #58 of 58

I normally put my cake in cake boxes so when i'm the car i'm not worried about anything touching the car seats. The store i go to sells cake boxes of all sizes and very cheap. Also, they are good because the cake owners can store the rest. You'd definitely want a box if its not fondant, just icing.

This is just my opinion, but if i were the receiver i'd prefer a box.


Also, I hope i'm not ruining this post, but i'm a bit new to this sit and wish to ask you more knowledged people a question, if i may. Does anyone know how to post a picture, or if thats only a members privilege? 


Thank you :)

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