Transporting A Fragile Cake!

Decorating By CakesbyKadi Updated 26 Feb 2014 , 2:33pm by AnnieCahill

CakesbyKadi Posted 26 Feb 2014 , 2:51am
post #1 of 10

I did this cake last month and have another one just like it this weekend. (Buttercream ruffles) Only problem is delivering it was a nightmare. The buttercream was set but we hit a few bumps (no matter how hard we tried not to) and some of the ruffles fell. We brought our tools along and fixed it right up. The bride LOVED it and we got several inquiries and orders after posting it. I am excited to do another, because these are my favorite cakes. BUT any tips to make transporting easier would be completely, gratefully appreciated. =) It's going about 20 miles, mostly highway, about a mile on a semi smooth back road. Thanks guys!

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9 replies
AnnieCahill Posted 26 Feb 2014 , 3:21am
post #2 of 10

AI'd refrigerate it before traveling.

CakesbyKadi Posted 26 Feb 2014 , 3:23am
post #3 of 10

Quote:

Originally Posted by AnnieCahill 

I'd refrigerate it before traveling.

I am afraid the condensation would soften the buttercream as it thaws. =/

AnnieCahill Posted 26 Feb 2014 , 3:26am
post #4 of 10

AIt should be fine unless you live in a super humid climate. I fridge cakes all the time before I travel.

lorieleann Posted 26 Feb 2014 , 5:15am
post #5 of 10

I always chill my cakes hard before traveling--fondant and buttercream. But I do live in an arid climate that doesn't have much of a problem with condensation.  There are many threads on how to reduce condensation by chilling in the box, and wrapping the cake box before chilling even. 

 

Since we don't know your climate or traveling temperatures, how about you do a test of one cake in the car at room temp in a box, and one chilled solid in a box. THey don't have to be big cakes, just maybe a 6" with the same ruffle treatment on it. Replicate the conditions of delivery then set the cake out for the same duration until 'cake cutting time'.  See which one holds up better. 

AZCouture Posted 26 Feb 2014 , 5:49am
post #6 of 10

ADitto to all of the above.

morganchampagne Posted 26 Feb 2014 , 6:10am
post #7 of 10

AMy concern with chilling cakes is that my cakes are awesome st room temp...cold not so much. So you might want to be mindful of that fact that the cake needs to come to room temp before anybody eats it. Not sure if that applies to your or not, just putting it out there

maybenot Posted 26 Feb 2014 , 6:43am
post #8 of 10

I strongly suggest placing the boxed cake on top of at least 3" of memory foam when it's in the car.  I find that this effectively dampens the vibrations of the car when traveling.  I do it with all of my cakes.  You can find inexpensive twin size memory foam mattress pads at Walmart & Target and then cut them with scissors.

DeniseNH Posted 26 Feb 2014 , 12:32pm
post #9 of 10

I agree with all of the above.  Chill each tier in their own box.  Place the boxes on memory foam.  I live in New England (pothole capitol of he world) and had a delicate cake to delivery this past weekend. I put the top tier in its own box then sat in the back seat with the other two tiers (pre-stacked), on my lap so that I could act as the shock absorbers when we hit a hole.  Hubby drove.  Had my hands under the cake plate - at the ready.  Worked beautifully.  My hands were sore when I arrived at the venue but I didn't lose anything.  Honestly, if brides knew half the stuff we go through for them...............................!!!!   I also drive thin wooden shishkabob skewers down through both tiers to prevent side to side movement.

AnnieCahill Posted 26 Feb 2014 , 2:33pm
post #10 of 10

AYes it would definitely need to be brought up to room temperature before eating. I was assuming that you could get there and set it up an hour or two ahead of time. You don't have to chill it so it's rock hard all the way through, just enough to firm up the buttercream.

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