Delivery Tips?i

Decorating By TheItalianBaker Updated 7 Aug 2014 , 9:26am by leah_s

TheItalianBaker Posted 6 Aug 2014 , 5:25pm
post #1 of 7

AI need to delivery a 2tiers fondant cake at the end of the month, 50 miles away. Any tip to make the cake survive? I'm worried it won't last for the hot weather..


6 replies
Annie8 Posted 6 Aug 2014 , 6:20pm
post #2 of 7

I use SPS, make sure my cake is well chilled and boxed, put it on the back floorboard of my SUV, crank the air conditioning, and try to avoid pot holes or crazy driving. 

TheItalianBaker Posted 6 Aug 2014 , 8:43pm
post #3 of 7

What do you think with placing the cake in the freezer for 30 minutes or so? I'm afraid the fondant will melt when it comes to T room..

-K8memphis Posted 6 Aug 2014 , 9:01pm
post #4 of 7

Ano because then your fondant has a more severe temperature change to undergo-- also if you place a freezer pack inside the box securely safeguarded from leaking on or hitting the cake (like placed under an upside down cake pan put the cake on top or wire it into a corner of the box wrapped in a paper towel slid into zip lock bag) you could drive for hours without worry -- cake needs to go in cold and this will keep it cold--

everytime the car door is opened all that air conditioning goes poof -- I also deliver in corrugated cardboard boxes

MKC Posted 6 Aug 2014 , 9:48pm
post #5 of 7

AIf the cake is left in the refrigerator for several hours before delivery, it will take about 60 to 90 minutes to come to room temperature depending on the type of icing you are using, the size of the cake, etc. So you have time.

Turn the AC in your car 15 minutes before leaving making sure the car is not under warm sunlight.

Maybe stack the tiers only takes a few minutes.

Have a non-slip mat under the cake box.

Have the name of a contact person at the venue in case you get lost while driving...and a cell phone.

And now I have a "wedding cake delivery" (even if it's not a wedding cake) sign at the back of my car. Other drivers will be more respectful.

Annie8 Posted 7 Aug 2014 , 2:31am
post #6 of 7

I don't freeze mine. Normally, I finish my cakes the night before the delivery (stacked and decorated), put them in a cardboard box (Walmart usually has a box the size I need, 12, 14, 16, 18 + " square boxes), seal it with tape, and put it in the fridge.  The next day, I prepare the items I need for my delivery (some accents to the cakes can't be done until after delivery), and figure out how much time I need to get to the venue. At the appropriate time, I move the box to my SUV (which has had the ac running for a few minutes like someone else suggested), and head to the venue.  


I used to assemble at the venue, but it was so frustrating for me.  I would have to try to find a fridge at the venue to re-chill the cakes and then try to assemble them while people are asking what are you doing, why do you do it that way, etc. It would totally stress me out!  I saw Leah's post about SPS, tried it, and fell in love.  I use it to assemble it at home and it is really sturdy.

leah_s Posted 7 Aug 2014 , 9:26am
post #7 of 7

A2 tiers? Piece of cake. Put it together at home with SPS and go.

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