I have 42 8" layer cakes to deliver to a sweet 16 (center pieces for the tables) in 2 wks. Any suggestions on how to deliver them in a mid size SUV on a 30 min drive ? I figured I would have them already decorated in cake boxes but not sure how I can keep them from slipping/sliding, not to mention 42 of them.
Any suggestions ? 
You could try strapping them together in small groups, 2 on 2. That plastic packaging stuff that is just attached where it joins. Or lots of that non slip shelf cover. it isn't expensive and you could cut it in longer strips for stacking the cakes. Put it under and between the layers of boxes.
Holy Cow!!! 42 cakes!! I want to see a picture of that!! 
I would suggest getting some of that stuff you put under rugs to make them not slip...lay that down and put your cakes on top of that....HTH
Good Luck!!
If you are using the cardboard white cake boxes and the cake heights are high and close to the lids, I wouldn't trust them for stacking, they are awfully flimsy, the weight of the cakes on top could squish the tops of the boxes into the icing . I would try the rubberized shelf liner under each cake on the bottom, then a layer of it over the tops of each one, flat sheets of cardboard and another layer of non-skid liner and another layer of cakes.
Or stacking them as suggested but with a heavy piece of cardboard between each cake, you could also tie them together using string. Remember the non-skid matting.
Hugs Squirrelly
I have a two word answer: VERY CAREFULLY!
That's quite an order to transport. Is there not a way to make more than one trip? Is there a way to get some bread trays like the delivery guys use and you might be able to stack them that way. The non skid stuff seems like a good idea too. You can always reuse it for something.
Good luck!
42 Aside from renting a Uhaul I dont know what I would do?[/b]
I have 42 8" layer cakes to deliver to a sweet 16 (center pieces for the tables) in 2 wks. Any suggestions on how to deliver them in a mid size SUV on a 30 min drive ? I figured I would have them already decorated in cake boxes but not sure how I can keep them from slipping/sliding, not to mention 42 of them.
Any suggestions ?
I remember going to a party a few years back where the caterer had a table of cakes (about 2 dozen). She had her cakes in bakery boxes, and had these large plastic square containers..she had 4 cakes (boxes) in each in container, and had the containers stacked in her van. I don't know if this helps you or not...but I always thought it was a cool way to transport the cakes.
For several years, I did 85 to 100 8" round chocolate cakes for an annual banquet in which the cake was the centerpiece of each table.
Each cake was boxed and we stacked them (4 or 5 high, I can't remember) using cardboard for stability. We transported them to the reception site in our Suburban and rolled them in on bakery racks that the hotels provided when we arrived. Very easy. Nerve-wracking, but problem-free.
~ Sherri
Just the thought of doing 85-100 8" cakes is mind boggling! I was tired after doing a big cake for the Superbowl!!!!
LOL!
The hardest part was making the icing. One year, I bought bulk supplies (50# bags of powdered sugar, etc.) and went to a friend's bakery to use her Hobart floor mixer to make the icing. That was extremely difficult to do myself! I had no idea those damn bowls weighed like 50 pounds BEFORE putting the ingredients in them! I filled 5 or 6 five-gallon buckets and it took me all day long...it was exhausting.
The next year I did all the icing at home in my two little KitchenAids (one 4.5 qt and one 5 qt), and put all the icing in a 30 gallon foodgrade Rubbermaid can. That took as much time as the day at the bakery but with much, much less strain!
The rest was easy...the cakes were baked over a seies of days (6 fit in my oven at a time) and then frozen. It was the icing that was the major PITA. LOL
As I have said time after time: No one realizes the work that goes into these cakes. Thank God for our Kitchen Aid mixers! I saved my tips during deer season one year (several years ago when I owned a cafe) and bought mine. My daughter used to live across the street and kept coming over to borrow it to make cookies. Finally bought her a smaller one for Christmas so she would leave mine alone. Now she is doing cakes and really makes use of it. 
Icing is always a PITA. I told my daughter last night that I didn't know which was the hardest to deal with: powdered sugar or cornstarch. Every time I use a bag of either one, I end up white along with the kitchen!! I start out trying to be neat when making a cake and VOILA! It looks like Katrina hit my kitchen. 
Haha, I can relate to the powdered sugar snowstorm ~ I learned to drape a dampened dishcloth over my little KitchenAid to prevent that. I just got a Pro6 and thank GOD for that soft start feature...I got a little overzealous on my first batch in that 6 qt bowl and loaded it up almost to the top. LOL! Now that would have been bad.
I do the towel over the base too! It really saves a lot of cleaning.
Icing is always a PITA. I told my daughter last night that I didn't know which was the hardest to deal with: powdered sugar or cornstarch. Every time I use a bag of either one, I end up white along with the kitchen!! I start out trying to be neat when making a cake and VOILA! It looks like Katrina hit my kitchen.
hahaha! Tell me about it! There is always this line of powered sugar on the floor along my counter when I am done. I don't know WHAT I do to create it, but I guess as I move along the counter, I knock some off. The kitchen just smells of sugar ALL THE TIME. I know one thing, I can't eat buttercream anymore. When I even eat a cake at a party or whatever, I scrap the stuff off. People think its funny. (I never let them see me do it with one of my own cakes, then they get suspicious! hahaha)
Haha, I can relate to the powdered sugar snowstorm ~ I learned to drape a dampened dishcloth over my little KitchenAid to prevent that. I just got a Pro6 and thank GOD for that soft start feature...I got a little overzealous on my first batch in that 6 qt bowl and loaded it up almost to the top. LOL! Now that would have been bad.
Do you just drap it over it when you first start or while you are adding the sugar?
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