Originally Posted by johnniekake
......................I dont understand why people dont refridgerate their cakes???
Probably because many people don't have the extra fridge space.
But I am with AJsGirl, here. I PREFER to transport separate, then stack onsite. It makes for a sturdier setup.
That being said, I have, in the past, delivered some cakes pre-stacked. I don't know that chilling vs not chilling makes a difference. What I have found DOES make a difference, though, is the support system I use.
I used to just use good ol' 1/4" dowels. You know, the kind sold specifically for supporting tiered cakes. But the larger the cake, the more weight that is pushing down on those dowels. Any chance that I may have an ever-so-slightly-off-straight dowel cut, coupled with a bumpy ride (whether due to road conditions, a "tremor" in the vehicle, or whatEVER) can make for a shift, even on a small (3-tier) cake.
I now use the hollow plastic supports sold by Wilton (I think) in my local supplier's shop. For any cake bigger than 10" across, it gets those hollow dowels. Yes, I have to still cut them accurately, but the fact that there is a wider area for the pressure to apply to, makes for a sturdier cake.
Also, I use a pretty thick center-post dowel (anywhere from 3/8" to 5/8") that I sharpen in an electric pencil sharpener that I use ONLY for cake dowels, which also helps.
There are other types of support systems, but in the event nothing else has to be returned to me, why take the chance that my expensive support system gets tossed after cutting the cake? The hollow dowels are the way to go in my book.