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What is the best way to transport a cake?

post #1 of 8
Thread Starter 
Hi There,

I'm a complete newbie and have been asked to make a wedding cake for a friend.

I plan on doing a 3-tier or 4-tier but just had a question about transportation. It will take 30-45 mins to get the the venue.

Is it best to make and complete it then transport it stacked or should I stack at the venue?

Thanks icon_smile.gif
The secret to happiness is many cakes!
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The secret to happiness is many cakes!
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post #2 of 8
Quote:
Originally Posted by hailinguk

Hi There,

I'm a complete newbie and have been asked to make a wedding cake for a friend.

I plan on doing a 3-tier or 4-tier but just had a question about transportation. It will take 30-45 mins to get the the venue.

Is it best to make and complete it then transport it stacked or should I stack at the venue?

Thanks icon_smile.gif



I would at least leave the top off, better to leave the top 2 tiers off. When I am transporting a multi-tiered cake, I hammer my dowels all the way through the foam core base (for wedding cakes, two 1/2" foam core circles glued together to form a 1" base). Without hammering them down into the base, the weight of the above tiers can cause the dowels to lean if a corner is taken too quickly, then the whole cake may fall.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #3 of 8
Thread Starter 
Hi,

Thanks so much for taking the time to answer.

I was going to put each cake on a thin silver cake board. I'm not sure mean by foam core circles? Is there a link to them you can post?

Thanks so much.
The secret to happiness is many cakes!
Reply
The secret to happiness is many cakes!
Reply
post #4 of 8
They sell foam core boards at michaels, acmoore, hobbylobby, etc. They come 20"x30" x3/16" or 1/2" thick. Macsmom is putting these 1/2" together and wrapping these boards for her base boards. Many on this site does that. I also do that. Leah_s on this site speaks up for single plate system(sps) she has a sticky about this under forums and cakedecorating (i think) you can google sps system on cake central and you will see. That is a great system also. hth
post #5 of 8
Definitely purchase the 1/2" foam core sheets and cut circles from them (they are $5.99, so use Michaels coupons). I place my cake directly on them and then wrap fondant around the base of the cake to cover the board - see my photos.

Not sure the silver thing will hold the weight of the cake when you need to pick it up and carry it to the reception (?). And I would definitely keep all tiers separate if using the silver base.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #6 of 8
Thread Starter 
Hi,

Thanks so much for taking the time to answer.

I was going to put each cake on a thin silver cake board. I'm not sure mean by foam core circles? Is there a link to them you can post?

Thanks so much.
The secret to happiness is many cakes!
Reply
The secret to happiness is many cakes!
Reply
post #7 of 8
Quote:
Originally Posted by hailinguk

Hi,

Thanks so much for taking the time to answer.

I was going to put each cake on a thin silver cake board. I'm not sure mean by foam core circles? Is there a link to them you can post?

Thanks so much.



They are sheets of foam core board (white) that you purchase in the craft department. They come on 1/4" and 1/2" thickness. You have to cut them yourself into circles.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #8 of 8
In the UK you would buy and use a cake drum. You would need a cake drum that is 4" larger than your bottom tier - so say your bottom tier is 12", you should buy a 16". But each individual tier on a thinner cake card/circle is the right way to do it, yes.
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