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Pick-Up or Delivery? - Page 3

post #31 of 57
Quote:
Originally Posted by -K8memphis View Post
 

i actually go to great lengths to box my cakes, liz, thank you for asking so nice though--

 

however it's not a crime against humanity to deliver unboxed cakes imo--

 

it's just done all day every day everywhere--

 

i mean start a campaign against i guess but it's ok to do this most everywhere--

 

I'm sorry K8, my comment on boxing cakes was for the OP.  Especially since she has had numerous comments about her current practice. :)

 

Liz

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post #32 of 57

of course--gotcha

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post #33 of 57

Back on topic please.  If you have already ONCE stated, then your opinion has been stated.  No need to keep posting it over and over and trying to start a fight.

post #34 of 57

This topic is super interesting to me.  I always try to place the cake in a box but sometimes don't have a top on the box because the cake is so tall.  What are you using to box tiered cakes?  (can you provide a link to an example, pretty please?)  

post #35 of 57

costumeczar has a video on it somewhere on her site or you tube--and independent of that i made some how to make a box photos too--gotta go to pt--but will post more later if the subject isn't covered by then--

 

wow--found both so easy

 

http://cakecentral.com/t/756240/how-to-make-a-cake-box

 

and

 

http://www.youtube.com/watch?v=If3sewTmaBI


Edited by -K8memphis - 1/13/14 at 5:32am
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post #36 of 57
No way. You guys MAKE your boxes for tiered cakes? Ya mean I need to be a baker, artist, photographer and box manufacturer!?! Lol! How do you find a piece of cake board large enough for a 16-20 inch high cake?
post #37 of 57

I use these: http://www.ryepack.co.uk/wedding-cake-boxes/ckbext1100-wedding-cake-box-extensions-x-100-1881-254-2526.php

But they are basically strips of card which are scored lengthwise, you fold them to make a right angle. I staple them to the corners of the box. You could make your own. They are actually 12"long, so you can make a 3 tier+drum+topper fit in them. You could fit a 4 tier in, if you could lift the thing.

The only thing is the gap, but at least you have a boxed cake with a lid. If it's rainy you can wrap it in film around the sides.

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), default quality

post #38 of 57

I can hardly believe no one has mentioned the CakeSafe . . .

 

And I am not being sarcasatic - if you are making a tiered cake 16 or 20" tall, you certainly aren't allowing a customer to pick it up themselves, are you?  With a CakeSafe, or some other similar permanent box, you never need to worry about configuring or buying other boxes  Buy it once, deliver, take your box back and repeat.

 

Liz

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post #39 of 57

Check out Bakery Crafts' delivery box system.

post #40 of 57

dw--the example in my link to a previous thread is supposed to mimic a 2-piece full sheet cake box and i get those from my cake deco store--it's just done in a small format--it's the same process--

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post #41 of 57

Call me dense (go ahead, its ok) but what do you do for a top to the handmade box and (please don't take this as a slam...) does it look handmade/cheesy?

post #42 of 57

i cover the top with plastic wrap -- fill in the gaps on the sides with plastic wrap----if the box itself is not tall enough i add foam core strips in the corners (made into a yardstick like lengths) to get it tall enough so the plastic does not touch the top of the cake--

 

full sheet cake boxes have a separate top and a bottom--each one has white on one side brown on the other--i keep the white toward the cake--

 

it makes a security statement--to me it looks professional in a functional way done for a real cake--

 

yes stitches--this example i made is a craft project--just to show the steps--but done in the real materials it comes out a little bit more proper looking--not luxury though--functional--and for random sized cakes it works and it uses approved materials--

 

you're not dense--i should do one in the right materials -- maybe some day ;)

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post #43 of 57

I use a 16x16x18 box I buy for about 3 bucks from storage rental facilities.  This will perfectly hold a 4 tiered cake and my 4 tiered cakes are at least 24" tall.  With some modifications I basically assemble the box (except folding down the top flaps, I leave those sticking up and unbent so they are rigid), I use a cutting of the rubber stuff you put under your rugs on a hardwood floor in the box to keep the cake from sliding around (but only if the cake is on a board 14" to keep it from sliding around in the box when driving.  If the cake is on a 16" cake drum I do not put the grip in the box, otherwise it makes it really hard to get said cake out of the box), cut one of the side corners so it swings out like a door, put the cake in it, put a few pieces of tape to keep said door closed, then use plastic to wrap the box, including the top.  The box looks jenky but nobody really sees it except venue staff and believe me, they aren't paying attention or don't care because most people show up with a cake in NO box.  We can argue hygiene aside, but doing this also helps keep the cake cold for travel, especially if you have the space to put the whole thing in a walk in like I do. I can travel at least an hour to a venue with a SMBC 4 tiered cake boxed this way (because I boxed and refrigerated for at least several hours) and as soon as I open the box at the venue it's so cold in there it's like I just took it out of the walk in.  So there is another reason to box your large cakes - I see so many people post about freaking out about traveling with a tiered cake in the middle of summer and asking what to do.  In fact, I've even lined the same type of moving box with ice blankets and delivered a buttercream cake 2 hours away to a location I knew was going to be 100 degrees.  When I opened that box it was like opening the freezer.  Aside from the natural sweating of the ice blanket (which was on the blanket, not my cake!), it was the perfect white trash freezer for under $15, and the entire thing was re-usable.

 

Then I leave a pretty little 8" BRANDED box at the venue for left overs.

 

So yeah, when you get into this business you need to be able to bake, decorate, market, do math, know marketing and constantly market yourself, be internet savvy, an engineer and creative when it comes to things like getting your product from point A to B in perfect condition.  LOL

post #44 of 57
Quote:
Originally Posted by FromScratchSF View Post
This

I use a 16x16x18 box I buy for about 3 bucks from storage rental facilities.

and

Then I leave a pretty little 8" BRANDED box at the venue for left overs.

this

I am doing!! Thanks for the info!!

post #45 of 57
As someone who has pet allergies, I would Refuse a cake or dessert that was delivered Not in a box or from a home that has pets. No matter how clean you think your car/home is, animal hair/skin dander always floats about. I cannot ride in a friend's car for that reason without allergy meds icon_sad.gif. I'm assuming you're a non-smoker, since the smell always lingers and can stick around long after you've cleaned (a box would keep the cake from picking up the smell). My advice is when people insist upon a box, that you let them know how big the finished box will be so they can pick it up and not be surprised by how large it is (and the additional charge for said box, they may change their mind).

A box idea: make a clear acrylic cover with a hinged/locked door with your logo on it. Kind of like a tall light weight display case. If it works out well, you could even rent it out if they wanted to keep the cake in it until they cut it and they would be responsible for returning it to you or incurring late fees. This way they could display the cake without worrying about little fingers getting into it before it was time, and you might get more referrals because more people would see your cake for longer.

Just an idea.
Edited by craftybanana - 1/13/14 at 10:59am
I should be sleeping Zzzz
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