Ive always been curious about this assembling on site business. (i rarely do a cake larger than 4 tiers and so I transport fully assembled and have never had a problem)
My question is...
When I assemble a tiered cake I usually "massage" the fondant of the upper tier down to touch and seal on the tier below. once the fondant is set this isnt possible so could not be done during delivery. The other question is what about fondant pearl boarders or cut out borders or fondant ribbon borders.... do you bring materials and do this on site? I'd love to hear how people do this.