Poll On Transporting A Stacked Cake To Wedding Site
Decorating By southernbelle Updated 4 Apr 2006 , 3:29am by flourgrl
I need to know what most of you do:
If you had a stacked wedding cake, 3, 2 layer tiers, would you stack and run a dowel through the middle or assemble it on site. I am worried about how heavy it will be to carry into the reception hall and also about the trip downtown from my house (about 25 miles) if I stack and dowel before I get there.
Need to get ya'll's input on what you would do.
Also, I used 15 x 15 ceramic tiles for the cake board and covered which also adds to the weight. Waitng on your answers as cake baking begins tomorrow for wedding Saturday.....
I would assemble on site!!!!!!! I always asemble my wedding cakes on site and I have heard of cakes being assebled then delivered, but if something happened to my cake on the drive, I would flip! but I guess its a matter of preferance.good luck and happy baking
I deliver assembled. I'm entirely TOO MESSY to be putting cakes together on site.
Definitley dowel through the center, however. Only made that mistake once!
I always assemble on site. It's nerve wracking enough to transport the cake unassembled!!! When I transport I always put each layer on top of some rubber matting (like the stuff you put under area rugs or on kitchen shelves). It keeps the layers from moving and keeps my sanity!!!!!!!!! 
Ellen
It really depends on the sizes of the cakes being delivered. IF they are smaller ones, say a 14, 10 &6, then I would probably stack the 10 & 14, witha center dowel and then place the 6 on at the site.
Take into consideration on delivery location, the roads, time of day and traffic , etc. You really just need to know your cakes and your ability to deliver and set up.
I must admit, that with the wieght alone, I generally stack at the reception site.
Hope this helps!!
I guess I am worried about the weight. The cake is simple, just fondant covered with a fondant ribbon...not much decorating to do once I get it there. Just stack and I'm good.
Should a run a dowl through even if I assemble on site?
And thanks everyone for such quick answers!
I'll add my 2 cents.....
Always decorate and assemble at the site. I too have heard of disasters when transporting pre-assembled cakes!
Too much work goes into a cake for it to slide, crack, tip over, etc.!
I've done it both ways. If I traveled with it assembled, DH was with me to move it. When I travel with it assembled, I put the dowel all the way through the cake board, as an anchor (I see you wouldn't be able to do that though). As for putting a dowel in at the reception, it shouldn't be necessary unless you're afraid the tiers will slide. But if your support is done right under each tier, the center dowel should not be necessary.
It only took one accident for me to never travel with a cake already assembled! 
It's just not worth it. You can really do all the work on site. To repair a cake that has shifted during the drive....that's 10 times the amount of work as just putting it together there!
I need to know what most of you do:
If you had a stacked wedding cake, 3, 2 layer tiers, would you stack and run a dowel through the middle or assemble it on site. I am worried about how heavy it will be to carry into the reception hall and also about the trip downtown from my house (about 25 miles) if I stack and dowel before I get there.
Need to get ya'll's input on what you would do.
Also, I used 15 x 15 ceramic tiles for the cake board and covered which also adds to the weight. Waitng on your answers as cake baking begins tomorrow for wedding Saturday.....
I usually take my cakes fully assembled, and never add a center dowel.
This cake travelled 5 miles fully assembled, of course i drive like a turtle, and i had my dad came with me to take it into the reception as it weighed a ton (or so it seemed : )
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=boonenati&cat=0&pos=108
This cake travelled 21 miles fully assembled, minus the topper which i put on when i arrived at the reception.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=boonenati&cat=0&pos=5
This cake travelled 12 miles fully assembled, minus the topper which i put on when i arrived at the reception. I had hubby help me carry it inside since this one too weighed a LOT.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=boonenati&cat=0&pos=12
I hope this gives you some idea. I guess it depends on your cake base, mine are all pretty firm cakes, no spongy airy cakes.
Nati
I've always taken all of my cakes already assembled to the site (I would not advise if it were a pillared cake mind you!!!)
I've not to this date KNOCK ON WOOD had any issues what so ever with my cakes shifting, moving etc. It makes me nervous when I hear of the disaster stories, but I think it really has to do with the type of cake/buttercream/fondant you are doing.
I never have done the centre dowel either...not even on my 2tier tippy cake.
All of my cakes are made with SMBC so when they get cold, that butter hardens like a rock and they don't move!
I took this cake (yellow) over 2hrs drive..not a single problem..and that was a lot of dirt roads!!
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