I just finished my first wedding and groom's cakes and I am still amazed that the 14" bottom layer weighed so much. I made a very heavy pound cake with pudding and sour cream. The texture is very moist. After applying icing and fondant the 14" square layer must have weighed forty pounds!!!

How do the professional bakers do this?? How do they stack three or four layers and then transport them to the customer? Do they use special movers (like equipment companies?)

I would transport each tier separately and assemble on-site if it is that heavy. WOW! It also helps to have a strong helper!

I agree with Jenn; transport separate and assemble on-site. I just use either my DH or oldest DD to help with moving the really heavy layers!! When I transport I always put a layer of that rubber shelf liner down and then put the cakes on top (in the trunk or wherever). This keeps the boards from sliding around. Works great in oversized cake boxes as well and when you transport cupcakes in boxes too! Good Luck!

Ellen

Yep, transport seperately and assemble on site.

I did a 3 tier yellow pound wedding cake with all royal icing flowers in a mound on each tier (blue & white in my gallery) to match the brides bouquet and the largest tier was SOOO heavy with all the royal icing flowers! Thank goodness I was using Wilton's floating cake stand so all I had to do was set the cakes in place, no assembly required!

You should always transport tiers seperately and assemble at the site. You'll probably have to finish with borders.

Just make sure you dowel well and make sure they know you're bringing the cake in, etc., etc.

I use the non-skid mats, too.

This seems like common sense, but don't attempt a cake you aren't going to be able to transport.

At the very least make sure you have a reliable helper for those days.

hi,
what is DH or DD?

thnx

I sometimes stack my cakes and deliver them that way. I have to have my husband help me and a rolling cart.

Transporting stacked cakes is risky but it can be done.