I have to transport a 4 tier wedding cake waaaaaay across town (not till Sept.) and have no idea how I'll do it. I've only had to deliver a cake that big once before and the location was a lot closer but I was scared the whole way there. Plus, it was covered in fondant so I could sort of brace it now and then (hubby drove), if needed, but this one will be just BC. If anyone has any tricks of the trade I'd really appreciate hearing them. Thanks!
I am no expert but...I delivered the dog cake in my photos across town (20 miles) in rush hour traffic. I made sure the cake was attached to the wooden base with icing. The cake board was at least 2" bigger than the cake on every side. I used a box that was a tight fit for the cakebboard, so it wouldn't slide around in the box. I had doweled the two halves of the head together, I doweled through all the cakes with two dowels and the legs were doweled on horizontally. I strapped the cake box into the front seat belt and leveled it with towels. I always try to transport cakes in the front passenger compartment. I have a station wagon but the rear area especially behind the wheels is just too bumpy. Remember riding in the back seat of a school bus? I drove really slowly and carefully to avoid bumps and sudden stops and starts.
a four tier cake i would transport each tier in its own box, then assemble and finish the last touches on site. no way would i drive something that big already assembled, i would prolly have a heart attack from the anxiety!
i would use a center dowel even if you assemble on site, just because you never know who'll bump into the table or try to move your cake or something after you leave. it just gives me more piece of mind, especially if the cake is more than three tiers high.
I don't think I could even carry a 4 tier fondant wedding cake! I'd assemble on site if you can!
I would also suggest investing in a "egg carton" foam pad and rubber shelf liners. I lay down a layer of the shelf liner, then my foam, and then another layer of shelf liner. The cakes will not slide (in fact, you will have to lift them off) and the foam asorbs a lot of the bumps.
I am no expert but...I delivered the dog cake in my photos across town (20 miles) in rush hour traffic. I made sure the cake was attached to the wooden base with icing. The cake board was at least 2" bigger than the cake on every side. I used a box that was a tight fit for the cakebboard, so it wouldn't slide around in the box. I had doweled the two halves of the head together, I doweled through all the cakes with two dowels and the legs were doweled on horizontally. I strapped the cake box into the front seat belt and leveled it with towels. I always try to transport cakes in the front passenger compartment. I have a station wagon but the rear area especially behind the wheels is just too bumpy. Remember riding in the back seat of a school bus? I drove really slowly and carefully to avoid bumps and sudden stops and starts.
This is all great advise and I agree you should definitely assemble at the location. The one wedding cake I had to deliver was 3 tiers and my husband thought I was going nuts trying to hold onto the cake and control HIS driving at the same time. VERY VERY NERVE RACKING.
I deliver all my cakes already put together. I couldn't stand having to do it with other people watching. Just dowel the heck out of it and drive slow. Be sure to stay way back from the car in front so you don't have to slam on the breaks and turn the corners slowly. You should be ok.
You could stack the 2 largest cakes and then assemble the rest of the cake at the site. You could also use the stress free cake support system http://www.weddingcakesupports.com/stress_free_cake_support_system.htm
I've heard great things about this system and have been wanting to order them myself.
Jacqui
Stress Free Cake Supports?? Oh, great, another cake toy I just have to have!!! 
Have you noticed there is always something that we want to try or get? Never a dull time in cake decorating!!
I've delivered 4-tier wedding cakes (done in buttercream icing and also in fondant) already put together many times. I would be too nervous having people watching over my shoulder if I put it together at the venue. I put wooden dowel rods through it, and one big one through the whole thing. I find that if I refrigerate it all night, the icing is very cold and hard by the time I deliver, so it doesn't move. Then I drive VERY carefully!! I also put non-slip mats down in my (station-wagon) trunk so nothing moves around - non-slip shelf mats from the dollar store are best! I bring my emergency kit with me to the venue just in case I need to re-do a border, but I've never had problems. If it is too heavy to lift, arrange to have a helper come with you, or have a staff person at the venue help you carry it in.
My suggestion is to use the large plastic dowels that Wilton makes and to use a center dowel regardless of when you put it together.
A friend of mine works for a caterer and they do everything but the cake. She usually cuts the cake and she says that the cakes with the large plastic dowels are the most stable.
I also agree with the waffle shelf paper. I never deliver a cake without it!
I was thinking that if I didn't get the Stress Free Supports that I would use the large, plastic dowels, at least. I don't like the skinny wooden ones at all for large cakes. I'm going to toy around with all of these ideas this summer since I have some time. THANK YOU!!
My two cents; recently attended SRBA Southern Retail Baker Association) and discovered coast systems disposable version of stress free support system. See the supplies web site here http://www.cakedeco.com/cgi-bin/webc.cgi/st_main.html?p_catid=266 these were very impressive. We plan to change over from the "cut as you need it" plastic dowels. Well worth the extra $20 average per wedding cake. Simply charge $20 more to cover the expence.
We NEVER transport more than 2 tiers together!!!!!! I accident was enough in this lifetime. A biker cut us off and to avoid hitting him we swerved and the base 12" of a 3 tier cake exploded! We ad to go back to the studio and replace the tier. Thank God it was simple butter cream with fresh flowers (had to wash icing off each blossom) All that trouble because I wanted to drop off a cake & go. Never again ladies, don't risk it. I hope this never happens to any one else but to transport a tiered cake ready to go is simply temping fate!
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