Help! Suggestions! Transporting???
Decorating By turnerdmann Updated 12 Jun 2007 , 2:33am by CelebrationsbyLori
I live in the country and have to transport cakes at least 15 miles. Short of doweling, doweling, and praying. Are there any suggestions or ideas. For smaller cakes I use cake box and put in large tub with non-skid square. For larger cakes I put in large tub, or anything I can find that it will sit flat in. I keep thinging there must be a better way!!! Appreciate any ideas or suggestions
Darlen
What type of cake are you transporting? I'm assuming a tiered cake. If you are worried take the tiers separate and assemble on site. If that's not possible chill the tiers and then assemble the cake or assemble and chill if you have room in your fridge. A chilled cake travels much better. You can also use 2 dowels the height of the entire cake rather than one for better center stability. I place one on each side of the center.
I also place my cakes with non-skid material underneath them in a large plastic bin and then place the bin on non-skid in the back of the suv.
Thanks dodibug. I guess I just wondering. I made a sheet cake this weekend. Two layers with filling, by the time I delivered it the cake had shifted a little. Now I know to dowel. I am new and will be doing all kinds of cakes (I hope) and was trying see if was was doing it correctly. I have been doweling the large stacked cakes.
Thanks again
You're welcome!
Now with just a regular cake you don't normally dowel to keep it from shifting.
When you use filling(esp. a slippery one) it's important to make a dam with stiff bc icing about a 1/4in inside the edge of the layer then put in your filling no higher than the dam. After that I sometimes give a gentle push on the top of the cake to seal it and then I let it rest for about 1/2 hour before icing so I can see if I'm going to have any problem areas that might leak so I can fix it before the icing is on!
Also, smear a bit of icing on the cake board before placing the layer on and this will act like glue to keep the layer in place!
d
I don't usually have much trouble with sheet cakes, you may have been a little heavy with the filling. Sometimes that give the top cake a little room to shift. For tiered cakes, I always stack on site, no matter how far I have to go. Even the smaller ones are quite heavy all put together and I deliver alone, so it helps me to be comfortable carrying them in, not to mention the weight causing movement in transit. I know a lot of people prefer to travel with all the tiers stacked, that's just what works for me!
-Lori
I think maybe I was a little heavy on filling and didn't let it set any prior to icing and transporting. Next time I will try to seal everything better. The top layer shifted about 1/2 an inch, the bottom stayed put. I was able to adjust it some but I just was not happy with it.
Thanks, ya'll are great!
You're probably being much more critical than the customer, I bet they didn't even notice! It's funny how we never stop learning! I see stuff all the time that I know I will do diferently on the next one! I guess that's what keep this line of work interesting, you can never know it all!
-Lori
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