I am delivering a 10" with a 6" cake on top to a restaurant tomorrow. It is a chocolate cake with all buttercream and weighs a ton. Should I stack before I go, or stack there and pipe my border there. I am not sure of the setup - just a room in a very fancy restaurant. Please help!
Thanking you in advance and wishing you happy cake dreams
I would save the finish work until arriving there. I transported a wedding cake separately and was so glad I did. When I finally arrived (it was a long drive), the bottom most portion of the fondant had cracked slightly, and the only way to cover it up was with the piping at the bottom of the cake. I'd say it's risky with any cake not to transport it separately, though if you've got a great system to move it with, you may be safe transporting it assembled.
a two layer 10 inch six inch is a pretty small cake. As long as it isn't on pillars, I think I'd carry it assembled. You have no way of knowing if there is a place for you to work on it. Just drop and go, IMO.
Thanks to all for responding. txkat, it is a small cake in comparison to the many beautiful, fine cakes here on CC. It is three layers in each tier, so each is 4" tall. It is the "Darn Good Chocolate Cake" and very dense and heavy. How do you keep the top tier from sliding off the bottom? I know you should put powdered sugar under the top tier so it can be removed easily, and I am too chicken to drive a stake through the heart of the cake - especially since it is small. I am just a hobby baker - not pro.
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