I would like to make a 2 tiered cake, bottom layer will be 9" round choc cake, top layer will be Cinderella, her skirt will be a small cake with the rest of her made out of choc. modeling clay. My question, the place is about 20 mins away, what is your best method of doing this?
Your poll is missing a fourth option. I've delivered two and three tiered cakes fully assembled without a center dowel and without incident. The 2-tier I did used wooden dowels. The 3-tier used the larger plastic dowels and I doubled up the cardboards, mostly because of the moistness of the cake. Both cakes were cold right out of the fridge before they got into an air-conditioned car. Both were fairly dense, sturdy cakes covered in fondant so that probably helped also. Admittedly, I'm not sure I'd test my luck on a cake taller than the 3-tier. I probably couldn't lift a cake larger than that.
The teleporter would reduce all the stress though 
Hi,
I would definately put a center dowel in the cake, especially for transporting. I learned this lesson the hard way with a 2 tier wedding cake that I didn't put a center dowel in. The lady insisted she pick it up and sure enough, the top tier slid off the bottom tier somewhere in route and crushed badly. ( I was able to repair and redecorate in time and delivered it myself.)
I always, always put a center dowel in any tiered cake now and be sure to really chill it well before transporting. I only do buttercream frosted cakes and in the heat of Arizona, it works just fine doing it that way.
KimAZ
I have always been a transport-then-assemble-on-site person, but have to confess that CC'ers are a TERRIBLE influence because I've now done 3 of them fully assembled with a center dowel. Normally, on a drop-n-run, I don't worry about the plastic plates that I use between tiers .... to me, it's cheaper to buy 2 new plates than to worry about the hassle of getting two of them returned.
So I'd say it depends on the design and your comfort level.
I also have to agree that there are not enough options......for a 3-tier or less size cake, I dowel each level and transport it assembled. However, if the tiers are seperated by pillars (I use push-in) I will assemble on-site.
~Chelle
leahs - what's SPS????
I've done both, depending on the size and design of the cake. For cakes small enough for me to lift and/or where they can't really be decorated until they're stacked, I use a center dowel and bring them already assembled. For cakes that will be too heavy for me to carry and have designs that allow me to just add a border after stacking, I stack them on site.
But I really want one of those transporters!!
Thank you to everyone for responding, I decided to stretch the comfort zone I put some dowels in to support the 2nd tier and left it at that. It sat at room temp overnight and travelled fine, took us about 45 mins to get to our friends house. I cringed a little at the bumps and turns but it was fine, no shifting. I also transported my cupcakes in my cake carrier-as is-and they also made the trip in perfect condition.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1063383
lol, love your third option I gotta get me one of those! 
I'd rather deliver and then set up there. I don't like to run the risk of the cake falling. I did that once and it was a disaster (just a few weeks ago, actually. I could have kicked myself because I normally assemble on site!). Of course, I didn't even do the central dowel and should have chilled before delivery too. I made all kinds of mistakes with that one. 
I just figure if you don't have too much to do to assemble it, might as well assemble on site. You never know how far you'll have to carry the cakes and that bottom layer itself can be pretty heavy, let alone with more cake stacked on top of it.
That said, if it's just a little 2 tier cake, I just put a long dowel in it and deliver as one cake.
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