Today I learned a VERRRRY startling lesson. I Almost always transport my cakes fully complete. Today I had a wedding that had very unusual cakes that I really wanted to complete before transport, but I was VERRRYYY worried about it. I finally decide I WILL stack them and I will try chilling them- which I have never done before- like I have seen people sugest here on CC. OMG!!! What a GRRRREATTT tip!!! I will never transport without chilling again!! Although it was still a scary ride, the cakes were like a rock! No jiggling and swaying like usual. WHy have I not done this before?!! Duh! It only makes sence! I just want to say thank you to everyone on cake central for all the great advice and tips they are willing to share to help make everyone successfull in this business!
Thanks so much for sharing your experience. I'll tuck that one away for future use.
Oh, mkolmar, Happy Birthday to you.....Happy Birthday to you..... 
awesome cake! i love the different sizes of ribbons.
I was going to coment on your photos in the gallery, but they weren't there. 
So I'll just do it here: your cakes are lovely. They're so elegant, tall and pretty. The ribbons are just the right touches. Love the monogramming, too!
is this specific to fondant covered cakes only? I live in the deep south and I think if I were to put BC in and chill it, once it hit humidity it would start sweating... any thoughts?
I just wanted to say that the cakes are beautiful!! Sooo pretty!!
I was reading in an older edition of MBN, I think that's it, anyway the article was about trasporting stacked cakes in the heat. She built boxes and then disassembled styrofoam coolers and wrapped them around the outside. She stores cake and cooler box in fridge until time to go. I will look for the article an see if I can scan it or at least the photos for everyone. I know I am going to try an built some when I get a chance.
Sugarbakerz.. that's exactly what happened to my last wedding cake. It was so hot and humid that I decided to put mine in the fridge until I left. I took them out an hour before I left and they were full of sweat by the time I left and I think that contributed to my icing SLIDING off the side of EACH tier. It was 100% humidity that day too and so stickin hot. I learned a lot of lessons.
I don't know that I will ever put mine in the fridge again like that... it didn't work for me!!! I think the key is having a stable icing??
Great tip will try
Sugar Plum Fairy: Happy Happy Birthday to you!!!!!
Thanks! How sweet!
I ALWAYS chill my assembled cakes 24 hours before transport,buttercream,fondant what ever............I live in Florida...... the cakes will sweat...but if you dont touch them they will dry out and be perfect!
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