I am doing a 6, 8, and 10 inch stacked cake. I will be traveling about an hour with it. If I use just the dowel rods (4 in each layer), cake board circles, and long dowel rod down through all three cakes, will this provide enough support? This is all I ever use for my 2 tier.
Thanks!
Well, this is a subject of debate too. I know people do transport fully assembled tiers but I would dowel the cakes, transport them separately in boxes then assemble on-site. It doesn't take too long and you can insert the centre dowel once all is in place.
I always play it safe. Have not had a "disaster" yet.
A.
I always transport already assembled cakes. i have even done that with a 4 tiered cake. I use dowels in each supporting tier and then do one long dowel down the center.
Never had a problem and seemed to be very sturdy.
I also dowel each tier and transport seperatly and assemble on site...I'm too chicken to try it any other way! 
i've seen this mentioned a few times but haven'd had a chance to check it out yet- does anyone have the link handy for the Stress free support system? i'm curious and tentative about how much it costs lol (yep i'm quite certain its worth it after reading the posts, honest)
You can see it at earlenescakes.com. The basic set is $130.00 includes the disc and legs to do a 6 tier. Can buy additionaly legs. I have the 3 1/2" for basic cakes and the 5 1/2" to do the cakes slightly elevated to put flowers under. Love it!!!
I am doing a 6, 8, and 10 inch stacked cake. I will be traveling about an hour with it. If I use just the dowel rods (4 in each layer), cake board circles, and long dowel rod down through all three cakes, will this provide enough support? This is all I ever use for my 2 tier.
Thanks!
I traveled over some bumpy roads, about 10 miles, with this configuration. It was fondant covered, well doweled (including a long central dowel), and still I had some sinking of one edge of the middle tier (I could see it but the client couldn't). Fortunately, the cake stood just fine until it was cut.
Analyzing it now, I've come to a few conclusions:
This is a very pyramidal style cake. Each cake must be very, very well centered over the one below it (I think my middle tier may have been ever so slightly off center, causing a skew in the center of gravity of the the entire cake).
The cake should have been pushed more into the center of my van's cargo area--so that it wasn't behind or over the rear wheel axle (this is to cut down on the amount of direct vibration from bumpy roads).
I'd suggest using foamcore as your cake boards--much sturdier than cardboards) and also more dowels (rule of thumb, if using wooden dowels then one for each inch of the tier above--so, in this case, 8 in the 10" and 6 in the 8" OR if using plastic dowels, 4 in the 10" and 3 in the 8").
HTH
Rae
This morning i transported a 2 layer cake (the bottom layer was a dummy even) and i had issues moving it stacked. I am thinking now, that assembling it on site and moving the cake in cake boxes would have been better. For all those who transport stacked... How do you do it? How do you keep the cake from sliding around. I was being made fun of, cause i was driving so slow to keep the cake from moving... I really want to be able to transport stacked cakes.
I use SPS (not SFS) and transport stacked all the time. There are a LOT of converts to SPS around CC now. It's easy, it's sturdy and its CHEAP!! For a four tier cake, it will cost less than $20 and you build the cost into the price of the cake. It's disposable, so no hassle of getting parts returned. You can transport whatever you can lift. (That's an important consideration.)
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