I'm fairly new at doing tiered cakes that have to travel, but my brother asked me to do a christening cake for their son next month. It will be a 6,8,10" cake and I know i need dowel support in each of the tiers, but should I worry about a single rod attached to the base? I need to transport the cake about 30 minutes away, and I don't have time to stack it once I get there so I would love to just have it all set. I've been thinking about that cakesafe that everyone has been talking about, but I'm not sure I can justify the $300-400 it costs since I only do a couple of large cakes a year for friends and family(NJ does not have a cottage food law, otherwise I might try to actually sell some!).
I would love tips on the structure and on the travel if anyone has any.
If you're using dowels for support with cardboard between the tiers, you can hammer a sharpened center dowel through all tiers to help prevent them from sliding apart during transport.
I would most definitely use the SPS (Single Plate Separator) system. Google it and check it out. It would be well worth it!!
I use 1/2 inch fomecore under each tier, bubble tea straws for dowels and one center dowel thru all three. HTH
You definitely need to drive a dowel through the center of all the cakes once they are stacked...or use the SPS which a lot of CC'ers swear by.
Oh and drive SLOOOOWWW!