Wedding Cake - Making/transporting
Decorating By 3boys2anglz Updated 18 Apr 2012 , 4:00pm by 3boys2anglz
I am making this cake and would like any and all suggestions you have to make it easier and more successful.
I will use snowwhite buttercream because it will be transported 4 hours away to the bride's parents house for an outdoor wedding and I don't want to have to worry about refrigeration.
My biggest fears are mishaps during transport (cake cracking, icing sliding, etc.). I've never transported a cake this far and it is in a really rural area without anywhere to fix something catastrophic.
Bring on the suggestions, ladies!
If it will be warmer than 75degrees at the outdoor venue, use a shortening based frosting, unless the cake can be refrigerated until needed. I would transport unstacked and be sure the car is well air conditioned before you put the cake inside. Take tools, touch-up frosting, etc with you and assemble at the venue.
Good Luck!
I transported a 12-10-8-6 square wedding cake this past weekend - I boxed each and transported as layers and stacked on sight. Only had to make minor touch up additions on sit up - transported about 30 miles, 10 of which was bumpy county roads. No problems - good luck!! I love that cake!
Thanks so much for the tips. Two more questions:
1. To torte or not? I'm a little worried about stability if I cut and torte the bottom square 14" layer. Any recommendations?
2. How do you get the corners and edges so crisp? I struggle with that more on square cakes than round and am interested in any tips you have.
Quote by @%username% on %date%
%body%