Wedding Cake - Making/transporting

Decorating By 3boys2anglz Updated 18 Apr 2012 , 4:00pm by 3boys2anglz

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3boys2anglz Posted 16 Apr 2012 , 2:07pm
post #1 of 7

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!

6 replies
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QTCakes1 Posted 16 Apr 2012 , 2:40pm
post #2 of 7

I don't know what snowwhite buttercream is, I am assuming it is an all shortening frosting, but I would use SMBC and make sure it is in the fridge until nice and solid, before transporting. Or you could assemble it there and of course drive careful.

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Dayti Posted 16 Apr 2012 , 3:30pm
post #3 of 7

Use SPS for stacking, and make sure you can lift it by yourself and get it in and out of your delivery vehicle easily, unless you have help for that.

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elliespartycake Posted 16 Apr 2012 , 3:39pm
post #4 of 7

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!

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cowdex Posted 17 Apr 2012 , 7:49am
post #5 of 7

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!

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cowdex Posted 17 Apr 2012 , 7:51am
post #6 of 7

I forgot - I use 1 cup butter - 1 cup Crisco - 2 lbs powered sugar buttercream - no problems in the Tx heat and humidity!

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3boys2anglz Posted 18 Apr 2012 , 4:00pm
post #7 of 7

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.

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