Hi, all!

I have a question that I've never seen come up before. How do you keep decorated cakes from sliding around in the cake box and hitting the sides of the boxes?

For party cakes, I normally use the gold, scalloped cardboard boards that are slightly larger than the cakes but the same size as the box and that works fine. But a few weeks ago I made a couple of 9" cakes for a wedding where the bride was using her own pretty cake stands. She was also transporting the cakes herself to a venue an hour away. I used cake boards that were exactly the same size as the cake. I constructed some rounded corners that I placed around the cake board, but I am not sure how well it worked (haven't heard whether it did or didn't from the bride). I think there has to be a better way-- I stressed and worried over it so much that it took the fun out of making wedding cakes! Anyone have any tips? Thanks!

but that's the best way -- just cut a square piece of cardboard into triangles from corner to corner -- now you have four triangles to place with the ninety degree point of the triangle placed into the corner of the box -- use hot glue or a roll of tape or double sided tape to affix it -- perfect --

another way is to use the correct size cardboard circle for the box -- smear it in the middle with a blob of buttercream -- sink the cake onto that, slide it back & forth a bit to affix -- then advise the bride to insert, slide a spatula between the cake base and the board to get it off --

I don't use pre-made cake boxes, but make my own.  I also make most of my own cake boards and make them  the same size as the box.  Occasionally a cake board will be smaller than the box and I cut cardboard "corners" to fit around the cake board, snugging  them against the outsides of the box.  In addition, I set the cake (inside the box) on a piece of skid proof material.  Never had a problem. 

Thank you so much, K8memphis and SandraSmiley!

I guess I had it sort of right to begin with-- but I hadn't thought of securing the "corners" with glue onto the cake box. I was worried they would somehow popup and get into the cake, but if secured they would not. Also, the idea of using BC to secure the cake and giving the bride instructions would work, too. This one was tough because they were mousse-filled cakes, so on top of needing to be secure, they also had to be cold. I bought some pizza delivery pouches and Nordic ice blocks and rigged up makeshift coolers, too:)  I think I would not have worried so much if I were transporting, but since the bride was, I had to make sure it all worked for her.

Thanks again!!

I know everyone is so sick of seeing this because I've shared it a million times.  This portable cooler, by Sedar Yener, is an absolute life saver and costs nothing.  I even use it in the winter for extra piece of mind.

Another thing adding to your problem is the use of those gold scolloped boards.  Get some double face tape ( not “scotch“ clear tape) not “strapping tape”  placing a 3-4” length on a board the same size as the box the add your cake 

Another thing adding to your problem is the use of those gold scolloped boards.  Get some double face tape ( not “scotch“ clear tape) not “strapping tape”  placing a 3-4” length on a board the same size as the box the add your cake 

I buy those cheap silicone baking mats and cut them in varying size pieces, put one on the box floor, set cake (on board) on it and it stays put. I use them on turn table then set cake (on board) on that and it keeps cake from shifting while decorating.

These are all great ideas -- thank you all so much! The box/refrigerator idea is so interesting-- I have seen that before but forgot about it, so thanks for the reminder!

Hope you all are staying very healthy!

one more thing i don't think i saw here -- i used the nubbley shelf liner to use as slider-stoppers -- it doesn't even have to be the same size as the board -- you're very welcome 

oh and except on sandra's box idea -- you wanna use it upside down of the picture up there -- she would tell you that too 

Oh yes, I forgot to mention that I leave one end of the box open so the cake can be easily slid in and out, not put in from the top.  Thanks, Kate!

Yes, the nubbley shelf liner is what I was referring to as non-skid material.  Couldn't think of what it is called.

highly technical terminology -- nubbley shelf liner   

btw, sandra, no one is tired of that video