Hi! I was wondering if I could have some help. I am making a four tier stacked mud cake for a wedding in March. The problem is the other day I was transporting my brick cake(also mud cake) and it started to slide off the board going down the freeway. I was able too fix it up, but the last thing I want is for the same thing to happen when I am transporting this wedding cake! What should I use to "stick the cake to the board? Also would you transport it partically stacked, or do the whole thing when you get there? Thanks for your help, Mel.

I've never had a cake slide off a board.. I usually put a blob of icing on the board before placing the cake on it. I also transport my cakes stacked. You'll get people who transport stacked and ohers who would never do that...I couldn't imagine stacking a cake on site.. Too many problems to potentially deal with for my liking. I would rather deal with them at home instead without a million eyes watching me. My cakes are always chilled when I deliver.. When the cake is chilled it's solid and they don't move. I have an extra fridge so chilling it isn't a problem.

Good luck!!

I just made my first stacked cake this weekend for a baby shower. I was a nervous wreck delivering it! But, all went smoothly. I used the dowel method with one down the center of all three tiers as well. The cake was also chilled as TamiAZ mentioned. The other thing I did was use gripping material (sorry, can't remember the real name, it's sold in the same section as contact paper) between the cake board and the piece of wood that I used to make it easier to carry. This ensured that it didn't slide.

I have a hard enough time decorating and putting the cakes together in my own home, I can't imagine trying to do it in front of the watchful eyes of others. But, I'm still very new at this. This probably works very well for others.

I always deliver un-stacked. I stack on site and always take a "repair kit" with me.(extra icing, tips, extra flowers, piping bags loaded and ready..etc.). Everyone has their own way of doing things. The best way is what you find comfortable. It doesn't bother me at all to stack my cake in front of people. I'd rather do that than show up with a blob, that used to be a cake. ( I know how things happen with me) But if doing things in front of others makes you nervous, then maybe it would be better for you to deliver pre-stacked.

I use the non-skid matting under my cake boards too. It's the same stuff they use under carpets to keep them from slipping on hardwood and tile floors. You just cut off the amount you actually need. For stacked cakes, I always make sure they are flat on the floor of my van behind the back seats, or, if I'm using my husband's toyota, in his trunk. If it's sitting in a seat, it's likely to fall into the well your bottom is supposed to go in and be at an angle. If you need to transport it in a seat, I'd get a wedge and then put something down to keep it flat before putting the cake on there. But my first choice is on a flat serface of floor space.

I agree with the eyes on you bit. The last time I had to set up a wedding cake there were lots of people around and they all came and watched, by hands were shaking soooo much. Thanks for the other advice.

A million years ago when I did a lot of cakes, here's how I transported them in my car. Back then, nearly every wedding cake was elevated tiers. You never saw anything stacked. I always took mine in tiers and assembled onsite. So, anyway....

I built some board thingies to put in the back seat and passenger seat of my car. They were just plywood cut to pretty much fill the area. I screwed two legs on the front edge of the board. The legs rested on the floorboard and provided stability. They could be screwed back off for storage, but I usually just tucked them somewhere in the garage. I wanted to hinge the legs,so they could be folded up, but my hubby said they might buckle He was probably right. I rolled up towels and wedged them in the seat crease to make the boards sit more flat.

Anyway...then here's the trick.. I drew circles on the plywood the size of the boards I typically used. Then, I drilled small holes just outside the circles I drew. Maybe six or eight around the edge of a big circle...four around a small circle. Then, I placed the cakes within their allotted circles. Finally, I shoved golf tees into the pre-drilled holes until they were quite snug. That kept the cakes from going anywhere. The only problem you would have then would be if your individual layers slid, from too much filling or a slippery filling. There's where the dowel thing would come in handy. But, I always had support dowels in every tier, anyway, so my layers didn't slip on me in any event.

This might work for some of you. Sure worked for me!