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How to Transport Cakes - Page 2

post #16 of 26
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Love your cake Peg818...look delish!
Is that 2 or 3 layer cakes??



Thats 2-2inch layers in each tier.

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I assume that is fondant. how do you get it a cream color? (that is cream right?

So did you need someone to help you carry it? How did you do the designs on the sides? Was it 'painted' on free-hand or did you have a stencil?



Thats buttercream not fondant, made with butter and real brown vanilla, smoothed with viva

No for a cake that size i can handle it alone, but if i need help i enlist my 14 year old son. Give him $5 and he's good to go. The designs on the side are just freehanded with chocolate icing and a tip 2.
post #17 of 26
I always assemble all my cakes at the site of the wedding.. I have never, ever stacked any of mine up first .. I just don't want to run a risk of the cake shifting. I bring a bowl of icing along with me and any colors of icing I might need.. I bring my tool caddy with me (Wilton box) along with any other neccesities I may need.. I use shelf liner (that is kind of rubbery feeling0 and place all my cakes on that so they won't slide around in the trunk of my car... I cool my car down first, then I place all the cakes side by side in my car trunk ... I have nothing else in the trunk of my car except cakes! I bring boxes with me and fold those up (I carry them flat) and place them under the cake tables or in the kitchen for the bride to use to bring any cake leftover home with them.

I'm one of those paranoid people that just cannot assemble a cake before a wedding I guess.. I'm sure others can do it with no problems, but I've heard some horror stories on some that have fallen and shifted on people in transport ..
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #18 of 26
Thread Starter 
How long do you guys allow for assembly once you get to your location? I know it probably varies depending on the style of the cake, but do you allow an extra 30 minutes over what you think it will take you, or an hour, or...

Also, how do you work with the location in order to get there to set up? Does the bride handle that (talking to the location to allow you in) or do you call the location yourself?
post #19 of 26
It usually doesn't take me any longer than a hour to get the cake set up, the borders on the cakes, flowers, etc.

I tell all my brides to have the table completely set up like she wants it before I arrive w/the cakes .. If she wants me to set it up, I bring my cakes in, sit them on another table while I decorate her table for her .. I usually ask her to provide all decorations she'd like on her table or if she wants me to do purchase the decorations, I price shop, give her the list of the prices and then request a check to go make the purchases... I let her know all the ideas I have and what decorations I will be using to make sure that it's everything she likes and would want on her table ... then after setting up the table, I assemble the cake and then leave.. If I have to completely decorate her table, then it could take 2-3 hours to do all the decorating and cake... it all really depends on how much decorating there is to do icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #20 of 26
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Originally Posted by peg818

well, so far i haven't had anything that isn't fixable. BUT i stress deliver that cake COLD the cake won't shift as much if its cold. And you can have shifting and leaning whether or not the cake is in a box.

Here is the last tier cake i delivered in my truck as i discribed, it was also about 90 out with very high humidity and it was for an outside wedding and oh yeah when i got to the venue the building (the cake was going to be inside until cutting) was locked. They had to run around to find a key for the building, all the while the cake was sitting in the truck with the AC cranked.



Peg818,

wow! i would have never known that that was buttercream...looks so smooth, i thought it was rolled fondant! fantastic job!
may i ask you what type of buttercream is that? that is, half shortening/half butter and icing sugar type or other types like meringue based??
thanks.
post #21 of 26
Thread Starter 
THanks Cheryl! Good tips! I didn't even think about decorating the table too - very good points!
post #22 of 26
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may i ask you what type of buttercream is that?



its very close to the recipe that dawn uses for a buttercream transfer
post #23 of 26
I only travel with two tiers stacked. So if I have a four-tiered cake, I stack the bottom and next together, then the third and top together, traveling like that, then assemble the four together at the reception hall. I do not box them as I have found this creates more problems for me, (the boxes end up touching the sides of the cake).

I'm fortunate that I have an SUV so there is the back that is perfectly flat, and the cakes don't slide on the carpet, or at least, I haven't had that problem, but I live in Louisiana so the roads are all flat, the biggest hill we have is the dump! icon_rolleyes.gif

A/C is also very important. I also bring a 'set-up kit' with me, which contains bags of icing, tips, viva towels, extra decorations, etc.

I also tell the bride on the day she orders that I need the tables set-up and ready 3 hours before the wedding and that I need to be able to get into the hall to set the cake up, I also remind her that it needs to be very cool in the hall, so please turn on the A/C first thing in the morning. (Down here, if there are a lot of people in one area, the rooms will heat up fast with our humidity, so better to freeze them out than melt the cake!).

I'm so glad you posted this, I've gotten a lot of great ideas, especially decorating the bride's table, I've never thought of offering that service!
post #24 of 26
I have a 3 tiered cake to deliver at the end of the month. It is going up to a house that is built up on the side of a hill ....there are many ups/downs twists/turns on the drive there, including one very steep up and one very steep down. I have not decided exactly how to transport this cake yet, I was thinking of having DH hold it while we drive to kind of level it as we go up/down the hills. Maybe I had better stack it when we arrive there?

This is a great thread!
Worse Things Have Happened To Better People
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Worse Things Have Happened To Better People
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post #25 of 26
DO NOT HAVE SOMEONE HOLD IT!!!! Either stack it on the site or stack part of it and then finish it at the site. I am speaking from experience. If you have room ( an suv or some other room in vehicle) use a rubber mat to set it on . If not they are cheap @ the dollar store or walmart.
To do what you truly love is to never work!
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To do what you truly love is to never work!
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post #26 of 26
I had this problem with my larger cakes too. I asked this question on the wilton boards about 6 months ago, and was told I could use a rubbermaid container as a cake taker. Just place a cut pc of that non slip rubber stuff you use under a floor throw carpet to keep it from slipping down under your cake first. Then use the lid as the bottom and gently place the tub of the rubbermaid type container over the cake. Makes it a LOT easier for transporting in my car. I usually have to put the cakes in the way back and pray none of the kids throws their toys on top of it! LOL. With the cover over it now, I don't have to worry about that. I drive very slowly too. I've been tempted to get a magnetic sign to put on the back of my car that says "Cake on Board" or something along those lines. Being in a college town, ppl seem to get really impatient with me when I'm taking the corners grandpa slow.
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