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5-Tiered Cake.....

post #1 of 13
5/19/09 at 1:26pm
Thread Starter 
I am making a 5-tiered wedding cake for this weekend and would like the advice from any of you about construction/travel....

The cake is a 6", 9", 12", 15" and an 18" styrofoam dummy layer - all buttercream/basketweave. It will be on (2) 1/2" foam core boards and double dowel rodded from top to bottom.
The distance it will travel will be approximately 10-15 minutes with no sharp turns, bumps, etc.

QUESTION: would you take the cake all put together if you have help loading and unloading it? I am more nervous about finishing the cake onsite than I would be to travel with it all put together.

Thank you for the advice!
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post #2 of 13
5/19/09 at 1:31pm
Thread Starter 
Please help!
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post #3 of 13
5/19/09 at 1:54pm
If the road is as easy as you have described, I'd definately travel with it assembled. I did so with this one. For support I used bubble tea straws and cardboard cake boards between each tier. The bottom base was 1/2 plywood. You will definately need help moving it.
LL
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post #4 of 13
5/19/09 at 1:56pm
I would definitely use the SPS system. Check out http://www.cakecentral.com/cake-decorating-ftopict-603925.html for the complete low down on them. Leah says she delivers hers stacked and ready to go with no issues.

If you have a supply store near you see if they carry them. With the wedding this weekend you might be cutting close so if you don't have a store near you then I'd try using a really good dowel system with a center dowel thru all 5 tiers. Without SPS I might do the 3 large tiered and take the other 2 and put them on there.

Good luck and show us your pics afterward.
Kathleen in Arizona
It's a dry heat...similar to your oven!
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Kathleen in Arizona
It's a dry heat...similar to your oven!
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post #5 of 13
5/19/09 at 2:45pm
Don't forget to factor in the weight of the cake when deciding to assemble beforehand. The five tier I made weighed over 90 pounds! I never could have carried it, and would have hesitated, even with help.

Jodie
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post #6 of 13
5/19/09 at 4:37pm
Thread Starter 
Thank ya'll very much!!

I use the SFS system for support and 3/16" foam core boards under each cake layer.

I think I needed back-up - that I wasn't crazy about assembling the cake for delivery.

Thank you again!
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post #7 of 13
5/19/09 at 4:47pm
I travel with all of my cakes fully assembled (and every tier is on masonite, as well as a masonite baseboard), so they are quite heavy. but I have never had a disaster. I would never want to assemble onsite. I like to drop and go!
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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post #8 of 13
5/19/09 at 5:03pm
Thread Starter 
Thanks again! I'm feeling better now. thumbs_up.gif
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post #9 of 13
5/24/09 at 8:12am
Thread Starter 
Here's a picture of the cake.

It made it completely in tact!! A friend of mine rode with me and we did have to make a sudden stop ---- The cake didn't move an inch!! I almost peed my pants........

Thanks to you all for the support and help!
LL
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post #10 of 13
5/24/09 at 11:41am
Beautiful cake!
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post #11 of 13
5/30/09 at 8:23am
Your Basketweave is perfection! Great Job
It all started with an idea and some sugar!
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It all started with an idea and some sugar!
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post #12 of 13
5/30/09 at 8:30am
Congratulations on the successful move! And your cake is awesome! icon_biggrin.gif
"Qu'ils mangent de la brioche." -- Marie Antoinette
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"Qu'ils mangent de la brioche." -- Marie Antoinette
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post #13 of 13
5/30/09 at 8:31am
beautiful....glad it worked out!
more cake pictures at www.tayloredcakes.shutterfly.com!
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more cake pictures at www.tayloredcakes.shutterfly.com!
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