Originally Posted by k8memphis
Well if you ever do use a perishable filling:
So what I did was take my largest cake board to the store with me and see how it fit in the friges--y'know figure 4 inches times however many tiers high--like a five tier would be 20 inches tall--the height is generally no problem it's the circumference of that bottom board that poses the greatest barrier.
Bottom boards generally are 4 inches larger than the bottom tier--like 20-24 inches. I think I could get a 22 in mine if memeory serves.
So for larger cakes what you can do is, put the cake on it's own smaller board to keep it chilled then place it on the larger board (the one that is too big for the frige) at the venue when you set up. If you ever need to keep one chilled where the bottom board won't fit.
Each to their own--some use friges some don't. When you watch the pros on tv you notice that a lot of them use the frige. But a lot of people don't use the chill box either. They are very important for sculpturing.
I carried in a large cake board into the store when I purchased my freezer. I had a measuring tape in one hand and the cake board in the other. I told the guy I liked to visualize things.
All he could say was, "Ma'am, you just do whatever it is you need to do, and let me know if you need something."