With most of my cakes I use fondant to cover the board prior to sticking the cake to it with icing. I have only had one cake slide sideways taking the fondant with it, not actually breaking but just sliding and this I admit was because I was in a hurry to get to the venue and didn't think of the consequences and also used the leftover apricot jam to adhere the icing to the board. Never again. I deliver cakes regularly in my little van placed on rubber mats and in a large wooden box with handles and have never had a problem. 3 tier stacked cakes.
Now last week end I had a grandmother collect a 3 tier stacked cake with the fondant board covering and I said she should have no problem as it was well stuck together but when she arrived back the next day with the box she informed me that the cake had slide a little off the board. It was placed in the car boot. She said that the chef fixed it up and no one knew. I feel really bad and can only think it was granny's driving. Now I have a 4 tier stacked cake being collected on Friday and they are going to place it in the covered in tray of a Hilux and I am worried this will happen again. The venue is an hour away and they want to save paying the delivery fee.
My question is what do you all out there place under the fondant to adhere it to the board. It is compressed polystyrene covered with paper and edged with silver paper. I now use piping gel. I also think it is their reponsability once it has left here. Thanks for reading.

I use either a misting of water, or sugar gum glue (eg tylose + water). However, I tend to place my cake where I want on the base board using a blob of softened fondasnt, then I cover the edges of the board in fondant (with bevilled edges and nice joins on each corner). I finish the board with a ribbon around the board edge. Have never had a cake slide (touch wood!) as the cake is well adhered to the board with that fondant blob.

I don't think that you can guarantee anything that will go in the bed of a truck or back of an SUV in warm, humid weather and be driven by a non-cake person for an hour, or more--IF, I fully understand what a Hilux is and what the weather is in NZ right now.

I cover boards with fondant and stick the cake down with royal icing. I try to do this at least several hours before delivery==BUT, I drive very carefully, too.

If they want to "save the cost of delivery", then they are foregoing their "insurance policy" and whatever happens is on their heads. You can place a long dowel down the center of the cake, but that won't help at all with large lateral movements caused by poor driving or heat building up in an enclosed area of an auto.

HTH
RAe

maybe your just putting too much piping gel on the board? i also use piping gel and i haven't any problems with it... i also cover the board in advance to let it harden a bit. If you're putting a thick layer it could create a sort of slimy barrier and therefore will make a cake more prone to sliding if not handled with care... just theory of course

I spritz with water and attach with a smear of buttercream, as I usually do the board a couple of days in advance and it is bone dry when I put the cake on it. Never had a problem. knock on wood.

I don't put anything on the board under the fondant. I roll the fondant out right on the board and it glues itself down. You can't even peel it off when you want to. I use foamcore boards.

When you're transporting tiered cakes, if you use a center dowel with a sharpened end and hammer it through the cake board, that should help keep it from slipping.

As I say I haven't had any problems but it is the collector of the cake I am worried about. Should I tell them to drive carefully and take the corners slowly. I always cover the boards days in advance and it is rock hard so the cake doesn't dent the icing. I think we have different boards here, ones that have sort of chipped polystyrene compressed together and then there is a light cardboard over the top to hold together.
Thanks eveyone for you help

I cover my boards. Sometimes in advance. Sometimes not. I spread piping gel around about 4" inches of the outside edge of the board leaving the center clean of piping gel. Lay my fondant. I then take the pan size of the cake that will sit on top and trace around it. Then I cut out that center circle so that I can adhere cake board directly to foam board with no fondant in between. I adhere with non toxic glue and pieces of duct tape. Not only do you manage to save some product but I've never had any problem with slipping.

HTH!

CakeDiosa What a good idea. I usually place a thin card board under my cakes for easier handling so I could cut this size out and do as you say. Great idea as I don't have much luck with rolling a strip around a round cake. I am about to cover a board so will try this. Thanks

I just use water to adhere fondant to board, and that is full covering, I have tried the other where you just do the edges but find this more time consuming. Anyway I have never had any problems.

Now if they choose to collect it is there responsibility, who knows how fast they are taking those corners and how can you expect a cake to get there unscathed. Unless you work with cakes I don't think people fully appreciate how they should be transported. Even my husband, who I have told numerous times, still drives too fast for cake delivery.

janeoxo thank you for that and yes I agree when hubby drives it is too fast and I don't think he appreciates my concerns so I like to drive them myself but he is so useful if they are very heavy then he comes along and drives so I just have to try and stop frowning. lol.