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Stacked Cake Disaster!-Top Layer slid off - Page 2

post #16 of 23
7/29/11 at 6:04am
Sorry this happened to you.

Things I have learned about cake pick-ups:
"Drive carefully" does not mean the same to everyone. I let hubby drive with a cake in the car ... ONCE. Take the corners slow to me was not the same to him.
"Flat" I have stopped using this word. So many people hace told me they have a "flat" back seat. I now use the word "level".

Not matter how well a cake is supported, non-cakers driving can kill a cake! I'm tempted to start sending a glass 3/4 full of water, placing it on their dashboard. If you can drive without spilling it, then you can drive with cake! icon_smile.gif
Live well, love long, play hard and laugh... well, long and hard.
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Live well, love long, play hard and laugh... well, long and hard.
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post #17 of 23
7/29/11 at 6:22am
SPS convert here. I bake for friends and family, so it's pretty easy to get my equipment back, sanitize it, and use it more than once. It's been worth the money many times over.
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post #18 of 23
7/29/11 at 6:28am
I use SPS for EVERY tiered cake I do. If there isn't a size to fit my tier, I use the next size down with no problem. Works liek a charm icon_smile.gif

Karen

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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post #19 of 23
7/29/11 at 6:36am
I have nightmares about things like this, so I go with a belt and suspenders approach: SPS with 2-inch holes drilled through the plates so I can transport in the Cake Safe. Delivered a 4-tier wedding cake over the worst New York City pot-holed roads in pouring rain and it arrived in perfect condition. The Cake Safe protects from rain, dirt, humidity, sunshine, and to a certain extent, heat. Expensive, but the peace of mind is worth it.
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post #20 of 23
7/29/11 at 9:42am
Well you must be really motoring and anchoring on the brakes for the cake to rip but then again in The States you seem to ice most of your cakes with butter cream which isn't a stable medium being very soft. We don't use BC to ice cakes in the UK as it's too 'sickly' for our palette and tend to ice cakes with fondant or in very rare cases these days, royal icing.
Live each day as if it's your last because one day you'll be right!
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Live each day as if it's your last because one day you'll be right!
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post #21 of 23
7/29/11 at 9:55am
Quote:
Originally Posted by ChilliPepper

If you didn't use a centre dowel right through cakes then I honestly think you should refund the money as balancing a top tier on top of another with nothing through the centre makes the cake unstable for transport and therefore this really is your responsibility.

Sorry if this opinion hurts but I would never send a tiered cake out without a centre dowel.

icon_sad.gif(((

CP x



CP - how do you put a dowel through the cake boards we get in the UK? They are quite thick and sturdy, do you use something else as a cakeboard under each tier, like thin cardboard or something? thanks!
http://www.thecustomcakeboutique.com
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http://www.thecustomcakeboutique.com
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post #22 of 23
7/29/11 at 10:52am
If your cake is cold, a center dowel most certainly helps as cold cake is more dense and solid and will not 'rip' as easily as a room temp cake. Besides, if you're taking a turn fast and sharp enough that your cake rips through a dowel, you've got bigger problems! icon_eek.gif
A closed mouth gathers no feet.
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A closed mouth gathers no feet.
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post #23 of 23
10/20/11 at 9:59am
I live in New England (where we are not strangers to driving on icy roads), and when someone else is driving one of my cakes (which does not happen very often), I tell them to drive like there's ice on the roads: no quick turns, no quick stops and no quick starts. Gradual is the key word to remember. So far, everyone that has followed that advice has arrived with an intact cake. I use cardboard and bubble tea straws for support (no center dowel), and as of yet, have not had any problems. The cake in my avatar (5 tier, fondant covered) traveled 60 miles completely assembled (not the topper) up and down some pretty steep roads and arrived intact at the wedding.

~Chelle
Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
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Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
Reply
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