Okay, it is not really a complete disaster in the sense of all the other posts in this forum. My experience could have been a LOT worse.
Yesterday, I delivered my first tiered, no fondant, wedding cake. It was iced with SMBC, which I am currently in love with. The problem was the length of my delivery was just enough for the SMBC to soften after refrigeration. While assembling the cake, I inadvertently caused several dips and dings in the icing, which were impossible to fix with a cake with decorative piping on it, black piping at that! Most of the damage was caused when I was placing them on the one below.
Does anyone have any words of wisdom or simple tricks for delivering tiers of SMBC? It was four tiers so delivering it completely assembled would not have been possible. Just the bottom tier alone was almost too heavy for me to carry.
I deliver fully stacked SMBC and SMBC + fondant cakes all the time. I use SPS for support and a CakeSafe for delivery. My average cake delivery one way is between 45 to 1 1/2 hr. For example, I just delivered a 5 tier SMBC cake this way two weekends ago, fully stacked, no onsite assembly but putting on the cake topper. On Saturday, I delivered a 4 tier and a 3 tier. The CakeSafe is an investment (and a lot of people on here who don't have it will say it is just a box) but it's not, and the fact that everything is already done when I get to the venue has saved me so much time and stress. The thing is stable, protected from the elements and worth every penny I paid for it. Good luck! And if you don't decide on a CakeSafe, DEFINITELY spend the money on SPS. It costs about $10 a cake, a cost I pass on to my customers, and makes stacking and delivery so much less stressful. $10 is worth my peace of mind.
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