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Do you assemble a 3 tier on site?

post #1 of 23
Thread Starter 

hi there

 

making my first 3 tier WEDDING cake EEKKK and im really not confident with using a centre dowel.  The cake will have to travel over 1hr so i was thinking maybe it would be best to assemble it at the venue? Or is this just silly? Its for a friends sis so i really need it to look perfect.  Will be a 8'10'12 round.  Will use plastic dowels in the 10 and 12 with the carboards underneath.  


What would you do? 

 

Assemble and travel?

Or box each cake and assemble there?

post #2 of 23

Given a choice, I go with onsite assembly whenever I can.  But, it's just not possible sometimes.  I transported a two-tier cake a couple of weeks ago, and the fact that the weather had turned warm just about made me crazy.  I did use the center dowel.  I am fairly new to doing that, and I was not comfortable with it.  But it was so easy and made me feel a lot more confident. 
 

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Everything's better with sugar on it!
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post #3 of 23

I'm a "still learning" home baker and I don't know your time frame but..I've done several with 3 tiers but use SPS and have not had a problem with a stacked cake since using them! Most of my cakes have been for family/friends but it's a 2 hr drive. Based on suggestions from this site, I use the SPS,  transport in a covered box and use dry ice to help keep them cool. If you have the time, I'd recommend using them. HTH

post #4 of 23

I try to be as efficient as possible, and therefore deliver 5 tiers and under already stacked. I don't want to do anything but drop the cake off and snap a pic when I get onsite. But there are exceptions, naturally. And if you feel the slightest bit uncomfortable, then you do what makes you feel comfortable. With time, you'll start to be more confident in your delivery skills, and want to get the heck home as soon as possible! :)

"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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Birthday Cakes
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post #5 of 23

^^^^ me too!

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #6 of 23

I don't think it would be silly to stack on site. I do this all the time...but mainly because three tiers get to be too heavy for me to carry from my vehicle into the building. I've ALMOST dropped 2 wedding cakes..guess I'm just a weakling but I just do not trust myself carrying the cakes stacked anymore. It never takes me more than 15 minutes to stack and put a border on the cakes at the venue and I'm much more comfortable driving and carrying them this way.

post #7 of 23
Quote:
Originally Posted by cakenewbelp View Post

hi there

 

making my first 3 tier WEDDING cake EEKKK and im really not confident with using a centre dowel.  The cake will have to travel over 1hr so i was thinking maybe it would be best to assemble it at the venue? Or is this just silly? Its for a friends sis so i really need it to look perfect.  Will be a 8'10'12 round.  Will use plastic dowels in the 10 and 12 with the carboards underneath.  


What would you do? 

 

Assemble and travel?

Or box each cake and assemble there?

 

 

I just want to make sure you are using a cardboard under the 8".  You are, right???  You probably are, but I just want to make sure.

 

I think it really depends on your comfort level.  I can tell you, if you decide to stack on site, give yourself 2 hours to do it especially since you are inexperienced.  If you are traveling an hour, that means the cakes won't be totally cold when you drop them (stack), which means you will dimple/dent/break the surface of your buttercream/fondant and it will require on-site repair in addition to finishing your borders and decorations.  

 

I deliver all my cakes assembled and covered in sugar flowers, but I'm fearless like that.  So far, I've yet to have any significant damage or problems from transit that I have not been able to repair easily on site.

 

Good luck!

post #8 of 23
Great idea to stack cake at venue, put dowels on in advance and just stack them at venue. Make sure you use cardboard base under 2 top tiers and wood or plywood for lower tier icon_smile.gif
post #9 of 23

I ALWAYS assemble at the venue, But thats just me. id rather spend extra time at the venue than have an extremely stressful car ride there. 

post #10 of 23

I freeze my cakes before I stack, so I don't get fingerprints in them (I learned that here). I seem to always run my hand through the icing, and getting it firm first makes for minimal damage. I have a deep freeze that fits a 3 tier, so I freeze for an hour or more at -20* before I transport. If it is a 4 tier, I freeze the top separately, and add it quickly before I leave, and still use a center dowel, because I worry. I have watched the top 3 tiers of a 4 tier fall off the cake, from the front seat, where I couldn't even do anything about it. It was a life changer! I think I lost 7 years off my lifespan, when I saw that happen.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #11 of 23

I'd use SPS and take the thing assembled, set it down and go.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #12 of 23
Thread Starter 
Thanks for all the replies I def use a cardboard under all the layers.

I thought fondant couldn't be freezed?

I looked into the sps plates but as I'm in Aus I couldn't find any decent shipping prices for it and can't for the life of me find it here otherwise I would totally buy them they look awesome
post #13 of 23

I use SPS too.  I always took mine assembled without an issue, but last summer I did this for a delivery that was an hour away and the bottom tier had major issues by the time we got there.  Now, I still use SPS because it's so simple, but when I can, I assemble at the venue, just to save my sanity!

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
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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 #14 of 23
Thread Starter 
While we are talking about assembly the borders are fondant pearls which I usually just make out if fondant but I see some people add gum paste or tylose/cmc do you do this? I was thinking it makes it very hard how do people eat the cake with this hard pearls on it? I don't want to break someone's tooth lol
post #15 of 23

I do three tiers and under fully assembled , anything bigger gets broken into parts I can carry . Three tiers of mudcake is heavy enough to carry. 

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