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Cakes didn't survive the trip :-( - Page 2

post #16 of 25
I have yet to loose a cake (thankfully), this is what I do/use: I use bubble tea straws for support in each tier and 2 wooden dowels hammered all the way though the cake (false security or no, I like my wooden dowels). All my cakes are delivered fully chilled (I think this makes a big difference)
"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #17 of 25

I agree - a fully chilled cake does make a difference especially if the icing is buttercream. I also use straws and a center dowel. The only time I have had a problem is when I don't deliver the cake (knock on wood). The customer picks the cake up from me and takes it. I like delivering my cakes fully assembled.

post #18 of 25
Punkin90 i didnt think you could put fondant iced cakes in the fridge? All mine are, so you can then?
post #19 of 25

I do put my fondant covered cakes in the fridge. I have not had a problem. There is just condensation that forms on the cake as they come back up to room temp. That will disappear after the cakes get back to room temperature.

post #20 of 25
Wasnt sure, some say no, some say yes, only i have a 3 tier to deliver on sat, which are all made and iced and sitting in my cold conservatory waiting to be finished off tomorrow.
post #21 of 25
Is it better say if i wanted to put a dowell right through the center? Theres now way the cakes will split though is there? Just got this nagging feeling that if i do it like that will something go horribly wrong.
post #22 of 25

I do it on all my tiered cakes. Use the thick straws or some sort of dowel rods to support the tiers and put a center dowel rod all the way through the cake into the bottom cake board. You may want to give the dowel rod a twist before cutting it off. I have got them in the bottom board pretty good before and had a problem getting them out. Of course the cake can be cut around it. Be sure it is in the bottom cake board and drive slow if you are delivering.

post #23 of 25

Did you have the uppers layers each on a cardboard round?

post #24 of 25

Yes, each cake needs to be on it's own card board round. That is how the dowels or straws will support for the cakes.

post #25 of 25

The only other thing I would ask...you said "car"......were these transported in a "car?"  Were they level/flat when transporting?    I always travel with a completely cold cake.   That and on a level surface are the only things I can control.....the crappy Louisiana roads..I cannot.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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