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to tier before delivery or tier at venue?

post #1 of 3
Thread Starter 

I was wondering how many of you deliver your wedding cakes completely tiered and how many of you tier and set up on site? I have always set up on site for the most part. I will tier the bottom two, or top two tiers and travel that way, but recently had a 4 tier design that would just not work for on site assembly, and stressed myself to the max on the delivery!  I was shocked to see that it almost seemed to travel better, and was so much easier to just walk in and sit it on the table and walk out!  was just wondered if you find it better one way or another for stability and the safety of the cake while driving. Are there factors that play a role in your decision of which way to go with ie: gravel roads, brick roads, ect.

post #2 of 3
Thread Starter 

also, how many of you refrigerate your cakes before delivery? I have never refrigerated fondant, as I have been told it will sweat when it comes back to room temperature, but I have read on here a lot of people do. Any thoughts?

post #3 of 3
I can do 3 tiers assembled. I can't carry anything heavier. My 9" carrot cake weighs over 12 pounds.

I refrigerate. I box fondant covered cakes before fridge. I have stuck then in without a box as well. Yes, they sweat but it evaporates.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
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