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Transporting cakes covered in fondant

post #1 of 5
Thread Starter 

Hi all, I am new here and I have gone through so many posts but cannot find the answer to a question regarding transporting individual tiers.

 

I understand that for e.g. an 8" cake goes on an 8" board before being filled and iced with buttercream and covered with ready-to-roll icing/fondant.

My question is this, once the icing/fondant has been applied, the total diameter is no longer 8" (it would be slightly larger due to the cake and the board being covered with the ready-to-roll icing), so how would such a tier be transported?

An 8" box would be too small as the sides of the iced cake would touch the box, but a larger cake box size would be too large.

 

Please help!!!

 

Thank you for your time.

post #2 of 5

Use a larger box and put a nonslip mat under it....

post #3 of 5

What I do is use a 10 inch box,  take a 10 inch board and lay a small piece of non-skid down on it then set my 8 inch cake on top of that. Makes handling the cake a lot easier in my opinion, and you can reuse the 10 inch board later on.

post #4 of 5
I always provide a presentation board that is covered in fondant and the edges wrapped in ribbon. So, unless there is some design aspect that requires the presentation board to be larger, I put an 8 inch cake on three 10 inch cake boards glued together and covered in fondant and then put it in a 10 inch box. That way the cake is nice and secure with the sides of the presentation board making contact with the box and the cake a good two inches from the sides of the box.
post #5 of 5
Thread Starter 
Thank you all for your help.
Shyann_rayne that is such a good idea! I think thats exactly what I will do.
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