I see this question asked over and over, how do I safely travel with a cake that is two tiers or more? Do you stack and travel, do you stack on sight, what kind of supports do you use? What happens if there is some damage to the cake? How do you fix a cake on site? These are all problems that I have dealt with over the course of my cake decorating career and I will explain the full-proof process that I used with every cake delivery from how to store the cake before delivery to setting it up and fixing any boo-boos easily.
Crumb Coat & Chill
First of all, you gotta chill those cakes. An un-chilled cake is a disaster waiting to happen. Cakes at room temperature are great for eating, not so great for traveling. When a cake is not chilled, the supports in the cake are more likely to fall over and the buttercream is more likely to slip and slide during those turns. I always chill my cakes in the fridge overnight before traveling. Chilling sets the buttercream or ganache so that it helps keeps the cake stable and if your cake has butter in it then that will help keep the cake stable as well. Live in a humid area? Chill your cakes in cardboard boxes so they can be taken straight from the fridge to the (air conditioned) car. The box helps insulate the cakes and keeps the condensation off of them. Btw, condensation in small amounts does not hurt cakes. So don’t sweat a little cake sweat.
Let’s Talk Cake Supports