I use a Cake Safe! This ingenious design is a life, sanity and cake saver! I use this Cake Safe on nearly all of my tiered cakes and occasionally on my single tiered cakes as well. The safe locks your cake in place and protects it from weather, bumpy roads, quick stops in traffic and steep hills! If you want to learn more about it...check out their website...www.cakesafe.com
All cakes over 4 layers should always be supported! A tall cake without support dowels and internal boards is a disaster waiting to happen. If you've ordered a cake from me before you will most likely have found a center support wooden dowel that anchors your cake to the bottom cake drum. This helps keep the cake in place during transport and carrying it from the table. All tiered cakes must have integral dowel supports to distribute the weight of the tier above it. Without these, the cake will fall into itself and begin to sink, smush, lean, and even fall over. Ensuring that support dowels and internal cake boards are utilized properly will give you a cake that stays in place from start to finish of your celebration! Above is an example of how many and where support dowels are placed!
The above is a handy template to get a basic idea of what size cake you will need for your party! Serving size depends on a few factors...who is cutting your cake???-do they have experience cutting a cake for a large group of people? What shape is your cake? Square cakes tend to allow for slightly more servings than a round cake. How tall are each of your tiers...some cake tiers have 3 layers of cake...some have 5! Knowing basic info about the size of cake you need will ensure everyone gets a slice...or two!
Yes you can! The above cake was frozen completely for over a month due to the client needing to change the pick up date. The one golden rule in freezing a cake slice or an entire cake is always keep the air out! I wrap leftover cake several times in cling wrap and then in tin foil. To freeze an entire cake, I place the cake in a box and then wrap the entire box in many layers of cling wrap, ensuring there are not gaps or areas where air can seep in! To thaw your cake, place it in the refridgerator for 24 hours and then at room temp for two hours while still covered. A frozen cake wrapped properly can still taste fresh and delicious even a year later!
I painstakingly and lovingly create all of my own flowers and greenery. I use a combination of sugar paste made from sugar, tyolose powder, and merengue powder..... edible wafer paper which is made from potato starch and water....flexible rice flour/sugar paste and cold porcelain clay which is made from food safe Elmer's glue and cornstarch! All of these are completely safe to place on your cake and they can all be saved and kept as a memento from your special celebration! Placed in a cool, dry location away from direct sunlight, these flowers can last a lifetime if cared for properly!