Packaging A Wedding Cake: Tips For Safe Transport

Transporting a wedding cake can be a stressful task, but with the right preparation, it can be done without a hitch. From choosing the right box to chilling the cake, there are several steps you can take to ensure your cake arrives safely and securely. Read on to find out more about how to package a wedding cake.

Choosing the right box

You can purchase a cardboard box from a removalist or packaging supplier, or make your own. If you're making your own, start with a cardboard box that is wide and tall enough for your tiered cake, and the same size as the cake board. For example, an 8", 10", and 12" three-tiered cake on a 16" cake drum will typically fit perfectly in a 16"x16" cardboard box. You will just need to check the height of the tiered cake to ensure the box is tall enough.

Before placing the cake in the box, line the inner base with a non-slip material. You could also line the inside walls of the box with a heat-resistant material, such as foam sheets, to keep your cake cool. It's also a good idea to chill your cake in the fridge for 24 hours before the journey, so that slight bumps and touches won't be noticeable and the cake will hold together much stronger while in transit.

Preparing the box

When preparing the box for your wedding cake, there are a few things to consider. Firstly, you'll need a box that is strong and stable, so that if something falls on it, it will protect the cake. The box should also be the right size: not too big that the cake can slide around, but not so small that it becomes squashed. You can purchase a cardboard box from a removalist or packaging supplier, or make your own. If you're making your own, start with a cardboard box that is wide and tall enough for your tiered cake, and the same size as the cake board. For example, a three-tiered cake on a 16" cake drum will typically fit perfectly in a 16"x16" cardboard box. You will just need to check the height of the tiered cake to ensure the box is tall enough.

Before placing the cake inside, it's a good idea to line the inner base of the box with a non-slip material. You could also line the inside walls of the box with a heat-resistant material, such as foam sheets, to keep your cake cool during transport. If you're using a purchased box, you'll need to slice down two side-edges of the box with a serrated knife or saw, so that the front of the box opens downwards like a "doorway" flap. Seal the top roof of the box with duct tape, making sure the front flat can still open out.

It's recommended to chill your cake in the fridge for 24 hours before the journey. This way, slight bumps and touches won't be noticeable, and the cake will hold together much stronger while in transit. Once your box is prepared and your cake is chilled, you can carefully place the cake inside the box and secure the front flap with masking tape. When you arrive at your venue, simply remove the tape to release the front "doorway" flap and slide your cake out.

Chilling the cake

To chill a wedding cake, first, make sure you have a suitable box. You can purchase a new cardboard box from a removalist or packaging supplier, or make your own box out of cardboard. The box should be tall and wide enough for your tiered cake, and the same size as the cake board. For example, an 8", 10", and 12" three-tiered cake on a 16" cake drum will typically fit perfectly in a 16"x16" cardboard box. You will also need to check the height of the tiered cake to ensure the box is tall enough.

Once you have the right box, place your chilled cake inside and close the front flap. Use masking tape to secure the front flap in its upright (closed) position. This will help to keep the cake cool and protected during transport.

At the venue, simply remove the tape to release the front "doorway" flap of the box and slide your cake out. It is also a good idea to have a toolkit ready, including piping bags fitted with tips, palette knives, paintbrushes, and ingredients such as royal icing, edible glue, sprinkles, or buttercream. This will allow you to make any last-minute touch-ups to the cake before it is displayed.

Packing finishing touches

When it comes to the finishing touches, it's important to make sure you have everything you need to make your wedding cake look perfect. Pack all the finishing touch elements, including a tool kit with piping bags, palette knives, paintbrushes, and ingredients such as royal icing, edible glue, sprinkles, or buttercream.

Make sure you have the right size box for your cake. It should be strong and stable, so if something falls on it, the box will protect the cake. The box should also be the right size so the cake can't slide around, but large enough so the cake doesn't become squashed. You can make your own box by using a cardboard box that is wide and tall enough for your tiered cake. For example, a three-tiered cake on a 16" cake drum will typically fit perfectly in a 16"x16" cardboard box.

To make the box more secure, you can slice down two side-edges of the box so the front opens downwards like a "doorway" flap. Seal the top of the box with duct tape, allowing the front flap to still open. Line the inner base of the box with non-slip material and optionally, line the inside walls with a heat-resistant material (e.g. foam sheets) to keep your cake cool.

Finally, place your cake inside the box and close the front flap. Use masking tape to secure the front flap in its closed position. When you arrive at the venue, simply remove the tape to release the front "doorway" flap and slide your cake out.

Transporting the cake

The first step to transporting a wedding cake is to plan ahead. Make sure you have the right packaging for your cake. Opt for strong and stable cake boxes that are the right size for your cake. You can purchase a new cardboard box from a removalist or packaging supplier, or make your own box. If you are making your own, start with a cardboard box that is wide and tall enough for your tiered cake. For example, an 8", 10", and 12" three-tiered cake on a 16" cake drum will typically fit perfectly in a 16"x16" cardboard box. You will just need to check the height of the tiered cake to ensure the box is tall enough.

Before placing the cake in the box, line the inner base of the box with a non-slip material. You could also line the inside walls of the box with a heat-resistant material, such as foam sheets, to keep your cake cool. If your cake is coated in buttercream, royal icing, or fondant, it is recommended to chill your cake in the fridge for 24 hours before the journey. This way, slight bumps and touches won’t be noticeable and the cake will hold together much stronger while in transit.

Once your cake is in the box, seal the box with duct tape or masking tape. Make sure to pack all the finishing touch elements, as well as have a tool-kit ready including piping bags fitted with tips, palette knives, paintbrushes and ingredients such as royal icing, edible glue, sprinkles, or buttercream.

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