16/08/2026
⭐️ Adding the top tier ⭐️
Most of my 3-tier (or more) cakes will travel fully stacked. I know for some people this isn’t an option, or you might be worried about the cake collapsing, so let me explain why I’m comfortable doing it this way…
I dowel all of the lower tiers and, on some designs, especially buttercream cakes, I’ll also add a central support rod.
The cakes are stacked the day before they travel so I can make sure everything is secure. That way, if there’s a little bump in the road or someone suddenly hits the brakes, I know the cake has the best chance of staying exactly where it should.
And then there’s the venue…
Most of the venues I go to NEVER have a table waiting for me. We’re usually grabbing a chair to unpack the cake and somewhere to put all the other bits.
Then you have people floating around… 👀
“What are you doing?”
“Can I have a look?”
“Are you the cake lady?”
So, I try to get as much done in the studio the night before as possible. This includes securing toppers, flowers and all those little details.
And honestly, there’s another reason…
I prefer doing it at home!
No one watching me, no distractions and no pressure. Because yes, sometimes I might drop a flower or put something in the wrong place… and I’d much rather do that in my own studio than with a room full of people watching! 🤦♀️
For me, it’s all about making sure that when the cake leaves my studio, it’s as secure and finished as I can possibly make it. ❤️
👉 Thinking about making wedding cakes?
If you want to learn how to confidently design, make, stack and deliver beautiful wedding cakes, my Wedding Cake Lounge Membership is packed with tutorials, tips, business advice and everything I wish I’d known when I started.
Come and join me inside the Lounge and learn from me, Carol, step by step. ❤️
Comment LOUNGE below and I’ll send you the details. 👇
