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May 22, 2008 03:22 PM

Ideas on transporting a tall can-shaped cake...

I''ve offered to make a grooms cake for a friend's son's wedding. It's over a two hour drive on windy roads and I won't be there to do anything last minute. The bride to be wants it to look like an energy drink can, so it'll be 6" in diameter, about 12" tall, maybe taller. I have no idea how to package it so it won't fall over. I'm just doing a phototransfer of the picture so it has to be done on my end and not assembled there. Any ideas? My second thought is to do half a can, lying down. Much easier, nothing to figure out but not as much fun.

Also, she's told me flat out that she doesn't care what the cake tastes like. I'm on the fence about this but considering using cake mix. Are they all about the same? Can anyone recommend one over another? She wants a yellow cake. The idea still bothers me and I might go with my standard yellow cake recipe, depending on how I feel next week (having 25 people over this weekend and doing a half marathon next so not sure I'm up for it). Thanks!

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  1. Oh bother. Can you bake a "spike" into the bottom of the cake that you can spear onto a block or stand or something for stability? Hire someone to ride along with the cake in their lap? Freeze it?

    Good luck!

    1. if you have time, get someone to make a special board for it by using a piece of plywood and screwing a dowel rod to it, making the dowel a couple of inches shorter than the cake will be, and maybe even whittle a point onto the end. after the cake is cooled, then you can stab it onto the dowel. the plywood base would help it remain upright during delivery. and, no matter what the bride says, she does want a good-tasting cake. If you're confident with your recipe, skip the box. to help, you could pre-measure the dry goods and sift them together. then, when you're read to bake, all you have to do is add the liquids. also, what about making the cake 8 inches in diameter, rather than 12?

      1. As I read your description, I was picturing a stack of 8" rounds, one on top of the other... if that's your plan, try several wooden skewers (like for shish kebabs) to hold the layers together - several of those should help keep the rounds together. If you leave the top unfrosted until the last minute, or frost the top layer but leave it off until you get there, you will be able to take the skewers out.

        Good luck!!

        1. Great idea, everyone. I don't know why I didn't think of dowels since I use them for wedding cakes. Very clever idea, beth1, on drilling plywood. It made me think--I have those wedding tiers, I think I'll just turn one upside down and is that and I'll have a base, too. I just have to make sure they're aware of it when they cut into the cake. And, yeah, I'll do it from scratch. I was just feeling exhausted thinking of it since I'll be making a huge cake this weekend as it is. Thanks for helping me with this problem!