Cake Delivery Made Easy

Cake Delivery Made Easy

Cake Delivery Made Easy

ONLY $9.99



How do you deliver a wedding cake without dropping it on the ground or tipping it over? How do you protect the frosting from melting when it’s boiling hot outside? For professional bakers to cottage business owners to hobby dessert artists, here’s how to transport cakes smoothly and efficiently minus the headaches and accidents. Highlights include:

  • How to prepare your vehicle for cake transport
  • How to assemble stacked cakes
  • How to deal with extreme weather conditions
  • How to navigate an event venue
  • How to stay cool in a cake crisis

This 40-page ebook covers the art of cake delivery from start to success!


  • Tales from the Road
  • Recommended Delivery Equipment
  • Delivery Vehicle Specifications
  • Delivery Driver Attire
  • Platforms & Platters

How to Deliver Wedding Cakes

  • Managing Multi-Tiered Cakes
    • Infrastructure
    • Cake Cardboards
    • Vertical Support Dowels
    • Horizontal Support Dowels
    • Parchment Paper Liners

How to Assemble a Stacked Cake

  • How to Assemble a Stacked Cake
  • How to Carry an Already-Assembled Cake
  • Cake Decorations
    • Dark-on-Light
    • Cake Toppers
    • Fresh Flowers
  • Temperature Control
    • Condensation

How to Deliver Wedding and Specialty Cakes

  • Troubleshooting Inclement Weather Conditions
    • What to Do in Humid Weather
    • What to Do in Warm Weather
    • What to Do in Hot Weather (or When the Cake is Extremely Unstable)
    • What to Do in Rain, Snow, Sleet, or Hail
    • What to Do in Cold Weather
    • What to Do when Traveling a Far Distance

How to Deliver Wedding Cakes

  • Arrival at the Venue
    • Delivery Timing
    • First Steps
    • The Back vs. Front of the Cake
    • What to Do When the Cake is Outdoors
      • Outdoor Cake Waiver Form
  • Troubleshooting Mishaps
    • How to Handle Minor Mistakes
    • What to Do if the Cake Gets Badly Damaged
    • The Card Trick
    • How to Stay Cool in a Cake Crisis
  • Before Leaving the Venue


ONLY $9.99


Brought to you byWicked Goodies

 New to this blog? Start here

Subscribe to Wicked Goodies

How to Deliver Wedding and Specialty Cakes

Free Stuff

VIDEO SERIES: Filling Layer Cakes in the Baking Pan
Layer Cake Filling in the Pan

How to Freeze and Thaw Cakes  How to Freeze and Defrost Cakes

Wood Cake Dowels & Cake Assembly Video Series How to Use Wood Dowels in Stacked Cake Assembly

Cake Timing and Scheduling
How to Plan and Time a Wedding Cake


Cake Delivery Made Easy — 22 Comments

  1. Why is my cake filling mixing with my frosting when I try to crumb coat. I used my torch but it made the filling soft and mixed with my frosting. Help

  2. Hello! I would be interested in receiving a free PDF copy of your book. I would like to have all of this valuable information .I definitely would give feedback to let you know what worked for me! Thank you!!!

    Reply ↓

  3. Hello, love your insight and helpful tips. Can you just clarify for me…once a wedding cake has been completly decorated and back in the refrigerator, should it be covered in plastic wrap until delivery or left uncovered?

    • I would leave it uncovered so as not to damage the decorations. In rare cases when the cake is wrapped in fondant or modeling chocolate that is bare of decorations, I have left the plastic wrap on during transport.

  4. Excellent information! I’ve been out of cake making for many years and was asked to make a dear friends daughters 3 tier wedding cake. Your resources are giving me the confidence that I can do this, and possible explore re-entry into the cake making business in our existing farm store bakery. Thank you, and please keep the great tutorials coming!

  5. Hello! I would be interested in receiving a free PDF copy of your book. I have finally launched a cake business, BuzzyCakes and would love to have all of this valuable information in one place. I definitely would give feedback to let you know what worked for me! Thank you!!!

  6. I baked cakes for a wedding this past weekend and these materials were priceless in making this project successful. I baked in advance, filled layers back into the pan and froze them as instructed in the materials. Then I used the kitchen torch to de-pan them. This method was SO easy and made very clean lines on the round cakes. I’ll be doing this going forward. The thing that saved me was using vertical and horizontal supports as was discussed in this book. I had to break the rule of transporting a cake fully assembled due to the design. I was a nervous wreck but again, installing the supports exactly as instructed made transport a success. I would like to thank Kristen for sharing this knowledge with me because it has helped me be more confident in baking, assembling and transporting tiered cakes. Thanks, Kristen – you are a genius.

  7. I’m a cottage bakery owner going on 5 years now and just moved across the country to a completely different environment. I would so love to check this out. Beta or paid for!

  8. Hi I missed testing your manuscript, I just thought I would add and I do not know if you have it in the manuscript, that you should always make boxes for your cakes. I was looking at the video where you delivered that beautiful doll cake in the trunk of the car. I just think it looks more professional in a box. It is not hard to make and besides it insulates the cake if you put it in a corrugated box. I bought your other book and I love your work.

    • So I built boxes in the beginning of my wedding/specialty cake delivery career. What I found was they were more trouble than they were worth (with a few exceptions noted below). A box for a wedding or specialty cake delivery increases your chances of harming the cake. It creates a tighter space for the cake, which means there is a greater chance frosting will get smashed against the wall of the cardboard. Big boxes with empty space inside have a tendency to warp or crush when carried, which also poses a danger to the cake. Boxes oftentimes have debris inside of them which also gets on the cake. Cardboard is not a very insulating material. You are better off exposing the surface of the cake to the air conditioned environment of the car (unless you have a large cooler with ice packs). That way, if something starts to go wrong with the cake during delivery, you can see it happening and pull over to do damage control whereas if the cake is in a box, you won’t know what’s going on.

      In professional bakeries that do a high volume of cakes, we simply can’t dedicate the time or resources to house every wedding or specialty cake in a box. Every cake is a different size, so you’d need to keep building new boxes. The cost of cake boxes, especially large ones, adds up significantly. At some bakeries where I worked, we’d be sending out 10-20 wedding cakes in a day. No way could we possibly box every one. Just thinking about the extra time that would take…what a hassle. Only when the customer picks up the cake would we offer a box. We have to save money wherever we can.

      A box for a wedding or specialty cake is appropriate for certain weather conditions like rain, snow, sleet, or hail. Instructions on how to make this kind of box are in the book here. So where the box does have its place in certain circumstances, it’s going to be cumbersome and unnecessary in others. Clients/venues don’t judge bakers on the box vs. no box when the cake is going to straight to display anyway. They judge strictly on the quality of the cake. With that said, if a box makes you feel more comfortable, go for it. Just know that it’s not standard practice for bakeries to box these types of cakes for all the abovementioned reasons.

      • I guess we will have to agree to disagree on that. I send out a large number of odd cakes also. I have bought shipping boxes to do this job for me. we have a few different sizes. 14X14X16 16X16XX21 18X18X21. They are the kind with the four flaps on top and bottom. We tape the bottom and cut opposite the taped bottom and open up the side of the box. Slide the cake in and close the side up with tape. We cut a hole so we can see inside and cover with a piece of acetate. We used to just leave a flap and call it a peek a boo but the acetate looks nicer. So is it more money? Yes, $5 more. Does it look more professional? I think so and you may be right about the corrugated cardboard not being a great insulator but it will keep the cold in for a while if you put a cold item in a box it will keep it self cold and contained.
        Aside from this I just have to tell you I can tell your work anywhere. You are a great artist, there are many people out there that are good and create interesting work but you are unique. I don’t think you remember but a few years back I copied the cake with the ombre’ mexican cake, I called you and was speaking to you about that and using modeling chocolate. I was complaining about the modeling chocolate, and it was getting hard and i could not get it pliable. I still have problems with it. Anyway take a look at my instagram and facebook. We are building a new web site.
        Thanks for all your help in the past and for responding.

        • Teri,
          Fair enough! 🙂 I like this idea about the peekaboo window with acetate. That does solve the problem of not being able to see the cake. I worked at a bakery that used cake boxes designed specifically for cakes and they cost in the $10+ dollar range so it sounds like you’ve invented an affordable and worthy alternative. Thanks for filling us in.

          So the main thing with modeling chocolate is that it gets soft as you work with it and then hardens back up when you stop. So it’s a matter of kneading, working the modeling chocolate into a pliable consistency, then performing various tasks associated with those levels of pliability. The timing takes some getting used to. If it is generally too brittle even after you’ve been working with then I recommend kneading in some corn syrup.

          Photos on your Instagram look fab! I see you are growing fast. When it’s complete, I will pop over to see how the website turns out. I wish you success with your cake business!

  9. Count me in and please email a “beta” copy of the manuscript. Send it to Renae Heineck at

    I use to work in IT testing software and proofing tech. docs. I have also owned Custom Cakes in Oregon and transported cakes for over 25 years. I’m not here to criticize only to compare and perhaps offer feedback. I use your contractual documents as a template for my contract. Thanks for sharing that with others. I look forward to seeing what’s been put together and making a stressful part of his business a little less so.

  10. Hello! I would be interested in the Beta Testing of your Manuscript. I am not a professional baker but I do enjoy making cakes and cupcakes.

  11. ***NOW BETA TESTING THIS MANUSCRIPT*** If you are interested in receiving a free PDF copy of this ebook in exchange for your feedback, please respond to this comment including your full name and email address. If you are selected, I will contact you with more information. FOR A LIMITED TIME ONLY – beta entry period expires on March 1st 2016.

Leave a Reply

Your email address will not be published.

Optionally add an image (JPEG only)

This site uses Akismet to reduce spam. Learn how your comment data is processed.