Not Carolyn but.....

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: After traveling with many 5 and 6 tiered cakes throught the mountains of Eastern KY, I think I have a pretty good take on it.

I don't use the SFS system...just plain old dowels and foamcore with a sharpened center dowel, so I can't help you there.

BUT....

I do chill my cakes at least 12 hours before delivery and slide them into a large cardboard box in the back of my Expedition. My vehicle has 3 air unit, so it is easy to keep it cold.  I use the non-slip rubber mat under the cakes and they never move.  Never had a problem yet!



: Carolyn, I think I read on an earlier post that you have stacked 5-tiers many times using stress-free supports and traveled with them that way.  Just wondered what you use between the cakes and the supports to hold them in place?  I have only traveled with 3 stacked and taken the other 2 along to stack when I got there but I am doing a cake that has a big bow with long tails going down the front of it so I'm going to have to do it all at home.  The only thing that bothers me is our really steep driveway; after that, it should be no problem.  Do you chill your cake before you travel with it?  I'd appreciate anyone else's input too.  Thanks. 



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