Cake Care & Handling Guide
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Cake Care & Handling Guide
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## Before Collection
* Ensure your vehicle is clean and cool before pickup.
* Clear a completely flat space for the cake.
* Bring the air conditioning temperature down before loading the cake.
* Avoid collecting cakes during extremely hot conditions if possible.
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### Recommended:
* Flat boot/trunk floor
* Flat rear cargo area
* SUV boot space
### Avoid:
* Passenger seats
* Someone holding the cake
* Uneven surfaces
* Sloped floors
* Vehicle seats with soft cushioning
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### Keep the cake level
Cakes must remain completely level during transport to avoid sliding, leaning, or structural collapse.
### Drive carefully
Avoid:
* Hard braking
* Sharp turns
* Fast acceleration
* Speed bumps at high speed
### Keep the vehicle cool
Warm temperatures soften buttercream, ganache, mousse fillings, and chocolate decorations.
### Avoid direct sunlight
Never leave the cake in:
* a parked vehicle
* direct sun
* hot garages
* outdoor tables before serving
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## Small Cakes
Carry with:
* two hands
* underneath the cake board
* steady and level
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* Two people are recommended
* Lift from underneath the cake board only
* Never carry by the box lid
* Never hold decorations or tiers
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## Refrigerated Cakes
Includes:
* Fresh cream cakes
* Cheesecakes
* Mousse cakes
* Cakes with fresh fruit
* Custard fillings
### Storage:
* Refrigerate immediately
* Keep boxed or covered
* Store away from strong food odors
### Before Serving:
Remove from fridge:
* 1–2 hours before serving for buttercream cakes
* 20–40 minutes for cheesecakes or mousse cakes
This improves:
* texture
* flavour
* cutting quality
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### Short-Term Storage
* Keep in a cool room
* Avoid heat and sunlight
* Air-conditioned room preferred
### Hot Weather
If room temperature exceeds approximately 22–24°C:
* refrigeration is recommended
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Some cakes may be frozen.
### General Guidelines
* Wrap tightly
* Freeze airtight
* Defrost slowly in refrigerator first
* Bring to room temperature before serving
### Not Ideal for Freezing
* delicate fresh fruit toppings
* crisp decorations
* wafer paper
* fresh flowers
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## Fresh Flowers
Not all flowers are edible.
Flowers may be:
* decorative only
* wired
* taped
* inserted with supports
Always remove flowers before serving unless confirmed edible.
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Tiered cakes often contain:
* dowels
* support rods
* cake boards
These are structural supports and must be removed during cutting.
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For better portion control:
1. Cut a circle approximately 5–7 cm from the outer edge
2. Slice outer ring into portions
3. Continue inward
This creates:
* cleaner portions
* more servings
* less collapse
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## Before Cutting
1. Remove top tier carefully
2. Place on separate board
3. Remove dowels/supports from lower tier
4. Cut each tier individually
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| Cake Size | Approx. Dessert Portions | Approx. Coffee Portions |
| ——— | ———————–: | ———————-: |
| 6 inch | 8–12 | 14–18 |
| 8 inch | 14–20 | 24–32 |
| 10 inch | 24–30 | 38–50 |
| 12 inch | 38–56 | 56–72 |
*Portions vary depending on cake height and serving style.*
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## Best Results
* Use a clean sharp knife
* Wipe knife between cuts
* Use warm water for very soft cakes
* Chill slightly if cake becomes unstable during service
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Extra caution is required outdoors.
## High Risk Conditions
* Direct sunlight
* Wind
* Humidity
* Summer temperatures
* Uneven outdoor tables
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* Shaded placement
* Air-conditioned indoor storage until required
* Stable solid table
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Cakes may contain or come into contact with:
* dairy
* eggs
* gluten
* soy
* nuts
* sesame
Always confirm allergy information directly with the supplier.
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Once a cake leaves the supplier or venue, handling and environmental conditions become the responsibility of the customer or transporter.
Proper transportation and storage are essential to maintain quality and structural integrity.
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✓ Cake is level
✓ Vehicle is cool
✓ Flat surface prepared
✓ Cake secured from sliding
✓ Direct sunlight avoided
✓ Storage location prepared
✓ Serving time planned