You spent hours piping roses and smoothing buttercream — and the scariest part is still ahead: getting the cake to the party in one piece. The two things that ruin a decorated cake in transit are a cover that touches the frosting and a cake that slides. Fix both and your cake arrives exactly as you finished it.
What you'll need
- A flat, non-slip surface for the cake box or board (a rubberized shelf liner works great)
- A cake board slightly larger than the cake
- A set of Icing Saver picks to hold your covering off the decorations
- Plastic wrap or a loose box — the picks make either one safe
Step by step
- Chill first. Refrigerate the finished cake for 20–30 minutes so the buttercream firms up. Cold frosting is far more resistant to smudging.
- Insert the picks. Place Icing Saver picks around the top of the cake — usually 4–6 for a round cake — so the tops sit above your tallest decoration.
- Cover it. Drape plastic wrap over the picks. It rests on the pick tops like a tent, never touching the frosting.
- Stabilize the base. Set the cake on a non-slip mat on a flat surface — the floor of your car, not the seat. The trunk is usually the flattest, coolest spot.
- Drive gently. Slow into stops and turns. Crank the A/C in warm weather; heat is buttercream's enemy.
Pro tip: For tall or tiered cakes, use a center dowel and a bottom board that you can hold flat. The picks protect the sides and top decorations while the dowel keeps the tiers aligned.
Common mistakes to avoid
- Covering a room-temperature cake — always chill first.
- Letting plastic wrap sit directly on piping — this is exactly what the picks prevent.
- Placing the cake on a car seat (they're angled). Use the trunk or footwell floor.