To keep your cake as safe as possible when travelling, it needs to be placed on a flat surface such as in the boot or footwell.
Ensure there are no towering objects which may fall on the cake.
Do not leave your cake in a hot car or direct sunlight.
Avoid speeding or breaking hard.
Your cake should be kept at room temperature. However if it is an exceptionally hot day then it may be stored in the fridge, but should be bought back to room temperature an hour before serving.
This also allows any condensation on the cake to evaporate, so you don't have any colour runs or sticky fondant.
Cheesecakes and cakes covered in buttercream should be stored in its box on the top shelf of the fridge.
If the top shelf is not possible, ensure there are no raw meats above the cake or anything that can drip and cause a contamination.
To maintain freshness, do not store longer than 24hours before the event.
Remember to remove any inedible decoration before slicing the cake, so it does not become mixed in with the sponge and accidentally consumed. Cakes with 3 or more layers or with more than one tier will have supporting dowels through the middle.
NEVER push someones face into a cake without knowing if dowels are in the sponge.
Your cake should be consumed within 72 hours. After this the sponge will start to dry out and lose flavour.
If you have lots of left over cake, you can cut it into slices and freeze it. This can be kept in the freezer for up to 3 months.
If you freeze the individual slices then you can just defrost the amount you need each time.
Do not refreeze.