Natasha.
In my experience you have to #1 check with whose in charge of the event at the venue. I use to call about 2 wks ahead and speak to them. Explain I’m the “cake lady” and to find out when I could come set up….sometimes there’s a certain window of time they’ve set aside for people like us to come in and do our thing. I always got there name, and they got mine. You don’t want to show up with your cake and the doors are locked!! I have set up a hour before the dinner and as early as 10 am day of. Stacked, not stacked that’s your choice. I’ve done both. If your cake is well doweled and boxed…it can be stacked. I always put grippy rubber under my cake board in the box. Then more grippy rubber in the trunk bottom, then the box on top. The box won’t move anywhere with that rubber underneath. The few times I didn’t stack, I found the venue had stairs, no elevator. Wasn’t carrying a 3 tier stacked cake up 2 floors!! I also always brought my handy decorator kit with me. In it bc icing in bags, with a freezer pack, piping tips, paper towels, palette knife …you know whatever you think you’ll need. Agreed as Sharon said, leave yourself enough time to set up, no rushing. Most venues, if warm weather, have AC, so your bc cake will be fine. In the fall/winter, it’s usually not a problem. Another hint….take a picture after setting up your cake. Hope your camera has time stamp. Of course for yourself to have, but most importantly, if for whatever reason your cake is damaged, by staff, whomever, you have proof of exactly how you left the cake. That you didn’t “screw up”. Could save your bacon!!
Hope this has been helpful.
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
