You've spent hours on this cake. It's perfect when it leaves your workspace.

What arrives at the venue is another story.

In summer, delivery is the riskiest step in the process. Not because you drive badly. Because heat, vibrations, transport time, and on-site storage conditions are variables you don't control — unless you anticipate them.

What heat does during transport

In a car in summer, even with air conditioning, the temperature in the boot rises quickly. A cake laid flat, in a closed box, in a boot exposed to the sun — that's a recipe for a delivery disaster.

Buttercream softens first. But even ganache has its limits above 25-26°C. Fondant absorbs humidity. Fragile decorations — sugar flowers, chocolate elements — are the first casualties.

It's not heat alone that causes the problem. It's the combination of heat, vibrations, and duration.

What happens on site

You deliver an impeccable cake. Two hours later, it's in a room without air conditioning, under spotlights, ne...