Packing a homemade cake for transport requires careful planning to maintain its structural integrity and moisture. The first rule is to ensure the cake is completely cool; packing a warm cake creates steam, which leads to a soggy texture and melting frosting. For a standard layer cake, use a sturdy cardboard cake board that is at least two inches wider than the cake itself. Place a small dab of frosting on the board before setting the cake down to act as "glue." The most reliable method is using a dedicated locking cake carrier with a handle. If you do not have one, a heavy-duty cardboard bakery box works well; just ensure the cake board fits snugly so it doesn't slide. To protect the decorations, you can insert several long toothpicks or bamboo skewers into the top and sides of the cake, then loosely drape plastic wrap over them to create a protective "tent." If the cake is particularly tall or delicate, consider chilling it in the refrigerator for at least two hours before packing to harden the buttercream. For long car rides, place the cake on the floor of the vehicle—usually the flattest surface—rather than on a slanted seat, and keep the air conditioning on to prevent the frosting from softening.