I've been making wedding cakes for a couple of years now and this one is sort of freaking me out--4 tier, chocolate ganache filled, iced in chocolate BC--Do I need to refrigerate the tiers once they have been filled with ganache? I've just read so many horror stories lately about icing falling away from cakes if they've been refrigerated and then have to be transported in the heat, which is another concern for me because this monster cake needs to travel 65 miles over some beastly Oklahoma dirt roads, and even though my expedition is air conditioned, it's been averaging well over 100 degrees here! Any and all advice will be greatly appreciated! This cake is keeping me awake at night worrying, and I haven't done that for awhile now!!

I just made a cake for a family gathering last weekend that was filled and covered in ganache, made it on sunday filled froze on monday travelled 4 hrs to sc on tues then it got eaten daily until it was gone sat all without being in the fridge.
Does that help?

Yes that helps and I think I can sleep much easier tonight--thank you so much!