I'm REALLY new to all of this so I have a couple of questions.

First, I need to make a cake for a wedding shower. My aunt wants a white cake with raspberry filling and chocolate BC. Anyone out there have a really good, no fail, white cake recipe that isn't dry and tasteless? I've tried the one recipe from Wilton and it was gross. I looked at white cake recipes on this site and with over 1,000 I became overwhelmed very fast!

Next, she wants a cake to be a rectangle and it needs to serve 30 people. What size pan do I use and how many cups of batter will I need?

Finally, I plan on filling it with raspberry filling. I have to travel 6 hours with this cake in a cooler. I planned on making the cake, frosting, and filling at home and freezing everything, packing it in a cooler and traveling then thawing and decorating it when I arrive at my destination. My questions for this are: 1) Can I fill the cake then freeze it? and 2) I'm leaving on a Thrusday but don't need the cake until Sunday afternoon...will this idea even work without having a soggy gross cake? and 3) If this can work what night should I decorate it?

I've really been struggling with this cake for a while now. I've been "practicing" and nothing has turned out so far. I don't need to make the cake "for real" until April but I want to practice so it tastes good and looks pretty. I'm trying not to get frustrated but I could really use some help before I throw in the towel.

Any help is greatly appreciated! Thank you!!!!
Jamie

I can't help you w/the recipe as I bake w/box mixes. If you want to try the *original* WASC recipe it's great Makes a really nice, moist, delicious cake.
To determine the # of servings from a rectangle pan, divide each measurement in 1/2 - example: 12x16 pan will provide 48 servings - each 2x2x2. A 9x13 yields 24 servings.
You should have no problem transporting the cake already fill, even iced If it's warm the day of transport, just turn on the air in the car. You probably don't even need to put a fzn cake in a cooler, but it won't hurt if you prefer to. Depending on what recipe - type of filling - used the cake should not have a problem being soggy.
I suggest decorating on Fri. That way if there is a problem you have time to correct it. If not, Sat is fine also.