I need to bake a cake on Monday that won't be served until Friday.  We will be traveling 16 hours and spending one night in a hotel.  I was thinking about freezing it before we leave and then putting it in an ice chest with regular ice or dry ice.  Traveling with it unfrosted then icing it and covering it in fondant after we arrive.  

Any suggestions??

Has anyone traveled with a frozen cake using dry ice in a cooler??