AHi all....I've made several fondant cakes and always have refrigerated them after putting the crumb coat on and after applying fondant. However I am making a three tier cake for a family party this weekend and it is really the first time I am showcasing my skills. So I want to make sure that I am doing it absolutely correct plus we have a three hour drive I am NOT going to assemble the tiers until we were actually there though. Any advice is appreciated!
I always refrigerate before I travel. For a three hour trip I would positively refrigerate. But I'm a buttercream decorator for the most part so my situation is a little different. I think waiting to assemble is a good idea, especially for a three hour drive. If it's hot where you live, crank the air to keep the cakes cold. I always pack stuff in case of an emergency. Extra buttercream, any tips I will need to finish the cake, scraper and spatula, extra decorations, etc. You will be fine!