I am doing a S'more 4 tier wedding cake. I have the cake stacker system, so not worried about the cake's stability during the 2 hour drive. However .... I am worried about the meringue holding up during the trip. I will be heating the egg whites and sugar, then whipping the meringue. I will then ice the cakes and torch the meringue. Will be applying the meringue just prior to the trip. Any and all suggestions greatly appreciated.