I guess it would depend on what state you're located in what the next process would be.Try this link to your state and see if they have information on what your next step may be:http://www.cakecentral.com/article57-US-Wanting-to-start-a-Cake-Decorating-Business-but-where-do-I-begin.htmlCongratulations!!
Cakes that are large and require carving or stacking, I usually freeze. I have broken cakes myself when large and trying to stack them and I've found freezing works best for me. I'm sure there are many other ways it could be done, but this is my preference
I would be afraid to ice one straight from the refrigerator. Condensation may develop between the icing and the cake and cause you to have a "blow-out". I let mine stand uncovered for 15-30 minutes, come to room temperature, then I put icing on the cake. HTH