I have done many many wedding cakes but stopped doing them for a while, several years. The last one I did (white box cake) my mom baked the layers for me. I made my icing like I always have, not knowing that Crisco changed their recipe and it turned out more like fondant. Thick, heavy, etc. and my cake broke all to pieces.
Now I'm a little gun shy. I feel sure the icing weight was mostly the problem, however, I'm not sure and am horrified of that happening again. I have never had to do a red velvet for a wedding so that made me even more nervous. I used to do all this stuff with my eyes closed (lol), but now I'm freaking out.
Does the icing 50/50 buttercream and canned cream cheese crust? I have to transport about an hour and the weather here in Alabama is expected to be hot and damp, so I'm nervous about melting and sliding. Most cream cheese icing I have made before slides.
Man, I used to throw wedding cakes in my van and never think a thing about it and now you would think I had never done this before. I guess I am just looking for reassurance more than anything else.
Thanks for replying and for any words of wisdom