I'm making a wedding cake for a destination wedding.  I will have access to a great kitchen when I get there to frost and assemble the cake layers.  I'd like to make the cake layers two weeks ahead of time and freeze for transportation in our car.    I'd like any advice on how to wrap, freeze, stack, and transport these cakes and also,  should I completely thaw them prior to frosting with buttercream?

Not sure I am the best person to answer your question.  My experience with destinations is a 2 hour drive.

I freeze my cakes in plastic wrap,  the day before the my trip I thaw the cake, torte and fill.  Rewrap and place in the refrigerator.

For my trip I placed in coolers with dry ice on the bottom.  In the coolers went my frosting and cakes.  

My cakes were set up nicely enough that when at the destination I was able to start my work, they were cool and worked nicely.

HTH

AWhen you say destination wedding but mention your car, exactly how far away are you going?

It will be a 6 hour drive and I could keep the cake layers frozen with dry ice in a cooler.  I will have a few days before I need to frost and decorate.  I could take everything to make the cakes onsite if that would be the better option, just thought I could have them ready beforehand.

A 8" cake usually takes about 15-20 minutes to thaw out. I WOULD NOT frost the cake if it is cool to the touch. The buttercreme will crack. You want it to be slightly warm. Make sure when you wrap them to make it air tight.