Okay...where to start other than feeling like what the heck did I say yes to. Never done a wedding cake but said yes to my SIL. Remote wedding at a resort 5 hrs from home. Leaving Thursday but wedding is not until Saturday. Freezing cake layers this weekend but believe allowing them to thaw on the ride would be a mistake since I would not crumb coat until Friday. So, if I want to keep frozen is it okay to use dry ice?

Next...I am making triple chocolate, german chocolate and white chocolate (3 seperate cakes on rustic log stands). Can I be successful at making the icings & fillings a week ahead and keeping cold or will it affect the taste?

I am SO in over my head! Any advice is much appreciated! Also, any recommendations on filling & a chocolate icing for the triple chocolate cake would be appreciated. I have also done a typical buttercream flavored and not a chocolate icing. Planning to use the white chocolate rasperry ganache recipe I found on here for white cake.

I am so thankful for this site!!!!

Duplicate post, please also see:

http://www.cakecentral.com/cake-decorating-ftopict-656033.html

HTH