I couldn't decide which forum to post under so here it goes... 
I'm traveling end of May for an island wedding. I am freezing my cakes and taking them with me.
I am wondering... has anyone ever took their fondant with them already pre-rolled? I was thinking I might be able to:
1. Roll them out the night before I leave
2. Place each of the sheets between layers of vinyl
3. Roll THAT up and tape up ends
4. Cover in plastic wrap and then again in foil and then after that in a large plastic bag and refrigerate it once I get on land.
5. Mix buttercream and pull out "pre-rolled" fondant to cover...
What do you think?
If you are traveling by plane, don't carry-on fondant. One of my students ended up getting searched because of her fondant and tools. She was told the box of fondant in foil had the same texture as the puddy used in explosives. She was advised not to attempt it again. 
If you are driving, assemble 2 tiers each, and transport it. Meaning if you have 4 tiers, assemble the bottom 2 and the top 2, so you'll have 2 assembled cakes. When you get there, plop the top 2 on the base tier, finish your bordering on-site. 
bump!
It's a June wedding in Hawaii. I'll be on the plane since I'll be needing all my reserve canoe rowing energy for wrestling with the fondant. I'll be in a hotel so I was trying not inconvience any relatives w/ their kitchen or travel with rolling pin... boo!
THANK YOU for the tip on the -- no-fondant-on-the-plane! I was just going to stick that roll in the cooler along with the cakes... maybe with a box of baking soda!
and THAT's why I LOVE CC!!!!!
Prompt and efficient answers... LOVE IT! Thanks so much!
Quote by @%username% on %date%
%body%