Ok. I am not new to cake decorating. I do lots of wedding cakes. BUT...I have been doing them the same way for 34 yrs. & it's not the way that Wilton teaches. I stack my cakes, each layer, then frost right on top of the other. Am I explaining this right? Like today, I have a 14", 10" & 6" to do. I usually crumb the 14". Then frost it. Smooth it. Then Place dowels for the 10". Place cardboard on top of 14". Then place 10" on top of cardboard. Crumb. Then final coat. etc. The same with the 6"cake. NOW...I have been delivering them this way & since we have moved to this development which has 4 speed bumps, it has cause the cake icing on the sides to shift. SO, where am I going with all this? Can anyone explain how it's done in the Wilton books? It seems like the cakes are put on a board the exact same size as the tier cake. How do you frost that? Then you place the frosted cake on top of the other tier? I was thinking if I can learn this way, I can put all the seperate tiers in the freezer to firm up before I deliver them. Then finish decorating when I get there. Or, does anyone just stack them & then freeze the whole stack before traveling? I have a large freezer with deep enough shelves. But then I panic that maybe the shelves will collaspe with the weight of the stacked cake. Or should I just do what I know????? Help me please!!!! Helen
Yes, Wilton says to frost each tier then stack. It is a little tricky getting the frosted tier on top of the next one. With 4 speed bumps, I would assemble on site just to be on the safe side. Good luck! 
Speed bumps are a real problem. Perhaps a layer of foam under the delivery box might help.
I generally transport the larger stacked tiers separately, to assemble on sight.
I put each tier on a board the same size as the cake layers, then put that on a transport board-usually with some non-slip between the boards.
I use a large commercial spatulat (it doesn't bend) to lift the cakes off the transport boards to place over the doweled lower tiers.
At Wilton.com they have pictures.
I deliver my wedding cakes cold. I don't freeze just refridgerate. This helps tremendously, you might want to give it a try. I don't have speed bumps to deal with, but i do live in the country on the top of a very steep hill, and deliver everything stacked if at all possible.
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