What would happen if I made a wedding cake and froze the individual ltiers after frosting them so that they would be a little more sturdy for the 2 1/2 hour trip up to hot as @#$! Pheonix. My concern is:
Would the frosting start to slide of the cake as it starts to defrost?
The reception is inside and I will be setting up the cake in the morning, going to the wedding at 11:00 with the reception starting right after the wedding is over.
Will the cake be defrosted by then?
I'm so nervous that something might happen. being 2 1/2 hous away from my home if something does happen is killing me. HELP !!!!!!!
I wouldn't freeze them, but I would make sure that they had been in the fridge overnight before I transported them. As long as you have them flat in your vehicle with the air running then you should be fine. Just try to keep the sun off of them. If you can cover your windows (like the blinds you can get to keep the sun out of kids eyes) to keep as much sun off as possible it will help tremendously.
I cast another vote for not freezing ...I would make sure they are in the shade and I sure hope your car/truck/SUV ....or whatever kind of transportation you have has good AC. I also agree on using the high humidity icing and chilling ( but not freezing) the cake. HTH
I agree. I've traveled with cakes, and if the AC is on and they've been refrigerated well, they arrive in great condition. I would definitely cover the windows to keep the sunlight off of them. Good luck!
I live in Phoenix, and on ocassion I have to drive cakes down to Tucson and even Nogales. I just make sure that my car is super cool before I even put the cake in there, and I make sure that the cake is shielded from the sun by a window shade. It always is a tense ride with me constantly looking over my shoulder to make sure my "baby" is doing alright. But as long as the cake is cold and the car is cold you should be just fine! 
You could also try some coolers.... place those mushy ice packs (the ones with the blue gel in it and when they thaw they are all smooshy.. not the hard kind) all along the bottom of the cooler and place the cakes ontop of those one per cooler.... I would recommened putting them in a box of course but at least that way they are kept cool, in the dark, and out of any heat
A few years ago, I transported a cake from Ca to Las Vegas in Sept. It was a four tier cake, separated and individually boxed. It was iced with a decorator buttercream, only shortening, and I had it frozen. I kept the air pretty cold the whole trip. It traveled fine, and was almost thawed by the time I arrived. I was nervous though, and didn't turn the car off when I had to stop. I finished decorating it at the site, and all went well, but honestly, I was sweating the whole trip, haha....
I made the BIG mistake of freezing one after icing it. This was Years ago, when I first started decorating. Well, to make a long story short, the icing slid right off the cake! I had to make new icing, and refrost, then decorate. Tooooooo much trouble!
I had to travel over 11/2 hours in August for a cake (in Texas not WI) -- 4:30 pm!! Anyway, we turned the car on 30 minutes ahead of time with the air on, we put black trash bags in the windows to block the sun, and iced the back of the van (I can't remember how we kept the ice in the BACK of the van! I think we filled a large box with ice -- ahh I don't remember!) Anyway, ice packs, shade, and AC should be okay. And if it is going to be early it should be fine. Good Luck! And bring extra icing and a spatuala ... if you bring them NOTHING will happen! =)
another good reason not to freeze the cakes with bc is because anything with dark food coloring (pretty much any kind you use that is) will sweat out of the frosting and sweat on down the side of the cake causing it to streak. i'm sure it does this with any food coloring but its more prominent (sp) with darker colors aka red blue black etc..
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