I recently made a three tier cake for a 50th anniversary. The bottom layer was carrot cake with cream cheese filling. These were separate tiers on a graduating (separating) cake display. On the bottom tier it had the "Happy 50th Anniversary" writing and most intricate details. When I got to the hall after driving through 105 degree weather (yes a/c on full blast all the way) for about 50 miles, I was stunned to see the top layer had separated from the bottom on the bottom (12 inch) cake and all the filling was seeping out the sides. I wanted to cry! Fortunately I always bring extra icing and a few tips, but this was beyond repair on the sides. I slipped the cake back in place, fixed the decorations on top of the cake as best I could, but the sides were a disaster. After freaking out, I remembered I had brought some gold ribbon (wired) to decorate the table with and I grabbed it and measured (it was the exact size of the side of the cake! Thank you Lord!) so I wrapped the ribbon around the cake, pinned it in the back and no one was the wiser. My sis-in-law was giving the party and had seen it before the fix-up and almost started crying. After the ribbon, she was soooo pleased. I even had comments from people about was a unique and good idea to use the shimmery gold ribbon to decorate the bottom layer! Whew! Got through it, though I liked the cake much better the way it was originally intended, at least it was presentable. So here's a tip: bring lots of frosting and grab a roll of ribbon, just in case! (Also, I intend to buy a freezer sheet they make for the tops of coolers to lay under the cake boxes for next time!) Yikes! Crisis averted; could have been a disaster! 
Good to hear you kept your cool and worked it out. Good advice, too, taking along lots of 'fix it' stuff, and some you didn't plan on using at all! 
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