Ok I lied, my last post wasn't my last question LOL.
Thanks for the help everyone who has been answering my questions! Just a couple more:
For the vanilla tier I need to use a chocolate filling. Ganache sounds so yummy, but it seems like it increases the chances of my layers being slippery if it melted. Does it melt easily? The cake will be in an air conditioned venue, but we have to drive it almost two hours.
Also, what do you cover your cakeboards in (the ones between the tiers)? Is saran wrap the best choice?