I am doing a wedding cake with 2 tiers that has to travel 2 hours in Louisiana heat.
Should I torte, filling, stack, icing and freeze to pray it thaws properly during the trip then assemble the tiers and repair icing when I get to the event location?
Torte all layers, freeze each torted layer separately, get to event location 2 hrs ahead to stack, filing, icing then assemble? That will be lots of tiered layers to freeze and transport, 8 in all.
Help what would you do?
decorate and stack or stack on site -- store it in the fridge not the freezer -- box it efficiently and travel to the venue -- corrugated cardboard boxes like movers boxes -- hold the cold in there -- you can add freezer packs if you want -- make sure they don't leak condensation on the cake -- wrap them well and keept hem securely fastened inside the box
If it is just two tiers, I would complete the cake at home and transport it already stacked. Keep well chilled and transport in a cool box. I use Serdar Yener's method for all deliveries, summer and winter. The only thing I do differently is to leave one end open so the cake slides in and out without having to try and lift it out the top.