I’ve seen this question addressed in the past on this forum but wanted specific information for my situation.  I am making my sister’s wedding cake and am in the wedding party. She is having a small wedding but wanted a large look to the wedding cake.  So the cake will be 6/9/12/15 with the 15” a dummy.  I have to travel 4-5 hours to deliver the cake.  The wedding is on Saturday 1/30, but I have to be there Friday for the other festivities so the cake must be completed Thursday evening.  I am covering with fondant so I don’t think freshness will be an issue.  My plan is to decorate, stack, and stake through all layers before traveling and taking a ‘fix-it’ kit with me.  To help camouflage any settling issues I was going to add any border treatments, in this case, icing beads once I’m there.  I’m VERY concerned about the cake being stable.  I’m a classically trained pastry cook and have made plenty of cakes before (mostly covered in b.c. though) but have NEVER had to travel like this with one.  And added stress is it’s my sister and my family that will be seeing this.  Thanks for any help, suggestions, or reassurance you can give. 

Hi kxduran - I’ve traveled 3 hours with a couple of stacked wedding cakes, both covered with buttercream.  I didn’t have any trouble - cranked the AC as low as it would go, set the cakes on a non-skid mat, took turns and bumps slowly, and added the finishing touches on site.  I’d say be sure to use a sturdy cake, not one that will sag under the weight of the fondant, and be sure your filling is sturdy too (whipped cream would not be a good example).

Thank you so much for the reassurance.  I’m using butter cake recipes, and the fillings are buttercream with a raspberry preserve.  I’m hoping that as long as the heat stays off in the car, January weather in the Northeast will save me.

Sounds like you will be fine! I have only done a handful of stacked cakes, but prefer to transport the tiers to the site, and stack on site.