Well, I wanted to post an update on what I ended up doing and how it worked out. I baked 14 cakes and froze them. On Wednesday afternoon, I put them into the fridge to thaw. Thursday morning, I trimmed torted them and made three layers out of each 8” square cake. The bottom two layers were topped with 3/4 oz of brandy syrup (from Rose) and 3 TBSP raspberry jam. They were rewrapped and refrigerated. It took three of us about 2-1/2 hours. The following morning, Friday, we cut 12 of the cakes into 9 squares and glazed them. We ended up using only 4 pounds of chocolate. I thought we would have needed far more. We also took the remaining two cakes and stacked them for one 8” square cake for the bride and groom that was about five inches high. The whole thing took four of us about four and a half hours. One lady came later and piped on simple decorations and it took her about three hours working alone. We used catering trays used for cold cut trays to carry the cakes. They spent the night in the cool basement. The following day was the big event. It was 104 degrees and the site was an hour away. The cakes made it there at 11:30 and were served at 6 pm. The cakes were a bit soggy because they had spent so much time at warm room temp but the glaze was astounding. It didn’t show any signs of melting and held it’s beautiful sheen. All the guests loved the cake and no one but me noticed the less than perfect texture.
Thanks to everyone who helped me. I can’t believe that it is finally over!