Hi, Roxanne! Good for you for doing some homework first :-). I don't know the shape or structure of your cake, but assuming it's a tiered creation, here's how I've gone about it in the past. -Finish the bottom layer on its sturdy presentation base. If you're using separator plates, you can even go so far as to put your pillars in it and cut them to the proper height. -Finish the other layers on their cake boards, and get your hands on bakery boxes that will accomodate them for transport. For a three hour drive, I'd freeze the layers when done (this is assuming an Italian buttercream or some such), and take them from the freezer to the car in their boxes. Single layer across (hopefully) a flat surface. Don't forget to put the boxes on a silpat to keep them from sliding, or failing that,some shelf liner material or an under-rug anti-slip mat. 3 hours is a good amount of time for layers to slowly thaw on the ride. If it's sunny, put a light blanket over all of the boxes to fend off any solar gain. Bring with you your extra frosting, any decorations you need to fill in between layers, offset spatulas, etc. Assemble the final tiers on site (and give yourself plenty of time to do so-an hour is good). Once the cake is set up you get to exhale. I'm also assuming you've made sure you'll have refrigerator space atthe venue, if you're going the day before. Good luck, and send us a picture! Susan

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