Hi Deborah, I've taken RLB's chocolate truffle torte on a plane across the country so it will definitely stand up to a trip up the Sea-to-Sky. (Even security at the airport smiles when you have a cake box in your hands) Make sure you chill the cake thoroughly before trying to unmold it and work with it cold because when it is warm it is very soft(and delicious). If you need cake decorating supplies, Ming Wo or The Scoop'n'save (Surrey) has a lot of stuff. I have tiered this cake, 9" and 6" and I used straws for support ans it worked just fine. I don't ahve any fondant advice, I had it once on a wedding cake and thought it was nasty. If you are looking for a white cake, maybe try covering the cake with a white cocolate ganache. 2 coats might be enough to cover the chocolate.
