Modifying layer cake to sheet cake for transport issues
I'm helping a friend who is an inexperienced baker make a cake for her boyfriend's birthday. I just found out that they will be taking it out of town on a 3 hour drive, and it's already pretty warm these days in Texas.
The cake is Smitten Kitchen's smores cake from her book. I've made it before and it is a fantastic two layer cake, filled with chocolate ganache and coated in a 7-minute frosting that gets torched.
My current plan is to modify it by baking in a 9x13 single layer and topping with the ganache, or maybe just melted milk chocolate and transporting it in this state. Before serving, she can top it with marshmallows and set it under the broiler just to brown them and then serve it out of the pan.
Any other suggestions? Am I on the right track?