Yes, don't refreeze if you can avoid it. You can keep it frozen with dry ice in a cooler or box (I had to do this with a huge wedding cake. I baked the cakes (14 8" rounds, 2 12" rounds, 2 16" rounds) and made all the icing at my restaurant, then travelled to Houston (3 1/2 hours away) and finished the cakes at the receptions' commercial kitchen. I bought one block of dry ice at Walmart (cost about $25). It worked great, just make sure you don't touch the dry ice with bare hands and don't let it touch the cakes either. I put the block of dry ice in the bottom of the box then placed a cardboard square that fit tightly in the box then placed the cakes in the box then closed up the box and taped all the edges. The cakes were still fully frozen when I arrived in Houston.