When I had a cake out there, I kept it on ice in its own cooler (not frozen, just....really cold!!). It might seem silly, but it IS the best way to do it if you want an actual cake.

One wedding I did, they had a mini cake for themselves that they stored in a small cooler dedicated just to that, and then they brought Costco cream puffs (they come in like a bucket and frozen, if I recall correctly,) to share with friends and others that gathered around. You'd be shocked at how amazingly good slightly frozen cream puffs and champagne tastes! Cupcakes are an option I've seen as well (one couple shared homemade cupcakes and an incredible old bottle of tequila with the wedding party...mmmmm)

I would say get whatever cake you like and dedicate a cooler to it, and tend to it daily to make sure it has enough ice and all that. Or find a friend with an RV that wouldn't mind giving up a bit of space for a cake.

If you're not looking for something elaborate....

I've made a couple of cakes for the playa - and both were 'wine cakes' (or sherry cake, etc) - which essentially means a bundt cake liberally soaked/glazed with cream sherry. These babies get better after a few days (while the booze soaks in) and were kept in a 'bundt cake keeper' plastic thing the dry part of a cooler - by the end of the week they were totally delicious.

There are lots of quick recipes for these online, here's the easiest one:

CREAM SHERRY CAKE
1 pkg. yellow cake mix
4 eggs
1 sm. pkg. instant vanilla pudding mix
3/4 c. cream sherry
3/4 c. oil
1 tbsp. nutmeg

TOPPING:
2 c. sifted powdered sugar
1/2 c. cream sherry

Mix all ingredients in bowl with electric mixer until blended. Pour into greased and floured Bundt pan. Bake at 350 degrees for 45-50 minutes. Cool out of pan. Poke cake with long fork. Pour the sugar and sherry mixture over the cake, making sure to cover all of cake.

You can do it in a pretty flower shaped bundt pan and pour over powdered sugar mixed with more sherry before serving for a white glaze or sprinkle with powdered sugar. Easier to deal with than frosting.

Hi Nila,
At the east coast regional this May I made a lovely tiered birthday cake for 2 sexy birthday boys out of snack cakes from the supermarket. Shelf stable, easy to assemble, breeze to serve, no clean up and minimal moop.

I used tasty cake butterscotch krimpets, hostess chocolate cup cakes, twinkies, tasty cake chocolate peanut butter Kandy cakes. They got un-wrapped and arranged in attractive layers to form a cake, on a foil covered round metal tray. It was warm and humid, they stuck together easily.

With candles and a dollar store sparkly thing on top it was GREAT looking. (sorry no pics).

Guests could easily take some without the use of forks, knives or plates. Clean up consisted of removing the foil from the tray.

For a wedding cake you could easily do something similar. Want to keep it white/beige? twinkies, fosted pop tarts, rice krispy treats, milano cookies, marshmellows. Pink! Add sno-balls

I'm an artist so turning 5 boxes of junk food into a masterpiece was ez for me. If you aren't an artist, find a handy pal!

I have a coleman oven it works REALLY well. I would recommend doing cupcakes stacked. If you want to borrow my oven just bring those little bottles of propane.. I have a muffin tray bring the papers and cake stuff and frosting and you can use the oven as long as you need.. the propane cans are good for 3hrs on the oven.