Sorry if I'm chiming in too late... but I work in an upscale wedding cake shop where we only do one or two weddings a week, which I think is probably comparable to what most people would do from a home based bakery.
Our schedule is: Wednesday-bake all cake layers, cool them then double wrap them in plastic wrap and refrigerate them; Thursday-pull all cake layers from the cooler and assemble each tier, crumb coat and ice and then back into the cooler; Friday-stack the cakes, and decorate. Sometimes the decorating will take place on Saturday if it's really simple and we don't need to be delivering any cakes in the morning. We never freeze our cakes.
I think you should always give yourself some wiggle room in case you need it. If you're not frosting the cake until the day of the event and something goes wrong there's nothing you can do. I think you have to plan for everything... and leave yourself time to fix it.