I am a graduate of Wilton Cake (3 courses) but haven't really done much other than family b'day or C'mas cakes. I'm getting married a month from today and plan to make our cake. My question is this...could I make, cool, fill and decorate all three tiers of the cake a week in advance and expect them to be lovely and edible? A fellow work-out mate at the gym told me she does this all the time (making and decorating with BC and freezing). Boy oh boy, if I get enough nods of approval on this, it sure would make life and my anxiety of ensuring adequate time for this cake! Please.....share your thoughts or any advice you have. I'd truly appreciate it 
Sherry 
Hi Sherry, and welcome to CC! Congratulations on your upcoming wedding!!!! What an exciting time this must be for you!!!
I have frozen several completely decorated and filled buttercream-iced cakes, and after thawing, they tasted and looked just fine. There have been times when I'm going to be on vacation for a week or two, and customers order cakes for that time when I won't be in town. I offer to make the cake ahead of time and suggest that they freeze it (only with buttercream icing). The customers who have gone ahead and ordered told me after the fact that if they hadn't known themselves that the cake had been frozen, they never would have known based on the taste/appearance of the cake. So, I say go for it! I know it will make your life easier during that very busy week before your wedding. Let us know what you decide to do!
I have never tried this because I live in a very humid climate and am afraid of what the results might be. I would think it would be a good idea to make a small tier and decorate it and freeze it. You can then take it out and see if it will hold its decorations and flavor after it thaws.
I have not had to do this often, but on a wedding cake make sure you freeze well and then wrap it so it will not absorb the flavors of your freezer. When you are ready, thaw the cake still in the wrap so it will notl loose its moisture, you could put it in the frig wrapped and thaw a couple of days before the wedding. Once it is thawed, remove your wrap and let sit out, it might be a little wet but will crust over. Good Luck and Congrats!
Thank you so much for your replies cakesbyjess, tracie and cupcake! You can only imagine how much pressure that takes from my shoulders with all that is STILL left to do in the way of preparations!
Is several secure wraps of saran wrap sufficient to protect in the freezer and would taking it out of the freezer the morning of the wedding be enough time for it to thaw....the wedding dinner is to begin around 5 o'clock ish... I'm worried I won't have room in my fridge for 3 tiers even if on their own and un assembled. What are your thoughts?
I truly appreciate you advice and thoughtful good wishes
Sherry
I'm rather new to cake decorating but I thought I would give my two cents. I'm preparing to do my first wedding cake this weekend. I froze a cake tier that was filled and iced in bc a few weeks ago. I thawed it last weekend so I could use it to practice some techniques. I hate to say it, but it was a disaster. Maybe I unwrapped it too early rather than keeping it totally wrapped during the thawing process, I don't know. But there was quite a bit of condensation, plus the nice bc icing that was so smooth when I wrapped it up, was no longer smooth and a bit wrinkled. The bc never re-crusted and the icing was a big mushy mess. The cake itself was fine however. The icing even tasted ok too, but just looked bad.
I am getting married in November and also plan on baking my own cake. I have done sheet cakes before and reg. 3 layer rounds this will be my first 3 tiered cake. I live in Florida and had to postpone wedding 2x before due to hurricanes. Have a small chest freezer and small generator. Plan on baking cake and freezing alone in freezer. If power goes out at least the cake will be saved. Would like to do beach and shell theme. Any suggestions on what to use for sand? 
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