does anyone else see a problem with baking a cake a week in advance, then having it torted and filled, crumbcoated and then covered in fondant, but have it sit on the counter for that week, before its going to be eaten???

sure its all sugar and not really likely to mold, but...

I frequently bake and tort a cake a week early, but I don't fill it. I put the torted cake in the freezer. Early in the AM of the day I need it, I take it out to defrost and complete it in the afternoon. I'd be concerned about the cake being stale if it was ready to go a full week early. (That's my opinion, no more.)

I guess in my opinion a week of sitting on the counter is a little too long. It may not mold but there are still dust bunnies floating through the air. The most I feel comfortable with is a couple days of sitting out.

I usually bake the cake no further in advance than 3 or 4 days. But I decorate the day before the client needs it.

Beth in KY