Hi everyone! Normally, I'm extremely picky about my cakes and bake AND decorate them on Friday and some Saturday when they are due. I have seen alot of people up here say that they have had their cakes ready DAYS in advance but I was always afraid to do this because I didn't want the cake to spoil. My nieces' birthday is this Saturday and the party is going to be at my house.

I do NOT want to be dealing with this cake Friday and Saturday as I need to be getting everything ready for the party. If I bake all the cakes Wednesday (it's a three tier topsy turvy), let them sit for several hours then fill them and crumb coat...would it be ok to put them in the fridge overnight then Thursday cover them with fondant and decorate and then leave on the table (wrapped of course) until Saturday??

The cake doesn't have to leave my house so I can sit it on my kitchen table where there is no direct sunlight and we keep it pretty cool in the house. I live in NC where there is high humidity but the cake will stay inside and my house stays very cool. Does everyone think this will be ok and the flavor will not be affected? The fondant colors are supposed to be very bright, will the colors fade? None of the fillings have to be refridgerated I don't think: Chocoate ganache, chocolate buttercream and I'm going to try to make a french buttercream to go with the orange dreamsicle cake I'm baking! Thanks for any help!

Absolutely. It's done all the time. You are right about the out of direct sunshine statement. Good luck!

I used to bake the day before and drive my husband nuts.. now I bake on tues or wed. and decorate thurs and friday for saturday weddings.

as long as the cake is covered.. with either saran or foil or crumb coat to keep the air away from the cake your ok.

The only thing I see wrong with your schedule/plan is letting them sit for several hours before you fill & crumb them 15-30 minutes to cool is all that is needed -- no more. Any longer and they will be drying out.
IF you want/need those couple of hours to do something else, then pop them into a plastic bag or wrap in plastic wrap within 15 minutes after taking out of oven and refrigerate.

You'll be fine. because of my job, sometimes I'll bake the weekend before I need a cake and freeze it. I've never had a problem with it. I just make sure to wrap my cakes with a double layer of plastic wrap before I freeze them. I then take it out to decorate.

Thank you, thank you. I am hosting my parents 55th wedding anniversary at the house. I will have about 100 people here for dinner. I already have the tiers baked, well wrapped and frozen. I was planning to make the buttercream on the Sunday before the party and wrap and store it until the Friday morning, but according to this thread, I can fill and crumb coat on Tuessday and fondant and decorate on Wednesday and store it in my husbands walk in wine cooler. Is this correct?