wedding cake freezing/thawing timetable

I'm making a 4 tier wedding cake for next weekend. The tiers have all been baked, filled & decorated with their final coat of icing, then wrapped and stored in the freezer. The cake will be covered in lace appliques after thawing. My question is, how long will the tiers need to thaw in the refrigerator before decorating? My plan is to take them out of the freezer Thursday morning and decorate them Friday. Is that enough time for the large tiers to thaw? The largest is a 15 inch round, 5 inches thick.

Thanks!

Thank you both for the responses. I will proceed as planned and be on the lookout for any problems. I practiced the freezing/thawing/decorating method with a 9 inch cake and it worked fine. I just wasn't sure if 24 hours was enough time for the biggest cake to thaw. I've read a few horror stories of cakes being served frozen & just wanted to be sure.

Thank you Minette.

Thanks for your concern, but I've already done this many times with great success. By thawing in the refrigerator, the icing remains hard through the thawing process, and the wrap can be removed without damaging the icing.

UPDATE... in case anyone was interested in how this turned out... it worked beautifully! I moved the cakes from the freezer to the refrigerator two days prior to the wedding. The next morning I took the temperature inside each cake and the largest two (15 and 12 inches round) were still frozen on the inside. The smaller cakes were completely thawed. I added the MMF lace appliques that afternoon and evening and then put the cakes back in the refrigerator overnight. The cake was kept refrigerated until just before the ceremony, and was out for about 2 hours before cutting. I was there for the cutting & the cake was beautiful inside and out.

Also, the cake had fresh sliced strawberries and cream cheese icing for the filling. I left that part out of the first post because I knew I would be criticized for attempting to freeze a cake with fresh strawberries. But it worked just fine. No problems, no leaking & many compliments on the cake. I piped a nice dam of cream cheese icing. The strawberries were sliced about 1/4 inch thick & placed directly on the cake layer. I left a small gap around each strawberry slice and then came back and piped cream cheese around each strawberry to keep them from sliding against each other. Then covered all the strawberries with a layer of the icing. There was no sliding or drooping whatsoever. I kept the cake either frozen or refrigerated with the exception of the time it took to add the lace.

I know there has been a lot of controversy over many of these methods, but I just want to testify that yes it is possible I uploaded a picture of the cake in case anyone wanted to see the finished product. [/i]