Hi,
I have been reading a lot about wedding cake and refridgeration, etc, but i just wanted to be clear on a few items as its my first time making a 3 tier cake for a friend's wedding next weekend.

I am making a 14" pistachio cake with pistachio frosting in the middl, a 10" pumkpin cake with cream cheese icing in the middle , and a 6" chocolate cake with choc ganache frosting.
On the outside of each one I plan to use buttercream and fondant.

I am specifically wondering about a) how far ahead to de-frost the cakes ( they are frozen right now) . the wedding is on a saturday. and b) the pistachio icing has whipping cream in it, the cream cheese frosting has...cream cheese..and the choc ganache has cream as well. so can i leave thse out on the cake over night ( say thursday and friday night) or do all the cakes have to be refridgerated becuase of the frostings??

also i have read a lot about fondant. and whether to put it in the fridge.... I was plannong to put the fondant on friday evening...so i'd like to know for sure i can leave the whole cake out at room temp for the night without being worried!!

i am in eastern canada. about 12-14 degrees celcius this week..so not hot...in other words.

thanks for the help

Depending on where you live, the health regulations will dictate how you handle this kind of food.

I would err on the safe side...but when I lived in Winnipeg there was an easy way out. If you have a safe place like a locked porch, then I would leave these cakes out there for overnight when the temperature is below 10C.

You can defrost cakes whenever. Take out the largest tiers first. Your goal is to have the cake still on the cool side when you fill and crumb coat. You should then chill the cake again to set the crumb coat, it will make the rest of the job easier.