Hello everyone this I my first time in the forum and I just have a few questions about how to prepare for an order.
First of three of my family membersand I decided to bring all of our individual skills together and start a cake business. We are almost a year in and have been doing pretty good working from home. We usually get orders for one cake or one cake and cup cakes or cake pops and we usually do everything a day ahead.
We have an order for 15 2 layer cakes (yellow, red velvet, chocolate) and one three tiered cake. The cakes are for the weekend of the 27th. I was wondering how far in advance could I bake the cakes and they still be fresh. They will all be decorated in buttercreme except for the tiered cake. And I do have an extra refridgerator for storage.
I am open to all suggestions on storage, transporting and anything else!!! Thanks!!

Ah! I remember the days when 15 cakes seemed like a lot!

There is lots you can prepare ahead of time to make it easier. Make icings and fillings ahead of time, prepare cake drums/boards, purchase all ingredients well ahead of time and make sure you have everything so you're not doing last minute crap, weigh and bag ingredients.

When the day comes, and everything is baked - put the cakes together, fill, crumbcoat and decorate using an assembly-line idea.

Sit down with a notepad and write out a schedule and stick to it!

Make sure you have enough boxes so you don't have to transport uncovered cakes. Non-slip matting is good to have in the care or if you need to stack cake boxes.

If you have freezer space, you can bake all those cakes today.

You can bake ahead on any evening. Morning after baking, you fill, crumb coat, ice, freeze. Good for 2 weeks after that. Taste just like fresh if you are nice to them before you freeze them. Take out of freezer the night before the party and finish decorating.

Storage of an iced uncut cake in the fridge maybe 4 days. Then I can taste the start of staleness.