I have really appreciated all the posts on wedding cakes. I have noticed that many of you freeze your cakes. Do you torte them frozen and fill them/crumb coat them frozen? or do you just freeze them for freshness? I have typically made a cake one day and kept it in the refrigerator overnight torte/ice the next day. But I am wondering about this 4 tier wedding cake. Should I bake and freeze ahead of time? What other time saving tips can you all give me. What I would really love is a step by step process of your successful wedding cakes.

Thanks much

It doesnt hurt it to be frozen ahead of time as long as its covered well, especially if your on a time constraint. But I always stick mine in the freezer overnight after baking so that they crumb less. I will also stick it in the freezer for a few minutes after frosting so the frosting has time to firm up before I cover it with fondant. I do this while I roll out my fondant so about 8 minutes at the most.
My mom has always made cakes ahead of time and froze them. You never could tell the difference.