Bake them all one day, wrap well with saran wrap and refrigerate.
next morning take them out of frig and allow to come to room temp. make icing while they are warming. once warmed then torte, fill and ice.
last day decorate.
if perisable fillingss, then refrigerate after icing and take them out long enough to decorate.
MnSnow - I freeze, but often refrigerate as well. Do you have to bring to room temp if you are using BC only? I find that the cakes are a little firmer and easier to handle chilled. Most people who don't freeze are OK with refrigeration. What are the drawbacks to keeping chilled until necessary? - It saves time not having to wait for room temp. 
Freezing is better for your cakes than refrigerating. It's a relative humidity thing. By freezing you quite literally lock in (freeze) all the moisture inside the cake. Refrigeratoin can draw it out, unless you have a commercial refrigerator where you can regulate the humidity. That said, frozen cakes are the easiest to handle and cool cakes are the best to decorate.
You can pull the layers out of the freezer, fill and rewrap in plastic wrap and allow to mostly thaw on the counter. Then decorate.
This weekend I had a 3 tier wedding cake and two carved car cakes for one wedding. I baked the car and fire truck on Wednesday, wrapped and chilled. Thursday I made icing, carved and crumb coated, and covered my boards. Friday I baked the wedding cake, cooled and crumb coated and covered the 3-D caked with fondant, I also made some of the decor for the 3-d cakes. Saturday I iced and decorated the wedding cake and finished up the 3-d cakes. Took me a total of 37 hours. I don't always do it this way, usually I do all my baking on one day, but I was a bit tired this week so I did things a little different. I like to bake on Thursday if it is a Saturday wedding. I usually bake, fill and crumb coat on the same day, then ice on Friday, and decorate Saturday a.m. This allows me plenty of time.
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