The wedding is Friday, and I doubt I'd be able to fondant and finish all tiers in one evening. How much in advance can I fondant cakes so that they will still taste great at the wedding? I've already baked and frozen the tiers because of the size of cake... when can I thaw and cover?
I would thaw cakes Wed. level, fill and crumb coat, let sit to rest overnight and cover on Thursday. It will still be fresh on Friday.
I'm a slow worker and tend to make cakes with more "stuff" on them. So provided your filling is safe unchilled, I would thaw over Tuesday night, then crumbcoat and cover Wednesday, and finish all the details and gumpaste or other ornaments Thursday. Good luck!