I usually bake my cake a week in advance, wrap it, freeze it, and then carve it when I decorate. This time I'm making a cake that's too big for my freezer. Can anyone please tell me how far ahead I can bake this cake and how do I store it so it stays moist and fresh? This is for next week.
I'd say you could bake it a few days early and then just double wrap it in plastic wrap and keep it on your counter or another safe place until ready to assemble and decorate.
When someone asks this question, my best advice is always test YOUR cake. Just because someone else's can be baked 3 or 4 days in advance, yours might not. Do an experiment and taste.