I have 2 cakes this weekend one is a 3d football covered in fondant and the other is a white velvet cake filled with buttercream. Since there is catering involved with one of the cake orders as well, I wanted to get the cakes out of the way so I can concentrate on the food part as that will take me longer to prepare. I don't want to freeze the cakes. How far ahead can I make them?
Without freezing them your best bet is to make them on Wed&/or Thursday for Sat p/u.
Get as much done ahead as you can. Prepare the boards and any details that will be added. Make the fondant and b'cream. These things can be done now.
Proper freezing will improve the texture, moistness and flavor of the cake. There's no reason not to freeze. If you freez, you can make it a couple of weeks ahead. Otherwise a couple of days.