I posted a while ago about making my own wedding cake...
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=746238&highlight=

I've tried finding people to make it for me (on request of my mum, MIL, bridesmaids, most people) and have been told that its too intricate for some people, and others have quoted me in excess of $500 to make the cake (can't justify spending more on the cake than my dress).

So now I have... toned it down? And just want a three-tired cake, covered in sprinkles with no cupcakes. That's it. So it will be a plain chocolate cake, split into four layers filled with chocolate ganache, then covered in buttercream and rolled in sprinkles, like this tutorial which gave me the idea - http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=746238&highlight=

Also now that I will not have to make 100+ cupcakes, I feel more able to do it myself, regardless of everyone telling me not to. My MIL says she will make the cake, but it will not be anything remotely like what I want. So doing it myself.

So I am double checking:

* Can I freeze the cake layers ahead of time? How long can I freeze them for? The recipe I am using is a simplicity chocolate cake - http://www.bestrecipes.com.au/recipe/simplicity-chocolate-cake-L7115.html

* Can I cut the cake into layers and then freeze, or is it better to freeze and cut the frozen cake?

* How many days in advance do I need to ganache the cake layers?

* Which is better to attach the sprinkles to the cake - sprinkles or ganache? I am wondering if the ganache would dry too quickly for the sprinkles - does anyone have any experience with this?

* I am planning to put each cake (there will be three) on its own board and use dowels to support it - is this a good idea? I figure as its not a cake usually use for stacking that the boards will offer extra support?

* Finally - what size cakes do you recommend for a cake to cater for about 100 guests? I want a square wedding cake and will need to hire cake tins to bake the layers.

Sorry for the huge post - hoping that someone out there will have some of my answers

I'm sitting here shaking my head. I hope you don't regret the decision to do it yourself. Don't forget, while you're getting ready, getting your hair and makeup done, a decorator would be on her way to your reception with the cake and needs to spend time setting it up as close to your reception time as possible. She has the time to fix anything that may go wrong, She can then turn around and go home, you still have a ton of things to do and places to go and nerves to calm. Yes you can freeze a ganache filled cake - if properly wrapped in plastic, for a month. It's easier to torte a defrosting cake (not room temp, not frozen solid). Ganache doesn't dry, it solidifies in the refrigerator then softens at room temp. You're making three cakes and stacking them? Then yes they each need to have the support of a board under them. Foamcore cut to the exact size of each cake is best. And yes, you'll need internal dowels for the bottom and middle tiers only. Everyone has their own idea about what size each tier is. In my opinion you can expect to bake two 12" two 10" and 2 8" square cakes to serve approximately 106