I have made numerous cakes but this cake I am working on makes me a little nervous.

The cake is a 3 tier Tiffany cake. White cake, buttercream, client is not sure if they want filling. The cake is covered in fondant with white fondant pearls.

Any tips on how soon I should start baking this cake off and start decorating? I would like to be able to have it done a little bit in advance just in case of booboos and because I am not baking out of my normal kitchen.

Any tips, hints or ideas would be great :0)

........ tips on how soon I should start baking this cake off and start decorating? I would like to be able to have it done a little bit in advance just in case of booboos and becauseYou don't say when the cake is due. Most of us bake on Wed or Thrus for a Sat cake.
I am not baking out of my normal kitchen.....

You don't say when the cake is due. Most of us bake on Wed or Thrus for a Sat cake. Cakes can be baked months in advanced if well wrapped and stored in a fzr.
Any fondant, colorflow, or gp decos can also be made months in advance w/proper storage. It will make the cake slices look and taste nicer

As for them not wanting filling - point out that the cake will be 4" tall (actually them how tall that is!) and filling can be anything from jam, fresh fruit to icing and more.

Yeah as far as filling I have tried to explain to them that it could be anything that they want. She is an older lady and her thought process is that its for kids and she doesnt care as long as it looks good :0( I think I might have her convinced to try a strawberry filling. *fingers crossed* A white cake with buttercream is just not that exciting to me.

The cake is due on a Sat. I plan to probably start baking the cakes sooner and wrapping them well as you stated. The fondant pearls can be made way in advance though?