So I have read so many different opinions on this. I've got 5 cakes due this weekend. About a year ago when I got really busy like this I would get all my frosting and even cake layers made and freeze everything about a week ahead of time. I do remove the cakes from the pan. once cooled I wrap in saran wrap, followed by tin foil, and put in a freezer bag if they fit. So far so good on that.
I use a homemade buttercream that is half butter, half crisco, powdered sugar and heavy cream. Most cakes are due Saturday. I'd like to go ahead and take out of the freezer today and at least get the buttercream on. I use a thick layer and make sure it is sealed then I will start covering with fondant tomorrow and let sit out till served on Saturday. I get them chilled then I cover loosely with saran wrap. These are doctored up box cake mixes. I"ve never had a problem even with the heavy cream going two days on the counter as long as I keep my house cool. However I'm thinking 3 days might be pushing it so I would refrigerate over night.
In your opinion will these cakes still be good?