My largest cp cake wedding was 40 cakes plus the tiered cake. I had a friend help and we baked for a week-maybe two. I had a large freezer, so that was not an issue. My advice: buy or borrow as many pans as you can so that you can bake several layers at once. I had 3 ovens going, so I could bake 4-6 pans per oven at a time. If you have multiple mixers, that is a help as well. I'd start baking as soon as you can! Your week prior to the wedding is gonna be crazy with prep and decorating, and you shouldn't be doing ANY baking that week!
We spent 3 days (Wed,Thurs, Fri) prepping and decorating! I use a french buttercream, so my cakes need some sort of cooling - which I didn't have enough refrigerator space. I DID have a bakers rack with a cover, so I filled that with as many of the finished cakes as would fit and rolled it into the smallest room in our house and blasted the AC! LOL It was enough. :)
So I would say, have decorating icing, boards, etc ready and then you should be able to start assembly & decorating on the Wed. before. If you have a couple of friends helping, you could do a sort of assembly-line process to speed things along. If you are doing fondant - you could start sooner.
I would def suggest doing a test of the strawberry frosting- just so you know how it is going to handle. You don't want any unpleasant surprises! For me, having the cakes in an AC'd room was enough, but yours may require storage in a frig until delivery time. The logistics of that could prove interesting....would the venue have storage space that you could take the cakes over the nite before?
And def have another person or two for delivery! Setting up cp cakes takes longer than you think!
Drive carefully and good luck!
Edited by cakedout - 7/8/13 at 7:42pm