The farthest I've done is 2 days in advance. But you could also bake, then freeze. Quite a few on here have commented on freezing cakes.
I bake up to two weeks in advance and freeze mine.........My wedding cake (in my photos) from last spring was done this way, and I am still (a year later) getting compliments on how moist and delicious it was. I have two cakes for next weekend that I am baking tonight and tomorrow night, and a very large birthday cake for mother's day weekend, that I will probably do on Saturday. I bake them when I have the time, so I am not stressed in doing them at the last minute. They are also easier to handle when they are still a bit frozen for torting/filling. For a fresh cake, I have also baked and decorated 2-3 days ahead of time, if you prefer not to freeze them. Just a matter of what you are comfortable with.
Do you do anything special to protect the cakes that you freeze ahead? We usually bake ours the same day we decorate, and sometimes that can be a big hassle. Seems like you have having no problems with the cakes being moist. It would be nice to have cakes ready to decorate without the hassle.
I also bake large cakes a week or two in advance. I wrap them first with Glad Press'n'Seal Freezer wrap (LOVE this stuff, don't know how I lived without it), then a layer of thick aluminum foil. They are never freezer burned, never have an off taste -- just moist and delicious!
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