I'm going to be making a friend's massive wedding cake in my tiny apartment kitchen in a few weeks. I'm thinking that I definately need to start baking plenty in advance since I've never done a wedding cake....or any cake of this size...and want to leave room for error/mishaps.
So my question is: How long have you left cakes in the freezer before? Would I be able to start baking 2 weeks ahead?
The cake is 5 tiers of alternating white and choclate. 6,8,10,12,14". WHEW!! 
Whew...sounds like your gonna be busy! I have successfully frozen cakes for six months! I just wrap each cake in foil and then slide into a zipper type bag, squeeze out as much air as possible and toss in the freezer. When ready to use, just thaw on the counter, while still wrapped and in the bag!
Quote by @%username% on %date%
%body%