My first wedding cake is coming up on a Friday. 6,9,12 teirs plus 4 8" all bc then fondant , then covered in coarse sugar. I am not experienced with fondant so it takes me forever to roll out right and place right. Because of this, I feel I could use 2 days to cover them all. This would make it filling and icing on Tuesday, covering in fondant Wednesday and Thursday, and final finish and set up Friday. Is that too early? Any recommendations for refridgeration or not?
You can refridgerate a fondant covered cake, don't cover it with anything. Let it come to room temperature before you touch it, otherwise you will have fingerprints on it. You should be fine with your timeline. I wouldn't place the coarse sugar on the cake until friday.
yes, I did plan on using Satin Ice. I wonder if I even need to refredgerate anyway, or is it better one way or another?
so you will be FILLING the cake with buttercream also? is there milk or butter in your recipe or water and shortening? are you baking from scratch or mix or doctered mix?
if you bake from scratch and your bc has dairy in it, i'd say no more than two days ahead. the cake will dry out faster and the icing may spoil if left out for an extended period of time, in which you may decide to refrigerate it.
if you are baking from a mix, i'd suggest an extender recipe, and it will stay moist longer because of the chemicals and preservatives in the mix. i would not suggest you do this any more than 3 to 4 days ahead.
if you do it that far in advance, be prepared for the fondant to be dried out by the wedding reception.
i know its not fun to cram it all into one or two extemely long days, but if it can be done, its the best way to go. it'll result in a much fresher cake.
You will be fine if you ice it Tuesday for a Friday event..........the BC will keep the cake fresh, and BC is fine left out- if your fillings are perishable, you will need to refrigerate.........If you need or want to refrigerate, just make sure you take it out of the fridge several hours before you need to cover with fondant..........there will be some condensation on the icing when it warms to room temp...........you could also place it in front of a fan as it sets out, so it stays dry.
Hmmm. I'm doctoring mixes, using the frozen buttercream transfer icing, and IF I use any other filling besides icing it will be sleeves, so no fridge needed. I just wondered if it was better anyway, or only if necessary.
Thanks for the input - keep it coming! 
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