How far in advance can I make a cake covered in butter cream and then fondant? I don't want it to dry out or have the fondant crack... I need it for saturday. Wondering if I can ice it tonight and be ok. Thanks!

This tip may be too late as I'm in uk and only just seen it but anyway this is something I use on all my cakes. I was given a bakers secret many years ago making a cake stay moist for 1 to 2 weeks in an airtight container!

4oz/1/2 cup caster sugar
150ml (1/3 pint) water

1.put sugar and water in a pan
2.heat and bring to boil
3.simmer 2-3 mins until sugar dissolves allow to cool.

To use:
Slice cake in half as normal but before spreading it with butter cream 'paint' the top side of each layer with the syrup using a pastry brush.Allow it to soak in slightly but don't saturate the cake.Then spread the buttercream

Quantity made should do 2 cakes depending on size.