I'm new here, so I hope I posted this in the right place. I have to make 10 6 inch cakes for my wedding this weekend on Sunday. How soon could I strt baking the cakes? They're being covered in marshmallow fondant. Can I go ahead and cover them? And what is the best way to store them to ensure freshness? Thanks in advance for any advice!

You could start baking them now, freeze them, and let them thaw when you're ready to start covering them with icing and fondant.

If you'd rather not freeze, and you're ready to start working on them now, once they're coveredthey won't dry out. You can store them on the counter at room temperature as long as you aren't using fillings that require refrigeration.

Thank you so much!

I have found that freezing my cakes helps retain that moisture and it is a great time saver, just make sure you have room in your freezer. Make sure to let them completely thaw before decorating so the cake doesn't sweat therefore making it more difficult to frost with icing.

So when you freeze them do you icing them at all before hand? I usually cut my in half and put icing in the middle then freeze them before I do my crumb coat---is this a correct way to do this?