How far ahead can a wedding cake be made?

Most bakers bake the sponge layers two to three days before the wedding, then fill and cover them the day before. Buttercream cakes keep well for two to three days in a cool, dry place. Cakes with fresh cream or fruit fillings should be assembled on the day or the day before, and kept chilled until serving. Fruit cakes, such as traditional Christmas style wedding cakes, can be made weeks or even months ahead, as they mature and improve with time. They are often fed with alcohol and wrapped carefully. If you are making the cake yourself, plan to bake the sponges no more than two days ahead, and assemble them the day before. Keep the cake in a cool room, away from direct sunlight and strong smells. On the day, transport it carefully, ideally in a flat, stable box, and set it up as close to serving time as possible. Always ask your baker for their specific advice, as recipes and climates vary.