Baking cakes ahead of time...
I'm going to be baking three separate layer cakes for an event on a Saturday. One chocolate (the Epicurious double chocolate one), and two yellow/vanilla.
I want to bake and wrap ahead of time, and have done so day before use (just wrapped in plastic wrap and left on counter) but am wondering if I can stretch that out?
Ideally, I'd like to bake and wrap them on the Wednesday before. That far out, do I need to freeze them or is refrigeration ok? And, in either case, do I wrap while the layers are still a little warm or completely cooled down to room temp?