A question of timing -- genoise and buttercream cake

I will be making my DD's wedding cake -- three stacked tiers of genoise interlaced with lemon curd and a buttercream flavoured with lemon curd. (I will be brushing the layers with a flavoured syrup as well.) My question, how far in advance can I assemble the cake?

I've done this several times before but always had the luxury of being able to put everything together the day or night before the event. Ideally, I would like to assemble the cake on Thurday. The wedding is on Saturday evening. (Of course, the cake will be refrigerated until it is served!) Is my plan safe? Will the quality suffer?

Many thanks
Mother of the Bride, AKA foxglove

[momoreg]

Sure, that's safe. Even Wednesday will be fine. Let us know how you progress.

Wow! What a quick response! Thanks.

One other question: What is your opinion of making the cakes a week or so ahead and freezing them? (I'm going to freeze the buttercream and the curd will keep a week or two.)

foxglove

[m brown]

Baking and freezing the cake layers is a good idea because freezing compresses the crumb so it cuts clean when cutting layers. (thaw in frig and cut when cool)
Before freezing I like to wash (or syrup) the cake layers, wrap then freeze. this keeps the layers moist.
Happy Baking.

[momoreg]

I agree with mbrown about freezing compressing the crumb. I have never thought of moistening before freezing. That's a good idea, especially if your cake tends to be on the dry side.