Now, I don't know why I am getting my knickers in such a knot because I have made wedding cakes before for friends and family but they have always been fruit.
This cake is going to be sponge: 12" round is rich, dark chocolate, 9" round is going to be zingy lemon and the 6" round is carrot cake ( a la Paul Hollywood ).
My question is....when do I make them?? The wedding is on a Wednesday but would it be too early to make them on the Sunday, I.e. 3 days before?
There will be flavoured butter creams/ chocolate ganache, inside each cake and they will be covered with fondant icing with fresh flowers and ribbon, so no fancy, time consuming piping to be done.
Any bakers out there to reassure me that these timings are ok, I don't want the cakes to be stale.
Thanks.

I am no expert as I have only ever made two wedding cakes but they were for my daughters so it was important that I got it right.
All the above cakes freeze well. If you have time do a practice just to satisfy yourself but I can assure you that it works well.

If you don't want to freeze then the chocolate and carrot cake will be fine done on the Sunday. I think the flavour of these improve after a day or two anyway.

Thanks for that Holidaynumpty. I am used to the recipes so don't have any worries on that score. I think I will make the choc and the carrot cake on the sunday, and the lemon on the monday as I don't want to freeze them. That will give me plenty of time to nip down to the supermarket and buy more ingrediants if anything goes wrong......

Nothing will go wrong so stop stressing.
The cakes were never my problem. It was the fondant icing.
So with the exception of the bottom cake for "cutting" I used dummies which I could ice in advance.
The other layers were given un-iced to the venue for serving.
No one was any the wiser

So just do whatever works for you. It'll be fine.