Life of a probono wedding cake baker: 5 Days left

Hi. It's Monday. Which means I have 4 and a half days before the cake has to be done. And although I did this last year, I think I forgot the actual steps in this process. The most pertinent step is when to start the cake. Should I start baking today? Will the cake taste old by the time the bride and groom cut into it? But if I start baking two days before (like what some cake baker's blog suggest) there won't be any room for error! Some say to freeze the cakes until they're ready to be frosted. But I don't feel good about that either. I know, I'm being overly-paranoid about this cake. And no, the night terror have not subsided, as of yet.

Yesterday I prepped the pans, cut wooden dowels and wrapped cardboard circles with tinfoil (used for support). I have 30 lb of gluten free flour ready to be baked and my kitchen aids (note the plural) are spotless and ready to support a 350 serving cake. The recipes are ready and delicious: Lemon chiffon as the bottom biggest tier (14 in) , vanilla bean with a fresh raspberry center (10 in), and carrot cake with a cream cheese filling (6 in) all with a french butter cream frosting. So, bottom line: I'm ready to bake! But when do I start?

Although I've been working hard on perfecting these recipes, the more blogs I read the more I want to really go all out and make a home make raspberry curd, increase the number of layers and try out new frostings. I recognize that it's not logical to do any of that. I think if I can just start this, I'll stop thinking about changing everything.

I felt that by writing about my cake concerns would help me to sort out any questions and arrive at some conclusions. But it hasn't. Now I just feel more paranoid and nervous and STILL don't know when to start the cakes. Shoot.