Hi, Susan. It depends on the size of your tiers, but I would make two batches and you can always freeze any leftovers if you have extra. Yes, you can make the buttercream up to a week in advance; it will need several hours to come back to room temperature to be workable and may need a quick spin in your mixer to have the best consistency. Another strategy for getting ahead is to bake, fill, and crumb coat the layers in advance and to your last batch of buttercream and decorate on the day before. Hope this is helpful! Susan

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