storing cakes

Hey everyone! I am hoping for some advice from the more experienced! :)

I have only ever made small cakes, ones I could complete from start to finish the same day. I now have my first wedding cake coming up the end of june, and it will be for 250 people. My question is, how do you recommend storing the cakes once baked, is it OK to wrap in plastic wrap and place in fridge? Should I do a crumb coat first and then store? I made a lemon cake yesterday (more of a pound cake) and put it in the fridge, and it is still moist but incredibly dense. Does the WASC cake work best for storing? Also, once it is covered in fondant, can I still place it in the fridge or does it need to be left out and covered?

Thanks so much :)