Cake made today needs to last until Thursday/Friday

[UpAt5amAgain]

I've made a cake this morning for a relatives birthday on Thursday. I'd normally bake and decorate the day before but I've got work stuff on this week meaning i'm not around. I've made a separate cake topper and a sponge and my relative is just going to put it all together on the day.

Should she freeze it to keep it fresh? Or Tupperware and refrigerate? Any thoughts?

As you can tell, despite being the nominated family baker I am very much an amateur!

Freeze the cake as a naked cake. Defrost and decorate on the day.

Thank you - wrapped in cling film?

I'd not wrap it in cling film directly in case it stuck and peeled off lumps of cake when unwrapping.
I'd use non-stick baking paper or greaseproof around the actual cake, or open freeze it and put it in a plastic box.

Thanks - that's really helpful!

Put a circle of baking paper/greaseproof top and bottom and put each cake in an airtight freezer bag before freezing.
Open freezing or just in a box risks dehydrating the cake.

Freezing wrapped as others say - it also really helps with icing, I now actually try to freeze cakes as I get less crumb issue with the buttercream, especially if it's a gluten free one.

I often wrap cakes in cling film as soon as they come out of the oven to keep the moisture in and then freeze to make them easier to carve into shapes or to ice them without crumbs coming off.