I have a client for a saturday cake 10/17 that wants to postpone until 10/24, because the child got H1N1. I have only buttercreamed and layered the base cake in fondant.

Would the cake still be good if I freeze or refrigerate for the week, or should I scrap it and make a fresh one? Thoughts?
Thanks, M.

I'd freeze it in a heartbeat! wrap it up good..protect it from freezer goblins. Then, let the fondant covered one thaw overnight in fridge...then, remove to counter to come to room temp. the other, allow to come to room temp and finish it.