Thank you so much. I really appreciate your advice and opinions.
Hello, you can certainly freeze your cakes in advance of an event. Oftentimes bakeries freeze cakes after assembly so that they remain solid and sturdy while frosting. As long as your cakes are well sealed and aren't comingling with savory foods, freezing will keep them fresher than leaving them in the fridge for more than a few days.
Condensation naturally occurs when a cake is moved from a freezer to a fridge climate. When the warmer air hits the cold surface of the cake, water droplets form. The key to avoid condensation damaging your cake is to keep it well-sealed in plastic wrap until it's fully thawed (~6-12 hours depending on size). Then you will peel off a very wet piece of plastic wrap but the cake within will be unaffected. So I would recommend not decorating the cake until after the freeze/thaw since you probably don't want plastic mashing your work. Also you are right to assume that you might have some issues with bleeding if you decorate too soon.
Whatever you do, don't move the cake from the freezer to a room temp environment as that extreme of a temperature change will cause a significant amount of condensation. In the food industry it's called "slacking off" to defrost food in the refrigerator and that is considered the best way to thaw sensitive food, especially cakes.
It took me years of trial and error and many sweat-drenched cakes to figure this out so I hope it helps you! Good luck,
Yes. Follow the instructions by blakescakes ^^^^.