I've had RBC in the fridge for months actually and never had a problem with it when I've gone to use it recently. I just wrapped it tightly in plastic wrap and stored that in a plastic lidded container. You just have to knead the RBC for a bit to work the cold out. Tastes fine and turns out just great. I like having it on hand when I want to make cookies. Just another time-saver taken care of beforehand.
HTH 
You should be able to refrigerate it for several weeks and freeze for several months. I would just refrigerate it since you're needing it in a couple of weeks. Be sure to wrap the heck out of it so it doesn't pick up any fridge odors, and bring it to room temp before using. saran wrap, foil, and then ziploc bag should be fine. Have you colored it yet? I've found the colors darken over time...
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