It would be better to freeze them (well wrapped in plastic wrap). A fridge has circulating air that will dry your cakes out (even wrapped) but freezing cakes (as many many people do here on CC - you can search for other threads) locks the moisture in by "freezing" it.
I freeze all the time and it is a great timesaver. I never have time to bake, make icing and decorate all in one day so I always do it in phases.
One trick I learned early was freeze the cakes, for example I have two cakes due the 29th, and this weekend I plan on baking and getting them ready, wrap them in freezer paper, and those giant ziploc bags, work wonders I wrap them in those and then place them in the deep freeze. Once frozen, you can pull them out set them individually on sheets in the oven, (while it is off) and let them thay one day in advance. DO NOT UNWRAP Until ready to frost. This holds the moisture in that was lost and restored during the freeze process! Tastes as fresh as the day you baked it! 
One of the reasons for leaving them wrapped until thawed is for condensation reasons, if you do accumulate any it will be absorbed by the cake and freezer paper doesn't stick, and depending on the density of the cake the outside may be sticky to the touch, but no big deal, that is the purpose for crumb coating them. I've actually had people rave about how moist my cakes are, and fresh they are.....and it's amazing they have no idea they are eating a cake i could have baked two weeks in advance.
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