Well, that might be kind of pushing it, in my opinion. Usually if I have a cake due for Saturyday, I bake on Wednesday or Thursday and decorate Thursday or Friday. The earliest I have ever baked for a Saturday was Tuesday but then I usually freeze the cake and ice & decorate on Thursday. Sorry, I know this probably doesn't help you but that's just what I do.
HTH,
HeatherMari
In my opinion it depends a lot on the filling you use.
I would do the same as above, bake on wednesday or thursday and decorate the next day.
I have my cakes always ready the day before pic-up in case something horrible happens and I have to start over!
Maybe you can freeze it after baking and decorate one day before eating.
Or freeze the whole decorated cake as long as you defrost slowly things will be fine.(little breakable things I would put on after defrosting)
Thanks for your replies! 
My only problem is that I don't really have a choice... I either have to decorate it on Wednesday or not at all, because I am going to be leaving, so I would just drop it off after I decorate it! I am interested though in maybe freezing it and letting them thaw it themselves. The cake is going to be colored fondant (with buttercream underneath) and buttercream detailing. Would this work to freeze after decorating? Also if I do freeze it ahead of time, how long ahead of time should I tell them to take it out to thaw? And, if it is a tier cake will they have to stack the cakes after thawing. Any tips about this are appreciated. Thanks for you help!
I recently had to give a cake to a bride who was traveling for her wedding. She picked up the FROZEN cake on Thursday, kept it frozen until Sunday, and served it Sunday night. They loved it.
The fondant protects the cake, as long as it is moist to begin with.
It will thaw overnight in the fridge, or in a couple of hours in a cool room. If it can be frozen when you give it to them, and they can keep it frozen, it should be great. Otherwise, you take a bit of a risk.
I thought I had read on her you shouldn't freeze fondant. I don't know I have only done the class cakes. And had asked about it once and that was what I was told ?? So good luck on your cake 
I did freeze the santa cake(Renshaw and Bakels fondant) and the only thing is to twaw it slowly otherwise condens will form and little drops that can run offand make marks.(I just had one red tear running over the white of Santa's coat)
If the thawing goes slow you will be OK. I also read that it depends on the fondant you use some are good for freezing (I think only Wilton brand says it can't).
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