I want to freeze a cake I made last night because I don't need it until Wednesday. What are the steps for freezing an undecorated cake? Or will it be alright if I just leave in the fridge individually wrapped in syran wrap until Tuesday?

Please help! TIA!

I actually freeze all my cakes, even the ones I'll be decorating the next day. I do this because it helps settle the cake and because it makes the cake moister. I put each undecorated layer in two layers of plastic wrap and then in a ziplock bag. If the layers are too big to go into a ziplock, I put them in three or four layers of plastic wrap, which I guess might be overkill. Of course, I turn all my leftover batter into either cupcakes or cake layers and freeze them, so I actually always have some of both on hand for an emergency.

I wrapped them in 2 layers of plastic wrap then heavy duty aluminum foil. When I go to thaw them should I remove the foil and sit in the fridge to totally thaw? Usually how long does that take? Should I make a sugar syrup? I read that some people do that. Is that really necessary?

I find that thawing in the fridge takes forever, and it's not really necessary for an undecorated cake. It's not a medium where there will be a lot of bacterial growth if it comes to room temperature and has to sit there for awhile - that's actually what it's going to do eventually anyway! The foil was a good idea - I just never seem to have any on hand, so I don't think of it. I thaw mine outside the fridge with the plastic wrap still on and it takes about 2-3 hours. Of course, my kitchen is located about 2 blocks west of hell and has no AC, so it might take a little longer in yours. Some kinds of cakes - those that are sort of dry and porous to start with - really need a syrup, but the standard yellow, white or chocolate doesn't. I've actually only made one cake that called for a syrup, and when I tried the cake, I thought it was just fine without it.

do you have other food in the freezer with your cakes? i have never froze one before but i have worried about it picking up smells/odd tastes from other food in there with it like things sometimes do in the fridge..

No I cleared it out before I put the cakes in. Not so much for smells but for space.

Food in the freezer is usually wrapped so well that there's not much possibility of flavors getting from one to the other. Also, I suppose, the low temperature helps prevent this. I have things in my freezer that I keep for a long time alongside things I've just put in (cakes included) and I've never had any problem with contamination.