I have found some 3 gallon zip-lock freezer bags that I slip my cakes into before freezing. Sometimes I crumb coat the cakes before freezing. I allow them to reach room temperature before working further with them. The crumb coat icing must have crusted before putting the final icing on. The amount of time depends upon the size/thickness of the cake. For 2" layer tiers.....a couple of hours at least. Lots of variables here~
Not sure if you mean an iced and decorated or just the cake. I always use thinned apricot glaze as the crumbcoat so I let it set up. Then I wrap the cake completely in plastic wrap and foil and then a clean, unscented green garbage bag that I make sure all the air is out of. I usually also place the bagged cake on a cookie sheet or rack to insure it is flat in the freezer. I prefer to ice the cake once it is defrosted, I defrost at room temperature in the original plastic wrap. I don't freeze cakes for longer than 2 weeks, definitely no longer than 1 month as there is deterioration after that point.
Hugs Squirrelly
I've been experimenting with crumb-coating with a very thin layer of BC before freezing. It "seals" the moistness, probably the same as the apricot glaze, I just haven't tried that. I use cookie sheets for support too....and cooling racks...and whatever is flat and will fit into my freezer! My Wilton instructor completely ices her tiers before freezing and says they thaw out perfectly. I just don't think I want to do that....like my icing "fresh". Also...I'd bump the cake or something and then have a mess on my hands.
SC~ Can you taste the apricot flavor ever?????
I've been experimenting with crumb-coating with a very thin layer of BC before freezing. It "seals" the moistness, probably the same as the apricot glaze, I just haven't tried that. I use cookie sheets for support too....and cooling racks...and whatever is flat and will fit into my freezer! My Wilton instructor completely ices her tiers before freezing and says they thaw out perfectly. I just don't think I want to do that....like my icing "fresh". Also...I'd bump the cake or something and then have a mess on my hands.
SC~ Can you taste the apricot flavor ever?????
Not when it is thinned. I measure out my apricot jam and add half that amount in water, so 2 cups jam, 1 cup water and bring to a boil. Let boil for 5 minutes. Press through a sieve to strain out pulps or skins. Refrigerate what you are not using, it keeps for months. I use pyrex custard cups to heat about 1/4 cup for say, 1 10 inch round, heat it about 45 seconds or until it comes to a boil in the microwave. Use a pastry brush to brush on cake sparingly, do not soak. I usually do this as soon as I remove the cake from the pan and level it or you can wait for the cake to cool. Let the cake set up and cool before covering.
I do not find that it leaves any noticable taste when thinned down this way. The original method was to just use the jam full strength and that will flavour a cake somewhat.
Hugs Squirrelly
Hey Squirrellycakes....is the glaze used as a crumb coat? is that the only purpose it serves...or is there something else!? I think I've heard of using it to prevent a fruit filling from making your cake soggy...but not using it on the whole cake! Enlighten me! 
I use squirrellycakes apricot glaze recipe...I love it!!! I wrap VERY well with saran wrap and then use the unscented garbage bag over that. I let the cake defrost inside the wrapping. I usually take mine out the night before or first thing in the morning. 
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