Mona-I always thaw before I ice-I put a crumbcoat lightly on it before I freeze but as far as icing it I let it thaw completely-I would be afraid that my luck would have it bead up or sweat as it thawed if I did it any other way-others may do it no problem but I know my luck! I have frozen them without a crumbcoating on it-wrapped it really well with plastic wrap and then foil, I have also wrapped them in plastic wrap really well then in an unscented garbage bag-hope this helps you just a little bit. 
I have frozen many of my cakes for a day or so. After they are completely cooled I wrap them in stretchable plastic wrap, wrapping both ways to completly seal and then around them again real well and then tape the ends down. I have a way of folding the ends on my plastic wrap over so I can EASILY find the ends of of each piece. You know how the stuff sticks flat and you can't find the ends? Like losing the end of the cellophane tape, UGH!! That if soo frustrating when trying to carefull unwrap a cake.
I'm careful to freeze them on a flat surface and also not wrap too tightly so that the edges are crushed down. If I have multiple cakes, I'll freeze them with bottoms together when I can. I have cutting boards I can use in the freezer so I know I have the flat surface. I always use a leveler on my cakes so the rack imprint wouldn't hurt antything, but there's not a lot of empty shelf space available in my freezer. Partially frozen cakes are so much easier to handle when stacking to ice or to position a big one on a cake board. I have never had any problem with a cake sweating because it was frozen and freezing them has not affected the taste at all. My icings haven't been affected in any way from. I also never crumb coat or ice them at all before freezing.
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