I too am a firm believer in freezing, although I freeze after my cakes have cooled a bit. Whenever I've wrapped 'warm' it seems like ice crystals form on the cake and I'm not crazy about that. Wrap very tightly. And crumb coating and filling is a breeze when they're frozen. I layer my buttercream and refrigerate between coatings so the cake actually thaws a bit. I also keep in the fridge because my buttercream uses only real butter and it needs to stay solid.
Never had a problem with bulges or bubbles and when it comes to room temp I've never had a 'too soft' situation with fondant or gum paste decorations. Plus they taste fresh and moist. The bakery I worked for always had a 'baking day' where they'd do nothing but bake the week's upcoming cakes and freeze them until day of delivery. We'd always have extra batter and freeze emergency cakes for when someone would call at the last minute. Don't fear the freezer!