I hope to try another cake soon and thought I would try freezing the layers first to see how it turns out. It would be great if I could bake the wedding cake layers early and freeze them as that week will be quite a busy one for us.
Anyway I was wondering all the in's and out's of it all. Wrap each layer well and serperately or fill and wrap together? When thawing out do you let it thaw in the fridge or on the counter? Thaw with the wrapper or not?
Even though daughter doesn't want a columned cake I thought I would like to try one just to see if I can get the idea of how the columns work. any advice you could offer is very welcomed. 
I froze my wedding cake tiers a week before the reception. I wrapped each layer (without frosting or filling) in saran or cling wrap 3 times, then placed on a cake board (or cardboard) to keep it nice and level, then wrapped the whole thing in aluminum foil, and placed in an unscented garbage bag. Then, the morning I was to decorate, I set on the counter to thaw, still in the wrappings. I left them out a couple of hours, then unwrapped, and started to fill and ice. The 14" were still a little frozen, but that was good because they were easier to handle when I filled. These were the most moist and delicious cakes that I have ever done. I used the Wilton hidden pillars to stack the tiers, and I love them. Good luck and post pics when you are done!
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