Has anyone done this and what was the outcome? What mediums can be used and frozen and what can't?? I am wanting to make a cake for my niece who's birthday is in August and we are moving at the end of July. I have made the two girls (sisters) cakes for the last 4 years,( the other ones birthday was in April) so this will be the last one I can do if I can do it at all. Any help is appreciated. Thanks!! 
I have frozen MOST of the cakes that I have made and any type of frosting seems to work fine, as long as I have taken it out a few hours (depending on the inside/outside temp) prior to the party and it tastes the same and seems to work great. I have also done this with Ganache and Fondant. The Ganache seems to hold up fine, but, if you are using fondant, I would suggest not freezing it. I have frozen a cake up to 2 weeks in advance. I hope this helps.
Good Luck!! 
Are you saying fully decorated cake or just the pieces? I freeze cakes and buttercreams but have never tried a fully decorated ready to eat cake.
I'm not sure about other fillings/frostings...but I know that buttercream cakes are safe to freeze. The only possible complication that I've ever experienced is condensation.
Although I've found that the better the cake is sealed up with saran wrap, foil, and possibly even a freezer bag... the less condensation you'll get.
I have frozen FULLY decorated cakes... I put them in a cake box after decorating them and then wrap saran wrap around the box to "seal it" in a way. I hope that this helps you out. If you are not sure of the outcome on this cake being that it one that has a lot of meaning to you, make a practice cake, even a small one, with all the same things that you will use for the "final" project and then freeze it, and see how it turns out. Even if you freeze it for 3-4 days and then take it out, it should give you a good idea on what will happen after a couple of weeks, as long as the cake is "frozen" all the way through when you take it out. I hope this makes sense to you. Good Luck
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