I have several questions about freezing cakes.
1) Do I wait until the cake has cooled to freeze it, or do I put it in the freezer while it's still hot?
2) How do I wrap my cake to prepare it for the freezer? (ie Saran Wrap/ Freezer bags??)
3) When should I pull them out of the freezer when I'm ready to fill and crumb coat?
4) Does freezing change the texture of the cake in any way? Does it become crumbly, or does it still taste like a freshly baked cake?
TIA for any insight! 
different people answer these questions different. i personally, let mine cool before wrapping.. they are just warm.. i wrap in saran wrap , then in heavy duty foil..i take mine out several hrs. before torting and filling and icing. i let them thaw, then sit in cool room to take off any condensation.. then proceed with the torting. filling and icing.. freezing cakes , to me. and lots of others on here..,helps them be more moist, etc. that is , if you don,t overbake to start with , which causes dryness... hth i freeze any type of cake, first. alway have and always will.
1) Do I wait until the cake has cooled to freeze it, or do I put it in the freezer while it's still hot?
I freeze while still steaming.
2) How do I wrap my cake to prepare it for the freezer? (ie Saran Wrap/ Freezer bags??)
I wrap in saran wrap
3) When should I pull them out of the freezer when I'm ready to fill and crumb coat?
I pull them out about 2 hours prior to when i want to torte, or sometimes in the morning.
4) Does freezing change the texture of the cake in any way? Does it become crumbly, or does it still taste like a freshly baked cake?
I don't think so. To me the make them super moist and very very yummy. I freeze all cakes, and really don't like them if they are not frozen!
1) Do I wait until the cake has cooled to freeze it, or do I put it in the freezer while it's still hot?
- I prefer letting it cool completely.
2) How do I wrap my cake to prepare it for the freezer? (ie Saran Wrap/ Freezer bags??)
- Wrap it in layers of plastic wrap THEN put it in a ziploc bag/bread bag/use foil
3) When should I pull them out of the freezer when I'm ready to fill and crumb coat?
- I usually let it thaw for 30 minutes
4) Does freezing change the texture of the cake in any way? Does it become crumbly, or does it still taste like a freshly baked cake?
- I would say that it depends on the recipe.
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