how long are you planning to freeze? i usually only freeze for a couple of days at the most, and usually a double layer of saran wrap will do, any longer and id suggest wrapping in saran, and then foil.
Its personal choice, i prefer to thaw on the bench out of the wrapping, some like to leave it in the wrapping.
Some of my best cakes I've tasted have been frozen for literally 2-3 months. As long as they are properly wrapped (I double wrap in plastic wrap, very tightly), then they should be absolutely fine to be frozen for a while.
I double wrap in Press and Seal. This works beautifully. When it's time to decorate I simply unwrap, fill, crumbcoat and then, if a final buttercream coat is going on then I just go ahead and finish the cake. IF however the final coat is fondant then allow the crumbcoated cake about 2 hours to come to room temp before covering. HTH
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