What is the best way to freeze cakes, should it be crumb coated 1st, does it need to be wrapped up, etc etc?

I just let the cake cool, torte it if necessary, then wrap the layers seperately in Press and Seal. When I'm ready to ice it I just remove it from the freezer, fill, crumbcoat and then ice. If I am covering with fondant I allow the cake to come to room temp (about 2 hours) after crumbcoating (this also gives time for the cake to settle and any extra filling to do the splooshing thing) before covering with fondant. HTH

I wrap mine in plastic wrap two or three times then wrap in foil. I don't crumb coat before freezing.