Freezing cakes is pretty easy once you have tried it. At the suggestion of a lady who owned a great little German bakery in Ohio, I cover a cookie sheet with waxed or parchment paper. Then put cake or cupcakes on it. Freeze for 3-4 hours until solidly frozen, but not more than about 5-6 hours - this is what the recipe card says, it may depend on your freezer. Once the cake(s) are frozen solid, wrap tightly with saran wrap and then put in a BIG ziploc or a plastic tub. Make sure the saran wrap is airtight. Not sure how the new freezer wraps would do, probably fine.
To thaw take out of freezer and out of big bag or tub. Thaw for several hours with or without saran wrap. If thawing without I put a big bin (like for storage with holes on the side, or put it on blocks so air can get in but dust, etc cannot - cat hair or dog hair comes to mind around here.
Once thawed frost as you like.
Hope this helps. The baker used to bake most of the cakes she needed for several weeks at a time, it was how her mom did it for years before her.
Susie